This Honeycrisp Apple Galette with Almond Cream is rustic, cozy, and downright irresistible. Think of it as apple pie’s laid-back cousin—flaky pastry, sweet almond cream, and thinly sliced apples baked to golden perfection. It looks fancy but it’s way easier than pie. Perfect for fall baking days.
Why I Love This Recipe
I first made this galette when I had extra apples from a fall orchard trip, and it’s been a tradition ever since. There’s something comforting about the flaky pastry with the nutty almond cream tucked underneath sweet-tart apples.
- It looks bakery-style without the stress of pie-making
- Almond cream makes it rich and special
- The apples caramelize beautifully while keeping their shape
- You can serve it warm or cold, and it’s always a hit
Servings and Time
Servings: 6
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Macros (Per Serving)
Calories: 375
Protein: 6g
Fat: 21g
Carbs: 42g
Sugar: 20g
Fiber: 3g
Why This Recipe Works (Quick Science)
The almond cream (frangipane) creates a moisture barrier between the crust and apples, so the pastry stays crisp instead of soggy. Honeycrisp apples are naturally sweet and firm, meaning they hold up to baking without turning mushy. Baking at a high heat gives the crust that golden flakiness while caramelizing the apple edges.
Common Mistakes
- Overfilling with apples makes the galette soggy and messy
- Not chilling the dough before baking causes it to shrink and lose shape
- Using the wrong apples (like Red Delicious) can turn the filling mushy
- Not slicing the apples evenly makes for uneven baking
What You’ll Need
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp granulated sugar
- 8 tbsp cold unsalted butter, cubed
- 3–4 tbsp ice water
For the Almond Cream:
- ½ cup almond flour
- ¼ cup granulated sugar
- ¼ cup unsalted butter, softened
- 1 egg
- ½ tsp almond extract
For the Apple Topping:
- 3 Honeycrisp apples, thinly sliced
- 2 tbsp granulated sugar
- 1 tbsp honey
- 1 tbsp unsalted butter, melted
- ½ tsp cinnamon
Pro Tips
- Slice the apples as thin as possible for even baking and pretty layering
- Chill the assembled galette for 10 minutes before baking—it helps hold its shape
- Brush the crust with melted butter for extra golden color
- A drizzle of honey right after baking makes it glossy and sweet
- Serve slightly warm for the best texture
Tools Required
- Large mixing bowl
- Food processor (optional, for dough)
- Rolling pin
- Parchment paper
- Baking sheet
- Knife and cutting board
- Small mixing bowl and whisk
- Pastry brush
Substitutions and Variations
- Swap almond cream for cream cheese filling if you prefer
- Use pears instead of apples for a fun twist
- Add a sprinkle of nutmeg or cardamom with the cinnamon
- Try puff pastry if you don’t want to make dough from scratch
Make Ahead Tips
- Make the dough up to 2 days ahead and keep in the fridge
- Slice apples and keep in lemon water up to 4 hours ahead
- You can bake the galette a day before—just warm it slightly before serving
How to Make Honeycrisp Apple Galette with Almond Cream
Step 1: Make the Crust
In a bowl, mix 1 ¼ cups flour, ½ tsp salt, and 1 tbsp sugar. Cut in 8 tbsp cold cubed butter until crumbly. Add 3–4 tbsp ice water until dough comes together.
Step 2: Chill the Dough
Form the dough into a disk, wrap in plastic wrap, and chill in the fridge for 30 minutes.
Step 3: Make the Almond Cream
In a small bowl, beat ¼ cup softened butter with ¼ cup sugar until fluffy. Add 1 egg, ½ cup almond flour, and ½ tsp almond extract. Mix until creamy.
Step 4: Slice the Apples
Thinly slice 3 Honeycrisp apples, removing cores but leaving the peel on for color. Toss slices with 2 tbsp sugar and ½ tsp cinnamon.
Step 5: Roll Out the Dough
On parchment paper, roll the chilled dough into a 12-inch circle.
Step 6: Spread Almond Cream
Spread the almond cream evenly in the center of the rolled dough, leaving a 2-inch border around the edges.
Step 7: Arrange the Apples
Fan apple slices neatly over the almond cream, slightly overlapping each other in a circular pattern.
Step 8: Fold and Brush
Fold the edges of the dough over the apples, pleating as you go. Brush crust with 1 tbsp melted butter and drizzle apples with 1 tbsp honey.
Step 9: Bake
Transfer galette on parchment to a baking sheet. Bake at 400°F (200°C) for 35–40 minutes, until crust is golden and apples are tender.
Leftovers and Storage
- Keep at room temperature for up to 2 days loosely covered
- Refrigerate up to 4 days wrapped in foil or plastic
- Warm slices in the oven for best taste
What to Serve With
- A scoop of vanilla ice cream
- Whipped cream with a hint of cinnamon
- A drizzle of salted caramel sauce
- Hot apple cider or strong coffee
FAQ
Can I use store-bought pie crust?
Yes, it works great for saving time.
Do I have to peel the apples?
Nope! The peel adds color and texture.
Can I use a different apple?
Yes—Granny Smith or Fuji also work well.
Can I freeze the galette?
Yes, bake it fully, cool, wrap tightly, and freeze up to 1 month. Reheat before serving.
Let’s Wrap This Up
This Honeycrisp Apple Galette with Almond Cream is as cozy as it gets. Rustic pastry, sweet almond filling, and juicy apples come together for the perfect dessert that feels homemade in the best way. Try it out and share how it turns out—I’d love to hear your spin on it!
