This gorgeous brown butter apple galette is simply made with pie crust, Honeycrisp apples, brown sugar, cinnamon, and brown butter for truly the most perfect apple dessert recipe.
Seasonal Apple Dessert Recipe
If you’re looking for a simple apple dessert to make, look no further than this brown butter apple galette. Bursting with thinly sliced Honeycrisp apples, walnuts, cinnamon, and maple syrup, this fall dessert is the perfect after-dinner treat.
You loved our honey pear galette so we know you’re going to swoon over this appl variation. It’s truly perfectly sweet with a fabulous mix of textures all thanks to the soft apples and puffy pie crust.
Why you’ll love it!
Uses a Store-Bought Pie Crust
Perfectly Sweet Apple Dessert
Honeycrisp Apples: Honeycrisp apples are firm, juicy, and sweet and sour at the same time. They’re the perfect apple for an apple galette. Other apple variations to try include:
- Pink Lady
- Golden Delicious
Pie Crust: this recipe calls for a storebought pie crust. Many people use puff pastry, but we love the buttery texture of pie crust.
Walnuts: Walnuts add a nice bite and texture to this recipe.
Cinnamon: Apple + cinnamon = love.
Brown Butter: we’re upping the anty with brown butter instead of plain ol’ melted butter.
- Prep Pie Crust: roll your pie crust into a 10-inch circle, making sure it’s 1/8 of an inch thick. Place it on a parchment-lined baking sheet and refrigerate for 15 minutes.
- Make Walnut Filling: add walnuts, flour, brown sugar, cinnamon, and salt into a food processor. Process until the walnuts turn into a flour-like consistency. Then, add in maple syrup and pulse again. Set aside.
- Toss Apple Slices: toss the apple slices in lemon juice, cinnamon, brown sugar, and salt
- Prep Galette: spread the walnut filling onto the pie crust, leaving a 1.5-inch crust. Then, begin to layer the sliced apples. Start in the middle of the pie crust and overlap the apples in layers moving towards the edge of the pie crust. Feel free to make your own design!
- Fold Sides: Fold the sides of the pie crust over on top of the apples. Set aside.
- Make Brown Butter: lace the butter in a small saucepan. Turn the heat to medium/high to fully melt the butter. When the butter begins to caramelize, turn the heat off and let sit in the pan until all butter has browned.
- Brush & Bake: brush the entire apple galette (including the pie crust) with the brown butter. Then, bake at 375ºF for 15 minutes. Turn the pie crust in the oven and bake for 15 more minutes.
Don’t skip the lemon juice. It adds brightness to the apples and helps keep your apples from turning brown.
The walnut mixture is used for both flavor and to be sure the pie crust doesn’t turn out soggy.
You can use a homemade pie crust or a store-bought pie crust. Just be sure it’s rolled out to about a 10-inch circle that is about ⅛ -inch thick.
This apple dessert recipe truly completes any fall meal. Here are some ways you can serve it:
- A la mode: top your apple galette with your favorite vanilla ice cream.
- Fresh whipped cream: whip up our homemade whipped cream and serve it with that.
- Caramel sauce: buy your favorite caramel sauce (or make your own) and top it with that!
Store leftover apple galette in an airtight container in the fridge for up to 3 days.
To reheat: we suggest reheating your apple galette in the microwave for 60 seconds on high.
Brown Butter Apple Galette
- 1 pie crust rolled into a 10-inch round, we used this Pillsbury pie crust
- 1/4 cup raw walnuts
- 2 tablespoons all-purpose flour
- 2 teaspoons brown sugar separated
- 1 teaspoon ground cinnamon separated
- ½ teaspoon salt separated
- 2 teaspoons maple syrup
- 2 honey crisp apples thinly sliced with a mandoline (we used the 2mm setting)
- 1 tablespoon fresh lemon juice
Brown Butter Glaze
- 2 tablespoons butter browned
- Preheat the oven to 375ºF and line a baking sheet with parchment paper.
- Roll out your pie crust into a 10-inch circle that is about ⅛-inch thick and place it on a parchment-lined large plate. Place the pie crust in the fridge for 15 minutes to firm up.
- While pie crust is firming up, place the walnuts, flour, 1 teaspoon brown sugar, ½ teaspoon cinnamon and ¼ teaspoon salt into a food processor. Process the ingredients on low until the ingredients are processed together and the walnuts turn into a flour consistency.
- Continue to process the mixture while drizzling 2 teaspoons of maple syrup into the food processor. Only process with the maple until combined, do not let the mixture turn into a dough. Set the walnut mixture aside.
- Place the thin apple slices into a large bowl and toss the apples with 1 tablespoon of lemon juice. Sprinkle 1 teaspoon brown sugar, ½ teaspoon of cinnamon, and ¼ teaspoon salt over the apples and toss the ingredients together.
- Remove the pie crust from the fridge and pour the walnut mixture into the middle of the pie crust. Spread the walnut mixture over the pie crust, but leave 1.5-inches of pie crust clean at the edges.
- Next, begin layering the apples on top of the walnut mixture. Start in the middle of the pie crust and overlap the apples in layers moving towards the edge of the pie crust. Only place the apples on the pecan mixture. Stop when you reach the clean edges of the pie crust.
- Fold the pie crust over the apples to create a beautiful crust. Set aside.
- Now, brown the butter. Place the butter in a small saucepan. Turn the heat to medium/high to fully melt the butter. When the butter begins to caramelize, turn the heat off and let sit in the pan until all butter has browned.
- Brush the butter mixture over the pie crust and the apples with a pastry brush.
- Place the galette into the oven and bake for 15 minutes. Turn the pan around in the oven and bake for an additional 15 minutes or until the pie crust begins to brown.
- Remove the galette from the oven and let it rest for 10 minutes.
Tips & Notes
- You can use a homemade pie crust or a store-bought pie crust. Just be sure it’s rolled out to about a 10-inch circle that is about ⅛ -inch thick.
- Don’t skip the lemon juice. It adds brightness to the apples and helps keep your apples from turning brown.
- The walnut mixture is used for both flavor and to be sure the pie crust doesn’t turn out soggy.