Thank you to Bob’s Red Mill for sponsoring this post.
There is just something magical about the rustic beauty that is the classic galette. A relaxed version of a fruit pie that breaks down the essentials and presents a no fuss, no fills, yet oh so elegant dessert.
This recipe offers something extra special and magical, the inclusion of graham flour. Over the last year, I have loved elevating my baked goods with this wondrously rustic flour. It finds it’s origins with a gentleman named Sylvester Graham. One of the original health food advocates and the father of the original graham cracker that we have come to love with s’mores, as a base for pies, cheesecakes, and so much more. We probably owe Mr. Graham a huge thank you for all the goodness his discovery has provided.
At its core, graham flour is primarily a stone ground red wheat and has the same protein content of regular whole wheat flour. One challenge is that it is not readily available from your standard mills. One reason why I love seeking out Bob’s Red Mill products when I head to the market. Their vast array, and commitment to, high-quality, unique flours and ingredients are second to none.
For me, this recipe exudes everything for which fall and winter were made. It’s warm, rustic, and no fuss, perfect for a midweek treat or a special dessert when entertaining.
I hope you enjoy and make this delicious treat often.
Apple Cranberry Galette with Graham Flour Pastry Crust
1 cup All Purpose Flour
1 cup Bob’s Red Mill Graham Flour
2 tbsp Dark Brown Sugar
1/4 tsp Crumble Spice (blend of 4 parts cinnamon and 1 part cloves)
1 tsp Salt
2/3 cup Cold Butter (cubed)
7-9 tbsp Heavy Cream
1/2 cup Cranberries (halved)
2 large Apples (sliced)
2 tbsp Sugar
1/2 tsp Crumble Spice (blend of 4 parts cinnamon and 1 part cloves)
1 tbsp Butter (small cubes)
Egg for Pastry Wash
Simple Syrup or Apricot Jam for glaze
Prepare the pastry crust in advance by sifting into a bowl the all purpose flour, graham flour, dark brown sugar, crumble spice mix, and salt. Then using a pastry cutter, cut in the butter until the mixture resembles a crumbly mixer similar to wet sand, or the butter is down to a size no larger than peas. Next, with the pastry cutter, mix in the heavy cream starting with 7 tbsp and adding more heavy cream as needed to bring the dough together. The key here is a slightly dry dough so err on the side of JUST coming together. To speed up this process, you can use a food processor. Shape the dough into a disk and cover with plastic, wrap, and refrigerate for at least an hour or overnight.
Preheat the oven to 400 degrees F. Roll out the dough into one large rough circle (as shown), or you can divide the dough into quarters to make smaller individual sized galettes. For the filling, slice apples thinly (about 1/4 inch thick) and lay in a decorative manner around the rolled out pastry dough leaving at least an inch to fold over on top when done. Sprinkle halved cranberries over the apples and then mix the sugar and crumble spice mix and generously sprinkle over the apples and cranberries.
Now brush the outer part of the pastry dough lightly with a lightly beaten egg, this will help seal the pastry dough when you fold it over. Starting in one spot, start folding over the pastry dough all the way around to create your outer crust. Brush the now exposed pastry dough edges with the beaten egg and sprinkle with the remaining crumble spice sugar mixture.
Place the galette(s) on a baking sheet lined with parchment paper (if you are doing one large galette it’s easier to assemble directly on the baking sheet). Place in the oven for 45-50 minutes or until the filling is bubbly and the pastry is lightly browned. When done, remove from the oven and allow to cool for at least 15 minutes before serving. To make the galette glisten, brush with a rich simple syrup or warmed apricot jam. You can garnish with mint leaves for extra flare.