EZ As…Well, Frankly, Easier Than Pie

This crust is from one of my all time fave fruit based dessert cookbooks. I've filled it with fruit from just about every season. It is not hard to roll out. Just remember to flour your surface and rolling pin. Mistakes can be patched with extra dough. No judgement.

Galette Dough

Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

One 10 inch galette

1 3/4 cups all purpose flour

1 T granulated sugar

3/4 teaspoon fine sea salt (I used Kosher)

3/4 cup cold unsalted butter, in 3/4 inch cubes

3 T ice water, more if needed

1 t fresh lemon juice

Combine flour, sugar and salt, freeze at least 10 minutes. Toss butter in flour. Blend butter into flour mix with pastry blender, food processor, mixer or your hands until it's a course mix. Stir water and lemon juice together, then drizzle over dough. Toss or pulse until it holds together. Turn it out and and press and fold a few times to hold the dough together. Flatten into a circle, wrap and chill at least an hour or up to 3 days.

Filling: about 3-4 apples, peeled, seeded and cut in 1/8ths, 2-3 tablespoons flour, 1/3-1/2 cup sugar – less with sweet apples, 1/2 teaspoon of cinnamon, a squeeze of lemon, pinch of salt and a few small knobs of butter (optional).

Roll out the dough on floured surface or floured baking paper, about 12 inches. Slide onto baking pan before filling. Spread apple mixture evenly but leave a couple inches from the outside free. Fold and pleat crust over the apples. You can brush with beaten egg and sprinkle with sugar if desired.

Chill 20 minutes. Preheat oven 400. Bake 25-30 minutes. Lower heat to 350, bake another 20-25 until filling bubble and apples are easy to pierce.

Filling note:

More or less of any ingredient won't change the dynamic. If you don't believe me, try baking the filling in a casserole without a crust. It's delicious topped with granola and or ice cream. If you use stone fruit (juicier), think about corn starch as a thickener instead.

Eat – B



Picking the Dessert…with guidance

Back to the potluck pasta of the other night. We needed a dessert. I let my guy pick the dessert…with guidance.

Spinning through recipes over Sunday toast I offered up a choice. German Apple cake, apple pandowdy or apple cranberry oat crumble cake. I personally was sold by the high proportion of crust to filling. He probably just heard most of the same ingredients he eats in his daily granola.

Either way, I will get to the first two recipes without question. That's because “Rustic Fruit Desserts” has never let me down. And it never will. It's like a baking bible for seasonal fruit. But click here for the third recipe, the apple cranberry oat cobbler.

Set this one aside for Thanksgiving! The topping calls for melted butter, making it super simple to assemble and/or make ahead to keep in fridge or freezer. Put it in the oven when you take the turkey out. It will save you the trouble of making pie.

Eat, a la mode if you wish – B


Venetian Apple Cake

We call this the devil made me do it cake as I've been known to double down around Halloween. As Gina De Palma describes in her book “Dolce Italiano” it's an easy, make it in an afternoon cake. Try to get the eggs, butter & milk to the same temp. (I lifted the ingredients & instructions from a Serious Eats post, but the book is well worth the purchase!)

This time I also subbed corn meal for the polenta I was missing and a 1/4 teaspoon allspice for the ginger (am I really missing ground ginger from the spice cabinet?!) -worked out anyway and the cake is delicious in its original. For Ohio fans or those in a shipping area, Jeni's Splendid Brown Butter Almond brittle can't be beat as a topper.


1 1/2 cups unbleached all-purpose flour

1/2 cup instant or fine polenta

2 teaspoons baking powder

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 large Granny Smith or Golden Delicious apple

8 tablespoons (1 stick/4 ounces) unsalted butter, softened

2 tablespoons extra-virgin olive oil

3/4 cup granulated sugar

1/2 cup honey

2 large eggs

1 1/2 teaspoons pure vanilla extract

1/4 cup whole milk


Preheat the oven to 350°F and position a rack in the center. Grease a 9-by-2-inch round cake pan with butter or nonstick cooking spray, dust it with flour, and tap to knock out the excess.

In a medium bowl, whisk the flour, poleta, baking powder, salt, and spices together and set aside. Peel the apple and grate it, using the medium side of a box grater. Place the grated apple in a bowl, cover it with plastic wrap, and set aside.

In an electric mixer fitted with the paddle attachment, cream the butter, olive oil, and sugar together on medium speed until and fluffy, about 1 minute. Scrape down the sides of the bowl and beat in the honey until the mixture is smooth and creamy, about 1 minute. Beat in the eggs, one at a time, scraping down the sides of the bowl, followed by the vanilla extract.

On low speed, beat in half the dry ingredients, followed by all the milk. Scrape down the sides of the bowl and beat in the remaining dry ingredients. Switch the mixer to medium speed and beat for 30 seconds to emulsify the batter. Using a rubber spatula, gently fold in the grated apple.

Pour the batter into the prepared pan, smoothing the top with the spatula. Bake for 35 to 40 minutes, or until a cake tester inserted near the center of the cake comes out clean and the cake springs back when lightly touched. Allow the cake to cool in the pan on a wire rack for 10 minutes, then invert it onto the rack to cool completely.

Eat – B