Galettes have been my go to dessert for the past month or so. I think it’s because The Chef has bought about 5 lbs of blueberries for an event, and we had no idea what to do with the leftovers. Sure, we could’ve frozen them. And we probably will. But they looked so tantalizing, we had guests, I needed a simple dessert, and breakfast. Ergo– galette central. Yes, galettes are not technically a pie, so I think they are completely acceptable as a breakfast.
The pie tin makes all the difference between dessert and breakfast. I don’t know why but it does. Go with me on this.
With apple season upon us, I combined one of my favorite childhood desserts with my easy go-to. Dutch Apple Pie was the dessert my mom made when fall was in the air. I have vivid memories of smelling it bake in the candle lit house, with solo piano music drifting through the rooms. This memory is my cozy place. I would push two high wingback chairs together, stack up a bunch of blankets and pillows, reading a Boxcar Children book, and pretend I was in my own little boat. Apple pie, and cooked onions conjures up this memory.
The crust I used is own I use for my homemade pop tarts. I started using it as my pie crust recipe, because I love the little bit of sweetness it has in it. I always get a little bummed when I taste pie crust that is completely without sweetener. (Unless it’s chess pie! That pie is as sweet as it needs to be, and the salt from the crust is the perfect balancer.)
The kind of apple, I find, is one of the biggest keys. Macintosh’s are the main way to go with it comes to apple pie’s, galettes, crumble, and sauce. The flavor that’s in it is perfection. Sweet and sour, and they’re too soft to eat regularly, so you might as well cook em.
Dutch Apple Streusel Galette
Course: DessertDifficulty: Easy8
servings20
minutes30
minutesIngredients
- Filling:
3 Macintosh Apples
1/4 cup sugar
2 Tbsp flour
1/4 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp salt
- Crust:
2 1/2 Cups flour
1/4 cup sugar
1/4 tsp salt
1 cup (2 sticks) butter- cold and cubed
1/4 cup water
- Streusel
1 cup flour
2/3 cup brown sugar
1/4 tsp salt
8 Tbsp (1 stick) butter- cubed
Directions
- Preheat oven to 400˚F. Line a cookie sheet with either a sil-pat or parchment paper. Set aside
- Peel the apple, and slice thinly. Put cut apples into a medium bowl with all the fillings ingredients. Stir to coat apples evenly. Set aside.
- In another large bowl, combine flour, sugar, salt, and whisk together with the pastry cutter. Add in butter. Cut in until there’s pea size balls. Add in water and combine together with either a fork, or your hands. Shape into a ball. Don’t over mix! Cover with cling wrap and chill for about 15min (or longer. You can even make this a day beforehand.)
- While the dough is chilling, make the streusel topping. Combine in another bowl, flour, sugar, salt, cinnamon, and butter. Cut together with a pastry cutter, until pea size balls form, or smaller. There will be a flour and sugar that won’t have a lot of butter in it. That ok.
- Either cut the dough ball in half or roll out dough 1/4″ think on a well floured surface and cut out desired circle. (Roughly 12″ circle)
**You can freeze the other part of the dough ball, or make double the apple mixture and make two galettes or one giant one** - Place the dough onto the parchment paper covered baking sheet.
- Add the apple mixture into the middle of the rolled dough. Add two handfuls of streusel on top. Fold edges up onto the apple pile, folding the edges over to make a pleat. Put two-three more handfuls of streusel on top, packing it down lightly. Set aside the extra topping or really go for it. You can’t ever have to much streusel in my mind…
- Bake for 30-35 min or until the crust/top is a darker golden brown.
Let it cool for at least 15-20 minutes. Add additional glaze onto if desired.
Remember, a bowl of vegetables with someone you love is better than a steak with someone you hate. -Proverbs 15:17 -The Everyday Chef and Wife-
Karly says
Looks amazing! Perfect for fall!