This Apple Almond Galette is a healthier take on a traditional apple galette.
It was Robby’s birthday yesterday and I wanted to make him something special. I decided to make this incredibly good galette. He was excited of course. As I pulled it out of the oven with our oven mitt that has a hole in it, I burnt my hand and dropped the galette on the floor. I was so bummed, I rushed to make a whole new one and finely threw the stupid oven mitt in the trash.
It is truly amazing topped with mascarpone cheese mixed with maple syrup.
Recipe: 6 – 8 Servings
Almond Whole Wheat Crust
- 1 Cup Whole Wheat Flour (or White)
- 3/4 Cup Ground Almonds
- 1/2 Cup Salted Butter
- 1 Tablespoon Beet Sugar
- 1/4 Teaspoon Cinnamon Powder
- 1/4 Teaspoon Nutmeg Powder
- 1/4 Teaspoon Sea Salt
- 1/4 Cup Ice Water
- 4 Fuji Apples
- 1/4 Cup Salted Butter
- 1/4 Cup Maple Syrup
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 1/4 Cup Whole Wheat Flour
- 1/2 Teaspoon Cinnamon Powder
- 1/4 Teaspoon Nutmeg Powder
- 1/4 Teaspoon Allspice
- Pinch of Sea Salt
Grind the Almonds in a food processor into small crumb size.
Add flour, sugar, cinnamon, nutmeg & salt In the food processor, pulse to combine.
And 1/4 inch piece of butter and pulse a few times to evenly break up the butter then add ice water slowly as you pulse, until it resembles a coarse meal with tiny pieces of butter.
It should be crumbly and hold together when squeezed with your fingers
Do not over process you want the little pieces of butter, that’s what makes it flaky.
Form dough into a 3/4-inch-thick disk and wrap in plastic then refrigerate until firm, at least 30 minutes or over night.
Peel, core and thinly slice the apples.
In a large sauce pan add the butter, maple syrup, lemon juice, spices and stir on low heat until butter is melted then stir the flour and the apples, coat evenly.
Pre heat oven to 375
Roll out the dough into a 12-inch circle on a piece of parchment paper. Add a tiny bit of flour on top of the dough so it won’t stick to the rolling pin. Pinch together any cracks that form on the outside of the dough.
Take out about a 1/4 of the apple slices to arrange on top. (this is optional, you can just pour the whole filling in the middle of the crust and leave it natural)
Fill the center with the apple filling leaving 2 – 21/2 inches around and carefully fold over the crust edges. I use a large knife to lift and fold the edges over.
The dough will crack from the fold a little, just pinch it together.
Bake for 40 to 50 minutes or until lightly golden.
Apples are so incredibly healthy, they fight the effects of aging on the brain and they contain the antioxidants therein, which is helpful in protecting you from Parkinson’s. Eating apples have been linked to a decreased risk of strokes. Apples rich in flavonol could help reduce the risk of developing pancreatic cancer by up to 23%. Soluble fiber found in apples lowers cholesterol and the skins also prevents the cholesterol from solidifying on your artery walls. The fiber also helps to prevent gallstones and they even help reduce tooth decay. They regulate blood sugar levels by increasing the uptake of glucose from your blood that stimulates insulin receptors.