Spiced apple galette

It had been a while since I made a cake or pie, so when I got some sweet, tangy, juicy Granny Smith and Jazz apples, I immediately got to making a spiced apple galette. 

Slice of spiced apple galette

Ingredients for the filling

3 Granny Smith apples, peeled and roughly chopped
1 Jazz apple, pealed & roughly chopped
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground green cardamom
1 tsp whole cloves
½ tsp vanilla
1 tbsp organic honey
1 tsp coconut sugar
½ tsp lemon juice
½ C lemon juice mixed with cold water
1 tbsp butter
⅛ tsp pink salt

Ingredients for the crust

1½ C ground almonds, sifted

2 tbsp coconut flour, sifted
2 large free range eggs, beaten
1 tbsp butter, melted

Method

1. Make the filling by mixing the cut apples, lemon juice, butter, seasoning, honey, and coconut sugar in a pan over medium high heat. Cover and bring to a boil.
   
2. Let the apple mixture cook until softened and reduced, between 10-15 minutes. Remove from heat and set aside.
   
3. Preheat the oven to 175°C.
4. In a large bowl, combine the sifted ground almonds and coconut flour.
5. Mix in the melted butter and beaten eggs in batches. Mix until a dough is formed.
   
6. Roll out the dough between a silicon mat and cling film, or between two sheets of parchment paper. The crust should be close to rectangular and around ¼” thick.
   
7. Spoon the filling into the centre of the crust.  Fold the four sides of the crust up on to the filling.
   
8. Bake the galette on a baking sheet or silicon mat for 30 minutes or till the crust is golden and firm to the touch.
   
9. Carefully transfer the galette on to a wiring rack and let cool.
10. Serve warm or cold, with some whipped cream and cinnamon on top.
    

During cooking, the spiced apples smelled delicious. Husband remarked that it smelled like Christmas, which I suppose was fair enough as cloves, nutmeg, and cinnamon were standard festive spices.

The galette turned out looking as good as it tasted. The sweetness of the Jazz apple balanced out the tanginess of the Granny Smith, and the various spices gave the filling its richness and depth. The only thing I didn't get quite right is the crust, or more precisely the use of coconut flour in the crust. As with many of my creations using coconut flour, it was a bit dense/dry. This is most likely because coconut flour demands a lot of moisture, so it probably could do with 1 more egg or some yoghurt thrown in the mix. Still, I'm happy with how this galette turned out.