Skillet Apple Walnut Galette

Did I mention I am working my way through a 10# bag of apples?  Should I tell you I have made this galette now 4 times since I purchased the aforementioned bag of apples?  Truth be told, the first two times I made this SUPER EASY apple galette ( free form fruit tart )  I didn't even measure out ingredients...that is how easy and fool proof this dessert  is...by the third time my family requested it, I realized I was on to something great and I'd better pay attention to what I was putting together, so I could share it with you!

I know the word "skillet" implies that it is cooked on the stove top...but no, it's baked in the oven.  I just found that my 10" cast iron skillet turned out to be the perfect pan for this tart ( hence the "skillet".)   I used Macintosh apples the first time I made this, and then Cortlands after that.  You can use whatever your favorite pie apple is.  I also used refrigerated crust ( soooo easy ) but you can make a homemade crust too, if you like.

We had this warm, topped with a scoop of low-fat vanilla bean ice cream!  TO DIE FOR...and that would be why I have pumping out these galettes like mad!  Don't skip the turbinado sugar topping before baking..it gives the tart a little extra sweetness, crunch and it helps give the top apples a beautiful brown caramelized color. 

Skillet Apple Walnut Galette

from the kitchen of MKA

Printable Recipe

Servings - 8   Serving size - 1/8th of tart   Points Plus per Serving - 7 points+

Calories - 220.6,   Total Fat - 9.4g,   Carb. - 42.6g,   Protein - 0.5g,   Fiber - 3.1g

1 refrigerated pie crust ( 2 come in the box...you will only use one), out at room temp for 15 min

5 - 6 med baking apples of your choice, peeled, cored and sliced ( I used Cortlands ) 

2 TBSP fresh squeezed lemon juice

1/4 cup brown sugar

2 TBSP cornstarch

1 tsp ground cinnamon ( or more if you like) 

1/2 tsp fresh grated nutmeg

pinch of salt

2 TBSP chopped walnuts

2 TBSP golden raisins

1 TBSP turbinado sugar ( raw sugar ) 

1.  Preheat oven to 425 degrees F.  Lay out pie crust onto 10" cast iron skillet ( you can spray with cooking spray before if you want, but mine is well seasoned and I didn't need to do that)   Press the sides along the side of the pan, but just gently, because you will want to fold this part onto the apple mixture.  

2.  Combine the apples, lemon juice, brown sugar, cornstarch, cinnamon, nutmeg, salt, walnuts and raisins in a med bowl.  Dump the apple mixture onto the middle of the pie crust.  Fold the edges of the pie crust onto the apple mixture.  ( as in the picture above )  Top the apples that are still visible with the turbinado sugar.   If you like, you can brush eggbeaters on the visible crust to help brown it...I didn't do this...but you can if you like.  

3.  Bake in oven for 30 - 40 minutes, or until crust is browned and apple mixture is bubbly.  Remove from oven and allow to sit for 20 - 30 minutes before serving.  Serve warm.  

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It is a bit of a splurge for 7p+, but I can't think of a more delicious way to use up some of those extra weekly points!  If you want to make it even more decadent, you could top the apple mixture with dots of butter ( 1 TBSP in all) before topping with the turbinado sugar.  ( may effect pp values )  I am normally not much of a fan of raisins, but they work so well in this galette.  They add just an extra bit of sweetness!  

I think I'd like to try this with some peaches or other fruit...but for now...I have an abundance of apples...so that is what I am using!  Pie is one of my favorite treats...is it one of yours?  

And for the record...I saw an apple galette at Trader Joe's yesterday...mine looked WAY better!  haha