Today is a double post day and time for November Improv Cooking Challenge!
The theme for the challenge this month is apples and cinnamon. Apples and cinnamon scream fall to me and, in my opinion, are once of the best smells to come out of a kitchen. I really enjoy making galette because it is easy, and I think they look beautiful (and taste good too). Normally, when I make a crumble I use granulated sugar but in the spirit of the challenge I decided make a brown sugar and cinnamon crumble for my apples. I loved the flavor that the additional boost of cinnamon added and the brown sugar tastes a little richer to make than using a white sugar. My family loved this dessert, and it was so cute to watch Kellen pick his up like a piece of pizza while excaliming "yummy apples!". Kellen is a funny guy because he would probably still opt for a plain sliced apple (or tomato) over any sugary treat.
I have been doing a lot of cooking lately (which I love), but I think tonight I am going to treat my family to pizza and a little relaxation. I am also getting all of Kellen's second birthday invites in the mail (*sniff sniff*)!
Stay tuned for next month's recipe using Red and Green (I already have mine done)!
1 pie crust (I used a pre-made from our bakery, but you could make our own)
3-4 (depending on size) tart apples, peeled and sliced thin
2 Tbl granulated sugar
1/2 tsp cinnamon
2 1/2 Tbl butter, room tempurature
1 Tbl brown sugar
3 1/2 tbl flour
1/2 tsp cinnamon
1 egg raw
Raw sugar for crust (optional)
Pre-heat oven to 375 degrees.
Stretch (or roll if you made your own) your pie crust on lightly floured parchment paper. Arragne apples in a circlular pattern. Make sure to leave about 2 inches boarder around the outside to fold over. Fold the crust edges up and over the apples (I tucked as I circles the fruit).
In a medium bowl, n a separate bowl, cream butter, cinnamon and sugar. Add the flour and mix with a fork to create a crumble topping. Spread topping evenly over the apples.
Transfer the parchment to a baking sheet. Brush dough with egg wash and sprinkle evenly with sugar.
Bake for 45-55 minutes, until the fruit center is bubbly and the crust is golden brown.