Disclosure: I was asked to participate in the #iloveambrosia campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time and was gifted a dozen Ambrosia apples.
This rustic, whole wheat Ambrosia Apple Galette with Salted Caramel is wholesome, slightly sweet and easy to make! Topped with the homemade sauce, makes this dessert irresistible!
Big things are happening here!
I have had my eye on galette’s for quite some time. But in all honesty, baking a from-scratch pie crust stressed me out. The exact measurements, the extremely chilled butter, kneading but not too much. All seemed like too much work and no room for error.
Galette’s are great as they are the laid-back sidekick to the perfect pie shells, the lazy girl pie if you will. They look more rustic with their perfectly, imperfect shell yet till yield a crispy and nutty crust. No fancy fluting to worry about, yet the flavor is just as vibrant.
So when Ambrosia Apples came to be partake in their #iloveambrosia campaign this holiday season, I knew it was time to put aside my fear of making a pie and easy my way in with a galette. Ambrosia apples are a fairly new variety, only 10 years old. But they are quickly making their way up the top 10 apple variety in the U.S. With their creamy flesh and sweet, honey-like flavor, it makes them ideal for baking because Ambrosias are low in acidity and slow to oxidize, meaning that once sliced the apples hardly turn brown. Just thinking how many salads would have been saved, if I would have used Ambrosia Apples!
And they are naturally sweeter so less sugar is necessary when baking. Which makes it even better when we drizzle a salted caramel sauce over the apple galette before indulging!
Beyond their beauty – bright red blush and yellow background, they retain their shape when cooked so they held together beautifully in this galette. Just think, no more broken down, smushy apples in Grandma’s apple pie!
With apples as easy to cook with, even easier to eat, and my new skill of pie making, I know what I am coming armed with every holiday here on out!
- Whole Wheat Crust:
- 8 Tbsp (1 stick) unsalted butter
- ½ cup whole wheat flour
- ¾ cup All Purpose flour
- ½ teaspoon salt
- 2 Tbsp ice water
- 1 Tbsp apple cider vinegar
- Few ice cubes
- 1 Tbsp coconut oil
- 2 large Ambrosia Apples, thinly sliced
- 1 tsp cinnamon
- 2 Tbsp maple syrup
- 1 egg white
- ⅓ cup sliced almonds
- ½ cup Salted Caramel sauce, slightly warmed
- Whole Wheat Crust: Cut butter into small pieces, place on a plate then into the freezer for 15 minutes, or until butter is very hard.
- Meanwhile, in a mixer bowl, add the flours and salt. Mix well.
- In a small ramekin, mix the ice water, vinegar and ice cubes. Set aside.
- Once the butter is chilled, add half to the flour mixture and cut in either with a pastry cutter, two forks or a paddle attachment. Once the mixture starts to get crumbly, add the remaining butter and keep cutting in until you have flat pieces of butter that are about the size of a pea.
- Sprinkle the cold vinegar water, 1 tablespoon at a time over the flour mixture. Keep adding the water until the dough comes together and it holds itself when squeezed into a ball. You may need to add a bit more water if dough looks too crumbly. Be careful not to add too much or over mix!
- Wrap the dough in plastic wrap and refrigerate overnight.
- Filling: Preheat your oven to 425 degrees F.
- In a large skillet, add the coconut oil and melt. Add the apple slices, cinnamon and maple and sauté for 10 minutes or until semi soft. You don't want them too cooked through as they will cook in the oven. Remove from heat and let cool slightly.
- While your filling cooks, roll out your dough. It will be slightly tough to roll out since it will be chilled. Using a floured rolling pin, roll your dough out to 12 inch circle. No need to worry about making the edges all pretty. The rustic look is perfect for a galette! Transfer to a parchment lined baking sheet.
- Layer your apples into the middle of the dough, leaving an edge. Fold the edges over the dough, overlapping if needed.
- Brush with the egg white and sprinkle with the sliced almonds.
- Place in oven and bake for 48 - 50 minutes or until crust is hard to the touch.
- Remove from the oven. Cool for 5 minutes. Drizzle with salted caramel sauce and serve immediately!
Looking for more apple recipes?
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!