Cinnamon Apple Galette with Oat and Brown Sugar Crust

Cinnamon Apple Galette with Oat and Brown Sugar Crust

Servings: 8-10 people

Ingredients:

• For the crust:
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/4 cup packed brown sugar
  • 1 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1 tablespoon ice water
• For the filling:
  • 3-4 Granny Smith apples, peeled and sliced
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Make the crust: In a medium bowl, whisk together the flour, oats, brown sugar, and salt. Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs. Gradually add the ice water, stirring with a fork until the dough comes together.
3. Roll out the crust: Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 1/8 inch (3 mm). Transfer the rolled-out dough to a baking sheet or a pizza peel.
4. Prepare the filling: In a separate bowl, mix together the sliced apples, granulated sugar, flour, cinnamon, and nutmeg until they're evenly coated.
5. Assemble the galette: Arrange the apple mixture in the center of the rolled-out dough, leaving a 1-inch (2.5 cm) border around the edges. Fold the crust over the filling, pressing the edges together to seal the galette.
6. Bake the galette: Brush the top crust with egg wash and bake for 40-45 minutes, or until the crust is golden brown and the apples are tender.
7. Serve warm: Allow the galette to cool slightly on a wire rack before serving it warm, dusting it with powdered sugar if desired.

Note: Adapted from "The Joy of Cooking" by Irma S. Rombauer (2006 edition).