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Cinnamon Apple Galette with Pecan Crumble Topping and Vanilla Ice Cream

2023-02-15 - Written by: Emma J. Wilson

apple galette pecan crumble vanilla ice cream

Cinnamon Apple Galette with Pecan Crumble Topping and Vanilla Ice Cream

A sweet and crunchy dessert featuring a cinnamon apple galette topped with a pecan crumble mixture and served with a scoop of creamy vanilla ice cream.

Cinnamon Apple Galette with Pecan Crumble Topping and Vanilla Ice Cream

A delicious dessert that combines the warmth of cinnamon and apples with the crunch of pecans and the creaminess of vanilla ice cream.

Ingredients:

  • 2 large apples, peeled and sliced
  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1 egg, beaten (for egg wash)
  • 1/2 cup pecan crumble mixture (see below for recipe)

Pecan Crumble Mixture:

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

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine the sliced apples, granulated sugar, cinnamon, nutmeg, and salt. Mix until the apples are evenly coated.
  3. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch. Transfer the dough to a baking sheet lined with parchment paper.
  4. Spoon the apple mixture onto one half of the dough, leaving a 1-inch border around the edges.
  5. Fold the other half of the dough over the apples, pressing the edges to seal. Use a knife or pastry brush to create a decorative edge.
  6. Brush the egg wash over the dough and sprinkle with granulated sugar.
  7. Bake for 35-40 minutes, or until the crust is golden brown and the apples are tender.
  8. Meanwhile, prepare the pecan crumble mixture by combining the ingredients in a bowl and mixing until crumbly. Add the cold butter and mix until the mixture resembles coarse crumbs.
  9. Sprinkle the pecan crumble mixture over the galette during the last 10 minutes of baking.
  10. Remove from oven and let cool for 10-15 minutes before serving with a scoop of vanilla ice cream.

Notes:

  • You can make the dough ahead of time and store it in the refrigerator for up to 24 hours or freeze for up to 2 months.
  • If you prefer a crispy pecan topping, bake the galette without the pecans for 30-35 minutes, then top with the pecans during the last 10 minutes of baking.