Apple Cinnamon Galette with Crumble Topping

This American-style galette pairs thinly sliced apples with brown sugar, cinnamon, and lemon, then bakes them in a free-form butter crust finished with an oat crumble. The filling stays juicy without turning soupy, and the edges bake up deeply golden while the center stays soft and spoonable.

By Julienne

Cook time: 45 minutes

Servings: 8

Ingredients

• 180 g all-purpose flour for crust
• 20 g granulated sugar divided for crust and filling
• 2 g fine salt divided for crust and filling
• 100 g unsalted butter cold, cubed, divided for crust and crumble
• 60 ml ice water for crust
• 35 g rolled oats for crumble topping
• 20 g granulated sugar divided for crust and filling
• 2 g fine salt divided for crust and filling
• 4 g ground cinnamon divided for filling and crumble
• 40 g unsalted butter cold, cubed, divided for crust and crumble
• 700 g apples peeled, cored, and thinly sliced
• 60 g light brown sugar for filling
• 15 ml lemon juice freshly squeezed
• 10 g cornstarch for filling
• 2 g ground cinnamon divided for filling and crumble
• 1 each egg beaten, for egg wash
• 12 g coarse sugar for finishing the crust edge

Instructions

1. Make the crust: whisk the flour, 20 g of the granulated sugar, and 2 g of the salt in a large bowl. Cut in 100 g of the cold butter until the mixture looks like coarse crumbs with some pea-size pieces remaining. Drizzle in the ice water and mix just until the dough comes together. Dough holds together when squeezed and looks shaggy, not wet.
2. Form the dough into a disk, wrap it, and chill it in the refrigerator while you prepare the filling and crumble. Dough is firm enough to roll without sticking heavily.
3. Heat the oven to 200 C. Line a half-sheet baking sheet with parchment. Oven is fully preheated and pan is ready.
4. Make the crumble: in the medium bowl, combine the oats, remaining 20 g granulated sugar, remaining 2 g salt, 4 g cinnamon, and 40 g of the remaining butter. Rub together until clumps form; refrigerate until needed. Crumble forms uneven, buttery clusters.
5. Make the filling: toss the apples with brown sugar, lemon juice, cornstarch, and remaining 2 g cinnamon. Let stand for 5 minutes so the apples begin to release juices. Apples look lightly coated and slightly glossy.
6. Roll the chilled dough into a roughly 33 cm circle on a lightly floured surface and transfer it to the prepared baking sheet. Pile the apple mixture in the center, leaving a 5 cm border. Fold the edges over the filling, pleating as needed. Brush the crust with the beaten egg and sprinkle the coarse sugar over the edge. Scatter the crumble topping over the apples, keeping the center open enough for steam to escape. Galette is assembled with an even border and visible apple filling in the center.
7. Bake for 40 to 45 minutes, rotating the pan once halfway through, until the crust is deep golden brown and the apple filling is bubbling at the center and around the edges. If the crumble browns too quickly, loosely tent the top with foil for the last 10 minutes. Crust is browned, crumble is crisp, and filling is visibly bubbling.
8. Cool on the baking sheet for at least 20 minutes before slicing so the juices set slightly. Serve warm. Slices lift cleanly and the filling holds together loosely rather than running.