APPLE CRUMBLE GALETTE
COOKBOOK: Woman’s Day Recipe, Aug 22 2005
An apple crumble is said to have originated in a New England hospital when a person wanted to make a pie with a different type of crust. The British version (apple crumble) originated during the rationing of WWII with the crumble portion made of butter, flour, and brown sugar.
The galette is a term used in French cuisine for various types of flat round or freeform crusty cakes made with pastry.
Combine these two together and you have an amazing dish to serve for tea-time. Super easy to make and delicious
Makes 1 galette - serves 2-4
1 sheet of puff pastry, thawed
3 granny apples, peeled, cored and cut into 5cm pieces
Icing sugar , dusting
2 tablespoons plain flour
30g butter, cold
2 tablespoons rolled oats + 1/2 extra spoonful
2 tablespoons brown sugar
1/4 teaspoon mixed spices 1 tablespoon , coconut shredded
20g butter, melted
Pre heat oven 200C
Line a baking tray with greaseproof paper. Add the butter, oats, brown sugar, mixed spices and cinnamon in a bowl and crumble until it is well combined.
Place the sheet of puff pastry over the tray and round off the corners of the sheet. Place the apple in the centre of the pastry leaving a border. Sprinkle crumbed mixture over the top. Add a little extra oat and sprinkle with shredded coconut.
With your hands begin twisting the border or the pastry inwards to form a case. Brush with a little melted butter and bake for approx 25mins or until golden and cooked through.
Allow it to cool. Sprinkle some icing sugar over the top.