Apples and autumn – there’s really not much more to say, right? When the first apples are harvested in autumn, there’s no way to not use them for baking. We do something delicious with these little fruits almost every week. Something like this Easy Apple Galette (with Fennel Seeds), for example. This delicious dish is super easy to prepare and tastes even better with some vanilla ice cream on top or on the side!
From August to November, the chances of finding fresh, local apples in stores are best – before and after that, you can usually only find apples that were stored for a long time or imported from all over the world. Did you know that some apple varieties can be stored for up to five months or even longer? Not in your fruit basket at home, of course, but in specially designed storage containers with regulated environmental conditions.
We practically always have apples lying around somewhere – either for smoothies, for our morning muesli bowls, or, of course, for baking. If we’ve counted correctly, there are over 80 recipes here on the blog that feature apples in some way. Some more, some less. Everything from simple applesauce to apple cakes or apple pies, there’s a lot to choose from. If you’d like to browse through the recipes, just take a look at our overview »apple page«. ;)
Preparing this galette is incredibly simple. The dough is easy and quick to do. Then you just have to chop a generous amount of apples and mix them with some sugar and some spices. Then you combine all of that and shove it into the oven. We like to use a cast iron pan*, because it’s great for baking and serving, but a casserole dish would work just as well. If you don’t have either, you can bake it without any baking form or dish. The galette can also be baked »naked« on a baking sheet lined with some parchment paper. In that case, you just have to make sure there are no holes or cracks in the dough along the edges of the galette to prevent any leakage…
We used a really generous amount of apples in the recipe – so many that they ended up in several layers in the galette. If you’re baking the galette in a pan, that’s absolutely no problem. If you’re baking it »freestanding« on a baking sheet, you might want to use fewer apples… or stack them well so that nothing falls out. ;P
In case you’re now in the mood to try even more galette recipes, you might want to check out these two delicious treats as well. Our simple Summer Galette with Cherries is the perfect summer dessert. If you have a cherry tree in your garden, you’ll definitely enjoy this recipe.
Galettes don’t always have to be sweet – you can also bake delicious galettes with veggies and the like. If you’re feeling adventurous, you should try our Brussels Sprout Galette with Ricotta & Blue Cheese. This one may not be everyone’s cup of tea, but we love this galette when Brussels sprouts are in season. Great flavors!
We have more recipes for galettes – take a look!
Easy Cherry Star Galette
Easy Strawberry Galette
Rhubarb Frangipane Galette
Galette with Apricots, Plums & Nectarines
Tomato & Plum Galette with Parmigiano Crust
INGREDIENTS / ZUTATEN
(8 servings)
For the dough:
1 1/4 cups (160g) all-purpose flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup (120g) cold butter
2-3 tbsp. ice water
For the filling:
2 tsp. fennel seeds, toasted & crushed
1/4 tsp. salt
1/4 cup (50g) brown sugar
abut 28 oz. (800g) apples, cored & thinly sliced
1 tbsp. lemon juice
1 tsp. vanilla extract
about 1 tbsp. heavy cream
some coarse brown sugar for sprinkling
(8 Personen)
Für den Teig:
160g Mehl (Type 405)
2 EL Zucker
1/4 TL Salz
120g kalte Butter
2–3 EL Eiswasser
Für die Füllung:
2 TL Fenchelsamen, geröstet & zerstoßen
1/4 TL Salz
50g brauner Zucker
etwa 800g Äpfel, entkernt & in dünne Scheiben geschnitten
1 EL Zitronensaft
1 TL Vanille Extrakt
etwa 1 EL Sahne
etwas grober brauner Zucker zum Bestreuen
DIRECTIONS / ZUBEREITUNG
1. Add the flour, sugar, and salt for the dough to a bowl and mix to combine. Add the cold butter and cut it into pea-sized pieces with a pastry blender*. Next, add the ice water (you probably need only 2 tbsp.) and work it into the flour mixture. Knead until the dough just starts sticking together. Wrap in plastic wrap and place the dough in the fridge for about 1 hour (or overnight).
2. Preheat the oven to 190°C (375°F). Grease a cast iron skillet* (or pie dish) lightly and set it aside. Toast the fennel seeds in a small dry pot/saucepan (without fat/oil) until slightly browned and fragrant. Transfer to a mortar, add the salt and crush the fennel seeds until you get a fine powder. Add to the brown sugar and mix to combine. Set aside.
3. Wash and dry the apples, core them and cut into thin slices. Add the apple slices to a bowl and drizzle with the lemon juice and vanilla extract. Sprinkle about 3/4 of the sugar-fennel mixture on top of the apples and toss to combine.
4. Roll out the dough on a floured surface – it should be slightly larger than the skillet. Transfer the dough circle to the skillet and press down to the bottom and sides. You want the dough to overlap the edges of the skillet slightly. Arrange the apples on top of the dough – you probably will end up with two layers, which is fine. Sprinkle the remaining sugar-fennel mixture on top of the apples and fold the dough over the apples. Brush the dough with the heavy cream and sprinkle with coarse brown sugar.
5. Place the skillet in the center of the oven and bake the galette for 50-55 minutes or until the apples are softened, and the edges of the galette got a nice color. Take the galette out of the oven and let it cool down. Serve with vanilla custard or vanilla ice cream to your liking.
1. Mehl, Zucker und Salz für den Teig in einer Schüssel vermischen. Die kalte Butter dazugeben und mit einem Teigmischer* in etwa erbsengroße Stücke zerteilen. Das Eiswasser dazugeben (i.d.R. reichen hier 2 EL) und alles zu einem Teig verkneten, der gerade mal so zusammenhält. Es sollte sich auf keinen Fall feucht anfühlen. Den Teig in Klarsichtfolie einschlagen und etwa 1 Stunde (oder über Nacht) in den Kühlschrank legen.
2. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Eine gusseiserne Pfanne* (oder Pieform) leicht einfetten und zur Seite stellen. Die Fenchelsamen in einem kleinen Topf (ohne Fett/Öl) anrösten, bis sie leicht gebräunt sind und anfangen zu duften. Die Fenchelsamen in einen Mörser umfüllen, das Salz dazugeben und zu feinem Pulver zerstoßen. Das Pulver zum braunen Zucker dazugeben und alles vermengen. Zur Seite stellen.
3. Die Äpfel waschen, trocknen, entkernen und in dünne Spalten schneiden. Die Apfelspalten in eine Schüssel geben und mit dem Zitronensaft und Vanille Extrakt beträufeln. Etwa 3/4 der Zucker-Fenchel Mischung über die Äpfel streuen und alles gut vermengen.
4. Den Teig auf einer leicht bemehlten Fläche ausrollen – er sollte etwas größer als die Pfanne/Pieform sein. Den Teigkreis in die Pfanne legen und am Boden und an den Seiten leicht festdrücken. Der Teig darf an den Rändern ruhig etwas überlappen. Die Äpfel auf dem Teig verteilen – wahrscheinlich werden zwei Schichten entstehen, aber das ist OK. Die restliche Zucker-Fenchel Mischung über die Äpfel streuen und dann den Teig an den Rändern über die Äpfel schlagen. Den Teig an den Rändern mit Sahne bestreichen und mit grobem braunem Zucker bestreuen.
5. Die Pfanne/Form in die Mitte des Ofens stellen und die Galette für etwa 50–55 Minuten backen, bis die Äpfel weicher sind und die Ränder der Galette schön Farbe bekommen haben. Die Galette aus dem Ofen nehmen und abkühlen lassen. Nach Belieben mit Vanillepudding oder Vanilleeis servieren.
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Here is a version of the recipe you can print easily.
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Easy Apple Galette (with Fennel Seeds)
- Prep Time: 00:30
- Cook Time: 00:50
- Total Time: 04:00
- Yield: 1
- Category: Galattes
- Cuisine: International
- Diet: Vegetarian
Description
Late summer and fall are the season for apples – the best time to prepare this delicious apple galette with fennel seeds. It’s so good!
Ingredients
For the dough:
1 1/4 cups (160g) all-purpose flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup (120g) cold butter
2-3 tbsp. ice water
For the filling:
2 tsp. fennel seeds, toasted & crushed
1/4 tsp. salt
1/4 cup (50g) brown sugar
abut 28 oz. (800g) apples, cored & thinly sliced
1 tbsp. lemon juice
1 tsp. vanilla extract
about 1 tbsp. heavy cream
some coarse brown sugar for sprinkling
Instructions
1. Add the flour, sugar, and salt for the dough to a bowl and mix to combine. Add the cold butter and cut it into pea-sized pieces with a pastry blender*. Next, add the ice water (you probably need only 2 tbsp.) and work it into the flour mixture. Knead until the dough just starts sticking together. Wrap in plastic wrap and place the dough in the fridge for about 1 hour (or overnight).
2. Preheat the oven to 190°C (375°F). Grease a cast iron skillet* (or pie dish) lightly and set it aside. Toast the fennel seeds in a small dry pot/saucepan (without fat/oil) until slightly browned and fragrant. Transfer to a mortar, add the salt and crush the fennel seeds until you get a fine powder. Add to the brown sugar and mix to combine. Set aside.
3. Wash and dry the apples, core them and cut into thin slices. Add the apple slices to a bowl and drizzle with the lemon juice and vanilla extract. Sprinkle about 3/4 of the sugar-fennel mixture on top of the apples and toss to combine.
4. Roll out the dough on a floured surface – it should be slightly larger than the skillet. Transfer the dough circle to the skillet and press down to the bottom and sides. You want the dough to overlap the edges of the skillet slightly. Arrange the apples on top of the dough – you probably will end up with two layers, which is fine. Sprinkle the remaining sugar-fennel mixture on top of the apples and fold the dough over the apples. Brush the dough with the heavy cream and sprinkle with coarse brown sugar.
5. Place the skillet in the center of the oven and bake the galette for 50-55 minutes or until the apples are softened, and the edges of the galette got a nice color. Take the galette out of the oven and let it cool down. Serve with vanilla custard or vanilla ice cream to your liking.
Notes
Let the baking begin!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
