Easy Apple Crisp Galette
This free form apple galette with a buttery crisp topping, is easy and fuss free. Making it the perfect spur of the moment dessert option!
Equipment
- parchment paper
- baking sheet with edges
- rolling pin
Ingredients
Pastry
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup cold butter cut into cubes
- 1/3 cup ice water
- 1 tsp white vinegar or lemon juice
Crisp Topping
- 1 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 cup old fashioned oats
- 1/2 cup cold butter cut into cubes
- 1/4 tsp salt
Apple Filling
- 5 cups apple slices depending on size of apples 3-5 apples
- 1 tbsp lemon juice
- 1 tbsp all purpose flour
- 1 1/2 tsp ground cinnamon use up to 2 tsp if you like a punch of cinnamon flavor
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
Assembly
- 1 whole egg
- 1 tbsp turbinado cain sugar if you do not have regular white granulated sugar will work
Instructions
Pastry
- combine flour, sugar, and salt together in a medium sized bowl
- add the cold butter cubes, and cut them into the dry ingredients using a pastry cutter, a fork, or you can use your finger tips You can also do this in a food processor. Be very careful not to over work the dough when using food processor.
- Combine 1/3cup ice water and acid (which is white vinegar or lemon juice) drizzle this into the flour butter mixture. Using a fork pull ingredients together. When it's still a little crumbly dump it out onto a sheet of plastic wrap, pull it together and form a round flat disk. Put in refrigerator for minimum of one hour or up to 3 days.
Crisp Topping
- Combine brown sugar, flour, oats, and salt together in a medium bowl. Add the cold butter cubes. Cut butter into the dry ingredients with a fork, or pastry cutter until crumble is consistent size. Place this in refrigerator until ready to assemble. (This can also be placed in a zip-loc bag and kept for up to a week in refrigerator or in freezer for a month, if you would like to make ahead.)
Apple Filling
- Peel and slice apples. Try to keep apple slices a consistent thickness for even baking. Place in a large bowl and drizzle with lemon juice. Move apples around in bowl to make sure they all come in contact with the lemon juice.
- Combine flour, cinnamon, ginger, nutmeg, and salt in a small dish. Sprinkle the flour spice mixture over the apples and toss them around so all the apples are coated with flour and spice.
Assembly
- Preheat oven to 350 degrees F. Cover baking sheet with a sheet of parchment paper, or a silicone baking mat
- Remove pastry crust from the refrigerator. Place on a lightly floured countertop and roll out into a round shape at least 18 inches in size. Roll dough up over rolling pin and lay it on the parchment covered baking sheet.
- Pile seasoned apples up in the middle of the sheet of pastry, leaving about 3 inches of dough around the edges. Flatten apples out so they aren't domed up too high. If you want to get fancy you can lay them in a circular fan shape starting in the middle and working out and up in layers.
- Spoon crisp on to the top of the apples, even out the topping and press lightly down to fill in any gaps that are in the apples with crisp topping.
- Now fold the edges of pastry up around the apples and crisp. Creating a package effect.
- Whisk egg with water and brush pastry lightly with the egg wash and sprinkle with turbinado sugar.
- Place in preheated oven and bake for 1 hour until pastry is golden brown and crisp is crispy. If the pastry is getting too brown for your liking cover with a piece of aluminum foil.
- Remove from oven and allow galette to rest 15 minutes before serving.
Nutrition
Serving: 1sliceCalories: 546kcalCarbohydrates: 81gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 375mgPotassium: 288mgFiber: 4gSugar: 51gVitamin A: 76IUVitamin C: 15mgCalcium: 59mgIron: 2mg
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