Easy Apple Galette with Streusel
This Easy Apple Galette wraps cinnamon-spiced apples in flaky homemade pastry and tops them with a buttery brown sugar streusel. It's a simple free-form alternative to apple pie that's crisp around the edges, tender in the center, and made right on a sheet pan.
Servings: 8 servings
Calories: 394kcal
Ingredients
Crust
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons granulated sugar
- ¼ teaspoon kosher salt
- 10 tablespoons very cold 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 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- Tiny pinch kosher salt
- 4 tablespoons cold unsalted butter
Apples
- 400 g apples Honeycrisp, Envy, Granny Smith, Pink Lady, or other firm baking apples
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 2 tablespoons unsalted butter cut into small pieces
Egg wash
- 1 large egg
- 1 teaspoon water
Instructions
Make the crust
- Add the flour, sugar, salt, and very cold butter to a food processor.
- Pulse about 5 or 6 times, or until the mixture looks crumbly with small pieces of butter still visible.
- Mix the ice water with the lemon juice or apple cider vinegar.
- With the food processor running, slowly drizzle in the cold water mixture until the dough just begins to clump together, about 10 seconds. You may not need all of the water.
- Transfer the dough to a piece of plastic wrap. Gather it together, shape into a disc, wrap tightly, and refrigerate for at least 30 minutes.
Make the streusel
- Combine the flour, granulated sugar, brown sugar, cinnamon, and salt in a small bowl.
- Add the cold butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture forms coarse, crumbly pieces.
- Refrigerate until ready to assemble the galette.
Make the apple filling
- Peel, halve, and core the apples.
- Slice the apples crosswise about ¼ inch thick.
- Toss the apples with the sugar, cornstarch, cinnamon, and salt.
Assemble
- Place a large piece of parchment paper on your work surface. Lightly flour the parchment, rolling pin, and top of the chilled dough.
- Roll the pastry into approximately a 14-inch circle.
- Transfer the parchment and pastry together onto a large rimmed sheet pan.
- Arrange the apples over the pastry, leaving approximately a 2-inch border around the outside.
- Dot the apples with the pieces of butter.
- Sprinkle the cold streusel evenly over the apples.
- Fold the pastry edge up and partially over the apples, overlapping and pleating the dough as needed.
- Refrigerate the assembled galette for 15 minutes while you preheat the oven to 400°F.
Bake
- Whisk the egg with 1 teaspoon water.
- Brush the exposed pastry with the egg wash and sprinkle lightly with granulated sugar, if desired.
- Bake at 400°F for 45 minutes to 1 hour, or until the crust is deeply golden and crisp, the apple filling is bubbling, and the apples are tender.
- Transfer the pan to a wire rack and cool for at least 15 to 30 minutes before slicing.
- Serve warm or at room temperature.
Notes
- Keep the butter and dough cold for the flakiest crust. Slice the apples approximately ¼ inch thick so they cook evenly.
- If the dough becomes soft while rolling or assembling, refrigerate it for 10 minutes before continuing.
- Keep the streusel refrigerated until you're ready to add it to the apples.
- Don't judge doneness by the color of the outside edge alone. The apple filling should be bubbling and the bottom and edges of the crust should be well browned.
- Allow the galette to cool for at least 15 minutes before cutting so the filling has time to set.
- Store covered at room temperature for 2 to 3 days or refrigerated for 3 to 5 days.
- Reheat at 350°F until warmed through and crisp.
- Freeze the fully cooled galette, tightly wrapped, for up to 2 months.
- Or freeze unbaked galette for up to one month. Bake from frozen, adding an extra 10 to 15 minutes to the bake time.
Nutrition
Calories: 394kcal | Carbohydrates: 43g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 124mg | Potassium: 105mg | Fiber: 2g | Sugar: 18g | Vitamin A: 761IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg
