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…
Smear the apricot jam over most of the dough.
Lay down the apple slices slightly overlapping in a circle,
leaving a 2-inch border.
Fold up the edges of dough over the fruit
and pinch into pleats.
Spray border with nonstick cooking spray
and sprinkle crumbs generously over dough and fruit.
Make them mini! Divide dough into 5-6 parts to create individual apple galettes.
- 1 cup flour
- 6 tablespoons (¾ stick) margarine
- 1 teaspoon sugar
- 2 ½ tablespoons ice cold water
- Pinch of salt
- 1 ½ apples, peeled and thinly sliced
- 4 tablespoons apricot jam
- ¼ cup flour
- ¼ cup sugar
- 2 tablespoons (1/4 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 down the apple slices slightly overlapping in a circle, leaving a 2-inch border. Fold up the edges of dough over the fruit and pinch into pleats.
- Combine crumb 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 400ºF for 55-60 minutes.
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Can the margarine be replaced with coconut oil?
Hi! Coconut oil is a substitute for margarine. We never tried it, let us know if you do.
Does this freeze well
Check out the title of this post
What’s up with the calculations your guest are making?! ???? no freezer calculations here! Just happy to be served a delicious sweet thing after a yummy meal!
Anything I can swap the apricot jam with?
Hi! You can swap with any jam. We liked apricot best.
Can I replace the Apple with pears?
Hi! Yes, pears should work. We did not try
Does this work as a side dish or too sweet
Can I do peaches instead?
Hi, what can i serve this with if i do it as give it as a dessert?
Do you think kt can be made with oil?
Should this be refrigerated or can It be left out?
Made this for tu b’shvat dessert and drizzled passion fruit on top – delicious!
Can I use frozen pie dough? What about frozen fruit like Shoprite fruit mix?
Sounds like a new recipe! Let us know if you try it.