Sweet apples and tangy raspberries are a perfect match in this rustic skillet apple raspberry galette! So easy and impressive to throw together for a last minute dessert.
I don’t pretend to be a pastry master, guys buuuuuuuut…..a good apple raspberry galette certainly makes me feel like one.
Just kidding. Galettes are seriously just about the laziest pastry in pie land. They’re charmingly rustic which means FREAKISHLY easy is the name of the game. So you know I’m obviously I’m all in.
You can be a novice pie baker and still nail this galette, guys. YES we are making our own pie crust today. YES, I promise you’re still gonna nail it.
I also promise that you will probably eat an entire apple raspberry galette solo. Been there done that, next slide, please.
First up is pastry crust! Much less scary than it sounds, I promise. Toss flour, a little sugar, and a little salt together and then use your fingers (or a pastry cutter) to work cubed cold butter into the flour until the butter is in pea-sized clumps. Drizzle a little ice water into the flour mixture and VERY gently toss it around until a shaggy dough forms. (less working of the dough = flakier texture)
Knead it no more than three times to form it into a cohesive disc, then wrap it in plastic wrap and chill while we go to filling land. (pssssst… you can totally make the crust dough hours or days in advance! The colder the dough, the better)
Apples, raspberries, a little sugar, a little agave, a generous dump of spices, lemon juice, and cornstarch make up our filling. Nice and simple, guys.
Roll out your chilled pastry into a 9-in circle (it doesn’t have to be a perfect circle either–remember we’re staying rustic today!) and transfer to a cast-iron skillet. (if you don’t have a skillet, a cookie sheet works fine)
Arrange the apple and raspberry filling all pretty-like in the middle of the dough within 1-in of edges. Then bring up the edges and fold over the apples to create a pretty 1-in dough border. Brush the crust with an egg wash and let the oven take care of business!
Non-finicky pies are hired forever, friends. AMEN!
Make sure you eat this apple raspberry galette nice and warm from the oven! The pastry seriously MELTS in your mouth and the soft, exploding raspberry apple filling is kind of the best thing ever.
Doesn’t it feel good being a pro pastry chef?? ??
Skillet Apple Raspberry Galette
- 1-1/4 cups white whole wheat flour
- 1 teaspoon coconut sugar (or brown sugar)
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 3-4 tablespoons ice water
Apple Raspberry Filling
- 3 large baking apples, peeled, cored and thinly sliced (I used Galas)
- 3/4 cup fresh (or frozen) raspberries
- 1/4 cup coconut sugar (or brown sugar)
- 2 tablespoons agave syrup
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 large egg, mixed with 1 tablespoon water
- Place flour, sugar, and salt in a large bowl and use your fingers or a pastry cutter to work butter into flour until butter is in pea-sized clumps. Drizzle ice water over flour and gently toss until dough comes together into a shaggy mass.
- Turn dough onto a surface and knead several times until smooth and form into a disc and wrap in plastic wrap. Chill dough while you prepare the filling.
Apple Raspberry Filling
- In a large bowl, combine all filling ingredients until combined. Remove dough from fridge and turn onto a floured surface. Roll into a 9-in circle then carefully place dough circle in a cast iron skillet.
- Spread apple filling onto dough within 1-in of edges and arrange into overlapping rows. Gather up edges of dough and fold over apples to create a 1-in border. Brush galette with egg/water wash.
- Bake galette at 400F 40-45 minutes or until pastry is golden brown and apples are tender. Remove from oven and cool at least 10 minutes before slicing into wedges and serving. Enjoy!