This apple galette is essentially the lazy version of an apple pie, but there's no shame in making one instead. All the flavors and textures of a pie are here without all the fuss. 

The secret to this gluten-free crust is the ground psyllium husk, it's truly the secret to gluten-free doughs. You can find it at almost any large grocery store, likely in the supplement aisle.

Fall is the perfect season to make this galette as apples are in season, stock up and save by eating foods seasonally. 

  • Prep Time:20 mins
  • Cook Time:40 mins
  • Total Time:1 hr
  • Servings:1
  • Medium


  • 3/4 cup almond flour
  • 1 cup gluten-free oat flour
  • 1 tablespoon ground psyllium husk
  • 1/3 cup water
  • 2 tablespoon coconut oil melted
  • 1/4 cup coconut nectar
  • 2 teaspoon cinnamon divided
  • 1 teaspoon vanilla bean paste or extract
  • 1 tablespoon coconut sugar
  • 1 1/2 medium sized apples
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Photo by Kristine Mahan
  • Step 1

    Add almond flour, gluten-free oat flour, psyllium husk, water, coconut oil, coconut nectar, 1 teaspoon cinnamon, and vanilla to a small mixing bowl.

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    Photo by Kristine Mahan
  • Step 2

    Stir until a dough forms. Roll the dough into a ball, cover in plastic, and let chill in the fridge while preparing the galette's filling.

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    Photo by Kristine Mahan
  • Step 3

    Slice apples thinly. In the same bowl that was used to make dough, toss to coat in coconut sugar and remaining teaspoon of cinnamon.

    Photo by Kristine Mahan
  • Step 4

    Remove dough from fridge and preheat oven to 350°F.

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    Photo by Kristine Mahan
  • Step 5

    Roll dough out between two pieces of wax paper until approximately 1/4" thick. Add filling to the center.

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    Photo by Kristine Mahan
  • Step 6

    Begin to fold up the edges of the galette over top of the filling, crimping to keep them together. Optionally, sprinkle the edges with extra coconut sugar and cinnamon.

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    Photo by Kristine Mahan
  • Step 7

    Transfer to a lined baking sheet, bake for 40 minutes until apples are soft and the crust is just beginning to crisp.

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    Photo by Kristine Mahan