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Cinnamon Apple Galette with Pecan Crumble Topping

2022-09-01 - Written by: Emily J. Miller

apple galette cinnamon pecans

Cinnamon Apple Galette with Pecan Crumble Topping

A sweet and crumbly pastry filled with tender apples and topped with a crunchy pecan streusel.

Cinnamon Apple Galette with Pecan Crumble Topping

Servings:

4-6 people

Ingredients:

For the Pastry Crust:

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

For the Apple Filling:

  • 2 large apples, peeled and sliced
  • 1 tsp ground cinnamon
  • 1 tsp brown sugar
  • 1 tbsp cornstarch

For the Pecan Crumble Topping:

  • 1/2 cup pecans, chopped
  • 1/4 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup cold unsalted butter, cut into small pieces

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Make the pastry crust by combining flour and salt in a bowl. Add butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, stirring with a fork until the dough comes together.
  3. Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  4. Roll out the chilled pastry on a lightly floured surface to a thickness of about 1/8 inch (3 mm). Transfer the dough to a baking sheet lined with parchment paper.
  5. In a separate bowl, combine sliced apples, cinnamon, brown sugar, and cornstarch. Mix until the apples are evenly coated with the dry ingredients.
  6. Arrange the apple slices on one half of the pastry, leaving a 1-inch (2.5 cm) border around the edges. Fold the other half of the pastry over the filling to form a triangle or a square shape, pressing the edges together to seal.
  7. Make the pecan crumble topping by combining chopped pecans, light brown sugar, and flour in a bowl. Add cold butter and use your fingers or a pastry blender to work it into the dry ingredients until the mixture resembles coarse crumbs.
  8. Sprinkle the pecan crumble mixture evenly over the top of the galette, making sure to cover the entire surface.
  9. Bake the galette for 35-40 minutes, or until the crust is golden brown and the filling is tender. Let cool on a wire rack for at least 10 minutes before serving.

Tips:

  • To prevent the pastry from shrinking during baking, make sure it's chilled for at least 30 minutes before rolling out.
  • Don't overfill the galette with apples, as this can cause the crust to burst open during baking.
  • Use a mixture of Granny Smith and sweet apple varieties for the best flavor combination.