This Chai Spiced Apple Galette is perfect for any occasion. It’s lower in sugar and made with a blend of traditional and healthier swaps for a lighter dessert with big flavor.
So I just got done having a little dance party with myself. Seriously though. Ever since I heard Bastille’s “Good Grief” in the UK during our mini road trips (we had lots of them), I’ve been a little obsessed with the song. I don’t think it’s quite gotten to the point where it’s overplayed on the US radio stations yet, but I’ve heard it on XM radio the past couple times I’ve been out running errands. I don’t know what it is about the song, but I just love it. And it makes me happy and want to dance. So for the past 10 minutes it’s been on repeat and I’ve just been dancing it up like no one is watching… because literally, no one is watching.
Sometimes if I am doing an at home workout, and a good song comes on (i.e. Can’t Stop the Feeling) I take a little dancing break. It’s actually more like a cardio resting break. And it’s FUN. Or if you’re brave like Emilie you can bust a move in the middle of your set at the gym in public 😉 Either way, I encourage you to take a little break during your day and shake your booty. Maybe it’ll boost your mood!
Okay, now that I have officially caught my breath and refocused, let’s chat about this CHAI SPICED APPLE GALETTE.
Yup, another galette is happening. It’s really the perfect simple dessert, and way easier than making a full-blown pie. Don’t get me wrong, pies are beautiful and everyone loves a good pie. Especially with the cute little leaf-shaped crusts for Fall, but I’m just not ready to tackle that yet.
Which is why I’m going back to my trusty galette. I’m quite obsessed with the crust and I kind of want to use it for everything. I’m going to have to think of other recipes where I can re-purpose it because I love it THAT much. Maybe a savory galette, perhaps? Focus, Ashley.
Anyways, we’re making this apple galette special by adding CHAI spices.
Technically star anise would be in there too, so if you have that feel free throw in. I just haven’t brought myself to add it to my spice collection yet.
The dough used is the exact same recipe I used in the Berry Peach Galette. I thought about trying a variation, but honestly thought this one had the perfect texture as is. So why mess with a good thing, you know?
Here’s what you need
unbleached all-purpose flour (helps keep crust tender and flaky, and not tough or dry)
whole wheat white flour
butter (makes for great flavor, but can try all coconut oil if vegan)
Just pulse together dry ingredients, add in frozen cubed butter, frozen coconut oil and pulse to combine. Then add ice cold apple cider vinegar water 1 TBS at a time, pulsing in between. I needed about five tablespoons of the water. The dough should come together almost in a ball, and not be overly sticky or wet. If it feels like you added to much water, just work in some more flour.
If using a pastry cutter/dough blender, you’ll work the frozen butter and oil in with that tool and then add the cold water in, stirring gently until the dough forms into ball. Don’t be afraid to use your hands here to combine everything.
Once you roll out the dough arrange the thin apple slices (already seasoned with chai spices and sugar), gently fold over the edges of the dough, brush with egg wash (makes for a crispy crust texture), and toss on some oats, almonds, or even shredded coconut if you’d like.
Bake for about 15-20 minutes until your crust is golden brown.
As you can see my galette is not perfectly shaped and the crust looks a little rough… or rustic? But that is what I love about them! They are imperfectly perfect.
Alright, so if you want the inside scoop on what went down while testing this apple galette out on the husband with a major sweet tooth, below is a real conversation.
D: Where is all of that gooey brown stuff that’s in apple pies…?
Me: You mean all of the butter and sugar?
D: YES, that.
Me: *laughs* It’s supposed to be a lighter dessert. And it’s a galette! Not a pie.
Well, at least he is honest folks.
So I guess for those that are looking for a super sweet dessert, this may not be for you. However if you’re looking for a lighter dessert option lower in sugar than your standard pie recipe, but still big on flavor (thank you chai spices) I’m hoping you will enjoy! 🙂
- For the dough:
- ½ cup all-purpose flour
- ¾ cup whole wheat white flour (or whole wheat)
- ½ tsp salt
- 2 tsp granulated sugar (I used turbinado)
- ¼ cup butter (½ stick), frozen and cubed
- ¼ cup coconut oil, frozen
- 4 TBS ice cold water
- 1 TBS apple cider vinegar
- 1 large egg, beaten (for egg wash crust)
- For the filling:
- 2–3 medium apples*, 1/8″ thinly sliced (I used golden delicious)
- 2 TBS pure maple syrup
- 2 TBS granulated sugar (I used turbinado again, but feel free to use coconut or brown sugar)
- 3/4 tsp ground cinnamon
- 1/4 tsp cardamom
- 1/4 tsp ground ginger
- 1/8 tsp all spice
- 1/8 ground cloves
- Note: I usedmy food processor for the dough but it can easily be made with a pastry cutter/dough blender in a large bowl.
- Before you begin, make sure your butter is cut into ½” cubes and frozen. Also freeze your coconut oil: line a small bowl with plastic wrap and measuring out ¼ cup of coconut oil into lined bowl. Freezer for at least 30 minutes, or until frozen solid.
- Also add a few ice cubes into small bowl of water, plus apple cider vinegar.
- In the bowl of large food processor, pulse together flours, salt and granulated sugar. Add in frozen cubed butter and pulse about 5 times. Break apart frozen coconut oil into chunk, add to food processor bowl and pulse again about 6 times. Mixture will resemble a coarse meal, it is okay if you have chunks of coconut oil or butter still. Add in ice cold water + ACV mixture, 1 tablespoon at a time, pulsing in between until dough comes together. You should need about 5-6 tablespoons of water. Dough should just come together and not be overly wet. If you think you added too much water work in some more flour with your hands. If you think it’s too dry and dough doesn’t form a ball, add a tiny bit more water.
- Preheat oven to 425F and line large baking sheet with parchment paper, set aside.
- Roll ball of dough out on a flat surface, either a lightly floured silicone mat or you can use parchment paper. Make a circle shape about 10” in diameter. Transfer rolled dough to baking sheet and chill in fridge while you prep the apples.
- In a medium bowl gently toss together sliced apples with 3 TBS sugar, chai spices and maple syrup. Mix together until everything is evenly coated.
- Once the dough has chilled for 10 minutes, arrange apples in a single layer in the middle of the dough, slightly overlapping the slices, leaving about 1-2 inches of room on the outside of the dough. Fold over extra dough onto edge of apples and pinch together any spots where the dough has come apart. Brush crust with egg wash and dust with coconut, rolled oats, or sliced almonds if you wish.
- Bake galette for 14-17 minutes, or until crust is lightly golden. Allow galette to cool on pan for 5-10 minutes. Slice galette into 6-8 triangles, serve with whipped topping, coconut cream, or ice cream for a healthier treat!
*Use more apples (about 4-5 medium total) if you want a double layer of apple slices to fill the galette. I went on the lighter side but you can definitely add more. I would also recommend adding another tablespoon of maple syrup and sugar if adding more apples.
–Nutrition info approx. and based on 2 medium apples (~290g)
- Category: Dessert
- Serving Size: 1/8
- Calories: 195
- Sugar: 12
- Fat: 13
- Carbohydrates: 20
- Fiber: 2
- Protein: 2
Plus it’s best served with ice cream anyways.
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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- Do you ever get your groove on by yourself?
- If you test (healthier) recipes on your family or friends, what kinds of responses do you get? Gotta love the honest opinions. I often get “Is there avocado in this…?”
If you love chai, try these!