Ok, that looks good, huh?
Sure but how about this?
Yes! Cooking club is back… virtually!
After last term when I ran two very successful online cooking clubs for my students each week from April – June then 7 weeks of cooking camp in the summer, adding some online public cooking classes too, school is back and so is club!
Of course, we still can’t gather in-person so we’re doing all clubs online this term – luckily for me I’ve had a lot of practice with this so it’s at least one thing I feel like I know how to do in my week (because the rest of school looks so very different!)! This week, with very short notice for some students, I wanted to choose a recipe with easy-to-find, seasonal ingredients. Enter Galettes “Crumble aux Pommes” (because I couldn’t choose between an apple galette and a crumble, I figured why not make both in one dish!)
This is super easy – we made it in around an hour – so tasty and a perfect dish for a chilly, sunny autumn day! It really feels like fall outside and this tastes (and makes your house smell) like fall!
Mini Galettes "Crumble aux Pommes"
Apple crumble in a galette!
Ingredients
For the pastry:
- 225 g (1 ½ cups) all purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 113 g (8 tablespoons/ 1 stick ) very cold butter, cut into cubes
- 1 large egg, lightly beaten
- 2 tablespoons ice cold water or milk
For the filling:
- 4-6 small apples
For the crumble:
- 3 tablespoons (40g) 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
To assemble:
- 1 egg, lightly beaten for egg wash
Instructions
Make the pastry:
- Whisk the flour and sugar into a large bowl.
- Add the cubed butter and, using your fingers, lightly rub in
the butter to the flour until is resembles breadcrumbs with some pieces the size of small peas (you can do this in a food processor as well). - Make a well in the middle of the flour mix and add the egg
- Mix the egg into the dry ingredients with a butter knife until
it just starts to come together. - Add the water or milk and mix until the dough just comes
together. You can use a rubber spatula to start helping the dough come together, then your hands. The dough should be firm enough to form a ball - it might be a little crumbly but press the dough into a disk and wrap it tightly in plastic wrap and refrigerate for 15 minutes minimum.
Make the crumble:
- Mix the butter, flour, brown sugar, rolled oats and almonds together in a small bowl.
Assemble:
- Peel and finely slice your apples, just before you start to
roll out the pastry. - Pre-heat oven to 375˚F. Line two baking trays with parchment paper.
- Remove the dough from the fridge, divide into 8 portions and roll between parchment or on a lightly floured surface until each piece is about 10 cm (4 inches) in diameter.
- Place the pastry disks on the baking tray lined with parchment.
- Place the apple slices carefully on the pastry disks, leaving a border of about 2 cm (1 inch) wide.
- 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.
- Sprinkle the top of each galette with some of the crumble,
making sure it’s evenly distributed. Brush the edges of the galettes with a little egg wash. - Bake for 25-30 minutes or until the pastry is golden and the crumble is “set”.
- Serve warm or at room temperature. A scoop of ice cream or some whipped cream work well here!
A pretty tasty, successful foray into fall baking for my new crew, wouldn’t you say?
And yes, I’m missing the “little hands” photos too – thanks to one mum who sent the photo at the top of the post of her son working hard during club 🙂
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I think I might have to make this – looks delish. I cleaned out the fridge yesterday and found about 20 apples buried in the crisper drawer!!!!