Fall Fruit Galette

This rustic Fall Fruit Galette is a cozy, free-form dessert that celebrates the flavors of the season with apples, pears, and warm spices. Unlike a traditional pie, galettes are wonderfully unfussy—no special pan or perfection required. Just roll out the dough, layer your favorite fruit, and fold the edges over for a beautiful, golden treat.

A light sprinkle of coarse sugar and a few pats of butter bring the whole thing together, creating crispy edges and bubbling fruit in the center. Serve warm with a scoop of vanilla ice cream or a drizzle of maple syrup for the ultimate fall dessert.

FAQs

Q: Can I use puff pastry instead of pie crust?
A: Yes! Puff pastry gives a flakier, buttery result and works beautifully with galettes.

Q: Do I have to peel the fruit?
A: It’s up to you. The peels add a rustic texture, but peeling gives a softer bite.

Q: Can I make this ahead of time?
A: Yes. You can prep the galette and refrigerate it unbaked for a few hours. Bake just before serving.

Q: What’s the best way to serve this?
A: Serve warm with ice cream, whipped cream, or a drizzle of maple syrup.

Jana Rae

Fall Fruit Galette

This easy fall fruit galette combines apples, pears, and warm spices in a buttery crust. Rustic, cozy, and perfect for autumn gatherings—no pie pan needed!

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 slices

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

• 1 pie crust homemade or store-bought
• 2 apples thinly sliced
• 1 pear thinly sliced
• 1 Tbsp lemon juice
• ¼ cup granulated sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 Tbsp butter cubed
• 1 egg for egg wash
• Coarse sugar for sprinkling

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Method

 

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. On the parchment paper, roll out your pie crust into a 12-inch circle.
3. In a mixing bowl, toss apple and pear slices with lemon juice, sugar, cinnamon, and nutmeg until evenly coated.
4. Arrange the fruit in the center of the crust, leaving about a 2-inch border all around.
5. Fold the edges of the crust up and over the fruit, pleating as you go to seal in the filling.
6. Dot the fruit with cubed butter.
7. Beat the egg and brush it over the folded crust edges, then sprinkle the crust with coarse sugar.
8. Bake for 30–35 minutes, or until the crust is golden and the fruit is tender and bubbly.
9. Let cool for 10–15 minutes before slicing and serving.

Notes

Recipe Notes:

• You can use all apples or all pears if that’s what you have on hand.
• Store leftovers loosely covered at room temperature for 1 day, or refrigerate for up to 3 days.
• For a more caramelized finish, drizzle a bit of honey or maple syrup over the fruit before baking.
• Use a Mandoline for thin, even fruit slices for the most even baking.