This came together quickly and is so wonderful. My husband had clients in and I had to make something quick and this was perfect! Since I was in a rush I did not take a lot of photos. But trust me this is good! Crumbly, buttery and perfect for a cold day or even breakfast. From the blog The View from the Great Island.
3/4 cup ( 96 grams) all purpose flour
1/4 cup (25 grams) old fashioned rolled oats
6 Tbsp (85 grams) unsalted cold butter, cut in small pieces
1/2 cup (100 grams) granulated sugar
1/2 cup ground walnuts (pulse in a food processor)
3 Honeycrisp apples, peeled and thinly sliced, this will be under a pound after slicing
1/2 cup (113 grams) unsalted butter at room temperature
1/2 cup (50 grams) sugar
2 large eggs
3 Tbsp (45 ml) milk or cream
1 1/4 cups (178 grams) all purpose flour
1 tsp baking powder
1/2 tsp cardamom
1/2 tsp cinnamon
1/8 tsp salt
Preheat oven to 350F and lightly spray a 9×9 baking pan. Line the pan with parchment paper, if you like.
Put the streusel ingredients in a small bowl and blend everything together with your fingertips until there is no more raw flour.
Make sure to break down any large clumps of butter so there is a somewhat uniform crumbly texture. Set aside in the refrigerator.
Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
Whisk together the flour, baking powder, spices, and salt.
Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
Spoon the batter in to the pan, and smooth out evenly.
Top with the sliced apples. There’s no need to arrange them precisely, but try to get them in an even layer.
Sprinkle the crumble topping evenly over the apples.
Bake for about 50 minutes, until the top is lightly browned and a toothpick comes out without wet batter clinging to it. Lay a loose layer of foil over the top if the crumble is browning too quickly.
Ingredients For the pie crust 1 1/4 cups all purpose flour 1/2 cup (1 stick) unsalted butter, cold 1/2 tsp salt 1 tsp granulated sugar 1/4 cup ice water
For the apple filling 2.5-3 medium-large apples, sliced and peeled 2 Tbsp brown sugar 1/2 tsp ground cinnnamon 1/4 tsp ground nutmeg 1 pinch salt 1 Tbsp honey (plus extra for drizzling over the finished galette, if desired) 1 Tbsp unsalted butter, cold or room temp, cut into small pieces
Instructions For the pie crusts To make the pie crust, add the flour, butter, sugar and salt to the bowl of a food processor. Pulse several times until the butter is broken up and no large pieces remain. Slowly add the ice water through the top of the food processor and continue to pulse until the dough comes together in a single lump. Remove the dough from the food processor. Roughly shape into a disk about an inch thick. Place in the fridge until ready to roll out for the galette.
For the galette Preheat oven to 375F and line a large baking sheet with a piece of parchment paper. Toss the sliced apples with the brown sugar, spices, and salt. Set aside. Sliced apples for apple galette Place the pie dough on a lightly floured surface, and roll it out into a large circle about 14 inches in diameter. It should be fairly thin, but not too difficult to handle without tearing.
Rolling out galette dough Gently move the rolled out dough to your prepared baking sheet. Put about half of the sliced apples into the center of the circle of dough, and spread them out evenly, leaving about 1 and a half inches of space all around for folding the dough over the apples. You can simply place all the apples into the center of the dough and spread them out evenly, or you can take the other half and arrange them in an overlapping circular pattern. sliced apples on dough for an apple galette Drizzle 1 Tbsp of honey over the apples and dot with the butter. Fold the excess pie crust over the filling.
Lightly brush the edge of the pie dough with milk or cream, and sprinkle with coarse sparkling sugar, if desired. Place the galette in the oven and bake for about 40-45 minutes until the pastry is golden brown and the apples are cooked through. baked apple galette with plate of apples Drizzle or brush another tsp or 2 of honey over the finished galette while still warm for a glossy top. Serve warm with a scoop of vanilla ice cream.