Rough Apple Galette
Experience the charm of rustic baking with this Rough Apple Galette, a delightful dessert that combines a flaky, buttery crust with tender, cinnamon-spiced apples. Perfect for showcasing firm apple varieties like Granny Smith or Honeycrisp, this galette embraces simplicity with its freeform shape and rustic appeal. The dough is hand-crafted and folded for an artisanal finish, while a sprinkle of coarse sugar adds a subtle crunch to the golden edges. Ideal for cozy fall days or impressive dinner party desserts, this galette can be served warm with a dollop of whipped cream or a scoop of creamy vanilla ice cream. With just 30 minutes of prep time, this fuss-free recipe is a must-try for both novice bakers and seasoned chefs looking for a show-stopping yet humble treat.
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Recipe Information
Ingredients
- 190 grams All-purpose flour
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 115 grams Unsalted butter, cold and cubed
- 60 milliliters Ice water
- 500 grams Apples (firm varieties like Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 50 grams Brown sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 tablespoon All-purpose flour (for apple filling)
- 1 Egg, beaten (for egg wash)
- 2 tablespoons Coarse sugar (optional, for sprinkling)
Instructions
In a large bowl, combine the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing the dough gently until it just comes together. Be careful not to overwork the dough.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes or until firm.
Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
In a medium bowl, combine the sliced apples, brown sugar, ground cinnamon, vanilla extract, and 1 tablespoon of all-purpose flour. Toss until the apples are evenly coated.
On a lightly floured surface, roll the chilled dough into a rough 12-inch (30 cm) circle. Transfer the dough to the prepared baking sheet.
Arrange the apple filling in the center of the dough, leaving a 2-inch (5 cm) border around the edges.
Gently fold the edges of the dough over the apples, pleating as you go to create a rustic crust. The center of the galette will remain exposed.
Brush the folded edges of the dough with the beaten egg and, if desired, sprinkle with coarse sugar for added crunch and sweetness.
Bake the galette in the preheated oven for 40-45 minutes, or until the crust is golden brown and the apples are tender.
Allow the galette to cool on the baking sheet for 10-15 minutes before slicing and serving warm. Optionally, serve with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 341 mg | 15% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 29.4 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 159 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
