Hello, October sun!

Recently, a friend of mine made Claudia Fleming’s Apple Crumb Crostata, and anything with a crumb topping is going to get my attention in a big way. So I found the recipe and made it, of course. In doing so, I realized that it was basically a bigger version of the apple galette that I make, with a copious crumb topping. And also an optional toffee sauce, which really puts it over the top… no pun intended.

Just yum.

So, here is my version of this wonderful dessert, using my favorite pie crust, my favorite apple filling, and my favorite crumb topping! I also bake it a little differently to ensure a crispy crust (no soggy bottom please). I have not changed the toffee sauce except for omitting the bacon grease and reducing it to just one quarter of the original amount… a little goes a long way!

Apple Crumb Galette

(Inspired by Claudia Fleming’s Apple Crumb Crostata)

Serves 8

• 1/2 recipe of your favorite pie crust dough* (Make your disc of pie crust dough a couple of hours – or even a day or two – ahead, and keep in refrigerator.)
• 5 to 6 medium to large sized apples – I like a mix of gala (2) and pink lady (3) – peeled, cored, and sliced. Ideally you will have a hearty 5 cups worth.
• Fresh lemon juice, a Tablespoon or two
• 3 Tablespoons sugar
• 1 Tablespoon flour
• 1/4 teaspoon cinnamon
• 1 pinch kosher salt
• Milk for brushing the crust and sugar for sprinkling the crust

Crumb topping:

• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/2 cup (60 grams) all-purpose flour
• 1/4 cup brown sugar, packed
• 1 heaping teaspoon granulated sugar
• 1/8 teaspoon cinnamon
• 1 pinch kosher salt

Toffee sauce (optional):

• 1/4 cup plus 2 tablespoons heavy cream
• 1/2 cup dark brown sugar, packed
• 1/2 teaspoon vanilla
• 1/4 teaspoon kosher salt
• 2 1/2 tablespoons unsalted butter, cubed

1. Preheat oven to 425°. (Also, make sure one oven rack is on the lower third of the oven, and one oven rack is in the middle.)
2. Take your disc of pie dough out of the fridge and let it sit on your counter while you prepare your apples: about fifteen minutes. It will be easier to roll out if it is not straight out of the fridge.
3. Peel and core your apples, and slice 1/4″ thick, then cut slices in half.
4. Toss apple pieces with lemon juice, sugar, flour, cinnamon and salt. Set aside.
5. Line a cookie sheet with parchment paper and set aside.
6. Roll out your pie dough on a lightly floured surface to about 14″ in diameter (don’t worry about jagged edges; they add to the charm) and transfer to the parchment lined cookie sheet. Put in fridge to let it chill.
7. Make your crumb topping by mixing all the ingredients together in a medium bowl until well combined and crumbly. Put mixture in fridge.
8. Remove rolled out pie crust from fridge and let it sit at room temperature for 3 to 5 minutes.
9. Put apples in center of rolled out dough, leaving a 2 to 3 inch border of crust all the way around. Brush the exposed edges of crust lightly with milk.
10. Fold in the sides of the crust, pinching the folds gently so they adhere. Brush outer crust lightly with milk and sprinkle with a bit of granulated sugar.
11. Remove crumb topping from fridge and cover the exposed apples with it. It’s ok if some of the crumb topping spills over onto the crust – this adds to the charm.
12. Bake galette in preheated 425° oven on the bottom rack for 10 minutes, then move the galette to the middle rack, reduce oven temperature to 375°, and continue to bake for 30 to 40 minutes longer, or until crust is a deep golden brown and filling is bubbling. Don’t worry about the crust getting dark – it is worth it to have a well baked, flaky crust that is baked all the way through on the bottom.
13. Remove from oven and let cool on cooling rack (still on cookie sheet) for at least one hour before serving. Galette is best served warm or at room temperature, and is lovely served with vanilla ice cream.
14. While galette is cooling, make your toffee sauce (optional).
15. In a small sauce pan, combine the heavy cream and dark brown sugar. Bring to a boil and reduce to a simmer. Let simmer for 3 to 5 minutes, being careful not to let it boil over. Remove from heat and stir in the vanilla and salt. Whisk in the butter cubes little by little until all the butter is incorporated. Serve the sauce warm, drizzled lightly over the galette. Enjoy!

Note: To crisp the crust the next day, you can reheat the galette in a 350° oven for about 20 minutes. Place a sheet of aluminum foil lightly over the top to keep from burning. This will even work when the galette is two days old, if it lasts that long.