How is everyone enjoying this gorgeous fall weather? It’s been quite lovely here in south central PA. And I am really enjoying the fall foods, apple desserts, pumpkin everything, and lots of warm spices like cinnamon, cloves and allspice.
Not only do I love everything pumpkin in the autumn months, I also love apple and cinnamon. Apple pie, apple crisp, apple cider doughnuts and apple cider drinks, yum!
My first try at apple cider doughnuts was in a visit to my family in Mystic, CT. Then took me to this little apple mill, they left you in the building where they pressed the apples to make the cider. All the old fashioned way, it was awesome.
My family told me they had they best apple cider, and I totally agree, it was! And as I mentioned, it was the first time I had apple cider doughnuts. That was years ago but now they seem to be everywhere. Which I am VERY happy about!
Anyway, back to the galette. I suppose this is also a fancy word for rustic apple pie, either way I loved this tasty dessert!
I used a store bought pie crust that I had in the freezer, I just left that come to room temp before using. I like to make my own pie crust but I had this in the freezer and wanted to get it used up before it became freezer burnt.
I cut 4 medium to large apples, and chopped them into bite size pieces. You can use any apples you want or have on hand but you will need to adjust the sugar according to the sweetness of the apples you are using.
I placed those apple chunks in a bowl and added sugar and cinnamon. I used about 1/3 cup white granulated sugar and 2 T of light brown sugar, along with 1 tsp cinnamon. I coated the apples well and left them sit in the bowl while I made the crumb topping.
I placed about 6-7 broken gingersnaps in a plastic bag and smashed them to nice crumbs but leaving a few large chunks too. I added them to a separate bowl. To the gingersnaps I added a heaping ¼ c of old fashioned oats, ½ tsp cinnamon, 2 T brown sugar, 2 or 3 T flour and 3 T of cold butter cut into small cubes.
Then I used my trusty pastry cutter to cut the topping into nice crumbs.
Next I placed the pie crust dough on a lined cookie sheet. I used a baking mat but you can also use parchment paper. I placed the apple chunks in the middle of the crust and left them spread to about 2 inches from the edge of the dough, then I folded up the edges and pressed lightly together. I piled on the crumb topping, letting it fall over onto the crust.
I popped that in the oven at 350 degrees for about 35 to 45 minutes, or until golden and the apples are tender. You know your oven!
This is so delicious served warm, with or without ice cream! Ice cream would be better in my personal opinion.
Apple Galette with Gingersnap Crumb Topping
1 pie crust
4 medium to large apples, peeled, sliced and cut into chunks
1/3 cup white granulated sugar
2 T light brown sugar
1 tsp cinnamon
For the topping:
¼ c old fashioned oats
½ tsp cinnamon
2 T brown sugar
2-3 T flour
3 T cold butter, cut into small cubes
Preheat oven to 350 degrees
- Place apple chunks in a bowl, add remaining ingredients and toss gently. Set aside,
- In a separate bowl add all the ingredients for the topping and using a pastry cutter or 2 knives, cut in the butter until it becomes crumbly.
- Place pie crust on a lined cookie sheet (parchment paper or a baking mat) add the apples in the center and gently spread out to about 2 inches from the edge. Fold up the remaining crust to hold apples in and gently press.
- Top with the crumb topping to cover all the apples and letting some fall onto the crust.
- Bake for 35-45 minutes at 350 until golden and apples are tender.