*Photo credit: Joshua Jacobs/Marion Mosaic
This fall recipe was created for the “Anatomy of a Dinner Party” article in the November 2025 Marion Mosaic issue.
Galettes have quickly become one of my go-to desserts when hosting. They require minimal effort, don’t need to look perfect, and somehow always manage to impress guests. They’re also a beautiful way to highlight seasonal ingredients.
This Brown Sugar Cinnamon Apple Galette is the perfect fall treat—easy to make, rustic yet elegant, and full of cozy flavor. Enjoy!
Ingredients
- 1 tablespoon plus 1 teaspoon cinnamon
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 8 tablespoons cold butter (cubed)
- 5 tablespoons cold water
- 1 and 1/2 green apples (sliced)
- 1/2 cup brown sugar
- 1 whisked egg yolk
Method
- Make the pastry-
- In a stand mixer fitted with the paddle attachment slowly mix the flour, 1 teaspoon of cinnamon, and salt
- Add butter and mix until you see the flour start to clump up and form pea sized clumps
- Slowly add in the tablespoons of water and mix until dough forms
- Remove dough, form into a disk, and wrap in plastic wrap
- Refrigerate for 30 minutes
- Make the apple filling
- In a small bowl mix the remaining cinnamon and brown sugar
- In a large bowl mix together the apple slices and cinnamon sugar mixture
- Assemble-
- Remove the dough from the fridge
- On a floured surface roll out the dough until it is less than 1/4 inch thick
- Arrange the apple slices in the middle leaving a small border
- Carefully fold the border over the edge of the apples to form a crust
- Carefully transfer the galette to a parchment lined baking sheet
- Place in the fridge for 15 minutes
- Bake-
- Heat the oven to 375 degrees while the galette rests in the fridge
- Once 15 minutes is up remove the galette from the fridge and brush the crust with egg yolk
- Bake for 40-50 minutes until the crust turns a more golden color
*The galette can be reheated in the microwave or oven before serving if made in advance
The Lovell Table 
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