The crumbs are the perfect addition to this apple version of our popular galette.
One of the first recipes ever published here on BCP was this fruit galette. In the past I’ve only made this recipe using plums. I would begin making them midsummer and freeze a few raw to be baked during the fall. (You can’t serve a summer fruit galette too long after summer or people start asking you how you got that fresh summer fruit. Then, they quietly calculate how long that galette was sitting in your freezer.) Since it’s one of our most popular recipes (quick, easy and delicious), we also included it in our cookbook Dinner Done. It fit right into the kind of desserts we were looking for in Dinner Done.
Right after we published the book, two readers sent us images of the galette with their own addition: crumbs on top. We thought it was such a great idea, we tried it ourselves! In the past, when I tried making this galette using apples, I found that the dough wasn’t sweet enough and the match wasn’t quite perfect (for plums, it’s the right balance!). Here, with the additions of the crumbs, it was so perfect.
We now can have a winter galette that’s just as good as the summer one. A slice of this apple crumb galette goes really well with a small cup of apricot compote. Just serve it close enough to summer (Rosh Hashanah and Sukkos) so your guests won’t start calculating again how long it’s been in your freezer…
and sprinkle crumbs generously over dough and fruit.
Make them mini! Divide dough into 5-6 parts to create individual apple galettes.
Editor’s Note: And, for Shavuos, we’ve added a Dairy Caramel Apple Galette!
Apple Crumb Galette
- 1 cup flour
- 6 tbsp (¾ stick) margarine
- 1 tsp sugar
- 2½ tbsp ice cold water
- pinch salt
- 1½ apples, peeled and thinly sliced
- 4 tbsp apricot jam
- ¼ cup flour
- ¼ cup sugar
- 2 tbsp (¼ stick) margarine
- Combine dough ingredients together by hand. Place in the refrigerator for 30 minutes.
- On a floured surface, roll out dough into a 10 to 11-inch circle. Place dough on a sheet of baking paper.
- Smear the apricot jam over most of the dough.
- Lay the apple slices slightly overlapping in a circle, leaving a 2-inch border. Fold up the edges of the dough over the fruit and pinch into pleats.
- Combine crumbs ingredients together with your fingers forming coarse crumbs.
- Spray border with nonstick cooking spray and sprinkle crumbs generously over dough and fruit. At this point you can freeze it as-is. When ready to bake, just defrost and bake.
- Bake at 400°F for 55-60 minutes.
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