Apple cinnamon galette

Apple cinnamon galette

I suppose I should apologize for my lack of posting lately. I finally – two months later – found the time to sort through all of those metaphorical lemons and am starting to feel like myself again. Meaning, I will no longer go weeks without posting a recipe. Because normal Ashlae bakes several times a week. And thoroughly enjoys photographing the things she bakes. WHY AM I TALKING IN THIRD PERSON, AGAIN? I think I promised I’d never do that.

Apple cinnamon galette

I wound up making this galette twice because the first time was kind of a total fail. I attempted to use walnut meal as the flour base, and the dough turned out entirely too crumbly. But I didn’t find that out until after I spent 15 minutes preparing the filling, then assembling the galette and baking it in the oven for 40 minutes. See? Fail. Make sure you use a variety of apples; opal, granny smith, honeycrisp, etc. And be sure to slice them about 1/4″ thick, as slicing them any thinner will result in goopy apples. Unless you’re down with goopy apples, then slice those bad boys as thin as your heart desires. Then stuff your face with goopy apple cinnamon galette. Trust me, it’s as bad as it sounds. You don’t really want goopy apples. And is goopy even a word?


3/4 c. unbleached flour
1/2 c. spelt flour
1/2 c. walnut meal, divided
1 tbsp cane sugar
1/4 tsp fine sea salt
6 tbsp vegan butter, cold
4-6 tbsp water, ice cold
4-5 apples, peeled and sliced
1 tbsp vegan butter
1/4 c. cane sugar
1 1/2 tsp unsulphured molasses
3/4 tsp ground cinnamon
2 tsp vanilla sugar, optional

In a large bowl, whisk together the the flours, 1/4 cup walnut meal, sugar and salt. Using a pastry blender (or two knives), cut in the butter until the mixture resembles coarse meal. Add the water, 1 tablespoon at a time, then mix the dough with your fingertips until combined. Pat dough into a smooth ball then wrap with plastic. Refrigerate for at least 60 minutes, or up to two days.
In a large skillet over medium heat, melt the butter. Stir in the sugar and molasses; continue stirring for 4-5 minutes, or until the mixture has thickened to syrup consistency. Add the apples and stir; 3-4 minutes for crunchier apples, or 9-10 minutes for softer apples. Strain the apples and set both the apples and syrup aside.
Preheat oven to 350˚F. Line a flat surface with parchment paper and sprinkle (lightly) with flour. Roll dough into a 15″ circle and sprinkle the other 1/4 cup of walnut meal into a 9″ circle in the middle of the dough. Layer with apples then fold the edges of dough up around the filling, gently pressing the corners. Sprinkle the edges of dough with vanilla sugar and the apple filling with the syrup and a tablespoon or so of walnut meal (if you have any leftover). Transfer galette (on parchment paper) to a baking sheet. Bake at 350˚F for 40-45 minutes. Store in an air tight container for up to three days.
Yield: 9″ galette

14 thoughts on “Apple cinnamon galette

  1. Yes, goopy is a word. In its context: "Come here and let me get that goopy out of your eyes."Beautiful, Ashlae! Your galettes are always of amazement to me. The crusts are perfectly formed. Who was the lucky recipient of this delectable dessert?

  2. This looks amazingggg but I'm still waiting for those peanut butter cookies! Unless I missed that post and they are already up? Is that what happened? Either way, you are awesome; as always. ❤

  3. Galettes are the best – way less intimidating to make than pies. And also, I highly appreciate that this galette isn't loaded with sugar because apples are already plenty sweet just the way they are. Thanks for sharing, I'm gonna have to do these up!

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