It’s officially fall! Apples are one of my favorite fruits. Each variety of apple has a distinct taste and flavor, making it so fun to try different types as the season goes on. When I went gluten-free (and also grain-free), I feared I would miss out on all types of Autumn desserts that conjured up wonderful childhood memories – apple and pumpkin picking, running through corn mazes on the North Fork of Long Island, sitting around my grandparents’ dining room table at Thanksgiving, and so much more. I was so happy to create a dessert that represents Fall and is also gluten-free and grain-free!
The crust is so flaky and rich, you’ll never know it’s grain-free! The crust is made from tapioca starch and almond flour. If you’ve never used tapioca, you’re in for a treat. It’s very affordable, versatile, and tastes similar to products made from grain when paired with almond flour. Feel free to use any apples that are local and in season. I used Pink Lady apples, but Mutsu, Winesap, Golden Delicious and Honeycrisp apples will also give you a sweet but somewhat tart taste.
You make the caramel in the same pan that you browned the cinnamon apples in, giving the caramel a great flavor that just exudes all sorts of cozy feelings. I really recommend using ghee or clarified butter for this recipe as it gives the dessert a wonderful nutty aroma. I haven’t tried making this dairy-free, but it could work with palm shortening, coconut oil, or leaf lard. If you make this, please let me know in the comments!
Grain-Free Apple Galette w/ Cinnamon Caramel
*Grain-Free, Gluten-Free, Primal
1.5 Large Apples, Sliced thinly
1 Tbsp. Butter or Ghee (measure after melting)
2 tsp. Honey
1 tsp. Lemon
1 tsp. Cinnamon
1 cup Almond Flour
½ cup + 1-2 Tbsp. Tapioca Starch
¼ cup Butter or Ghee (measure after melting)
2 Tbsp. Granulated Sugar (white or coconut sugar)
2 Tbsp. Honey
2 Large Eggs, separated
1 tsp. Water
2 tsp. Butter or Ghee
2 Tbsp. Maple Syrup (or brown sugar)
1 Tbsp. Coconut Milk, Half-and-Half, or Cream
Heat a pan on medium heat and add 1 tablespoon butter/ghee. Once fat is melted, add apple slices to the pan and coat the slices in the butter, stirring occasionally for 1 minute.
Reduce heat to medium-low, add honey and coat the apples, stirring for another 30 seconds-1 minute. Add lemon juice and stir, then cinnamon. Cook until apples for another 1-2 minutes, until they have softened up, but still hold their shape. Remove pan from heat, set apples aside, but do not wash the pan – you will use it later for the caramel.
In a mixing bowl, mix together almond flour, ½ cup of tapioca starch, and sugar with a spoon. Slowly add in butter/ghee and honey and mix. Add 1 Tbsp. tapioca and mix until incorporated.
In a separate bowl, crack eggs and separate out the whites and yolks. Mix the yolks gently into the dough mixture. Form the mixture into a ball with your hands and check the consistency. You want it to be slightly crumbly, but still hold its shape. If needed, add in the additional 1 tablespoon of tapioca starch and mix with your hands to combine.
You can use this recipe to make multiple small galettes, or one large one. I chose to multiple small ones so I could share them with others. Divide the dough accordingly and form into balls. On a parchment covered pan, drizzle a very small amount of butter or gheee on the parchment and use your hands or a brush to wipe it around the parchment.
Flatten out balls of dough until they are about ¼ inch thick. Carefully arrange apple slices in the center of the dough in whatever pattern you’d like, making sure to leave some dough around the edges of the apples to be able to fold the dough up. Fold the dough up over the apples one corner at a time (the dough may crack a bit as you do this, which is fine).
Take 2 Tbsp. of the egg whites and add them to a small bowl with 1 tsp. Water. Whisk quickly with a fork to combine. Use your finger or a small brush to brush the top of the dough. This will help fill in the cracks and make the dough shiny after baking.
Place the galette(s) in a 350 degree F preheated oven. The bake time will depend on the size of the galette. Smaller galettes should cook within 15 minutes; large galettes will take 20-30 minutes. They are finished when the top of the crust begins to turn golden.
While the galette is baking, you can make a cinnamon caramel to top the apples with. In the same pan you sauteed the apples in, add 2 tsp. of butter or ghee over medium heat. Once melted, add 1.5 tablespoon maple syrup and 1 tablespoon coconut milk, half-and-half or cream. Give the mixture a stir and once it bubbles, reduce it to medium heat. Stir every 30 seconds or so until the sauce reduces and becomes syrupy and golden brown. Once you remove the galettes from the oven, drizzle the caramel over the apples. Top with more cinnamon, if desired. Let the galettes fully cool before you try to remove them from the parchment. They are delicious on their own, or with a scoop of ice cream!