Apple Crumble Galette
Galette is a free form flat pastry made with a light flaky dough often puff pastry and can be either sweet or savoury, the most popular fillings are probably fruit. My version of an apple galette has a twist in the form a brown sugar pecan crumble and a delightfully sweet vanilla glaze. This recipe takes the classic French apple galette and the traditional British apple crumble and merges them to create a dessert unlike any I’ve had before.
A golden flaky pastry, tender sweet yet tart apples, cinnamon-spiced brown sugar crumble with crunchy pecans and sweet vanilla glaze. I prefer making my own pastry, I think puff pastry is a little too light to hold the rich flavours of this dessert, the dough is rich with butter and the addition of egg yolk gives it a nice elasticity.
My favourite thing about this galette is how it is like three different desserts in one, the edge tastes like a classic apple galette, the centre has a crisp apple crumble taste and texture with a thin pastry base and in between where the pastry ends I like to place some of the crumble underneath the dough giving you an almost apple cake-like consistency. The vanilla glaze adds a pinch more sweetness and a slight crispness once it sets as well as a ton of vanilla flavour.
I love using clementines to marinade the apples in especially at this time of year as it seems so Christmasy but oranges would work well. Peeling the apples giving a wonderfully smooth finish to this dessert and really helps to achieve the different texture profiles I had mentioned earlier.
The flavours in this galette are simply wonderful, sweet-tart bramley apples with a fresh clementine taste, spiced nutty sweet crumble, delicious sugary vanilla glaze all wrapped in a marvellous golden flaky pastry case, this truly is one of my favourite desserts.
Apple Crumble Galette
Equipment
- Baking tray
- Rolling Pin
Ingredients
Galette Dough
- 175 g cold butter
- 205 g plain flour (1 1/2 cups)
- 1 egg yolk
- a pinch of salt
- 1 tbsp caster sugar
- Cold water
Apple Filling
- 2 medium bramley apples
- 100 g caster sugar (1/2 cup)
- 1/4 tsp vanilla paste or 1 tsp vanilla extract
- The juice of 2 clementines (or 1/2 a medium orange)
Brown Sugar Pecan Crumble
- 75 g Butter (1/3 cup)
- 75 g Plain flour (1/3 cup)
- 75 g brown sugar (1/3 cup)
- 75 g chopped raw pecans (1/3 cup)
- 1 – 2 tsp ground cinnamon
- a pinch of salt
Vanilla glaze
- 50 g icing sugar (1/2 cup)
- 1 – 2 tbsp milk
- 1/4 tsp vanilla paste or 1 tsp vanilla extract
Instructions
Galette Dough
- Start by cutting up the butter into small cubes
- Place all of the dough ingredients into a bowl or a food processor and bring it together till it has the texture of wet sand
- Now, add in the water 1 tbsp at a time till the dough comes together fully and holds well, knead together into a round disc and wrap into cling film and chill for at least an hour
Apple Filling
- Peel, core and slice the apples thinly
- Mix well with the other filling ingredients and let this mixture sit for at least an hour
Brown Sugar Pecan Crumble
- In a large bowl or a food processor place, all of the crumble ingredients besides the pecans and bring to together till you get a crumble like the texture or the consistency of wet sand
- Then finely chop the pecans and add to the crumble mix
Assembling the Galette
- Roll out the dough roughly but making sure that it is even all around and place the apples into the middle Tip: There might be a lot of liquid in the apples you don't have to add in all in though
- Now, sprinkle the crumble on top covering the apples and then fold over the edges of the dough and seal of the pastry and place on a baking tray lined with greaseproof paper
- Egg wash and bake at (180 degrees celsius / gas mark 4 / 355 Fahrenheit) for around 40 – 60 minutes or until everything is well cooked and golden
- Mix together all of the glaze ingredients well till its smooth
- Once baked take the galette out on to a wire rack and let it cool completely
- Finish by pouring over the glaze in a zig-zag pattern and enjoy!
