Confection Chronicles: Apples, apples, apples galore!

Apples, apples, apples galore! No we’re not talking about the $1 trillion tech company. We’re talking about Fuji, Honey Crisp, Red Delicious, and Granny Smith—a pastry’s greatest companion. Celebrate the beginning of fall with 3 desserts specially chosen to satisfy your apple cravings.


Apple Crumble

Adapted from:

Yields 8-10 servings

  • 12 tablespoons unsalted butter, melted, plus more for buttering the pan
  • 1 ½ cups all-purpose flour
  • 1 ½ cup grams packed dark brown sugar
  • 3 ½ pounds mixed apples, peeled, cored, and cut into 1/2-inch wedged slices 
  • 1 tablespoon ground cinnamon
  • 2 tablespoons fresh lemon juice
  1. Heat the oven to 350 degrees. Butter a 13-by-9-inch baking dish. In a medium bowl, combine the flour, 1 cup of the brown sugar, oats, pecans and salt. Add the butter, and stir with a fork until the crumbs are evenly moistened.
  2. Add the apples to the buttered baking dish and toss with the remaining 1/2 cup brown sugar, cinnamon and lemon juice. Spread the apples into an ven layer. Dumping will cause failure. Press the crumb mixture together to create clumps of different sizes, and sprinkle on top of the apples. 
  3. Transfer to the oven, and bake until the apples are tender and the crumb topping is crisp and deep golden brown, about 50 to 60 minutes. Serve warm or at room temperature.

Apple Galette

Adapted from

Yields 8 servings

  • Pie Dough
    • 1 ¼ cups all purpose flour, plus more for dusting
    • 1 tablespoon sugar
    • ¼ teaspoon kosher salt
    • 8 tablespoons unsalted butter, cubed and chilled
    • 1 tablespoon apple cider vinegar
    • ¼ cup ice water
    • 1 egg, beaten, for brushing
    • 1 tablespoon coarse sugar, for sprinkling
  • Apple Filling
    • 1 ½ lb granny smith apple, or Fuji apple, peeled, cored and sliced
    • 1 tablespoon lemon juice
    • ¼ teaspoon ground cinnamon
    • ⅓ cup sugar
    • 1 tablespoon unsalted butter
  1. Make the pie dough: In a medium bowl, combine the flour, sugar, and salt. Mix with fork.
  2. Add the butter and work into the flour with a fork until only pea-size lumps remain.
  3. Add the apple cider vinegar and mix into the dough with your fingers. Gradually add the ice water and mix with your hands until the dough starts to come together. Add more water as needed if the dough is dry. The dough should not be very tacky or sticky. Shape the dough into a rough ball and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
  4. Meanwhile, make the apple filling: In a large skillet over medium heat, combine the sliced apples, lemon juice, cinnamon, and sugar. Cook, stirring continuously, until the apples are soft, about 10 minutes. Add the butter and stir to incorporate. Remove the pan from the heat and let the filling cool.
  5. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  6. On a lightly floured surface, roll out the dough into a round that is about ⅛-inch (3 mm) thick. Roll the dough around the rolling pin and transfer to the prepared baking sheet.
  7. Spoon the apple filling into the center of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges over the apples. Brush the egg wash over the crust and sprinkle coarse sugar all over the galette.
  8. Bake the galette for 25 minutes, until the crust is golden brown. Enjoy!

Buttermilk Apple Cake

Adapted from

  • ¾ cup firmly packed brown sugar
  • ⅓ cup oil
  • 1 egg, slightly beaten
  • 1 tsp. vanilla
  • 1 ½ cups flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup apple, peeled and chopped
  • 1 cup buttermilk
  • 1 cup powdered sugar
  • 1 tbsp maple syrup
  • 1 tbsp water
  • 1 tsp cinnamon
  • ¼ cup pecans, chopped
  1. Preheat oven to 325°.
  2. Grease a 9 in x 9 in pan
  3. Blend 3/4 cup brown sugar, oil, egg & vanilla in large bowl.
  4. Combine flour, baking soda & salt. Add to wet mixture. Add apple & buttermilk. Mix thoroughly just to moisten.
  5. Spread mixture into greased pan.
  6. Bake cake at 325° for 30 to 35 minutes
  7. Meanwhile, make the glazes. Mix one half of the powdered sugar with the maple syrup, and the other half with the water. Drizzle the glazes over the cooled cake.
  8. Sprinkle the pecans over the cake, as well as the cinnamon. Enjoy!


Photos by Luke Chinman