Description
This Homemade Shredded Apple Galette is the perfect way to make the most of those crisp autumn apples, and it’s a breeze to prepare. Whether you’re an experienced baker looking for a new twist on a classic or a novice seeking an easy-to-master dessert, this rustic galette is sure to warm your heart.
Ingredients
Scale
FOR THE SHORTCRUST:
- 1 1/4 cups all-purpose flour
- 1 teaspoon granulated sugar
- a generous pinch of salt
- 1/2 cup cold butter (1 stick), cut into tiny cubes
- 3 tablespoons ice cold water
FOR THE FILLING:
- 3 medium apples, peeled (see note)
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- 3 tablespoons brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla
- 1 heaping teaspoon of flour or cornstarch
- 2 tablespoons butter, cubed
- 1 tablespoon turbinado (any coarse sugar, or even granulated sugar will work)
Instructions
- In a food processor, pulse the flour, sugar and salt.
- Add in the cubed butter. Pulse until the mixture looks like wet sand.
- Add in the ice cold water. Pulse until a rough dough forms (this will happen quickly).
- Remove the dough and form a ball. Wrap the dough in plastic wrap and place in the fridge for at least 30 minutes, or up to two days.
- While the dough is resting in the fridge, peel the apples and shred them using the larger shred on a box grater. Add the shredded apples to a bowl with the lemon juice.
- Once all of the apples have been shredded, squeeze out as much liquid as you can.
- Place back into the bowl with the salt, cinnamon, nutmeg, brown sugar, vanilla and flour.
- Mix to fully coat the shredded apples.
- Preheat oven to 375°.
- Remove the dough from the fridge and roll out onto a floured surface, or piece of floured parchment paper. Try to create a 12″-14″ round.
- If not rolling onto parchment, place the dough onto a piece of parchment paper then place on a baking sheet.
- Spoon on the shredded apple filling evenly, leaving about a 2″ border from the edge of the dough.
- Folder over the edges of the dough toward the center.
- Dot the filling with the cold, cubed butter.
- Brush the outside edges of the dough with an egg wash.
- Sprinkle the edges with sugar (I used turbinado sugar).
- Bake for 20 to 25 minutes, or until the crust is golden brown.
- Allow the apple galette to cool slightly before cutting.
- Serve topped with ice cream or whipped topping.
- ENJOY!
Notes
- choose firm apples (Granny Smith and/or Honeycrisp)
- use the larger shred on a box grater to shred the apples
- a small amount of lemon juice mixed with the apples provides not only another level of flavor, but keeps the apples from browning too fast
- squeeze out as much liquid from the apples to ensure the crust does not become soggy
- if dough seems to dry, add a touch more ice cold water (no more than a tablespoon)
- place dough in fridge to rest for at least 30 minutes, or up to 2 days
- leave an edge after filling the dough to allow for folding
- this galette is meant to look rustic…don’t worry about rough edges
- add a few dots of butter to the filling prior to baking
- use an egg wash on the outer edge of the exposed dough to create a golden crust
- cool slightly before serving
- see post for additional notes and tips
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Easy
- Cuisine: American