<- Back To Recipes
Cinnamon Apple Galette with Pecan Crumble and Bourbon Whipped Cream

2022-10-15 - Written by: Emily J. Miller

Cinnamon Apple Galette with Pecan Crumble and Bourbon Whipped Cream

A twist on the classic apple galette, this dessert features a cinnamon-spiced filling, a crunchy pecan crumble topping, and a dollop of bourbon-infused whipped cream.

Cinnamon Apple Galette with Pecan Crumble and Bourbon Whipped Cream

Servings: 8-10

Ingredients:

For the Crust:

  • 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 apples, peeled and sliced
  • 1 tablespoon ground cinnamon
  • 1 tablespoon brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, cut into small pieces

For the Pecan Crumble Topping:

  • 1 cup pecans, toasted and chopped
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces

For the Bourbon Whipped Cream:

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

Instructions:

  1. Make the Crust:
    • In a large bowl, combine flour and salt.
    • Add cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
    • Gradually add ice-cold water, stirring with a fork until the dough comes together in a ball.
    • Turn the dough out onto a lightly floured surface and knead a few times until smooth.
    • Divide the dough in half and shape each half into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
  2. Prepare the Filling:
    • In a large bowl, combine sliced apples, cinnamon, brown sugar, flour, and vanilla extract. Mix until the apples are evenly coated with the dry ingredients.
  3. Assemble the Galette:
    • On a lightly floured surface, roll out one of the chilled dough discs to a thickness of about 1/8 inch.
    • Transfer the dough to a baking sheet lined with parchment paper or a silicone mat.
    • Spoon the apple filling over the center of the dough, leaving a 2-inch border around the edges.
  4. Top with Pecan Crumble:
    • In a small bowl, mix together pecans, brown sugar, granulated sugar, flour, and salt.
    • Add cold butter to the bowl and use your fingers or a pastry blender to work it into the pecan mixture until crumbly.
  5. Bake the Galette:
    • Fold the 2-inch border of dough over the filling, pressing gently to seal.
    • Sprinkle the top with the pecan crumble topping.
    • Bake in a preheated oven at 375°F (190°C) for 40-45 minutes or until the crust is golden brown and the apples are tender.

To Make Bourbon Whipped Cream:

  1. In a medium bowl, whip heavy cream until soft peaks form.
  2. Gradually add granulated sugar and bourbon whiskey (if using). Continue whipping until stiff peaks form.

To Serve:

  1. Remove the galette from the oven and let cool for 10-15 minutes on a wire rack.
  2. Dollop with bourbon whipped cream and serve warm, or let cool completely before serving at room temperature.

Note: This recipe is best served fresh, but can be stored in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.