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Cozy Fall Harvest Apple and Pear Galette Easy Recipe with Brown Sugar Crust

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A rustic, comforting galette featuring tart apples and sweet pears with a caramelized brown sugar crust, perfect for cozy fall gatherings.

Ingredients

  • All-purpose flour – 1 ¼ cups (150g), sifted for tenderness
  • Brown sugar, packed – ¼ cup (50g), the key for that caramel flavor
  • Unsalted butter, cold and cubed – ½ cup (113g), use a good-quality brand like Plugrá for best texture
  • Ice water – 3 to 4 tablespoons (45-60ml), to bring the dough together without melting butter
  • Salt – ¼ teaspoon, balances sweetness
  • Apples, firm and tart (like Granny Smith or Honeycrisp) – 2 medium, peeled, cored, and thinly sliced
  • Pears, ripe but firm (Bartlett or Bosc) – 2 medium, peeled, cored, and thinly sliced
  • Brown sugar – 2 tablespoons (25g), for sweetening the fruit
  • Cinnamon – 1 teaspoon, freshly ground if possible
  • Nutmeg – ¼ teaspoon, adds warmth
  • Lemon juice – 1 tablespoon (15ml), keeps fruit bright and prevents browning
  • All-purpose flour or cornstarch – 1 tablespoon (8g), to thicken fruit juices
  • Coarse sugar or turbinado sugar for sprinkling on crust (optional)
  • Vanilla ice cream or whipped cream for serving (optional)

Instructions

  1. Make the Brown Sugar Crust Dough (15 minutes + chilling): In a large bowl, whisk together 1 ¼ cups (150g) flour, ¼ cup (50g) brown sugar, and ¼ teaspoon salt. Add ½ cup (113g) cold, cubed unsalted butter and use a pastry cutter or your fingers to work the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces. Slowly add 3 to 4 tablespoons (45-60ml) ice water, stirring gently until dough holds together without being wet or sticky. Form into a disk, wrap in plastic, and…
  2. Prepare the Fruit Filling (10 minutes): While dough chills, peel, core, and thinly slice 2 apples and 2 pears. Toss slices with 2 tablespoons (25g) brown sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 tablespoon (15ml) lemon juice, and 1 tablespoon (8g) flour or cornstarch. Let the fruit mixture sit for 10 minutes to macerate and thicken.
  3. Roll Out the Dough (10 minutes): On a lightly floured surface, roll out chilled dough into a roughly 12-inch (30cm) circle, about ⅛ inch (3mm) thick. Transfer dough to a parchment-lined baking sheet. Don’t worry about perfect edges; rustic is the goal.
  4. Assemble the Galette (10 minutes): Mound the fruit mixture in the center of the dough, leaving a 2-inch (5cm) border all around. Carefully fold the edges up and over the fruit, pleating dough as needed to create a rustic edge. Brush crust edges with a little water or beaten egg to encourage browning, then sprinkle with coarse sugar for crunch.
  5. Bake (45-50 minutes): Preheat oven to 375°F (190°C). Bake galette for 45-50 minutes until crust is golden brown and fruit is bubbly. Rotate the pan halfway through baking for even coloring. If crust edges brown too fast, tent loosely with foil.
  6. Cool and Serve (10 minutes): Let galette cool on the baking sheet for at least 10 minutes before slicing. This helps the filling set slightly for cleaner slices. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Keep butter cold to ensure a flaky crust. Let the dough chill before and after rolling for easier handling. Use lemon juice to prevent fruit browning. If crust edges brown too fast, tent with foil. Let galette cool before slicing to prevent filling from running. You can substitute almond flour for gluten-free crust or use vegan butter and flax egg for a vegan version.

Nutrition

Keywords: apple galette, pear galette, fall dessert, brown sugar crust, rustic galette, easy baking, seasonal fruit dessert

Find it online: https://bitematrix.com/cozy-fall-harvest-apple-and-pear-galette-easy-recipe-with-brown-sugar-crust/