Gluten-Free Apple Galette with Hazelnut Crumble

This gluten-free apple galette pairs thinly sliced apples with a rustic crust made from cassava, chestnut, and almond flour, finished with a buttery hazelnut crumble. The chestnut flour brings a subtle caramel-like sweetness, while lemon zest, cinnamon, and vanilla keep the flavors bright and fragrant. It is a beautiful fall dessert made without refined sugar or dairy — and much easier to shape than a traditional pie.

A Rustic Apple Dessert with a Nutty Gluten-Free Crust

A galette is one of the most forgiving ways to make an apple dessert. There is no pie dish to line and no need to create perfectly shaped edges: the dough is simply rolled out, filled with apples, and folded loosely around them.

This gluten-free version has even more character than a classic pastry crust. Cassava flour provides structure, while almond and chestnut flour create a tender texture and complement the apples beautifully. Chestnut flour also contributes a gentle natural sweetness and a warm, almost caramel-like flavor.

The hazelnut crumble is a small finishing touch, but an important one. It adds richness and texture without covering the apples beneath a heavy topping.

The Best Apples for an Apple Galette

You will need four or five apples, depending on their size. Choose firm, crisp apples that retain some structure during baking, such as Honeycrisp, Braeburn, Jonagold, Fuji, or Gala.

I particularly like red-skinned apples in this recipe because the peel adds beautiful color to the finished galette. Slice the apples thinly and keep each half together after slicing. This makes it easy to transfer and fan them across the dough while creating a more intentional pattern.

Since the apples are used with the peel, choose organic apples whenever possible.

How to Make a Gluten-Free Apple Galette

Prepare and chill the dough

Combine the cassava, arrowroot or tapioca, chestnut, and almond flour with the sweetener and salt in a food processor. Add the lemon zest, eggs, vanilla, softened coconut oil, and ice-cold water, then process until everything is evenly combined.

The mixture will initially resemble coarse crumbs. Transfer it to a bowl or sheet of parchment paper and bring it together with your hands. It may feel firm at first, but it will gradually form a cohesive dough. Shape it into a ball and refrigerate it while you prepare the apples.

Roll out the crust

Briefly knead the chilled dough to make it pliable, then flatten it on a sheet of parchment paper. Cover it with a second sheet and roll it into a round or rectangle approximately 1/8 inch (3 mm) thick.

The edges may crack slightly as you work. Simply press them back together with your fingers. Remove the top parchment and transfer the dough, still on the bottom sheet, to a baking sheet.

Arrange the apples

Cut the apples in half, remove the cores, and slice each half very thinly without pulling the slices apart. Place the sliced halves cut-side down until you are ready to assemble the galette.

Transfer one sliced apple half at a time to the dough, gently pressing and fanning the slices with your hand. Continue until the surface is covered, leaving a border of approximately 1 1/2 inches (4 cm).

Sprinkle the apples with cinnamon and sweetener. Using the parchment paper for support, lift and fold the exposed edges of the dough over the apples. If the dough cracks, press it gently back together.

Add the hazelnut crumble and bake

Combine the roughly ground hazelnuts with the coconut oil and sprinkle the mixture over the exposed apples. Bake until the crust and topping are golden brown, about 35 minutes, watching carefully toward the end so the hazelnuts do not burn.

For a slightly richer finish, brush a little additional coconut oil over the warm crust after removing the galette from the oven.

Serving and Storage

Allow the galette to cool slightly before slicing if you would like to serve it warm. It is wonderful on its own or with a spoonful of plain yogurt, coconut cream, or your favorite unsweetened ice cream.

I also love this galette chilled the following day. Once completely cool, transfer it to an airtight glass container and refrigerate. The crust softens slightly and becomes pleasantly moist, making it especially good alongside coffee or tea.

Hazelnuts are my first choice for the crumble, but pecans, walnuts, or almonds can be used instead.

For another seasonal gluten-free apple dessert — my family’s favorite — try these sugar-free apple pie bars. If you love moist apple cakes, check out this French-inspired Gluten-Free Apple Cake. Or, if you want those same cozy flavors for breakfast, try this quick Gluten-Free Dutch Baby with Spiced Apples.

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