Fall Recipes & An Apple-Crunch Galette

apple galette

I made a bunch of new recipes this week…before I got sick. 5 days out from a marathon and I am SICK with a terrible head/chest cold.

So the first rambling thought of today is: #1:Good thing I made homemade penicillin: AKA Chicken Soup from my chicken in the crockpot recipe! I am so glad I did, too, because, I am dosing myself silly with OTC cold medicine and tons of water, tea, and juice. Forget the all the “do’s” of marathon fueling, I am just trying to stay awake and hydrated!

So, before, this all came on, we were living it up with some nice eats!

#2 Best recipe of the weekBanana Muffins, from Orgasmichef Blog, which I know you are like, “big deal. Banana muffin recipes are a dime a dozen.” But you HAVE to try these.  This lady has a new recipe with a few of my own tweeks, and this will get made over and over! We loved it!

#3 Greatest idea ever, these Chocolate-Beet Cupcakes, from Minimalist Baker Blog, (Which may be technically muffins, since there is a vegetable in there!) So I pack these in the picky-eater’s lunch. No guilt at all, on my part! These are super good, and truly a cupcake if I must admit to it! But the beets?! Only I know that they are in there at this point. It will take atleast me making these 3 times, before I own up to it with the kids…that way they have a chance at loving them already, like the zucchini in the Chocolate Bread that they KNOW is in there and they still eat it- a miracle in my house. No judgement please!

And finally #4, on an awesome idea roll is making: An Apple-Crunch Galette. AKA: Pie!!! But only 1 crust, so you are technically, not allowed to feel bad about maybe eating this one for breakfast, since it IS apples and only 1 crust! It’s my recipe using my Canola Oil Crust adapted from my beaten-up old Betty Crocker Cookbook (the Red & White Gingham Checkered one, your mom always used!):

Fall Recipes & An Apple-Crunch Galette

Serving Size: serves 8

This is a nice rustic "pie" to make- no fuss because the crust just gets folded on top of the filling. Beautiful and easy.


  • 1 Canola Oil crust
  • Parchment paper
  • 5 cups thinly sliced, peeled apples
  • 1 Tbsp. lemon juice
  • 3/4 cup sugar
  • 2 Tbsp. all purpose flour
  • 1/2 tsp. ground cinnamon
  • For the crumbled topping:
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 2 Tbsp. butter


Place parchment on a flat baking pan.

Roll out the dough to a 1/4 inch, and about 10" across. Roll the dough onto the parchment. Set aside.

In a large bowl, mix the apples and the rest of the ingredients, until the apples are covered in the sugar mixture.

Dump all of this in the middle of the crust.

In a separate bowl,make the crumbled topping:

Mix the flour and sugar until combined. Cut in the butter until it all looks like small peas.

Sprinkle the crumble mixture over the apples.

Turn the sides up and over the edges of the apples so it looks like a crust.

Bake at 375* for 20 minutes with a loose cover of foil. Remove foil, and bake an additional 25-30 minutes until the apples are bubbly and the crust is a golden color. You can put the foil over it loosely at any time if you think it is getting too brown- the key is the bubbly apples, to tell if it's done. Remove from oven and rest before cutting.


Best served warm, with whipped cream or vanilla ice-cream.


For more great ideas check out: What’s Cooking Love, Running with Spoons, and Katherine’s Corner.


5 thoughts on “Fall Recipes & An Apple-Crunch Galette

    1. hardlyagoddess@gmail.com Post author

      Seriously. My husband and I went crazy for those muffins, and like you said in your post, you don’t even need the struesel- so I left it off! I feel like I never make banana muffins because they aren’t that exciting…but a good, basic recipe like this is like gold. TY!

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