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Rustic Apple Galette Thanksgiving Recipe

Rustic Apple Galette Thanksgiving Recipe

Rise & Run Holiday Recipe for Breakfast or Dessert

We are celebrating the holiday season and Thanksgiving by sharing a Flanagan Favorite recipe with YOU. Learn how easy it is to make a delicious, homemade butter crust.

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This stunning fruit-filled galette is made with whole-wheat flour, lots of buttah, and very little sugar. If you’re stuck inside on a stormy weekend, this is the recipe to make to brighten the mood of your entire household. It’s Instagram-worthy and ready for you to proudly photograph (tag us and use #riseandrun if you do post!).

We’ve wanted to include a pastry recipe in our previous cookbooks, but we always ended up cutting it because it seemed too complex. But by now, our fans are ready for an advanced recipe like this! We’ve cut unnecessary steps and provided very clear instructions. This recipe isn’t super-labor-intensive, but it takes time because you need to allow the ingredients to chill and the dough to rest between steps.

Don’t be intimidated by the thought of making your own flaky crust. You’ve got this!


  • ½ cup (1 stick) unsalted butter, cut into cubes
  • 1½ cups whole-wheat pastry flour or all-purpose flour, plus more for dusting
  • ¾ teaspoon fine sea salt
  • 2 tablespoons maple syrup
  • ¼ to ½ cup ice-cold water


  • 2 or 3 Granny Smith or Fuji apples (12 ounces total), peeled, cored, and sliced ¼ inch thick
  • 2 tablespoons coconutsugar or cane sugar
  • 1 tablespoon tapioca flour (tapioca starch) or cornstarch
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon maple syrup
  • Greek yogurt or vanilla ice cream, for serving (optional)


  1. To make the crust, chill the butter in the freezer for 15 minutes (set a timer). 
  1. Whisk together the flour and salt in a large bowl. Use a pastry blender to cut the chilled butter into the flour until the mixture forms pea-size crumbles. (Alternatively, combine the ingredients in a food processor and pulse until crumbles form.)
  1. Drizzle the maple syrup over the flour-butter mixture. While stirring, sprinkle ¼ cup of the water into the mixture, then add more water 1 tablespoon at a time until the dough begins to come together. (If using a food processor, pulse briefly between additions of water just until the dough begins to clump.) Use your hands to shape the dough into a ball, then flatten it slightly, return it to the bowl, cover, and chill in the fridge for 30 minutes.
  1. Position a rack in the center of the oven. Preheat the oven to 375°F. Line a baking sheet with parchment paper. 
  1. To make the filling, in a large bowl, toss the apples with the sugar, tapioca flour, lemon juice, cinnamon, and nutmeg.
  1. On a lightly floured work surface, roll out the chilled dough into a 12-inch round about 1/8 inch thick. Rotate the dough often while rolling it out and add more flour if needed to prevent sticking. Carefully transfer the dough to the prepared baking sheet.
  1. Place the filling in the center of the dough round and spread it out, leaving a 2-inch border. Fold the exposed dough over the filling, forming evenly spaced pleats all the way around.
  1. Bake for 20 minutes. Remove from the oven and brush the top of the crust and the exposed filling with the maple syrup. Rotate the baking sheet. Return to the oven and bake for 25 to 30 minutes, until the crust is a deep golden color and the apples are tender.
  1. Use the parchment to carefully transfer the galette to a cooling rack. Cool completely before slicing. Serve with a side of Greek yogurt, if desired. This recipe is best the day it is made, but leftovers can be stored in the fridge for up to 5 days.






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