Pumpkin gets all the fall glory. Here in Minnesota, the moment September/October rolls around, we’re buried under a pile of pumpkin spice everything—lattes, candles, cereals, and even dog treats. And sure, I get the appeal. Pumpkin’s warm spices and creamy texture check a lot of boxes. But when it comes to what really feels like fall to me? Apples.
There’s something about the humble apple that hits differently this time of year. Maybe it’s the ritual of picking them. Maybe it’s how apples carry the scent of damp leaves and wood smoke when you bring them home in a canvas tote. Or maybe it’s how they ask for less and offer more. No need for elaborate spices or a trip to the store for canned purée—just butter, flour, a few tart apples, and a bit of sugar.
For me apple season starts early for me, with the arrival of the Minnesota-bred apple: First Kiss. This early apple is a beautiful cross between a Honeycrisp and a Fuji. The result is a crisp and delicious apple, with a light tartness to it, which makes it perfect for baking, in my opinion. My favorite way to enjoy it? Give me the unpretentious rustic beauty of an apple galette, still warm from the oven, any day.
That’s the magic of a galette. It’s not trying too hard. It’s pie’s relaxed cousin. Think the one who shows up to dinner in a flannel shirt and still somehow looks effortlessly perfect. The crust is folded freehand, golden and rustic with those beautiful, imperfect edges. The apple slices fan out, glazed with a little sugar and cinnamon (or in my case, with apricot jam), caramelizing just enough in the oven to scent your whole house.
Pumpkin desserts can feel like a trend. An apple galette feels like a hug.
It reminds me of fall evenings with the windows cracked open, the smell of leaves and chimney smoke drifting in. Of making dough with cold hands and cutting apples while the sun slips behind the trees earlier than it should. Of sharing dessert with no frills—just a spoonful of cream, maybe, and a quiet moment at the kitchen table.
Fall doesn’t need to be pumpkin-flavored to feel like fall. Sometimes, it’s the simplicity of something made from what’s actually in season. Something rustic, a little messy, and completely honest.
And that, to me, is what autumn tastes like.
Rustic Apple Galette Recipe (Makes one 9–10" galette (serves 6–8)
Ingredients
For the crust:
1 sheet of frozen (thawed) puff pastry.
For the filling:
4 medium apples (about 1.5 lbs), peeled, cored, and thinly sliced
1 tbsp lemon juice
2 tbsp apricot jam
For assembling:
1 egg, beaten (for egg wash)
1-2 tbsp coarse sugar (turbinado or demerara, optional, for sprinkling)
Optional: a spoonful of apricot jam or honey for glazing after baking
👩🍳 Directions
1. Prepare the filling:
In a bowl, toss sliced apples with lemon juice.
Let sit while you roll out the puff pastry — this lets the flavors meld and softens the apples slightly.
2. Assemble the galette:
Preheat oven to 400°F (200°C).
On a floured surface, roll the puff pastry into a rough 12-inch circle.
Transfer to a parchment-lined baking sheet. Using a fork, prick the center of the puff pastry, leaving a 1-inch edge.
Spread 2 tbsp of apricot jam, leaving a 2-inch border. Arrange the apple mixture in the center.
Lightly brush egg wash on the edges then fold the edges of the dough over the apples, pleating as you go. Don’t worry about perfection—it’s meant to be rustic. Note: Brushing egg wash on the edges before foliding helps edges stay in place.
Let sit in the refrigerator for 1 hour.
4. Bake:
Bring out refrigerated galette and rush the crust with egg wash and sprinkle with coarse sugar if using.
Bake for 40–45 minutes, or until the crust is golden and the apples are tender and bubbling.
5. Optional glaze:
While still warm, brush the apples with warmed apricot jam or honey for a glossy finish.
6. Serve:
Best enjoyed slightly warm with a scoop of vanilla ice cream, crème fraîche, or a drizzle of heavy cream.
🍂 Tips:
If you cannot find First Kiss apples, use a mix of apples (like Honeycrisp + Granny Smith) for balance.
The dough can be made ahead and frozen—just thaw in the fridge overnight before using.
Leftovers keep well in the fridge for 2–3 days and reheat beautifully in a toaster oven.
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