Skillet Apple Raspberry Galette
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.
Servings 6 servings
Ingredients
Pastry Crust
- 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
Instructions
Pastry Crust
- 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!