Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. Struesel Topped Apple Galette
I love apples they are one of my favorite fruits. I was so excited when I received these beautiful Breeze apples from Sage Fruit Co.
Last week I started working on this easy and delicious Struesel Topped Apple Galette. Making Apple Pie Filling is super easy. Starting with a store bought pastry and my homemade apple pie filling you can have this easy and impressive dessert made in no time at all.
I have to admit I can’t make a pie to save my life but I can make a mean galette. Now if your wondering just what a galette is its just a pie without the tin! I think the tin is what messes things up for me. A Galette is just a rough and rustic flat pie but with the addition of the Struesel topping and a drizzle of caramel sauce makes this so yummy!
You can find the Apple Pie filling recipe HERE or you can use store bought no one will ever know.
Laura Petersen
Save RecipeIngredients
- 2-3 cups Apple Pie Filling
- One pastry crust (large enough for one pie)
- 1 cup flour
- 1/3 cup brown sugar
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/4 cup butter, softened
- Caramel Sauce (I used Ice Cream Topping)
Instructions
Remove the pastry from the refrigerator about 30 minuets before you need to use it. This will make it easier to handle.
Preheat oven to 375F and line baking sheet with parchment. Roll out pie dough on parchment lined baking sheet. Place Apple Pie filling in the middle of the crust leaving about a 2"-3" border,
Fold dough over and pinch to enclose peaches, leaving the center open. Sprinkle struesel mixture over the top of the exposed apple pie filling. Bake for 35-40mins, until crust is golden and struesel is lightly browned. Cool on sheet for 10mins. Slide off with parchment onto wire rack to cool completely. Store in fridge. Serve cold or reheated.
Looking for more #brunchweek recipes?
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- Fruity Popsicle Sparkling Cocktails by The Healthy Fit Foodie.
- Boozy Margarita Smoothie by The Spiffy Cookie.
BrunchWeek Breads, Grains and Pastries:
- Baked Blueberry Oatmeal by Hezzi-D’s Books and Cooks.
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- Beghrir Choco (Algerian Chocolate Honeycomb Pancakes) by Tara’s Multicultural Table.
- Blueberry Raisin Bread by Palatable Pastime.
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- Meyer Lemon Blackberry Cinnamon Rolls by Cindy’s Recipes and Writings.
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BrunchWeek Fruits, Vegetables and Sides:
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- Asparagus Cheddar Tart by Making Miracles.
- Blueberry Cobb Salad by The Crumby Cupcake.
- Fruit Salad (Two Ways) with Poppy Seed Vinaigrette by Books n’ Cooks.
- Sorrel & Chive Dip with Spring Vegetables by Wholistic Woman.
BrunchWeek Egg Dishes:
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- Panchetta and Kale Omelette by Gluten Free Crumbley.
- Shrimp and Grits Eggs Benedict with Spicy Red Eye Gravy by The Suburban Soapbox.
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BrunchWeek Main Dishes:
- BBQ Cheese and Bacon Mushrooms by Jane’s Adventures in Dinner.
- Mexican Chicken Chilaquiles by Sweet Beginnings.
- Shrimp and Grits by The Redhead Baker.
BrunchWeek Desserts:
- Lemon Cheesecake Turnovers by From Gate to Plate.
- Struesel Topped Apple Gallette by Pink Cake Plate.
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