Remember last week when I shared my delicious recipe for Slow Cooker Apple Butter? And remember when I said I was going to show you the yummiest way to enjoy said Apple Butter (beside eating it straight from the slow cooker!!)? Well, here it is my friends! Galettes are one of my favorite desserts to make, the crust is super easy and quick and always turns out delicious. I adapted my crust recipe from this one here, and have found the perfect balance of crumbly, sweet and flaky…its almost like a shortbread cookie crust. Seriously if the apple butter filling wasn’t so good, I’d be able to just eat the crust!! This is one of those desserts that is perfect to serve at a dinner party/ Thanksgiving…you can make it the day before and serve it cold with a scoop of ice cream. Or, if you’re like my family you’ll eat this with your morning coffee 🙂
Have you made the Apple Butter yet? If not, you’re going to want to just so you can try this yummy masterpiece of a dessert! Don’t forget to top the Galette with a honey cinnamon drizzle. Its almost like eating a carmel apple pie…yummm!
Apple Butter Galette:
For the Crust
– 3/4 cup raw hazelnuts, skin on
– 3/4 teaspoon kosher salt
– 1 1/4 cups brown rice flour (GF)
– 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2″ pieces
– 1/4 cup raw sugar
– 2 large egg yolks
For the filling:
– 1 cup Slow Cooker Apple Butter
– zest from 1 lemon
– 1/2 apple thinly sliced
For the honey cinnamon drizzle:
– 1/2 cup honey
– 1 tablespoon cinnamon
– Mix apple butter with lemon zest, set aside.
– Combine hazelnuts, salt and brown rice flour in a food processor. Pulse until hazelnuts are fine and mixture is combined. Move mixture to a large bowl.
– Cream the butter and sugar until combined, add egg yolks. Pulse to combine.
– Add dry mixture back into the food processor and blend until it forms a dough.
– Gather in a ball, flatten to a disk and wrap in plastic.
– Chill for 1 hour. Then let sit at room temperate for 10 minutes.
– Move it to a parchment lined baking sheet and using a rolling pin, roll to a large circle, about 1/8 inch thick.
– Spread apple butter evenly over the dough leaving 1 inch border. Lay apple slices over the mixture.
– Brush the border with egg yolk and fold sides over. If it breaks, no worries just pinch it together.
– Brush egg yolk over the top of the dough and sprinkle with raw sugar.
– Bake at 375 degrees for 30-40 minutes. Let cool.
– Mix the honey and cinnamon until well combined. If thick, add a little maple syrup. Drizzle over galette.