Go Back
Apple crumble galette_pin

Apple Crumble Galette

Hunar Baig
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Dessert, Pastry
Servings 12 - 15 servings

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!
Keyword Apple, Cinnamon, Dough