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:
- 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.
- 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.
- 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.
- 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.
- 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:
- In a medium bowl, whip heavy cream until soft peaks form.
- Gradually add granulated sugar and bourbon whiskey (if using). Continue whipping until stiff peaks form.
To Serve:
- Remove the galette from the oven and let cool for 10-15 minutes on a wire rack.
- 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.