Flaky Apple Galette with Oat Streusel

Flaky Apple Galette with Oat Streusel IMAGE Author: Canadian Living Credits: Flaky Apple Galette with Oat Streusel IMAGE

This free-form pastry tastes just as delicious as apple pie—but with no upper crust or fluting to worry about, it's forgiving to make. The crispy oatmeal streusel helps insulate the filling while baking, keeping the apples juicy. Serve at room temperature or warm with a scoop of vanilla ice cream.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2015

Ingredients

Egg Wash:
  • 1 egg yolk
Filling:
  • 6 cups chopped cored peeled Empire or Gala apples about 5
  • 3/4 cups granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • salt
Oat Streusel:
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup cold butter cubed
  • 1/4 cup quick-cooking (not instant) rolled oats
Pastry:
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cups cold butter cubed
  • 3/4 cups ice water approx

Method

Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. Drizzle with ice water, tossing with fork to form ragged dough and adding up to 2 tbsp more ice water if necessary. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)

Oat Streusel: While dough is chilling, in bowl, whisk flour with sugar. Using fingers, rub in butter until mixture resembles coarse crumbs; stir in oats. Set aside.

Filling: In large bowl, stir together apples, sugar, cornstarch, cinnamon, nutmeg and salt until well coated.

Assembly: On lightly floured large sheet of parchment paper, roll out dough into 17-inch (43 cm) circle. Using parchment paper, transfer dough to large rimmed baking sheet.

Spoon filling onto dough in even layer, leaving 3-inch (8 cm) border. Trim any excess pastry. Fold over pastry edge to make about 12-inch (30 cm) round. Trim off excess parchment paper. Sprinkle streusel over filling.

Egg Wash: Whisk egg yolk with 2 tsp water; brush over pastry.

To finish: Bake on bottom rack of 425?F (220?C) oven for 20 minutes. Reduce heat to 350?F (180?C); bake until pastry is golden brown, apples are tender and juice is thick and bubbly, about 1 hour. Let cool completely on pan.

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 158 mg
  • Sugars 29 g
  • Protein 5 g
  • Calories 386.0
  • Total fat 17 g
  • Potassium 101 mg
  • Cholesterol 57 mg
  • Saturated fat 10 g
  • Total carbohydrate 56 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Flaky Apple Galette with Oat Streusel

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