Paige Harris A warming, delicious apple galette containing ZERO refined sugars, making it the perfect treat to bring to the office holiday party!
So full disclosure: This recipe happened completely on accident.
Okay, so sort of on accident. I’ve been spending time working on a chai apple filling recipe ever since I went a little overboard at the orchard. (Total shameless plug, you can find that scaled-down recipe right here.)
And I knew that I wanted to scale up that recipe for two. But I figured that I would just throw the spiced apples in a homemade pie crust and that would be that. I could test out the treat with my coworkers and hopefully have a workable version to bring to Thanksgiving later next month.
Until my coworkers decided to plan our monthly team building celebration with one day’s notice, that is.
Now, if you know anything about baking, you’ll know that the key to making a great pie crust is the chill time. In fact, I usually make my pie crusts at least 2 days ahead of baking. This way I can freeze and thaw the crust in the fridge before go-time.
But with less than 24 hours notice, I knew I had to rethink my crust. I opened my fridge and had a thought: What if I made a buttermilk and corn meal crust for the apple galette?
I’d gotten both of those things earlier in the week to make a (delicious) skillet cornbread, so why not find another way to use them? Thus, this bad boy was born.
God, even looking at that makes me drool.
(Special thanks goes out to Sally from Sally’s Baking Addiction for inspiration for the crust!)
Chai Spiced Apple Galette with Buttermilk Cornmeal Crust
A warming, delicious apple galette containing ZERO refined sugars, making it the perfect treat to bring to the office holiday party!
Ingredients
For the Buttermilk Cornmeal Crust
- 1 1/4 cups all-purpose flour spooned & leveled
- 1/4 cup cornmeal
- 1/4 cup coconut sugar or sub another granulated sweetener
- 1/4 tsp salt
- 1/2 cup cold unsalted butter cubed
- 1/4 cup cold buttermilk
For the Chai Apple Filling
- 2-3 (~500 grams) apples peeled & cored
- 2 Tbsp unsalted butter melted
- 1 Tbsp homemade chai spice* see notes
- 1/4 cup coconut sugar or sub another granulated sweetener
For the Chai Oat Crumble
- 2 Tbsp unsalted butter cubed
- 1/2 tsp vanilla extract
- 1/3 cup instant oats
- 2 Tbsp coconut sugar or sub another granulated sweetener
- 2 tsp honey or maple syrup
- 1 Tbsp homemade chai spice* see notes
Egg Wash:
- 1 egg whisked
Instructions
Prepare the Crust:
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Mix together the flour, cornmeal, coconut sugar, and salt until combined. Using either a pastry cutter of a pair of forks, cut the butter into the mixture until the biggest pieces of butter resemble pea-sized crumbs. Add in the buttermilk and stir until the dough begins to come together. (Add extra buttermilk by the tablespoon if needed!) Knead the dough on a lightly floured surface until it’s combined. Roll it into a ball, flatten it into a disk, wrap it in plastic, and stick in the fridge for at least one hour.
Prepare the Filling:
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While the crust is chilling, peel, core, and slice your apples into 1/4 inch slices. Place them into a bowl and toss with melted butter, coconut sugar, and chai spice until each one is coated.
Assemble the Galette:
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Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
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While oven is preheating, roll out your crust into a circle (or any shape, really). Move to the prepared baking sheet. Layer the apples into the center of the crust, leaving AT LEAST two inches of border all around. Stack up the apples to get them all to fit.
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Gently fold the edges of dough over the sides of the apples on all sides, pressing lightly to seal it up. It’s okay if it’s not perfect – it’ll still taste amazing!
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Using a pastry brush or your fingers, brush the edges of the crust with egg wash and place into the oven for the first bake: 10 minutes.
Prepare the Crumble:
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In a small bowl, toss the cubes of butter with vanilla, oats, coconut sugar, honey, and chai spice until combined.
Finishing Up:
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After 10 minutes, remove the galette from the oven and sprinkle the crumble topping over it. Place back into the oven for 10 minutes, or until the crust and the crumble are nice and golden brown.
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Let sit at least 30 minutes before slicing. Top with some ice cream or whipped cream and dig in!
Recipe Notes
Homemade Chai Spice Blend
- 4 tsp cinnamon
- 2 tsp cardamom
- 1 tsp ground ginger
- 1/2 tsp allspice
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
You will have a little left over, but it’s a perfect addition to your morning latte!
