If you’re looking for an easy family dessert that feels a little special without requiring hours in the kitchen, this skillet apple galette is it. Made with just a handful of simple ingredients, it’s one of those recipes that looks impressive but is actually incredibly forgiving and beginner-friendly.

A galette is essentially a rustic free-form pie. Unlike traditional apple pie, there’s no need to line a pie dish, create a lattice top or worry about making everything look perfect. Simply roll out the pastry, add the filling, fold over the edges and bake. The beauty of a galette is that the more rustic it looks, the better.

This version is made without refined sugar, using coconut sugar instead, and is packed with all the classic flavours you’d expect from a comforting apple dessert. Cinnamon and tender baked apples combine with a simple buttery pastry to create a dessert that both kids and adults will love.

One of my favourite things about this recipe is how adaptable it is. For a simple everyday dessert, you can pile the apples straight into the centre of the pastry and fold over the edges. If you’re entertaining or want something a little extra special, take a few minutes to arrange the apple slices into a pattern before baking.

We chose to bake this galette in a cast iron skillet because cast iron retains and distributes heat exceptionally well. We used the Culinary Co by Manu range from Spotlight in the 20cm size. This helps create a beautifully crisp pastry base while also encouraging the apples to cook evenly. It also means you can take the skillet straight from the oven to the table for serving, making it perfect for sharing.

Whether you’re serving it warm as an after-school treat, bringing it to a family gathering or enjoying it with a scoop of vegan ice cream on the weekend, this simple apple galette is one of those recipes you’ll find yourself making again and again.

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Simple Skillet Apple Galette

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 4

Suitable For 18+ months

Metric - US Customary Units

Ingredients

Pastry

120 g spelt flour (or plain flour)
2 tbsp coconut sugar
75 g vegan butter (lightly softened, plus 1 tsp for greasing the skillet)
1 tbsp cold water (up to 2 tbsp depending on the vegan butter you use)

Filling

5 small apples (thinly sliced, we used pink lady)
2 tbsp coconut sugar
1 tsp cinnamon
2 tsp lemon juice (not essential, but lifts the flabour of the apples)

Optional to brush

1 tbsp oat milk (to brush the crust)
1 tsp coconut sugar (or raw sugar for the granulated look)

Instructions

Add flour and coconut sugar to a bowl. Rub in cold vegan butter until crumbly. Add cold water a little at a time until a dough forms (we used 1 tbsp, but up to 2 tbsp should work depending on your butter). Spelt flour tends to go crumblier than plain flour, so if using that, knead the dough a little to help.
Press into a ball, wrap and chill for 10-15 minutes in the freezer.
Toss finely sliced apples with coconut sugar, cinnamon, and lemon. We used a mandolin to slice the apples, but you can finely slice with a knife.
Preheat oven to 190c/375f fan (if your oven isn't fan forced, bump to 200c/390f).
Lightly grease your cast iron pan.
Roll pastry into a large rough circle, approx 4-5mm thick, and place into a 20cm cast iron pan.
Place apples on top of the dough, either just pouring them in or creating a pattern, then fold pastry over the apples. Rustic is perfect, you can trim a little off if it feels too much for your liking.
Optional: brush edges with plant milk and sprinkle with coconut or raw sugar.
Bake for 45-55 minutes or until golden and bubbling. If it looks like it’s browning too quickly on top, lightly cover with foil (we usually do this around the 20 minute mark).
Remove from the oven and allow to cool for 10 minutes before serving.

Storage

Store in the fridge for 3 days.

Notes

• We used Pink Lady apples for this recipe. They hold their shape beautifully while baking and provide a lovely balance of sweetness and tartness.

• If using softer apple varieties, your apples may break down more during baking. This is perfectly fine and will create a softer, more pie-like filling.

• If your apples tend to be on the drier side, lightly brush the exposed apple slices with melted coconut oil before baking to help prevent them from drying out.

• If the apples begin browning too quickly before the pastry is fully cooked, loosely cover the galette with foil and continue baking until the apples are tender.

• Thinly sliced apples work best as they soften more evenly during baking.

• For a quick everyday dessert, simply pile the apples into the centre of the pastry. For a more decorative finish, arrange the apple slices in overlapping circles before folding over the edges.

• Allow the galette to cool for at least 10 minutes before serving. This helps the filling settle and makes it easier to slice.

• This galette is best served warm and is delicious on its own or with vegan ice cream, coconut yoghurt or dairy-free custard.