Apple Galette with Walnut Streusel Recipe
Apple Galette with Walnut Streusel
I recently posted a Peach Pie recipe where I wrote about Mercier Orchards. I bought peaches there a few weeks ago for the pie, and that visit got me thinking ahead to fall and the apple harvest. As summer wanes, I can feel my cravings move toward heavier foods. I’m already finding the first apples of the season at our local farmer’s market and after making a peach pie, an apple version was the next logical thing.
Any dessert with fruit, flour, sugar, and butter gets my respect! This galette is a rustic version of apple pie with all the same ingredients but baked on a sheet pan instead of a pie dish. The crust on a galette browns more extensively as more of it is exposed to the heat. I’ve got to admit that the crust on this dessert “cranks my tractor” as they say!
This galette requires nothing more than a scoop of vanilla ice cream before serving.
Apple Galette
Ingredients
For the crust:
- 1 stick (1/2 cup) unsalted butter
- 1 1/4 cups unbleached all-purpose flour
- 1/8 cup sugar
- 1/4 teaspoon kosher salt
- 2 to 4 tablespoons ice cold water
- For the filling:
- 2 Granny Smith apples, peeled, cored, and sliced into 1/2 inch pieces
- 2 Gala or other baking apples, peeled, cored, and sliced into 1/2 inch pieces
- 1/2 cup sugar
- 1/4 cup unbleached, all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- For the streusel topping:
- 1/4 cup chopped walnuts
- 1/8 cup brown sugar
- 1/8 cup sugar
- 1/4 cup unbleached, all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 3 tablespoons unsalted butter, room temperature
- For garnish:
- 1 egg, beaten
- Course sugar
Instructions
For the crust:
1. Cut the butter into 1/2 inch cubes and place in freezer for 15 minutes.
2. Mix flour, sugar, and salt in a small bowl and place in the freezer for 15 minutes.
3. Place flour mixture in the bowl of a food processor. Add cold butter to flour mixture and pulse several times until mixture resembles course meal. Some larger pieces of butter are okay.
4. Transfer the mixture to a bowl. Add one tablespoon of ice water at a time, mixing after each addition until dough comes together.
5. Transfer dough to a floured surface and knead two or three times. Form dough into a four inch disk and wrap in plastic wrap. Refrigerate for 30 minutes.
For the filling:
Toss apples, sugar, flour, cinnamon, nutmeg, and salt in a medium bowl until well combined.
For the streusel topping:
Mix walnuts, brown sugar, sugar, flour, cinnamon, and salt in a small bowl. Blend in softened butter until well combined.
To assemble:
1. Preheat oven to 400 degrees. Prepare baking sheet with parchment paper.
2. Roll dough out to a 15 to 16 inch circle on a well-floured surface. Roll dough onto rolling pin and transfer to baking sheet.
3. Pile apple mixture in the middle of the cough leaving a two to three inch border of dough. Sprinkle topping over apples. Fold dough over the edge of the apples. Brush egg on dough and sprinkle course sugar.
4. Bake for 40 to 50 minutes or until crust is golden brown.
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http://www.southernboydishes.com/2013/09/02/apple-galette-with-walnut-streusel/
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