Apple Lavender Galette Recipe (2024)

This Apple Lavender Galette is a rustic and aromatic dessert with fresh apples, dried lavender buds, and a flaky homemade crust. It's easier to make than a pie, but it's just as delicious and is sure to impress everyone!

Why I Love This Recipe

This Apple Lavender Galette is the perfect recipe if you have fall apples to use and it will make your kitchen smell amazing while baking! Galettes look impressive but are actually very easy to make.

You use store-bought pie crust if you want, but a homemade crust always hits the spot. You can serve this dessert with ice cream, whipped cream, or just by itself. And just like a lot of desserts or pastries, this galette is delicious with coffee the next day!

What is a Galette?

Galette is a French term that describes different types of pastries that are flat and in a round or rectangular shape. They are free-form, have a sweet or savory filling in the middle, and a crust that is folded over the edges. Galettes are cooked on a baking sheet rather than in a pie pan.

Ingredients for an Apple Lavender Galette

Apples: You can use any apple you would like, however, I would suggest choosing a firm and slightly tart variety like Granny Smith, Honeycrisp, or Braeburn for a balanced flavor in your galette.

Dried Lavender Buds: Lavender adds a unique floral aroma to the galette. When used in culinary applications like this galette, it provides a lovely flavor dimension.

Pie Crust: The pie crust can be homemade or store-bought. It's typically made from a combination of flour, butter, water, and sometimes a touch of sugar and salt. The crust provides the base for the galette and contributes to its texture and flavor.

Sugar: Granulated sugar is often used to sweeten the apple filling and sprinkle over the galette's crust before baking. Keep in mind that sugar consumption should be moderate for a balanced diet.

Lemon Juice: Lemon juice adds a tangy contrast to the sweetness of the apples, enhancing the overall flavor profile.

Cinnamon: Cinnamon complements the apples beautifully with its warm and comforting flavor.

Egg Wash: An egg wash is used to brush the crust before baking, giving it a golden-brown and glossy finish.

Kosher Salt: A small amount of salt enhances the overall flavor of the galette by balancing the sweetness and bringing out the other flavors. I recommend kosher salt when baking because it's a mild salt that dissolves well without extra additives.

What Crust to use for a Galette

What's great about a galette is you can use different types of dough for the crust. In this recipe, I made a simple pie crust that results in a flaky but slightly dense crust.

You can also use puff pastry like my Easy Puff Pastry Recipe or even pizza dough. Each version will be slightly different but just as easy to assemble and just as delicious! This pie crust recipe is very easy but, of course, you can use a store-bought crust as well.

What Lavender to Use for Baking

Although all lavender is technically edible, I suggest using culinary lavender because it has the best taste. Regular lavender will be more bitter and less sweet. Most grocery stores will have culinary lavender in the bulk section or you can find it on Amazon.

I found a culinary lavender bush at my local nursery so I always have some on hand. If you've read my blog before or checked out my recipes, you will see quite a few that use lavender.

How to Make This Dessert

Once you have your crust chilled (or pulled out of the package 😉), roll out the dough on a lightly floured surface until it is about ⅛" thick and about 12-13" wide. Place on a parchment-lined baking sheet and put it in the fridge until ready to fill.

Mix together the filling ingredients in a bowl. Add the filling to the middle of the rolled out dough and fold over the edges.

Brush the crust with the egg wash, sprinkle with coarse sugar and bake for an hour.

Expert Tips to Make the Best Galette Ever

• For the pie crust, make sure your butter and water are super COLD. Make a glass of ice water before you start making the crust and the water will be super cold when you are ready to add it.
• If you are using your hands to mix in the butter, run them under cold water first so your hands don't melt the butter.
• Don't overstuff the galette! Try to make a nice flat pile of filling so that everything bakes evenly and the bottom of the crust cooks through. When in doubt, take some away.
• Bake the galette on a lower rack in the oven. This will keep the top from burning but allows the crust to cook all the way through.
• Don't skip the egg wash! It makes the crust brown, crispy, and amazing!
• If the crust breaks or cracks while folding it over, don't worry, just pinch it back together!
• Speaking of apples, if you don't already have an apple slicer/corer, you need one ASAP. They are a time saver and I use mine ALL THE TIME!

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