231. Inspired by Apples - Two simple recipes: Apple galette and Apple crisp
Fall and apples go hand in hand.
This post is best viewed online as it is a long one.
Apples baking in the oven fill your kitchen and home with the most glorious aromas, wafting freely from room to room. It is an invitation, promising sweet, gently spiced bites of bliss. It’s the kind of smell you remember from happy days gone by - perhaps an afternoon at an orchard, a childhood spent sneaking bites of apple straight from the basket. There is a comfort in knowing that a warm apple dessert is waiting for you at the table, ready for a delicious nostalgic bite.
A basic apple galette is rustic, forgiving, and just oozes charm, the kind of dessert you can throw together in a pinch using store bought puff pastry, or by making a simple pastry crust (without ever needing a rolling pin). Just some glorious flaky pastry wrapped around tender, cinnamon-kissed apples. The edges are just roughly folded over the fruit like a cozy little hug. More often than not, I make personal size galettes as they look like cute edible roses.
An apple crisp, on the other hand, is all about that streusel. A golden, buttery topping that cracks and crumbles under your fork or spoon. The filling is bubbly and feels like caramel, and sweet (sometimes tart) apple flavour.
Both desserts celebrate apples in their simplest, most comforting forms. These are the kinds of recipes that make you feel like you are having dessert but not overly indulging. They are just right. Both can also be eaten the next day for breakfast, I have years of experience doing this, and it is always a delight.
There is no fonder childhood memory than my mother or grandmother handing me a bowl of ‘Granny Smith’ apple slices - just because. To this day I prefer Granny Smith’s tart flavour above all other varieties.
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My ‘go to’ apple for most baking is a Granny Smith . I love the tartness and they bake beautifully all while softening just enough, yet still offering some textural contrast. This week, my local grocery store had Ambrosia apples featured.
Ambrosia also work well for baking in galettes or crisps where a softer filling is quite desirable. When baked they offer a sweet honey like flavour. If you like the apple that holds its structure then Granny Smith or Honey crisp is the way to go, and you also have more of a textural contrast.
My first thought was to mix both Granny Smith with the Ambrosia that were featured. BUT, this time it was going to have to be Ambrosia all the way. Ambrosia were $0.66, and Granny Smith were $3.99 - Easy decision. The Ambrosias managed just perfectly for these 2 recipes. They baked up tender, and had a quiet caramel honey sweetness that made both bakes taste like you meant to spend all afternoon baking.
I am fortunate to live in an area that has several orchards where you can pick your own (or buy them at the orchard’s road side stall). The local grocery stores then scoop up the rest of the harvest, and offer them at great prices - hence the Ambrosia prices this week. Apples are always plentiful this time of year. When my children were young we would spend blissful afternoons picking apples. Now that my children are older and grown-up, they prefer to just eat their childhood memories, and I am happy to oblige. I don’t mind one bit!
This Ambrosia apple galette recipe is ideal for when you want something golden, and homey but don’t feel like making pastry. I have also included an easy pastry recipe in this post as well for the purists! I mostly use store bought puff pastry. I am a huge puff pastry fan so whenever there is an opportunity to use it, I do! I chose the ‘butter’ store bought puff pastry as like the end result. If dairy is not an issue for you, look for the word ‘butter’ on the puff pastry label!
More about apples -To peel or not to peel your apples? I used Ambrosia this time, they have thin skins so arguably there is no ‘need’ to peel them as long as they are washed properly. I did however peel them for the galette as I think it is tidier, but I left 1/2 the skins on for the apple crisp. The official verdict from my family is that they prefer their apples peeled!
Try to cut the apple slices the same thickness for your bakes so that they bake at the same rate. AND - did you know that soaking your apples for 10-15 minutes prior to using or eating helps remove pesticides. For every 2 cups (500 ml) of water, add 1 tsp (5 g) baking soda.
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The apple galette
Golden, flaky, and buttery! This is the easy version of apple pie that feels fancy but requires minimal effort.
Ingredients
1 sheet puff pastry (about 250 g), thawed but still cold
2–3 medium apples (about 400–450 g), thinly sliced -I used Ambrosia
2 Tbsp (25 g) sugar or light brown sugar
1 tsp (5 ml) lemon juice
1 tsp (3 g) cornstarch or plain all- purpose flour
1/2 tsp (1 g) ground cinnamon (optional)
small pinch of salt to taste
1 Tbsp (15 ml) milk or cream, for brushing the pastry
1 tsp (4 g) coarse (or not) sugar (optional, for sprinkling - I often sprinkle sugar as soon as it comes out of the oven)
Method
Preheat oven to 400 F (200 C). Line a baking tray with parchment paper.
Soak the apples in water and baking soda to remove any pesticides. Soak for 10-15 minutes and for ever 2 cups (500 ml) of water add 1 tsp (5 g) baking soda.
In a bowl, toss the sliced Ambrosias with the sugar, lemon juice, cornstarch, cinnamon (if using), and salt. Let sit for 5 minutes while you prep the puff pastry. Do take care slicing the apples, try for even slices as this ensures consistent baking.
On a lightly floured surface, roll the store bought puff pastry to about 11 or 12 inches square - 30 cm square - (just smooth out the creases). I like to trim off the corners to make a circular galette.
Transfer to the baking tray lined with parchment paper.
Arrange apple slices in the centre, leaving a 4–5 cm border around the edges. Fold the edges gently over the fruit, letting them overlap naturally.
Brush pastry edges with milk or cream (then sprinkle with coarse sugar if using).
Bake for 30–35 minutes, until the pastry is puffed and golden.
Cool slightly and serve warm with ice cream, whipped cream, or a drizzle of honey - or plain (my preference).
Simple homemade crust method for the galette
1 1/4 cups (155 g) all-purpose flour
1 Tbsp (12.5 g )sugar
1/4 tsp (1.5 g) salt
1/2 cup (115 g) cold unsalted butter, cubed
3–4 Tbsp (45-60 ml) ice water
Method
In a bowl, whisk flour, sugar, and salt. Using a pastry cutter or two forks and mix (alternate pushing the pastry cutter/two forks up and down into the butter and flour mixture) until pea-sized crumbs form.
Add ice water a tablespoon at a time until the dough just holds together.
Flatten into a disk, wrap in plastic wrap, and chill for 30 minutes (or up to 2 days).
To assemble, roll n the dough (or just push with your fingers) the chilled dough on parchment paper into roughly a circle. Arrange the sliced apples in the centre, leaving a 2-inch (5 cm) border, then fold edges up and over the fruit, pleating as you go.
Prior to baking, gently brush the pastry with milk or cream and sprinkle with coarse sugar if you like.
Bake at 400°F (200°C) for 35–40 minutes, until golden and bubbling.
Apple crisp
Ingredients
Filling:
4 medium apples ( about 600 g), preferably peeled, cored, and sliced evenly
1 tbsp (15 ml) lemon juice (discourages the apples from browning after they were peeled
1–2 tbsp (15–25 g) sugar, optional depending on apple sweetness
1/2 tsp (1 g) cinnamon
1 tsp (3 g) cornstarch or flour (to thicken)
Topping:
1/2 cup (50 g) rolled oats
1/3 cup (50 g) all-purpose flour
1/4 cup (50 g) brown sugar
1/2 tsp (1 g) cinnamon
3.5 Tbsp (50 g) cold butter, cubed
Instructions
Preheat your oven to 350 F (180 C )
In a bowl, toss sliced apples with lemon juice, sugar, cinnamon, and cornstarch/flour until coated. Try to cut the apples evenly so they cook at the same pace. Going forward, I will be peeling the apples regardless of the variety - my family’s preference.
Spread evenly in a greased baking dish or pan - 8 x 8 inch (20×20 cm).
In another bowl, mix oats, flour, brown sugar, and cinnamon. Add the butter and use your fingers or pastry cutter to rub the butter into the dry mixture until you get coarse crumbs.
Sprinkle topping evenly over the apples.
Bake for about 35–40 minutes, or until the apples are tender and topping is golden brown.
Serve warm, optionally with heavy cream, milk, or ice cream. My kids eat their apple crisp with vanilla ice cream, I prefer mine plain.
Apple crisp and vanilla ice cream.
Serve and enjoy!
Bookmarking and making! Love the individuals!
I can practically smell the apples baking from here! Just perfect for apple season, Sheryl. Love what you are doing with the Recipe Vault! What a resource that is going to be!