Happy Monday to you all! I kid, I kid. I do sincerely hope you had a fabulous weekend. I spent mine playing with friends, which is just what I needed after spending so much time away in Chicago and Cleveland this month.
I just wanted to pop in and let you know about my apple galette recipe over at Chocolate and Carrots. I feel indebted to Caroline for her marvelous whole wheat blueberry scone recipe, so of course I said yes when she asked me to contribute a guest post while she is out of town.
I had a vague notion that I wanted to make an apple galette with the leftover dough from my blackberry peach galette, but the concept didn’t come to fruition until Caroline asked me to guest post. I swapped my initial galette’s peaches and blackberries for seasonally appropriate, tart Granny Smith apples. I then traded honey for the more pronounced flavor of maple syrup, and topped it off with pecan pieces and a heavy sprinkle of raw sugar.
Whether savored on its own or served with a small scoop of vanilla bean ice cream, it’s a delightful fall dessert. It’s even pretty enough to merit display on my grandmother‘s gold-rimmed china. The flaky, whole wheat galette dough is a bit more involved to make than most of my other dessert recipes, but I promise it’s worth the effort. Just turn on some good music and start peeling those apples! Here’s the recipe.
Good God, All Mighty. UH. HUH.
Oh. That looks AMAZING.
That looks and sounds delicious!
This sounds delicious! The filling sounds heavenly.
Wow this looks so delicious, love your photos! :)
Yum!! My leftover apples are going to come in handy now, thanks!