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 by Bake Bellissima

Apple galette by Bake Bellissima

Apple galette with crumb topping

makes 10-12 servings. This recipe is adapted from Kosher by Design Entertains by Susie Fishbein.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Crumb topping
  4. Combine all the crumb ingredients and set aside.
  5. Apple filling:
  6. Peel and seed the apples and cut into slices. Combine the sugar, flour, cinnamon, and salt. Toss the apples in the mixture.
  7. Preheat the oven to 375 F.
  8. 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.
  9. Bake at 375. After 25 minutes, remove from the oven and cover with foil, and bake for another 30 minutes longer.

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Comments

  • I absolutely love your blog.. Very nice colors & theme. Did you make this web site yourself? Please reply back as I’m attempting to create my own site and want to learn where you got this from or just what the theme is named. Cheers!

    • Lisa

      Hi, the dough can be made up to 3 days in advance and stored in the refrigerator or frozen for up to 3 months.

      The apple galette itself is best eaten the day it is baked. Store leftovers, loosely covered, at room temperature for up to 2 days. Enjoy!!

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1 cup olive oil
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𝐓𝐡𝐚𝐢 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐂𝐮𝐫𝐫𝐲 𝐑𝐞𝐜𝐢𝐩𝐞: 
2-3 tablespoons 𝐯𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞 𝐨𝐢𝐥
2 lbs 𝐦𝐨𝐜𝐤-𝐜𝐫𝐚𝐛
1 small yellow 𝗼𝗻𝗶𝗼𝗻, minced
1 clove 𝗴𝗮𝗿𝗹𝗶𝗰, minced
𝘀𝗮𝗹𝘁 and 𝗽𝗲𝗽𝗽𝗲𝗿 to taste
2 tablespoons 𝗿𝗲𝗱 𝗰𝘂𝗿𝗿𝘆 𝗽𝗮𝘀𝘁𝗲, 𝘀𝘁𝗼𝗿𝗲𝗯𝗼𝘂𝗴𝗵𝘁 𝗼𝗿 𝗵𝗼𝗺𝗲𝗺𝗮𝗱𝗲*
2 teaspoons 𝗰𝘂𝗿𝗿𝘆 𝗽𝗼𝘄𝗱𝗲𝗿
1/2 teaspoon 𝗰𝘂𝗺𝗶𝗻
1 can 𝗰𝗼𝗰𝗼𝗻𝘂𝘁 𝗺𝗶𝗹𝗸
1 𝗹𝗶𝗺𝗲, cut into wedges
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  • Shabbat shalom to all!!