Cookbook Book Club: The Broad Fork
eat. live. travel. write
eat. live. travel. write
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  • 200-250 g puff pastry 2 medium apples (approx 200g each), peeled, cored and sliced thinly 4 tablespoons (57g) unsalted butter, melted ¼ cup (50g) plain flour ¼ cup (60g) dark brown sugar ¼ cup (40g) large flake rolled oats (not instant) 4 tablespoons apple butter 1 egg, lightly beaten Instructions Pre-heat the oven to 375˚F. Roll out your pastry to approximately 25cm (10 inch) round if using a block of pastry. Spread the apple butter evenly across the surface of the pastry, leaving a border of approximately 2cm around the edge. Place the apple slices evenly over the pastry base. Mix the melted butter, flour, brown sugar and rolled oats together in a small bowl. Scatter the crumble evenly over the apple slices. Fold the uncovered edges of dough up and around the filling, working your way around the galette. You'll end up with pleated edges that are a little rough and you might need to trim some uneven parts to ensure you don't end up with a thick area of just crust. Brush the edges of the crust with the egg wash. Bake for 40 minutes until the crust is puffed and golden. 3.4.3177



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