Autumn is my favorite time of year for baking. The sweet smell of apples and cinnamon makes me so happy and fills our little apartment with all the seasonal feels. I love a classic galette because they are easy to make and the rustic appearance makes it hard to mess up. The imperfections are welcomed and I prefer them much more than pie. One of Daniel’s favorite desserts is a fruit crisp, so I wanted to combine the two and add a crumble topping to this. The combination of spiced apples and pear with a crunchy crumble topping is SO good. I will definitely be making one of these for Thanksgiving!
For The Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter – very cold and cut into small cubes
- 3–4 tablespoons ice water
- 1 egg for egg wash
For The Filling
- (4) Honeycrisp Apples – I prefer more apple flavor, but you can do an even amount of apples and pear
- (2) Bosc Pears
- 3 1/2 tbsp. granulated sugar
- 1 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. vanilla extract
- pinch of salt
- pinch of ground cloves
- fresh thyme (I love the pairing of thyme with apple, but totally fine to omit this if you don’t have any. I pull the leaves off about 2-3 sprigs and don’t even chop them)
- squeeze of fresh lemon
For The Topping
- 1/2 cup brown sugar
- 1/3 cup oats (I love these)
- 1/3 cup flour
- 1/2 tsp. cinnamon
- pinch of nutmeg
- 1/4 cup slightly softened butter (cut into cubes)
S T E P S:
- In a food processor (or in a bowl with a dough cutter) mix together flour, sugar and salt. Add in butter cubes and pulse until very fine. If cutting by hand just make sure the butter is broken up and no big chunks remain. Slowly pour in ice water until the dough forms a ball. Either by hand or in the food processor, if the dough is not sticking slowly add a bit more cold water. Turn out the dough onto a floured surface and roll into a ball – cover and refrigerate for 30 mins.
- Preheat oven to 375°F. Line a pizza pan (or large baking sheet) with parchment paper. Set aside
- While dough is chilling peel and cut the apples and pears. Place into a medium sized bowl. Add the sugar, cinnamon, nutmeg. vanilla extract, salt, cloves, thyme and squeeze of lemon. Gently toss with a spoon until all the fruit is covered. Set aside to marinate.
- In a separate bowl combine the brown sugar, oats, flour, cinnamon and nutmeg. Stir until combined. Next cut the butter into small cubes and add to the dry ingredients. With your hands (I find this the easiest) or a fork combine the ingredients to make a crumbly mixture. The butter should be broken up, but not too fine. Set aside.
- When the dough is done chilling roll out onto a floured surface until its roughly 12inch round. I then like to transfer the dough to my baking pan and start filling with the fruit mixture. Because this will be covered with the crumble topping I don’t even worry about arranging the fruit nicely. You want about 3″ (or more if you like a lot of crust) between the edge of the fruit and the edge of the dough. If you have a lot of excess simply trim off. Then fold the dough over slightly overlapping the fruit and forming a crust.
- In the center of the galette (wherever fruit is showing) sprinkle the crumble topping all over. Lightly brush the crust with an egg wash and sprinkle granulated sugar over the top (optional). Bake for 30 – 40 minutes or until the crust is golden brown and the crumble topping crisp. Serve with vanilla ice cream for the perfect combination!