Apple and Pear Galette
This apple and pear galette has a delicious crumble topping and is one of the easiest desserts you will ever make! Perfect for every level of baker!
You’ll also find below step by step photos, and tips on how to prevent a soggy bottom!
It seems every season I declare I love that seasons flavours the most! Autumn, I think is at the top of the list though. Apples and pears are plentiful and pair so perfectly with warm autumn spices and caramel flavours.
With that in mind I put together this apple and pear galette recipe. But I decided to take it up a notch and top it with an oat crumble that adds a deliciously sweet crunch.
With its’ flaky crust, sweet apple and pear filling, warm spices, and crispy oat topping, this rustic tart is not your average apple galette!
What is a Galette?
I think of a galette like the lazy way to make a pie! I like to call them rustic tarts. They are simply a free form pastry topped with a filling of your choice and then the edges of the dough are brought up to create a pastry rim around the filling.
What fillings are best for Galettes?
Both sweet and savory filings are great options for galettes. I have made a heart shaped strawberry galette for Valentine’s Day and a caramel apple galette as well. Any type of berry or stone fruit such as peaches or nectarines are also great options.
Savory galette options could include onion, tomato, or even mushroom.
Ingredients
Simple pantry ingredients plus apples and pears are all that is needed.
- butter
- flour
- granulated sugar
- salt
- apples and pears
- brown sugar
- cinnamon and nutmeg
- egg (whites only)
- lemon juice
- oats
How to make an Apple and Pear Galette
Be sure to check out the full recipe and ingredient list below
Gather your ingredients, slice apples and pears, add brown sugar, cinnamon and corn starch and mix to combine, set aside while you roll pastry dough.
Put pastry dough on lightly floured work surface, roll into a rough circle about 14-15 inches in diameter. Transfer dough to a piece of parchment paper. Brush the dough with beaten egg white leaving about a 2 inch rim. Transfer to a baking sheet.
Pile apple and pear filling into the centre of the pastry dough covering the egg white. Carefully fold the edges of the dough over the filling, overlapping the dough as you go, creating pleats all the way around until all the dough has been folded in.
Add all ingredients for crumble topping into a mixing bowl, and using clean hands, rub butter into the dry ingredients until you a crumbly mixture. Sprinkle generously over the apples and pears in the centre of the galette. Brush pastry dough with remaining egg white. Bake at 375 for 45-55 minutes or until deep golden brown, and fruit is bubbling.
How to Prevent the Bottom Of a Galette From Getting Soggy
The three things that I have learned along the way to prevent the bottom of my galettes from getting soggy are:
- If you can, use a stoneware baking sheet that has been preheated in your oven. This has always worked to crisp up the underside of the crust early in the baking process, making it less susceptible to becoming soggy. I would recommend preheating a metal sheet as well if that is what you are using.
- Thoroughly brush the centre area of the dough with lightly whipped egg whites. This helps to create a barrier between the juices of the fruit and the crust.
- When adding your fruit to the pastry, leave the excess juices in the bowl instead of pouring it over the fruit.
The cornstarch in this recipe also helps to prevent a soggy crust as it helps to thicken the juices.
Drizzle with caramel sauce and serve with ice cream for an extra special dessert
Whether you’re looking for a simple dessert to serve at a dinner party or just want to indulge in a delicious treat on a cool evening, this apple and pear galette is the perfect choice.
Apple and Pear Galette with Crumble Topping
This delicious apple and pear galette is so easy to make. It's topped with an oat crumble for an added bit of sweetness and crunch. The perfect dessert for any dinner party or a cozy snack!
Ingredients
- 1/2 pie crust recipe
- 2 medium apples, peeled and sliced
- 2 pears, peeled and sliced
- 1/4 cup packed brown sugar
- 1 tablespoon lemon juice
- 2 tablespoons corn starch
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 lightly Beaton egg white
Crumble Topping
- 3/4 cup all purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 6 tablespoons butter
Instructions
- Place your baking sheet in the oven and preheat to 375 degrees
- In a mixing bowl combine sliced fruit, brown sugar, lemon juice cornstarch and spices, mixing to combine. Set aside
- On a lightly floured surface oll out pastry dough to roughly a 14-16 inch circle. Transfer to a sheet of parchment paper. Brush the centre with egg white, leaving about a 2 inch border all the way around.
- Pile fruit into the centre of the dough to cover egg white, trying not to add too much of the liquid. Fold edges up over the fruit, folding each section over the previous on to create a "pleat" (see photo above) until all the dough is folded up. Brush dough with remaining egg white.
Crumble Topping
Combine all ingredients for the topping in a large mixing bowl and using clean hands, rub butter into the mixture until fully distributed and mixture is crumbly. Sprinkle a generous layer of crumble over top of the exposed fruit.
Carefully remove preheated baking sheet from the oven and transfer the galette with the parchment on to the sheet. Return to oven and bake for 50-60 minutes until dark golden. Use a thin metal spatula to gently lift and check for doneness on the bottom. Remove from oven and cool.
Serve warm or cold.
