This month’s Kraft Canada #whatscooking assignment was all about one of my favourite fall fruits – apples, specifically apple crisp recipes. I am a huge fan of apple crisp (as it my dad and it’s his birthday this week so maybe if he’s lucky my mum will make this for him!) and make it quite often in the fall. It’s not a difficult dessert and everyone loves it hence it’s frequent appearance on my menu rotation.
For this month’s post, I wanted to do something a little different. I always think of apple crisp as being a “homey” comfort food dessert and I wanted to see if I could elevate it to something a little more special. I had all my “crumble” ingredients on hand as well as some crisp Granny Smiths and a block of homemade “rough puff” pastry… Can you see where I am going with this? That’s right – in my head, I couldn’t think of anything better than apple crumble in a galette… (of course you don’t have to make your own pastry…).
This turned out beautifully and was enjoyed by many people at our annual street party last weekend (in fact, it was gone before some of the main course dishes were!). I was inspired by this apple walnut crisp recipe, subbing in almonds for the walnuts and changing up the topping slightly. It’s a keeper.
Apple crumble galette
Apple crumble in galette form!
- approx 250-300g puff pastry
- 2 x Granny Smith apples (approx 200g each), peeled, cored and sliced thinly
- 3 tablespoons (40g) unsalted butter, melted
- 1/4 cup (50g) plain flour
- 1/4 cup (60g) dark brown sugar
- 1/4 cup (40g) large flake rolled oats (not instant)
- 3 tablespoons (30g) slivered almonds
- 1 egg, lightly beaten
- Pre-heat the oven to 375˚F.
- Roll out your pastry to approximately 25cm (10 inch) round.
- Place the apple slices evenly over the pastry base, leaving approximately a 2cm border around the edge.
- Mix the butter, flour, brown sugar, rolled oats and almonds together in a small bowl.
- Scatter the crumble evenly over the apple slices.
- Fold the uncovered edges of dough up and around the filling, working your way around the galette. You'll end up with pleated edges that are a little rough and you might need to trim some uneven parts to ensure you don't end up with a thick area of just crust.
- Brush the edges of the crust with the egg wash.
- Bake for 40 minutes until the crust is puffed and golden.
Verdict? I’ll be making this one again and again (and with different fruits) over the course of the fall and winter. Somehow it seems like a lighter version of the classic apple crumble/ crisp and it certainly elevates it to a “company’s coming” kind of dessert.
Disclosure: As a Kraft Canada #whatscooking contributor, I receive compensation for writing these posts, however, all opinions are 100% my own.