By Mary | 10 Comments
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Hellloo from the other siiiiiiiiiide!
Anyone else? If you're my neighbor, you're altogether WAY too familiar with this song since I've been belting it out at 100% volume for the last three days straight. It's a minor issue. I can't stop! I don't even particularly care for the song/identify with the sentiments, but I LOVE BELTING IT OUT. Oh man. I keep waiting for someone to come knock on my door and demand I stop (at which point I will pretend I am NOT home. And then die.) This is the #1 reason I miss having a car — cars are basically sound boxes meant for blasting music and singing at full volume WITHOUT ANYONE HEARING YOU! (I realize that many times they actually can hear you, but ... then you drive away. So it's alright. #commitmentissues #jk #seriouslyJK)
The other issue with this song is that, as I'm singing it, I made the mistake (loose term there) of snapping a damn good lip-synch to a million friends... which means they're sending ME hilarious lip-synchs of THEM singing Adele. IT IS ACTUALLY AMAZING! And clearly a great use of my time. That and watching Brooklyn Nine-Nine and developing a weird crush on Andy Samberg. Let's not talk about that right now...
It's also come to my attention that I basically use this blog as a platform to admit all of the super embarrassing things I do. At first I was like "Haha I DO NOT!" and them immediately realized "OMG YES I DO!" That must be my bonding technique: hoping y'all are a bunch of weirdo freaks like me — and basically I've concluded that YOU ARE! AND I LOVE YOU FOR IT! Thanks for putting up with me. I realize I'm a total weirdo, so ... thanks for staying. LOVE YA!
Maybe we should talk about apple crumble galettes before I admit anything else embarrassing. Yeah? Yeah. THIS ISH WAS TASTY! I went to an apple extravaganza (my words, not theirs) at the Portland Nursery a few weeks ago and came home with a bunch of fancy apples (for $0.99 per pound! for ANY fancy apple! and we got to sample like 50 kinds of apples!). I wasn't sure what to do with them, so naturally I let them sit in the fridge for a week. Oopsies. Also, are apples supposed to be stored in the fridge? I'm actually not sure. I do it, but I could be wrong.
Anywho. Finally I was like "LET'S BAKE, MARY!" but then had crippling indecision in the pie vs. galette vs. crisp vs. crumble department. Then, stroke of genius, I decided TO COMBINE THEM. I mean, a galette is basically already a step away from pie and towards the crisp/crumble sitch. THEN I made some streusel and put it on top. BOOM. DONE. YOU'VE BEEN STREUSELED. Good lord I'm obnoxious today — I'm really sorry. Too much Jake Peralta.
All in all, this is ridiculously easy to throw together. No messing with a perfect pie crust —just slap it down. You don't need to worry about making pretty apples (although that WAS fun) since they're gonna get DROWNED IN STREUSEL. Or streuseled, as we established above. Pop that sucker in the oven, get your patience on, and then you'll have a crumbley-galettey-appley treat. Insert dancing twins emoji (also the best halloween costume in the world, fyi).
Have a wonderful weekend, and hopefully a happy halloween! Don't eat too much candy. But if you do, make yourself a smoothie and a veggie bowl on Sunday — trust me. xoxo
Apple Crumble Galette
- Author: Mary
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 minutes
- Yield: 8-10 1x
Ingredients
UnitsScale
- Streusel
- ⅓ cup flour
- 3 Tbsp brown sugar
- ¼ tsp salt
- ½ tsp cinnamon
- 3 Tbsp unsalted butter, cold
- Galette
- ¼ cup sugar
- ½ tsp cinnamon
- 1 tsp cardamom
- ¾ tsp cornstarch
- 2 lbs apples, very thinly sliced
- ¼ tsp vanilla
- 1 unbaked pie crust
- whipped cream, for serving
Instructions
- Preheat the oven to 425F.
- Whisk the dry streusel ingredients together, then cut in the butter until it is in small chunks. Set in the freezer while you prepare the rest of the galette.
- Combine the sugar, cinnamon, cardamom, and cornstarch. Whisk to combine, then toss with the thin apple slices and vanilla.
- Roll the dough out into a rough circle, ¼" thick, on a piece of parchment paper. Leaving about 2" around the outside, arrange the apples in the center of the dough. Fold the edges up over the apples, gently pressing down to hold it's shape.
- Sprinkle the streusel over the exposed apples.
- Bake for 40-50 minutes, or until the crust is golden and the juice from the apples is bubbling. If you need to tent with foil to avoid too much browning, do so!
- Serve with whipped cream or vanilla ice cream.
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Reader Interactions
Comments
Katrina says
I love how piled high this galette is! So gorgeous!
Reply
Mary says
Thanks, Katrina!! xo
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Megan says
Gurl. Not only do I support dancing around and singing in an apartment, I also LOVE LOVE THESE PHOTOS for real.
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Mary says
Aaaw thanks lady! You're the best! xoxoxo
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Erin says
This crumble-galette combo is a genius idea. Good work! Definitely adding this to my fall baking list.
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Mary says
Thanks, Erin! Xo
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Anastasiya says
Wow, looks amazing and I am sure, tastes very delicious 😉
I think a pear version will make a good competition 😉 Will try!
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Mary says
Thanks, Anastasiya! Pear would be SUPER TASTY!! Enjoy! xo
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Jessica says
What kind of apples did you use here? And skin on is ok? Have never seen that!
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Mary says
Hi Jessica — I honestly don't remember what kind of apples I used, but there are a ton of options! Bon Appetit has a good article recommending different kinds of baking apples — check it out and see what you're going for (more tart, more sweet, etc.).
You do not need to remove the skin! Some people prefer it, I personally don't. It's a different texture, for sure, but it's definitely personal preference.
Sorry for the vague answers — I hope you find a combo you like! xo
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