Thanksgiving is my favourite holiday of the year. I love the variety of foods and the crop that’s in the season is absolutely delicious. With all the yams, sweet potatoes, turkey, stuffing, everything is just to die for. When it comes to the desserts, I must say that after a large Thanksgiving meal, there will always be room for dessert. Apple cinnamon is probably my favourite flavour besides chocolate for dessert. As you can see from the past I have made some pretty tasty apple cinnamon treats, even when it wasn’t fall.
Every year Gavin and I head out to a local farm and enjoy an afternoon apple picking. Every year it is my duty to make him a yummy dessert with the apples we picked! When it came time to brainstorm what I wanted to bake this year, many of you voted for apple pies and apple crumbles. While all of those things sound delicious I have been following Joyous Health and she is constantly making delicious looking Galettes. She makes it so many different ways and they all look delicious. It was my first time making a galette this year and it was incredibly easy to make!
I made the dough from scratch and put it in the fridge to harden while I peeled the apples. Once the dough has cooled down in the fridge I rolled it out, put the seasoned apples on top. I then folded the edges in and glazed it with some mixed egg and milk to help it mold together. All you need to do is put it in the oven for about 25 minutes. Once it is baked drizzle some caramel sauce on it and then you have one delicious dessert! It is so much easier and a much simpler process to make compared to an apple pie. You can also keep this in the fridge for a couple of days and warm it up in the oven for a few minutes. Serve it with a cold scoop of vanilla ice cream and you have yourself a perfect Thanksgiving dessert!
If you decide to try this recipe let me know if you liked it! 🙂
- 1 and 1/2 cups (190g) all-purpose flour, plus more for work surface
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (115g; 1 stick) cold unsalted butter, cubed1
- 1/4 cup (60ml) ice cold water1
- Filling & Topping
- 2 – 3 large apples, peeled and sliced into 1/4 inch slices (about 4-5 cups slices)2
- 1/4 cup (50g) packed light or dark brown sugar
- 1 and 1/2 Tablespoons (12g) all-purpose flour
- 2 teaspoons fresh lemon juice (to prevent apple browning)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- salted caramel sauce
- egg wash: 1 large egg beaten with 1 Tablespoon milk
- optional: 1/3 cup (40g) Diamond of California chopped walnuts
- Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (love this one) or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
- As the dough chills, prepare the filling: Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.
- Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- On a lightly floured work surface, roll the dough into a 12-inch circle (or any shape, really!). Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
- Arrange the apples (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges. Drizzle 3 Tablespoons of salted caramel over the filling (not the crust). Brush the crust edges with egg wash and sprinkle the whole thing with walnuts, if using.
- Bake until the filling is bubbly and the crust is golden brown, about 25-30 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.
- Serve with extra salted caramel sauce drizzled on top.
- Make ahead tip: Both the dough and filling can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months after prepared in step 1. Allow to thaw overnight in the refrigerator before rolling out and filling.