Grain Free Apple Galette
Happy Thanksgiving! If you still haven’t figured out what you’re serving for dessert, and you’re on the fence about whether to make or buy a pie….this recipe might help! You can prepare the crust today or tomorrow, store it in the fridge, and simply roll it out and fill it with fruit right before you pop it in the oven on Thursday. I make mine the morning of TG and let it sit on the counter all day until we’re ready to eat it. I may or may not warm it up quickly before…
IT’S SO EASY!! I promise.
Serve warm or room temp with vanilla ice cream.
I’ll post a quick video on Instagram to give you some tips about handling the dough.
With Gratitude,
Chay
Yield: Serves 6-8
Grain Free Apple Galette
Gluten-Free, Grain-Free, Dairy-Free
Ingredients:
Filling
- 2 large firm apples like golden delicious
- 3 tablespoons of ghee ( melted & cooled)
- 2 tablespoons of coconut sugar
- 1/2 teaspoon of cinnamon
Crust
- 2 cups of almond flour
- 1/2 cup of arrowroot + more dusting
- A pinch sea salt
- 1 egg
- 4 tablespoons of cold ghee
- 3 tablespoons of maple syrup
Instructions:
Prepare Your Crust
- Measure out the ghee and place on a plate in the freezer for about 10 minutes or until very cold and firm.
- Combine all the dry ingredients into the bowl of food processor and pulse a few times to mix.
- Cut the cold ghee up into small pieces and add to food processor. Pulse until the mixture is crumbly like course wet send.
- In a small bowl whisk together the egg and maple syrup and add to the flour mixture.
- Pulse everything again until a dough forms.
- Form the dough into a disc, cover tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days in advance.
Prepare Your Filling and Assemble Galette
- Preheat Oven to 350 degrees.
- Melt the ghee and set aside to cool.
- Leaving the skin on, cut your apples in half and then quarters.
- Slice the core off of each piece and then continue to cut your apples into 1/8 of an inch thick pieces.
- Whisk the coconut sugar and cinnamon together in a small bowl.
- Take the dough out of the fridge and place onto a large sheet of parchment paper on your countertop that is heavily dusted with arrowroot flour. Dust the surface of the dough and dust the rolling pin too.
- Roll the dough out until it’s about 1/4 inch thick and about 12 inches in diameter. Continue to dust with arrowroot as needed. Don’t worry about the shape too much, you should end up with a rustic circle. Pinch together any cracks.
- Transfer the parchment paper with the dough to a baking sheet now.
- Brush a thin layer of melted ghee over the dough and sprinkle with a teaspoon of the sugar mixture.
- Arrange your apples (or gently dump them) onto the center of the dough.
- Make sure to leave a border of about 1 1/2 inches.
- Lift the parchment paper up on one side to help fold the edge of the dough over the fruit. This is much easier than directly handling the dough and helps prevent cracking and sticking. Continue making your way around the dough lifting the paper up as needed to complete the circle. Pinch together any cracks.
- Drizzle the fruit with the remaining melted ghee and sprinkle with the remaining coconut sugar mixture.
- Place in the oven on the center rack for about 25- 30 minutes. Keep an eye on it.
- Serve warm or room temperature with vanilla cream.