Don’t get me wrong, I love apple pie as much as the next gal, but making it from scratch is rough. The crust is super temperamental. Store bought fillings are way too sweet. It takes a long time. But what if I told you that you could have your pie and eat it too? Get it? This Healthy Apple Galette packs all of the delicious flavor of an apple pie, in a simpler, easier package. The best part? It’s way lighter – using minimal butter and sugar, making it a WW friendly option that doesn’t skimp on flavor. At just 3 points a slice, seconds are totally fair game.
Making a Healthy Apple Galette
This galette starts with a modified version of the famous WW “2 Ingredient Dough.” Greek yogurt and self rising flour are the typical two ingredients, and with a few modifications, this becomes a great galette base. Note, it’s not as flaky/crispy as a traditional galette, but it’s also waaay lighter, so that’s the trade off. Still delicious – promise.
The base is comprised of:
- Nonfat greek yogurt (I use Fage 0%).
- All purpose flour, baking powder, salt, sugar, and pumpkin spice for your dry ingredients.
- Egg to firm up and bind the dough.
You’ll combine your dry ingredients in one bowl, wet in another, and then mix it all together. Be careful not to over-mix – you want everything just combined into a solid dough. Dust with flour and set aside.
For your filling, you’ll peel fresh apples (I prefer granny smith because they hold their texture well). Cut them into thin slices and toss them with flour, sugar and pumpkin spice (or your own preferred combo of cinnamon, nutmeg, etc). You’ll also want some butter or Smart Balance (butter substitute) on hand for right before baking as well as an egg to egg wash the crust.
Assembling the galette
On a well floured surface (I do it right on the silicone baking mat or parchment paper I plan to bake on), drop your ball of galette dough and begin to flatten it. Be sure to have extra flour on hand as you work with the dough, as it is sticky. You’ll then take a floured rolling pin and roll it out into as much of a perfect circle as you can. Galettes are meant to be rustic, so don’t worry about any weird edges etc. You ultimately want the dough to be about 1/4 of an inch thick.
Then, starting about 3/4 inch from the edge, begin to lay your apples in a circular pattern, as below. Continue the pattern until you get to the center, covering all of the dough (with the exception of the 3/4 inch left at the edges). You’ll then carefully pinch the excess dough around the edges to close up the sides of the galette. Dot the top of the apples evenly with Smart Balance (a butter substitute) or regular butter. Beat your additional egg and egg wash the crust of the galette. You can dust it with a little bit of course sugar as well if desired. Then just let it bake until all nicely golden.
Slice, serve, and enjoy! I like to serve it warm with a scoop of vanilla ice cream, but it’s delicious cold as well. It keeps well in an airtight container in the fridge for up to 4 days. Just bake to warm through to reheat.
Healthy Apple Galette
- Mixing Bowls
- Silicone Baking Mats
- Baking Sheet
- 1 1/4 cup flour with extra for dusting
- 1 Tsp pumpkin spice
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar
- 3/4 cup Greek yogurt nonfat
- 1 egg
- 3 Granny Smith apples small, sliced thin
- 2 tbsp flour
- 2 tbsp sugar with additional coarse sugar for topping if desired
- 1 Tsp pumpkin pie spice
- 1 tsp Smart Balance or butter
- Preheat oven to 375F.
- In a medium mixing bowl, combine flour, sugar, pumpkin spice, baking powder, salt and stir to combine. In another bowl, beat egg and greek yogurt together until smooth. Incorporate wet into dry ingredients until dough ball is formed. Set aside with extra flour ready.
- In another bowl, combine cut apples with flour, sugar, and pumpkin spice and toss to coat.
- Starting about 3/4 inch from the edge, begin to lay your apples in a circular pattern (as shown in blog post). Continue the pattern until you get to the center, covering all of the dough (with the exception of the 3/4 inch left at the edges). You'll then carefully pinch the excess dough around the edges to close up the sides of the galette.
- Dot the top of the apples evenly with Smart Balance (a butter substitute) or regular butter. Beat your additional egg and egg wash the crust of the galette. You can dust it with a little bit of course sugar as well if desired.
- Bake for 30-35 minutes until golden brown. Let cool for 5 minutes, slice into 8 slices, and serve warm.
- 4 per slice
- 2 slices for 7 points
- 3 per slice
- 2 slices for 7 points