Apple Crisp Galette with Cashew Butter Swirl

Apple Crisp Galette with Cashew Butter is a cozy, elegant dessert that balances flaky gluten-free pastry, tender baked apples, and the rich creaminess of cashew butter. This galette is simple to assemble, impressive to serve, and adaptable to dietary preferences—perfect for family meals, gatherings, or a special treat any time of year.

WHY YOU’LL LOVE APPLE CRISP GALETTE WITH CASHEW BUTTER

• Flaky gluten-free crust: A tender, flaky crust forms the base—light to make and satisfying to eat, with butter pockets that give a true pastry texture.
• Sweet, tender apples: Thinly sliced apples soften and caramelize while baking, creating a juicy, fragrant filling that pairs beautifully with the nutty spread.
• Cashew butter richness: Cashew butter lends a creamy, slightly sweet depth that elevates the galette beyond a standard fruit tart. Creamy peanut butter can be used as an option if needed.
• Crispy oat-pecan topping: A crunchy oat and pecan crisp adds texture and a toasty note that contrasts the tender fruit and smooth cashew butter.
• Versatile for any occasion: This galette works for casual desserts, holiday gatherings, or an elegant finish to a dinner. It’s easy to customize and makes a lovely presentation.

INGREDIENTS YOU NEED TO MAKE APPLE CRISP GALETTE WITH CASHEW BUTTER

Filling

• 1/2 cup cashew butter (or creamy peanut butter)
• 2 apples, peeled, cored, and thinly sliced

Crisp

• 1/4 cup chopped pecans
• 1/2 cup rolled oats
• 1/4 tsp cinnamon
• 1/4 cup cold dairy-free butter (cubed)
• 1/4 cup gluten-free flour
• Egg wash: 1 egg + 2 tbsp water mixed, plus 1 tsp sugar for sprinkling

Pie Crust (makes a double crust or one large galette)

• 3 cups gluten-free flour
• 1 tsp baking powder
• 3/4 tsp kosher salt
• 6 tbsp sparkling water
• 3/4 cup sour cream
• 1 tsp cinnamon
• 1/4 tsp allspice
• 16 tbsp cold butter, cubed
• Egg wash for brushing (1 egg + 2 tbsp water)
• 2 tsp sugar for sprinkling on top

WHAT YOU NEED TO MAKE APPLE CRISP GALETTE WITH CASHEW BUTTER

• Measuring cups and spoons
• Mixing bowls
• Pie dish or baking sheet
• Oven

HOW TO MAKE APPLE CRISP GALETTE WITH CASHEW BUTTER

Make the Pie Crust

1. In a large bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, and allspice.
2. Add the cold cubed butter and sour cream. Use a pastry cutter or your fingers to work the mixture until pea-sized butter pockets remain—don’t overwork.
3. Slowly add sparkling water and gently combine with your hands until the dough comes together.
4. Wrap the dough and chill in the refrigerator for about 2 hours.
5. When chilled, divide the dough, lightly flour your surface, and gently ease each portion to make it pliable.
6. Roll one portion into a roughly 12″ round (use parchment for easy handling) and transfer to a pie dish or leave on the parchment for a free-form galette.

Assemble and Bake the Galette

1. Preheat the oven to 375°F (190°C).
2. Mix the crisp topping ingredients—pecans, oats, cinnamon, flour, and cold butter—until crumbly and set aside.
3. Spread 1/2 cup cashew butter over the rolled crust, leaving a 1″ border around the edge.
4. Layer the apple slices on top of the cashew butter in an even circle or overlapping rows.
5. Fold the crust edges over the apples, brush the exposed crust with egg wash, and sprinkle a little sugar over the edges.
6. Scatter the crisp topping over the apples so it covers evenly.
7. Bake for 30–35 minutes, until the crust is golden and the apples are tender. Remove from the oven and cool completely before slicing.

COMMONLY ASKED QUESTIONS

How should I store and reheat leftovers?

Store leftover galette in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for 10–15 minutes to restore the flaky texture.

Can I use peanut butter instead of cashew butter?

Yes—creamy peanut butter works as a substitute and will give a slightly different, but delicious, flavor.

Can I make the pie crust ahead of time?

Absolutely. The crust can be made and chilled in advance to save time when assembling the galette.