Apples and pears harmonize with cinnamon, nutmeg, and brown sugar in a buttery, flaky, gluten-free galette crust topped with a golden pecan streusel. These mini apple pear galettes are a fun and supremely tasty personal-sized dessert for Thanksgiving or Christmas!
THIS POST IS SPONSORED BY
BOB'S RED MILL
It's apple pie gone rogue. Honeycrisp apples hooked up with sweet Bartlett pears in a flaky, crusty, buttery rustic pie shell and then went next level with a generous sprinkling of pecan streusel on top. If you're going to eat dessert, make it worthwhile is my motto.
🥧 What is a galette?
A galette may sound a little fancy schmancy but it's really as easy as pie. Actually it's easier.
A galette is a freeform pie. Based on its French origins it simply means 'flat cake.' 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 a French baker became fed up with making too many fancy pies, 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 was enjoying every bite of their galette while their French neighbor was still working on that lattice topping with all the leafy-pumpkin-flower-heart-shaped cutouts.
🌟 Why you'll love this recipe!
I've created these mini apple pear galettes as part of my year-long partnership with Bob's Red Mill. What this means for you, is a dependably tasty recipe that uses reliable gluten-free products to create a perfectly flaky, gluten-free galette crust that rivals any regular galette dough. No strange aftertastes, no odd textures, only the characteristics of what you would expect a delectable pie crust to taste like.
While a galette is typically one big, flat, round-ish shaped pie, cut and divided between every galette-lovin' mouth, I'm opting that we make personal-sized galettes!
With these minified apple pear galettes, we'll be basking in pie crust 360 degrees around our own individual portion of pie filling. Pie crust in every bite is hard to beat especially for those of us who regularly find ourselves wishing for more pie crust in every bite of traditional pie.
This recipe makes 4 mini galettes so you can have your very own pie, each of your friends can have their very own pie, and everyone will be happy.
🛒 Ingredients & suggestions
- Bob's Red Mill Gluten-Free 1-To-1 Flour: DO NOT substitute a different all-purpose gluten-free flour blend. This galette recipe was developed using this specific gluten-free flour. No two gluten-free flour blends are the same so if you do go rogue and use something different the odds that your galette dough will turn out as tasty as what I created when testing this recipe are a risky gamble.
- Bob's Red Mill Gluten-Free Old Fashioned Rolled Oats: Rolled oats provide that clumpy streusel texture that is so hard to resist stealing a bite of. Just ask my 12-year old.
- Bob's Red Mill Baking Powder: My go-to baking powder. It's aluminum-free and has no bitter aftertaste.
- Apples: My favorite apples for baking are Honeycrisp; they don't turn mushy when cooked. Pink Lady and Granny Smith are also good options.
- Pears: I opt for Bartlett when baking both for their sweet flavor and because they bake well. Bosc or Anjou would work as well. It's best to use pears that aren't quite ripe when baking to avoid mushiness.
- Nuts: I love pecans in a streusel topping but walnuts or even toasted hazelnuts would be just as delish.
- Egg: Acts as a binder in the galette dough, contributes to a flakier crust, and makes the dough pliable so it can easily be rolled out without breaking apart. Also used as a simple egg wash to brown the galette crust.
For a full list of ingredients and quantities see the recipe card at the end of this post.
🔪 Step-by-step instructions
Step 1: First, the streusel. Six simple ingredients of yumminess (Bob's Red Mill Gluten-Free 1 to 1 Baking Flour, butter, salt, pecans, oats, and brown sugar) are added to a mixing a bowl.
Step 2: Using your fingers, pinch and smoosh the streusel ingredients into little buttery brown sugary crumbles of bliss. If you have kids, they would love to do the smooshing. If you don't have kids, you would love to do the smooshing. Resist the urge to eat the big streuselly clumps. Or make extra, so you have enough for your galettes and your gullet.
Step 3: Next, make the galette dough. Add all the dry dough ingredients to a mixing bowl and whisk to combine.
Step 4: Using a cheese grater or food processor with a grater attachment, grate frozen butter and add to the flour mixture until the mixture resembles coarse, pea-sized crumbs. You could also use a pastry cutter to cut in cold butter.
Step 5: Add a beaten egg to the flour mixture and gently toss with a fork to combine.
Step 6: Add a few tablespoons of ice water to the flour mixture and mix well. If the dough seems dry, add more ice water as needed, 1 tablespoon at a time.
Step 7: Dust your work surface lightly with Bob’s Red Mill Gluten Free 1-to-1 Flour. Turn out the dough mixture and gently knead until the dough comes together (the dough should not be sticky).
Step 8: Divide the dough into 4 equally sized portions.
Step 9: Roll out each portion of dough into a thin disk approximately 6 inches in diameter. Wrap each disc in plastic wrap and place in the refrigerator to chill for at least 30 minutes and up to overnight.
Step 10: As the dough chills, prepare the galette filling. Mix cinnamon, nutmeg, brown sugar, and flour in a large bowl.
Step 11: Add sliced pears and apples to the cinnamon brown sugar mixture and stir to combine.
Step 12: Once the dough discs have chilled, place each disc on a parchment lined baking sheet. Arrange roughly ⅓ - ½ cup of the apple pear galette filling in the center of each disc, leaving a 1-2 inch border all around.
Step 13: Gently fold and overlap the edges of the dough over the filling. Generously sprinkle the pecan streusel over the exposed apple pear mixture in the center of each galette.
Step 14: Brush the edges of the galette dough with a beaten egg and then place in the oven to bake until the crust and streusel are golden brown and the filling is bubbly, about 35-40 minutes. Allow the galettes to cool slightly. Consider topping your galette with a scoop of vanilla ice cream. Then grab a fork and dig in babe.
👩🍳 Important recipe tips!
- I exclusively tested and developed this recipe using Bob's Red Mill gluten-free products because they are high quality and consistent in composition. If you use a different brand to make these mini galettes, your final result will most likely vary and may not turn out as intended.
- Don't discard the apple and pear peals. SAVE THEM! They can be used to make these tasty fruit and nut energy bites!
- Use a scale to weigh your ingredients. When baking, the most accurate method for measuring ingredients is to weigh the ingredients on a food scale. A food scale is a minimal investment for the guarantee that whatever you're baking will turn out delicious each and every time. I have also included measuring cup measurements in the recipe card but be aware that the use of measuring cups is often the source of inaccuracies and significant errors when baking.
- If using measuring cups (versus a scale), spoon the ingredient into the measuring cup one spoonful at a time and level the top of the measuring cup with the flat side of a butter knife. When measuring flour, do not pack the flour down and do not tap the measuring cup as it causes the flour to settle in the measuring cup and you'll end up with too much flour.
💭 Frequently asked questions
Yes, galettes can be made in advance. They are tasty whether served warm right out of the oven, at room temperature, or chilled and served the next day.
Yes, they are the same! The only difference is there are no rules in how you roll out your galette dough. I usually make my galettes roundish in shape, but you could make whatever shape you would like. This is part of the appeal of making a galette, no rules!
It is this AWESOME corer-slicer-peeler kitchen gadget of amazement. I love this thing. It peels, it slices, and it removes the core from apples and pears, all at the same time with the crank of a handle. Do you have one?! If not, put it on your wishlist. This corer-peeler-slicer kitchen tool is a serious time saver, especially if you find yourself making plenty of apple and/or pear pies (and it's a skin-on-my-hands saver too). I should have my own infomercial.
These mini apple pear galettes exude all the cozy flavors of fall bundled up in a cute, little pie crust package. Warm spices, buttery, flaky crust, sweet apples and pears; it's irresistible.
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 scoop (or two) of ice cream.
Enjoy friends. ♡
✨ More tasty dessert recipes!
- Gluten-Free Blueberry Crisp
- Berry Yogurt Popsicles with Granola
- Gluten-Free Blackberry Bourbon Pie
- Gluten-Free Raspberry Hand Pies with White Chocolate Drizzle
- Chocolate Chip Cookie Dough Popsicles
- Blackberry Apple Crisp
- The Best (& Easiest) Gluten-Free Chocolate Chip Cookies
- Gluten-Free Gingerbread Cookies with Cream Cheese Frosting
DID YOU MAKE THIS RECIPE? If so, 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!Print
Thank you to Bob's Red Mill for sponsoring this post and for making awesome gluten-free products that everyone will love! And thank you to those of you who support the brands that allow Pass Me Some Tasty to keep cooking up the tastiness!
You can follow along with Bob's Red Mill on Instagram, Pinterest, and Twitter at @bobsredmill or on Facebook at @BobsRedMillNaturalFoods.
Disclaimer: All brand recommendations are purely my own opinion and are brands/products that I personally use and enjoy. This post may also contain affiliate links from which I may receive a small commission (without any additional costs to you). The money earned from these commissions helps me to maintain this website. Thank you for supporting Pass Me Some Tasty!
Update Notes: This post was originally published in October 2016, but was re-published with updated photos, ingredient recommendations, step-by-step instructions, recipe tips, and FAQs in November 2022.