Apple Cinnamon Galette

With the holidays over and new year resolutions in full swing, letting go of those delicious desserts can be really hard. Just letting go of certain flavors can lead to a serious depression. No matter what time of year it is I will always crave cinnamon, pumpkin, nutmeg, apple and all of those memory-inducing fall and holiday aromas. With that in mind, I put together a recipe that isn't exactly healthy but not particularly awful for you either so that we can hang on to the best time of year a little while longer. 

A galette is basically a bad baker's pie. It's less temperamental and easier to manage. I have to admit, it was still a challenge for me. The first time I made a galette, I failed big time (sign up for my newsletter to see exactly how). 

Apple Cinnamon Galette
For the Crust:
1 stick of Butter + 2 tablespoons for later
1 1/4 cup Flour
1/2 teaspoon Salt
2 tablespoons Ice Water

For the Filling:
3 Apples, peeled, cored and sliced
1/2 cup Sugar
2 teaspoons Flour
1/4 teaspoon Salt
1 teaspoon Cinnamon
1/4 cup Brown Sugar

Combine the butter, flour and salt with your fingers to mix the dough. It should be crumbly and far from perfect. Add in the ice water and mix until dough comes together a little more but is still a bit chunky. Wrap with plastic wrap, place in the fridge and let cool for at least 45 minutes. 

While the dough chills, mix together the apples, sugar, flour, salt and cinnamon. Let sit until you're ready to fill the galette. 

Preheat the oven to 400 degrees. Take the dough out of the fridge and roll out into a circle. You don't want to work the dough too much so give yourself a break if the dough seems too thick. 

Place the apple mixture in the center of the dough leaving about 2-3 inches around the circumference. Fold the dough edges up layering it creatively over the apples. It won't cover all of them, just a little. I pinched the edges of the dough together a bit to make it stay but whatever works for you. Your main goal is to keep any juices from leaking out when it bakes.

Melt the remaining 2 tablespoons of butter in a saucepan and brush along the dough edges. Crumble brown sugar over the apples for a last-minute touch and bake for 35-45 minutes until the crust is golden brown and the fruit is tender. Cool on a cooling rack immediately so that the bottom doesn't get soggy.

Serves about 6