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Fall Fruit Galette

5 from 5 votes
Print Recipe
Servings 6 slices

Ingredients
  

dough

  • 1/3 cup crushed Nairin's oat grahams with chocolate chips about 4 crackers
  • 1 cup flour divided
  • 6 tablespoons unsalted butter, melted, cooled
  • 1 egg, beaten

filling

  • 1 cup firm apple, cored and thinly sliced
  • 1 cup ripe pear, cored and thinly sliced
  • 1 cup seedless grapes, halved
  • 2 tablespoons unsalted butter, melted, cooled
  • 2 tablespoons brown sugar I used Dixie Crystals
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla bean paste I used Taylor & Colledge
  • 1 teaspoon almond bean paste I used Taylor & Colledge
  • 1 tablespoon fresh squeezed lime juice

egg wash

  • 1 egg beaten

Instructions
 

  • Mix together graham crumbs, 3/4 cup flour, egg and butter to form a soft dough. Add additional flour, 1 tablespoon at a time until dough is soft but not sticky. Form a ball, wrap in plastic wrap and chill until firm. Roll out dough between 2 sheets of floured parchment paper to about 12 inches round and 1/4 inch thick.
  • Arrange fruit slices in a circle in the center leaving about 2 inches of edge to fold over filling. Top sliced fruit with grapes,
  • Mix together butter, brown sugar, lime juice, vanilla and almond paste. Sprinkle over fruit.
  • Gently fold crust over edge of fruit. Fold up crust using parchment if needed then peel back paper. Brush crust with egg wash. Back at 350 degrees for 30 to 40 minutes until crust sets up baked firm and fruit is thoroughly cooked. Cool slightly before slicing.