Happy Fall!! We’re celebrating the first day of Fall with a Fresh Apple Galette! The weather forecast is calling for cooler temperatures today and tonight in the 30’s. Pikes Peak even got a bit of snow. Yay, I love fall!
I love apples year round, but in the fall I love baked apples. The combination of a flaky crust, cinnamon and warm apples makes my tummy happy 😀
According to lots of research there may be some truth in the age old saying, “an apple a day keeps the doctor away.” Apples are loaded with great nutrients and antioxidants called flavonoids. Studies by the European Journal of Cancer Prevention have shown that apples can help prevent several types of cancers, such as colorectal, breast, and ovarian. Apples may also help prevent again oxidative stress in the brain, which can help prevent cognitive decline and Alzheimer’s symptoms.
Apples contain nutrients that help slow down the digestion of carbohydrates. They also help reduce glucose absorption and increase insulin in the blood stream. These are important because they help regulate your blood sugar.
The fiber and antioxidants in apples are also great for improving your cardiovascular system! Research shows an apple a day can help lower your LDL and total cholesterol.
1 medium w/o skin
Fiber 2.1 g
Vitamin C 6 mg
Potassium 145 mg
Vitamin A 61 IU
Begin by preparing your dough, it needs to chill for at least 1 hour. Be sure to use chilled butter to make the dough. You want to see the butter pieces in the dough. This is what will give you a flaky crust. Then roll it out into a 12-inch circle. Place dough on baking sheet. Peel and slice your apples and arrange them in the center of the dough. Sprinkle the apples with a mixture of brown sugar and cinnamon.
Now, just fold up the sides and crimp where needed. Bake at 400 for 35-40 minutes. I like the apples slightly firm, so they have a little bite to them.
I love the simplicity of this Fresh Apple Galette! You don’t have to make a perfect crust for it to make a beautiful presentation. The crust is tender, flaky, and the apples are perfectly softened and sweet.
- 1¼ cup all purpose flour
- 2 tsp sugar
- ⅛ tsp salt
- 8 Tbsp unsalted butter, cubed
- 1 large egg, lightly beaten
- 1 Tbsp ice water
- 1 lb Granny Smith apples, peeled, core, and sliced into ¼ inch slices
- 2 Tbsp light brown sugar
- 1 tsp ground cinnamon
- 1 Tbsp unsalted butter, cut into small pieces
- reserved apple
- 1 tsp granulated sugar
- ½ cup water
- Place flour, sugar, and salt in a food processor, pulse a few times to combine. Add butter and pulse until it looks like a course meal. Add egg and pulse 2-3 times. Lastly, add ice water and pulse 2-3 more times to combine.
- Pour dough onto plastic wrap. Use plastic wrap to bring dough together and form into a flat disk. Cover tightly and refrigerate for at least 1 hour.
- Preheat oven to 400 degrees.
- Line baking sheet with silpat or parchment paper.
- Roll dough on a lightly floured counter top into a 12 inch circle.
- Place dough on baking sheet and refrigerate while preparing apple filling.
- In a small bowl combine brown sugar and cinnamon.
- Peel, core and slice apples into ¼ inch slices.** Reserve ¼ of sliced apple.
- Arrange apples in overlapping fan-like pattern on chilled dough, leave 2 inch border.
- Sprinkle apples with cinnamon sugar mixture. Dot with pieces of butter.
- Fold and crimp edges over apples to form crust.
- Brush crust with melted butter.
- Bake for 35-40 minutes or until crust is golden and apples are softened. Check apples with a toothpick.
- Remove from oven and brush crust and apples with glaze. Cool for 5-10 minutes before serving.
- While galette is baking prepare the glaze. In a small sauce pan add reserved apple, 1 tsp sugar, and ½ cup water.
- Bring to a light boil, breaking up apples with a wooden spoon as they begin to soften. Simmer on low to form glaze.
- Strain to separate before glazing galette.