Even though it's literally my favorite, forever "go-to" fruit, I've barely baked more than one recipe with them this summer! So in the spirit of honoring my favorite crunchy and satisfying fruit, here is a healthy little apple galette.
(adapted from Eat Comfy, Go Lightly)
- 1/2 cup whole wheat pastry flour, plus extra for dusting work surface
- 1/2 cup all purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. kosher salt
- 1 tsp. brown sugar
- 1/4 cup canola oil
- 3 tbsp. unsweetened applesauce
- 3 tbsp. ice-cold water
- In a large bowl, whisk together the flours, baking powder, salt and sugar. Combine the oil and applesauce in a separate bowl and whisk until smooth. Add the oil mixture to the flour mixture, and cut together until the dough is crumbly. Add in the tablespoons of ice water, one at a time, bringing the dough together with each tablespoon.
- Form the dough into a disk and roll out the dough until it forms a circle with a 10″ diameter. Line a baking pan with parchment paper, place the rolled out dough on the parchment paper, and refrigerate the dough again for 30 minutes.
- 3 small Granny Smith apples, cored, and sliced into 1/8″ thick slices
- 1 tsp. brown sugar
- 1 tsp. Grand Marnier
- 2 tbsp apricot preserves, divided
- 1 tsp. hot water
- 3 tablespoons sliced almonds
- Preheat oven to 400 degrees F.
- Combine the apple slices, sugar and liquor in a bowl. Remove the chilled galette dough from the fridge. Place one tablespoon of the apricot preserves in the center of the dough, and using a pastry brush, brush a thin layer of the preserves over the dough. Arrange the pears in the center of the dough in two circles, and fold the edges of the dough in over the top of the first circle of apples.
- Bake in the oven for about 20 minutes. In a small bowl, combine the remaining apricot preserves and hot water. Remove the galette from the oven and, using a pastry brush, brush the entire galette with the preserves mixture. Sprinkle the sliced almonds over the top, and return to the oven for 8-10 minutes, until the crust is golden brown. After removing from the oven, allow the galette to cool on a rack before serving, to prevent the crust from being mushy.