Apples and pears harmonize with cinnamon, nutmeg, and brown sugar in a buttery, flaky, gluten-free galette crust that is topped off with a tasty pecan streusel. These mini galettes are a fun and tasty personal-sized dessert that everyone will love!
It's apple pie gone rogue. Apples hooked up with some pears in a flaky, crusty, buttery pie shell and then went totally next level by adding some pecan streusel on top. When it comes to dessert, go big or go home. Nom nom nom...
Ok, so I am not about to get all fancy foodie on you with this fancy pants sounding dessert called a galette. Seriously, I didn't even know how to pronounce the word until last week. I had to Google it. Only because I knew someone would eventually ask me what I'd been cooking up lately for the ole blogerooni and I wanted to sound like I knew what I was talking about.
French is not in my vocab. Is it guh-let? (like I want to shove some amazing pie down my gullet) Or jah-let? (sounds too much like the name of a razor brand) Or jah-lay? (a fancy way of saying jelly, "excuse me, could I have a jahlay and peanut butter sandwich?") Yeeeaahh....I'm going with the gullet one. But let's make it sound semi-fancy by adding an accent on the first syllable. Oui oui?
What is a galette?
A galette is a freeform pie. No pie dish. Think pie without borders. No fancy pie edges with a lattice topping all decked out in fall harvest cutout pie shapes. I imagine some French person got fed up with the tediousness of pie making and said to heck with it, threw some pie filling in the center of some dough, folded the edges around it, baked it, called it a fancy french word, and ate their galette-lovin' heart out while their French neighbor was still working on that lattice topping with all the leafy-pumpkin-flower-heart-shaped cutouts.
So eeenywaeeys...
How do you guys make your apple pies? Do you have one of these AWESOME corer-slicer-peeler kitchen gadgets of amazement?!?! I should have my own infomercial.
No really. Do you have one?! If not, GET ONE. You'll be living in pie-in-your-gullet-in-no-time heaven. This corer-peeler-slicer thingy is a serious time saver, and a skin-on-my-hands saver.
And don't throw out the peels! SAVE THEM! You can use them in these tasty fruit and nut energy bites!
Aight, let's talk streusel. Six ingredients of yumminess that you get to smoosh all together into little buttery brown sugary crumbles of bliss by using your hands. If you have kids, they would love this part. If you don't have kids, you would love this part. You know you would. Do it. And then try not to eat the big streuselly clumps. Or make extra, so you have enough for your galettes and your gullet.
When it comes to the dough, the size of the galettes is totally up to you. A galette is usually one big flat round pie that gets divided between everyone. Buuuut, I like having my very own dessert. Just for me. My excuse to not share. And I love LUV LOOOVE pie crust that is 360 degrees around my pie filling. Pie crust in every bite. Nom nom nom...
This recipe makes enough for 8 mini galettes. So you can have your own pie, your friends can have their very own pie, and everyone will be happy. Life is good with personal sized mini galettes.
Who's hungry for an apple and pear galette with pecan streusel?! Wait.... Something's missing.
Did you see what I did there? I thought so. You and I think alike when it comes to pie.
Hot outta the oven with a big scoop of ice cream. The only reason that ice cream isn't smack on top of the galette is so I could show you the gooey insides of the pie. You're welcome.
Enjoy friends. ♡
More tasty dessert recipes!
- Oatmeal Cake perfectly divine double-layer cake with cinnamon cream cheese frosting
- Gluten-Free Blueberry Crisp sweet, juicy blueberries with an oat pecan topping
- Gluten-Free Raspberry Hand Pies with white chocolate drizzle
- Chocolate Chip Brownie Cheesecake dreamy and decadent
Did You Make This Recipe?!
If you make this recipe, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!
Gluten-Free Apple & Pear Galettes with Pecan Streusel
- Prep Time: 1 hour 15 mins
- Cook Time: 35 mins
- Total Time: 1 hour 50 minutes
- Yield: 8 individual galettes 1x
Description
Apples and pears harmonize with cinnamon, nutmeg, and brown sugar in a buttery, flaky, gluten-free galette crust that is topped off with a tasty pecan streusel.
Ingredients
Pecan Streusel
- ⅓ cup pecans, coarsely chopped
- ⅓ cup gluten-free old fashioned rolled oats
- ½ cup brown sugar
- ⅓ cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour (or you can use regular all-purpose flour)
- ¼ teaspoon salt
- ⅓ cup cold unsalted butter, chopped into small pieces
Galette Dough (make two separate batches of dough for 8 galettes)
- 1 ½ cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour (or you can use regular all-purpose flour)
- ¼ cup sugar
- ¼ teaspoon salt
- ½ cup frozen unsalted butter, grated (I just use my cheese grater)
- ½ cup + 1 tablespoon ice-cold water
Galette Filling
- 2 large Honeycrisp apples, peeled, sliced, and cored (about 2 ½ cups) *see notes below
- 2 Bartlet pears, peeled, sliced, and cored (about 2 ½ cups) *see notes below
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅓ cup brown sugar
- 3 tablespoons Bob's Red Mill Gluten Free 1-to-1 Baking Flour (or you can use regular all-purpose flour)
- 4 teaspoon fresh lemon juice
Instructions
Pecan Streusel
- In a medium bowl, combine pecans, oats, brown sugar, flour, and salt. Add in chopped butter pieces.
- Using your hands, smoosh together most of the mixture to form small streusel sized clumps (see picture in post). Store in the refrigerator while making the galette filling and dough. The topping can be frozen in an airtight container for up to 6 months.
Galette Dough
- Whisk the flour, sugar, and salt together in a medium bowl. Using a cheese grater, grate the frozen butter into the mixture. With a fork gently mix together until the mixture resembles coarse, pea-sized crumbs. Add the cold water a little bit at a time and stir until the flour is moistened. If the dough seems dry, add only 1 tablespoon at a time.
- Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into 8 equally sized balls and flatten it into a thick disk.
- Wrap it in plastic wrap and refrigerate it for at least 30 minutes and up to 3 days.
Galette Filling
- As the dough chills, prepare the galette filling. Mix cinnamon, nutmeg, brown sugar, and flour in a large bowl. Stir in apples, pears, and lemon juice. Cover tightly and let sit in the refrigerator until dough is ready.
Putting it all together!
- Preheat oven to 375°F. Line a large baking sheet with parchment paper. Set aside.
- On a lightly floured work surface, roll one dough ball at a time into an approximately 6-7 inch circle.
- Arrange about a ⅓ - ½ cup of the galette filling into the center of the dough, leaving a 1-2 inch border all around. Gently fold and overlap the edges of the dough over the filling. Press gently to seal the edges.
- Generously sprinkle pecan streusel over the open center of each galette.
- Bake until the crust and streusel are golden brown and the filling is bubbly, about 35-40 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.
- Serve with ice cream on top! Nom nom nom...
Notes
Prep time includes time for chilling the dough.
Save the apple and pear skins!!! Bake them on a parchment-lined baking sheet in the oven at 225°F for about 2 to 2 ½ hours to dry them out. Use the dried fruit skins in this recipe for fruit and nut energy bites!
Looking for the nutritional information? I guess I forgot that part... Enjoy your pie! ; )
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Keywords: pie recipes, galette recipes, apple recipes, pear recipes, gluten-free recipes, dessert recipes
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Mary Jo
I made this today just to try it out. I added a few fresh blueberries to use them up. I am avoiding refined sugars so I used coconut sugar in the crumble and maple syrup in the filling. It is absolutely delicious! My family loved it and non of them are gluten free like me. Thank you for a tasty dessert!
Shannon Emery
So wonderful to hear Mary Jo! I love how you made the ingredients work for your needs and that your family enjoyed it! Thanks for sharing!
Elsie
Looks Yummy!
Kathryn
Not only do I love the flavor combo in these but also love that they are mini desserts!!
Shannon
Thanks Kathryn! Aren't mini desserts just the best?!
Elaine
Yummy! This looks so good. Can't wait to make it.
Shannon
Thanks Elaine! I'd love to hear how you like them when you get a chance to make them!
Citra Kale
Yummy..yummy..yummy! I like the rustic look of your scrumptious galettes 🙂
Shannon
Thank you Citra!
Bethany
Mmmmm these little pies look amazing! I love the idea of not having to cut a slice of pie and have to share 🙂
Shannon
Thanks Bethany! I'm glad to hear I'm not the only one who doesn't like sharing my pie. Buuut we are giving everyone else their own little pie too, right? So I guess we're not SO so selfish. ; )