This Apple Galette with Oatmeal Crust is actually a recipe from last fall, that I never got around to posting. I remember being swamped with assignments at the time, so this went by the wayside & once I had time to edit and post it was not really the season for it anymore. As some of the fall seasonal produce will become abundant soon, now seemed a fine time to publish this apple galette.
I've featured the Granny Smith apple in this easy galette recipe. It's the most common one for me to have on-hand, because it is a favorite snacking apple of both Lil' Foodie & I. Luckily, it is quite versatile and handles cooking nicely too.
- 2 cups rolled oats
- ⅓ cup coconut oil or butter
- 2 tbs sugar
- generous pinch of salt skip if using salted butter
- 1 tbs butter or coconut oil
- 2 Granny Smith apples peeled, cored & chopped
- pinch of salt skip this if using salted butter
- 2 tbs maple syrup
- 1 teaspoon pure cane sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon cinnamon
- Preheat oven to 350 degrees.
- Pulse oats in food processor until smooth , almost like flour.
- Add remaining crust ingredients and pulse until well blended. (add a teaspoon of water or apple juice if too dry)
- Ball up, then roll out between two pieces of plastic wrap, until slightly larger than pie dish.
- Grease the pie dish or coat with non-stick cooking spray, then lay the crust out in it.
- To make filling: Place saute pan over medium heat, add butter. Once melted add apples, saute for a minute, then add remaining ingredients. Saute until sauce is slightly thickened, but apples are not fully cooked. (about 2 minutes).
- Pour filling unto pie crust, and spread out.
- Fold edges of crust in to cover some of filling.
- Bake for approximately 25 minutes, until crust is golden brown at edges and slightly crisp.
- Allow galette to cool, then slice and serve.