This seasonal, earthy, and sweet treat is like biting into fall.
In the Summer months, when the markets are bursting with tomatoes, corn, strawberries and the like, I can’t imagine eating anything but the brightest, most Summery produce. I cant imagine wanting to turn my oven on to warm the apartment, to crave eating heavy squashes and Winter soups. But then you wake up, and it’s October. The last Indian summer has subsided and the heat is officially on in the building. You put on boots again, and try to re-remember how to dress for 58 degrees. Before you’ve even thought about the transition, it happens and all of a sudden you’re there. 
So, now it’s late October. I am appropriately eating soup, baking to warm the apartment and wearing boots. The heat is on in the apartment and I’ve started to layer successfully for the correct temperature (still rusty, though). I can’t imagine eating salads of cucumbers and dill, I’m craving hearty things, broths, anything warm. Apple season is winding down, but I’m trying to do as much as possible with them until all we’ve got is citrus for the dark, Winter months.
Apples are that fruit to me that I would never say is my favorite, but I eat one at least everyday, sometimes two. I crave them consistently and so look forward to honeycrisp season (and apple season in general) where the varieties are overflowing. Apples symbolize those first signs of Fall, that lead us from melon and currants to warm, baked apple desserts.
And then just like that, before you’ve even thought about the transition, it will be the dead of Winter. And all of a sudden you’ll be there.
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- Total Time: 1 hour
- Yield: 4 mini galettes 1x
Description
These Buckwheat Apple Galettes are an earthy and sweet treat, perfect for fall, featuring a cardamom crumble topping that enhances the seasonal flavors.
Ingredients
- 1/2 cup buckwheat flour
- 1/4 cup almond meal
- 1/4 cup millet flour
- 1/4 cup tapioca or arrowroot flour
- 1 teaspoon sugar
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon sea salt
- 6 tablespoons unsalted butter, chilled and cubed
- 2 tablespoons ice water
- 2 medium apples, thinly sliced
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 cup rolled oats
- 2 tablespoons brown sugar
- 1 tablespoon butter, melted
Instructions
- In a large bowl, combine buckwheat flour, almond meal, millet flour, tapioca flour, sugar, xanthan gum, and sea salt. Add chilled butter and mix until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). In a bowl, toss apple slices with lemon juice, sugar, cinnamon, and cardamom. Set aside.
- For the crumble topping, mix rolled oats, brown sugar, cardamom, and melted butter until combined.
- Remove dough from fridge and let sit at room temperature for 10-15 minutes. Dust a surface with tapioca flour and divide dough into four equal parts. Roll out each piece into a circle about 1/8 inch thick.
- Place apple slices in the center of each dough circle, leaving a 1-inch border. Fold the edges over the apples, pleating as necessary. Sprinkle crumble topping over the apples.
- Transfer galettes to a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the crust is golden brown and the apples are tender.
- Allow to cool slightly before serving. Enjoy warm or at room temperature.
Notes
For best results, use firm apples like Honeycrisp or Granny Smith. The galettes can be stored in an airtight container at room temperature for up to 2 days. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini galette
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 12
- Carbohydrates: 35
- Fiber: 4
- Protein: 3
- Cholesterol: 30
Frequently Asked Questions
What type of apples work best for the Buckwheat Apple Galettes?
Honeycrisp apples are a great choice for this recipe due to their sweetness and crisp texture, but you can also use Granny Smith or Gala apples for a balance of tartness and sweetness.
How do I ensure the buckwheat flour crust is flaky?
To achieve a flaky crust, make sure to use cold butter and avoid overworking the dough when mixing the buckwheat flour with the butter and water.
Can I replace cardamom in the crumble topping if I don’t have it?
Yes, you can substitute cardamom with cinnamon or nutmeg for a different flavor profile in the crumble topping.
