It’s Time To Bake an Apple Raspberry Galette
At the farmer’s market last weekend, as I shivered in the 40 degree air, I marveled at the bounty of vegetables that the end of September brings. Summery sweet corn and tomatoes were there, alongside Fall-ish squash and apples. Strikingly, there was an abundant harvest of raspberries, as well. I knew right away that I would have to make an Apple Raspberry Galette.
I used to grow raspberries in my yard, but their aggressive ways were just too much. The spiny canes spread by sending runner roots out just under the surface of the lawn, and removing them requires heavy gloves and a shovel. I wanted to go back to loving raspberries, not resenting them, so we dug them up and gave the plants to a friend. And now I buy beautiful raspberries from my local farmer!
The apple raspberry galette is so much easier and quicker to make than a pie, I hope you’ll try making it. The balance of crust to filling is about 50/50, so the pastry must be flaky and delicious. The fanned sliced apples give it real curb appeal, and they bake so much more quickly than a deep dish- 40 minutes of oven time, I promise.
Or try one of these apple recipes:
If you get some practice in peeling and slicing apples, you can get fast at it. I just slice them and put them right on there, none of the bowl of lemony water some recipes advise.
For my crust, I went with a locally produced, freshly ground flour from Baker’s Field Flour and Bread. I love their products and can buy it at my Coop. If you don’t have a source for a fresh, soft wheat flour, you can use whole wheat pastry or white whole wheat. I’ve been playing around with some Melt brand buttery sticks, they seem to work well in pastry. I would have done my usual coconut oil if not. If you are into butter, use organic, grass fed butter for this.
If you didn’t see my apple segment on Twin Cites Live Last week, scroll down the page to click on the link. I was on just before an apple breeder from the University of Minnesota, James Luby, who concurred with me in my choice of Zestar for my crisp. It’s taken me a while to stop automatically reaching for Granny Smiths, but the Zestar is pretty wonderful in pies, and this galette.
The only thickener in the galette is a sprinkle of flour under the apples, and the chunky sugar. The sugar melts and becomes a thick syrup, so it is not a pie that you can keep for more than day without the crust becoming soggy.
So seize the season and make an Apple Raspberry Galette for tonight’s dessert, and go ahead and finish it off for breakfast the next day!
Vegan Apple Raspberry Galette
Save time and celebrate the harvest with an easy galette. It's really not as hard as it looks!
- 1 cup whole wheat pastry flour or other soft whole wheat
- 1/2 cup unbleached flour plus 2 tablespoons
- 1/2 teaspoon salt
- 1/2 cup Melt buttery sticks or coconut oil
- 1/2 cup ice water
- 4 large Zestar or other firm baking apple
- 1 teaspoon cinnamon
- 1 cup Turbinado sugar divided
- 1/2 cup fresh raspberries
In a large bowl, combine the flours and salt, and whisk to combine. Use a grater to shred the fat into the flour. (if using coconut oil, melt it, pour it into a cup to measure, then chill. When solid, run water over the cup to remove the oil, and shred the solid oil into the flour mixture)
Drizzle in the ice water while tossing the flour mixture with a fork. When it is all incorporated, press the dough together until you can form a ball. Press to make a disk and place on a floured counter.
Line a large rimless baking sheet with parchment (I use air-bake type pans.)
Roll out the pastry to the width of the pan, about 14 inches. Carefully fold the dough in half, then use a metal spatula to transfer to the prepared pan. Repair and tears by patting with your fingers. Cover the whole pan with plastic and chill for at least an hour.
Preheat the oven to 425. Mix 1/2 cup of the sugar with the cinnamon in a cup, reserve. Peel, quarter, cores and slice the apples, keeping each quarter intact on your cutting board. Sprinkle the 2 tablespoons of flour over the dough, then sprinkle about half of the cinnamon sugar mixture over that.
Arrange the apples on the dough, starting by forming a circle about an inch from the edge of the dough round. Form another circle of overlapping slices inside that one, tucking and arranging apples as needed to make a nice, filled in galette. Fill the center with one apple quarter, and fill in around it with extra slices. Sprinkle with remaining cinnamon mixture.
Bake the galette for 20 minutes. Take it out of the oven and sprinkle with the raspberries and the remaining sugar. Bake for 20 minutes longer. The crust should be golden and the fruit lightly browned. Transfer pan to a rack to cool.