Apple Skull Galette
This spooky Apple Skull Galette is a fun and easy Halloween dessert made with juicy apples, a flaky gluten-free crust, cinnamon, and maple syrup. Instead of sliced apples, halved apples are carved with little skull faces using a melon baller and knife. It's gluten-free, refined sugar-free, and perfect for Halloween parties and fall gatherings!
Servings: 8
Ingredients
For the Crust
- 1/4 cup maple syrup
- 1/4 cup unsalted butter softened
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 11/2 cups almond flour
- 1 cup arrowroot flour
For the Filling
- 2 tablespoons coconut sugar
- 1 tablespoon arrowroot flour
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 5 apples
For the Topping
- 1 large egg white lightly beaten
- 1 teaspoon coconut sugar
Instructions
- Beat the maple syrup and butter on medium-high until mixed. Add the egg and vanilla. Beat until smooth. Add the flours and mix.
- Wrap the dough in parchment paper and place in the refrigerator for at least 30 minutes.
- Meanwhile, make the filling. In a large bowl, mix the sugar, arrowroot flour, lemon juice, and cinnamon.
- Cut the apples in half and remove the cores. Use a melon baller to scoop out two eye sockets in each apple half. Use a small knife to carefully cut a nose and mouth into each apple half to create the skull faces.
- Preheat the oven to 350F.
- On a large piece of parchment paper, roll the dough out into a circle with a 12-inch diameter.
- Place the apple skulls on the dough, leaving about 1 inch of the edge.
- Fold the outer crust into the apples. Brush the crust with egg white, then sprinkle on sugar.
- Bake for 35 to 40 minutes or until the curst is slightly browned. Enjoy warm as is or with a scoop of ice cream.