Rustic Honeycrisp Apple Galette
This Rustic Honeycrisp Apple Galette features a flaky, buttery crust filled with sweet, spiced Honeycrisp apples, making it a perfect dessert for autumn gatherings.
Ingredients
For the crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the filling
- 3 Honeycrisp apples, peeled and thinly sliced
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar (optional)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 each egg (for egg wash)
- Coarse sugar (for sprinkling)
- Caramel sauce or powdered sugar (for garnish)
Instructions
Make the Galette Dough
- In a mixing bowl, combine the flour, granulated sugar, and salt. Cut in the cold, cubed butter until the mixture resembles sandy crumbs. Gradually add ice water, mixing until a cohesive dough forms. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
Prepare the Apple Filling
- Peel and thinly slice the apples. Toss the apple slices with granulated sugar, brown sugar (if using), cinnamon, nutmeg, lemon juice, and vanilla extract. Let this mixture sit for about 10-15 minutes.
Assemble the Galette
- Preheat your oven to 400°F (200°C). On a floured surface, roll the chilled dough into a 12-inch circle. Transfer the dough onto a parchment-lined baking sheet. Spoon the apple filling into the center, leaving space around the edges. Fold the outer edges of the dough over the apples, brush with egg wash, and sprinkle with sugar.
Bake
- Bake for 35-40 minutes until the crust is golden brown and the apples are tender. Let it cool slightly before serving.
Notes
Serve warm, possibly with a scoop of vanilla ice cream or a drizzle of caramel sauce. Store leftovers tightly wrapped in plastic for up to 3 days in the fridge, or freeze individual slices.