An easy-to-make, cozy Apple Cinnamon Galette to welcome you into fall, made with fresh apples, oats and sunflower seeds. low-sugar and perfect for those who don’t like very sweet desserts, made with simple ingredients from your kitchen.
If you’ve been looking for a low-sugar dessert to satisfy your sweet tooth, look no further. This recipe is only includes 2 tablespoons of sugar. That’s half a spoon of sugar per serving, 1 spoon if your serving sizes are anything like mine. The natural sweetness of the red apples and the lack of the overwhelming sugary after-taste makes this recipe my go-to. Not to mention, low-sugar means low-guilt, which is great when I want fool myself into eating extra!
Why the ‘K’, you ask? This galette was made as a special treat for my boyfriend, FellowPrimo himself who I lovingly call by his last name. I decided to trim the edges of the dough wanted to be creative with the leftover, hence the single-braided strand in the K. Hey, I tried!
I really dislike store-bought doughs. They’re often way too sugary and buttery for my liking. I’ve experimented with several sugar to butter to flour ratios and this low-sugar one does the trick perfectly. I prefer my pie dough to be slightly on the salty side when it comes to sweet pies to have a nice contrast of flavors.
This recipe calls for all-purpose flour, but you can mix in any other type of flour you like. I also tried replacing half the AP flour with oat flour, which worked very well.
The butter needs to be cold when you add it. I would recommend dicing it up and then placing it in the freezer for 5 minutes before adding. Use vegan butter for a vegan galette, or try my healthier, vegan-friendly Olive Oil Pie Crust that’s great for both savory and sweet pies.
Chilling the dough is essential for any kind of pie. In addition to keeping your butter cold, I also place my mixing bowl in the freezer for sometime before starting. Store your dough once it’s ready in the fridge while you prep your filling. We must stop the butter from softening at all times!
Apples! Which ones to use? There’s people who swear by using green apples or any other tart variety in pies. But you know what, you do you! I personally prefer juicy, sweet red apples only. They also soften much better than tart ones. To get soft, melt-in-your-mouth apples, I dice them into small cubes which cook faster without needing too much butter and reducing the caramel sauce too much.
You’ll find that the sugar content of this caramel sauce is significantly lower than your typical recipe. The sweet apples allow me to cut out the sugar significantly and also absorb the sauce through and through.
Be creative and customize your apple galette with any mix-ins. Or if you want to keep it simple, skip them all together. I used oats and sunflower seeds but there’s many combinations that go nicely with the apples.
- Flax seeds, pumpkin seeds, roasted chopped walnuts, pecans, raisins, dried figs or apricots, any nut, dried fruit or seeds will taste lovely.
- If you want to add a little bit of tart, add in cranberries.
- A dash of ground cardamom or nutmeg goes beautifully with the cinammon, or how about a dash of your favorite dark liquor?
- If your sweet tooth desires, drizzle some honey before or after baking.
From Dough To Crust
Keep this minimal effort by laying out parchment paper on a baking sheet, lightly dust it with some flour and place your dough right onto this surface. Dust the dough and place another parchment on top for easier rolling.
When rolling the dough, it’s okay if the edges are rough. In fact, it’s encouraged and will add a rustic look.
Folding the edges is easier than it sounds. You can fold inwards however you like. You can go for a rustic look and roughly fold the edges inwards, creating pleats like a curtain. I pinched around my edges. The goal is to just secure and blanket the filling from the sides.
Brush with some egg wash (or use plant-based milk, vegan butter or olive oil). Sprinkle some cinammon and brown/turbinado sugar mixture around the crust. Chill in the fridge if your dough feels soft, now or at any other point.
If you tried out this recipe, I’d love to know how it turned out! Post in the comments below or share a picture on instagram or twitter with the hashtag #hungrybyayesha
Apple Cinnamon Galette (French Apple Tart)
FOR THE DOUGH
- 1 cup all-purpose flour
- ½ cup unsalted butter, diced
- ¼ tbsp salt
- ½ tbsp sugar (white or brown)
- 2-3 tbsp ice water
FOR THE FILLING
- 1 large apple, diced
- ¼ cup rolled oats
- 2 tbsp sunflower seeds
- 1½ tbsp unsalted butter
- 1 tbsp brown sugar
- 1 tsp cinnamon
- Pinch salt
- ¼ cup all-purpose flour (for dusting)
- ½ tbsp brown sugar (optional)
- 1 tsp cinnamon
- 1 small egg, beaten
MAKING THE DOUGH
- Dice butter into small cubes, place in freezer for 5 minutes. Meanwhile, in a food processor or a bowl, combine the flour, sugar and salt.
- Add the cold butter to the mixture. If using food processor: pulse until the butter combines thoroughly and the mixture has a crumbly texture like moist sand. If making by hand: toss the butter in the flour to coat it, and then work quickly with your fingertips or a fork to smash the butter into the flour till incorporated well and mixture resembles moist sand.1
- Gradually add ice water, start with 2 tablespoons. Pulse or toss by hand until mixture comes together and holds itself if pinched. Add another tablespoon of water if dough is still very crumbly. Dough should not be sticky or wet to the touch.
- Empty onto a baking sheet and press the dough into a ball and place into fridge till you make your filling.
MAKING THE FILLING
- Pre-heat oven to 350°F/180°C.
- Dice apple into small cubes.
- Place a pan on low heat, add butter and brown sugar and let sit till sugar has melted.
- Add the apples, oats and sunflower seeds and sprinkle the cinnamon evenly. Mix on low heat till apples have softened and everything is well-coated with the caramel sauce. Take the pan off the heat periodically if simmering too strongly.
- Turn the heat off and cover the pan till you work on the dough.
ASSEMBLING THE GALETTE
- Lightly flour a parchment paper and place your dough ball on it, lightly sprinkle flour on the dough and place another parchment paper on top and roll it out into a rough circle that is ⅛ inch (¼ cm) thick.
- Spread your filling evenly into the center, leaving 1½ inches (3 cm) around the edge.
- Start from on side and start folding the dough inwards, crimping or pleating as you go. Brush the pleated/crimpled edges with the egg wash. Mix the cinnamon and sugar together, sprinkle it evenly over the dough and filling.
- Bake for approximately 25-30 minutes, or until the crust is golden-brown and cooked through.
- Transfer the galette to a cooling rack for 5-10 minutes. Serve warm with a scoop of icecream or drizzle of caramel sauce optionally.
- Be careful to not over-mix or knead the dough. Pulse or toss by hand until just combined.
- For a vegan-friendly galette, use vegan butter or see olive oil pie crust recipe for the pie dough. Use plant-based milk, olive oil or melted vegan butter for brushing the dough before placing it into the oven.
- It is important to keep the dough chilled. If time allows, pre-heat the oven after galette is assembled and place galette into fridge meanwhile. At any point if the dough appears to be softening, place in fridge for 10 minutes.