Apple Streusel Galette

5 from 3 votes

In this simple recipe, apples are tossed with warm spices and orange zest, enveloped in a flaky crust, and topped with a crunchy and buttery streusel. It's a sweet treat that is perfect for breakfast, brunch, or dessert!

Prep Time30

Cook Time45

Total Time1 15

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: servings

Calories: 410kcal

Author: Cynthia

Equipment

Ingredients

Crust

1 ½ cups all-purpose flour
1 ½ teaspoon sugar
¼ teaspoon salt
1 stick plus 2 tbs unsalted butter cut into small pieces
⅓ cup ice water
1 teaspoon lemon juice or apple cider vinegar

Streusel

⅓ cup all-purpose flour
¼ cup granulated sugar
2 tbs brown sugar
½ teaspoon cinnamon
4 tablespoon unsalted butter
Tiny pinch of kosher salt

Apple Filling

3-4 Honeycrisp or Envy apples
2 tbs sugar
1 tbs cornstarch
½ teaspoon cinnamon
2 tbs unsalted butter cut into small pieces
⅛ teaspoon kosher salt

Egg Wash

1 large egg
1 teaspoon water

US Customary - Metric

Instructions

Make the crust

In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water, mixed with lemon juice or vinegar, over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it.
Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate for at least 30 minutes.

Mix the Streusel

Mix the flour, sugar, cinnamon and salt. Cut the butter in with a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.

Make the Filling

Peel, halve and core the apples and slice them crosswise ¼ inch thick. Toss with the sugar, cornstarch, and cinnamon.

Assemble

Preheat the oven to 400°. On a lightly floured piece of parchment paper, roll out the pastry to a 14-inch circle. It will overhang the short sides of the paper. Transfer to a large rimmed baking sheet. Spread the apples over the pastry to within 2 inches of the edge.
Dot with the pieces of butter and sprinkle with the streusel. Fold the pastry edge up and over the apples to create a 2 inch border. Chill the galette for 15 minutes while you preheat the oven to 400°F.
Whisk an egg with one teaspoon of water. Brush the folded pastry dough with egg wash and sprinkle lightly with granulated sugar.

Bake

Bake the galette at 400°F for 45 minutes to an hour, or until the pastry is nicely browned and crisp and all of the apples are tender.
Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.

Notes

To store, place galette on a covered cake stand or wrap in plastic wrap . Your galette is good at room temperature for 2-3 days, or refrigerated for 3-5 days.

Nutrition