Cinnamon Apple Galette with Oat Crumble and Bourbon Whipped Cream

Ingredients:

For the dough:

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice-cold water

For the filling:

• 6-8 medium-sized apples, peeled and sliced
• 1 tablespoon granulated sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

For the oat crumble:

• 1 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 teaspoon vanilla extract
• Pinch of salt

For the bourbon whipped cream:

• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 tablespoon bourbon whiskey

Instructions:

To make the dough:

1. In a medium bowl, whisk together flour and salt.
2. Add cold butter to the dry ingredients and use a pastry blender or your fingers to work it into the mixture until it resembles coarse crumbs.
3. Gradually add ice-cold water, stirring with a fork until the dough comes together in a ball.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

To prepare the filling:

1. In a large bowl, combine sliced apples, granulated sugar, cinnamon, nutmeg, and salt. Mix well to coat the apples evenly.
2. Let the mixture sit for about 15 minutes, allowing the apples to release their juices and the flavors to meld together.

To assemble the galette:

1. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3 mm).
2. Transfer the dough to a baking sheet lined with parchment paper.
3. Arrange the apple mixture on top of the dough, leaving a 1-inch (2.5 cm) border around the edges.
4. Fold the edges of the dough over the apples, pressing gently to seal.

To make the oat crumble:

1. In a medium bowl, mix together oats, brown sugar, cold butter, vanilla extract, and salt until well combined.
2. Sprinkle the oat mixture evenly over the apple-filled galette.

To bake the galette:

1. Bake in a preheated oven at 375°F (190°C) for about 40-45 minutes, or until the crust is golden brown and the apples are tender.

To make the bourbon whipped cream:

1. In a medium bowl, whip heavy cream until it begins to thicken.
2. Add granulated sugar and bourbon whiskey, whipping until stiff peaks form.

Serve:

• Slice the warm galette into wedges.
• Top each serving with a dollop of bourbon-infused whipped cream.
• Garnish with fresh cinnamon sticks or chopped nuts, if desired.