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Rainbow Apple Galette

It’s the fall-spiced rainbow apple galette that’s quite literally easier than pie!

The very best of the season’s fresh apple bounty + cinnamon & nutmeg + a buttery flaky crust = a sinfully delicious and miraculously easy-to-make dessert!

Why This Recipe Works

  • Easier than Pie! Galette is pie fuss free and low maintenance cousin, requiring none of the same precision to make! Dough, with minimal shaping, is wrapped around thinly sliced apples, rustic-as-can-be-style!
  • The Dough! The virtually fail safe dough easily and quickly comes together in a food processor.
  • All the Fall Flavors! Sprinkling apples, the quintessential fruits of fall, with sweet-spicy cinnamon and nutmeg, makes for a galette full of warming fall flair!
  • All the Apple Colors! Celebrate every color of the apple rainbow! Optional to create a ombre effect when assembling.

Ya know fall is here when apples can be found in every color of the rainbow! They even come in hot pink! Generally, supermarkets tend to carry the same exact 5-10. Head to your local farmers market to find apples in all their glorious variations!

Cinnamon & Nutmeg

Cinnamon: Not all cinnamon is harvested equally! Cinnamon is separated into two main categories (though there’s hundreds of types): cassia cinnamon and Ceylon cinnamon and yes, they taste and smell differently.
Most of what we call cinnamon in the US is cassia cinnamon from Indonesia (there’s also Chinese and Saigon cassia). It’s bold and sweet and spicy.
Ceylon cinnamon, commonly called “real” cinnamon, is native to Sri Lanka. The flavor is much more mild, subtle and delicate and far less spicy with warmer floral notes.

Know where your cinnamon comes from!
For this recipes, I used Spice Tribe’s organic ground cinnamon, Cinnamomum cassia, known simply as “cassia,” is from farms in the Padang region of Western Sumatra, Indonesia.

Nutmeg: This nutty, slightly sweet and intense spice has a strong and distinct aroma and comes in two forms: ground or whole.
It is the seed from a dark-leaved evergreen tree, which is also cultivated for mace.
For best flavor, always grate fresh nutmeg! It will impart a fresher, cleaner taste than using the pre-ground stuff.
For this recipe, I used Spice Tribe’s organic nutmeg kernels from the fruit of the Myristica fragrans tree native to Indonesia.

These wildly fragrant spices, associated with fall, will keep your cozy and warm all season long!

Did you make this recipe? Please share and tag @chef_danielagerson! I’d love to see how you’re making colorful waves in the kitchen!


For the Dough

  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1 cup all-purpose flour plus more for surface
  • 8 tablespoons chilled unsalted butter cut into pieces
  • 1 large egg beaten to blend

For the Apple Filling

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Photo of Rainbow Apple Galette


  1. To make the galette dough: pulse the flour, sugar and salt together in a food processor fitted with the blade attachment until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Drizzle egg and pulse until a ball just begins to come together.
  2. Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
  3. Pre-heat oven to 400 F.
  4. Once chilled, remove the dough on a lightly floured surface. Cover a baking sheet/tray/dish with parchment paper. Either roll the entire dough out and transfer to parchment paper or roll out sections at a time and build the galette crust directly on the parchment paper, using your hands to pinch the pieces together. Chill back in the fridge while prepping apples.
  5. Thinly slice apples into roughly 1/8 thick slices or use a mandolin. Arrange the apples slices on top of dough by color (optional); gently fold edges of dough around apples.
  6. Sprinkle apples with granulated sugar, 1.5 teaspoons of cinnamon and ¾ teaspoon of nutmeg.
  7. Melt butter; off heat add vanilla and brush apples with 3 tablespoons of the mixture.
  8. Brush crust with remaining tablespoon of vanilla-butter mixture, sprinkle with brown sugar and remaining cinnamon and nutmeg.
  9. Bake, rotating once, until apples are soft and jammy and the crust is golden-brown, 40-50 minutes.


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