An apple galette is the perfect choice for entertaining. It is a kind of dessert where imperfection is not only acceptable but adds to its rustic charm. Ice cream is a must with this dessert, and if you have many guests, consider doubling the recipe… they will have seconds!
Apple galette with crumb topping
- For the crust:
- 2 1/2 cups all purpose flour
- 1 1/4 teaspoons salt
- 2 tablespoons sugar
- 2 sticks of butter cut into pieces, at room temperature
- 4-5 tablespoons ice water
- For the crumb topping:
- 3/4 cup all purpose flour
- 3/4 cup brown sugar
- 1/2 cup old fashioned oats
- 6 tablespoons butter, melted
- Apple filling
- 5 Granny Smith apples
- 1/2 cup sugar
- 3 tablespoons all purpose flour
- 1 teaspoon cinnamon
- pink of salt
- 3 tablespoons apricot jam
- 1 egg yolk, mixed with 1 teaspoon water
Place the flour, salt and sugar into the bowl of a stand mixer with the dough attachment. Add the pieces of butter and mix until the mixture starts to resemble small peas or breadcrumbs. Add the ice water one tablespoon at a time, until the dough is moist enough to come together.
Knead the dough into a ball. Flatten into a disc, wrap in cling wrap, and place in the refrigerator where the dough will chill for 30 minutes.
Combine all the crumb ingredients and set aside.
Peel and seed the apples and cut into slices. Combine the sugar, flour, cinnamon, and salt. Toss the apples in the mixture.
Preheat the oven to 375 F.
To form the galette, roll out the dough into a large circle, measuring 14-15 inches, on a lightly floured piece of parchment paper. Brush the apricot jam over the center of the circle, leaving a 3 to 4 inch border. Place 3/4 of the crumb over the jam, followed by the apple slices. Sprinkle the remaining crumb over the apples. Use the parchment paper to fold the dough over the apples until your galette is shaped. Place onto a baking sheet and brush the dough with the beaten egg yolk.
Bake at 375. After 25 minutes, remove from the oven and cover with foil, and bake for another 30 minutes longer.