Apple-Blackberry Galette

About a month ago I went apple picking and while I had plans to bake a variety of things with said apples they were just too good that I ended up eating most of them. (I should be keeping the doctor away for quite some time.) But, after picking up a pint of blackberries recently I remembered a recipe I had for an Apple-Blackberry Galette that I decided to try out before eating up the last of my apples. In case you are wondering, I’ve been able to keep the apples fresh by placing them in the drawer at the bottom of my refrigerator.

While my puff pastry thawed I prepped my filling. I began by melting butter in a large skillet over medium-high heat and adding the apples (which I peeled, cored and sliced about a 1/4-inch thick), sugar and ginger. Once the apples began to soften I removed them from the heat and let them cool.

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While the apples cooled I prepped the rest of the filling. I tossed blackberries with sugar, cornstarch, vanilla extract and lemon zest in a large bowl. Once the apples were cool I added them to the blackberries and gently tossed them to combine.

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Once the puff pastry was thawed I rolled it out on a floured surface and then transferred it to piece of parchment paper that I placed on a cookie sheet. I refrigerated it for about 15 minutes…

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Then removed it from the refrigerator and spooned the filling in the center of the puff pastry and folded and pleated the dough around the filling. I brushed the dough with an egg wash, sprinkled sugar on it and then returned it to the refrigerator for about 25 minutes.

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And finally I baked the galette in a 400 F oven for about a half hour… Until the filling was bubbling and the crust was golden brown. I let it settle for a few minutes before slicing it. The juices of the fruit were a bit runny, so, I think next time I will use flour to bind the fruit together as opposed to the cornstarch. Overall though it was delicious!

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Apple-Blackberry Galette

Ingredients:

1 puff pastry sheet, thawed

3 tablespoons unsalted butter

3 Golden Delicious apples (about 1 1/2 pounds) peeled, cored, and cut into 1/4 inch thick slices

1/3 cup plus 2 tablespoons sugar

1/4 teaspoon ground ginger

2 cup blackberries (about 10 ounces)

1 tablespoon cornstarch

1 teaspoon pure vanilla extract

1/4 teaspoon freshly grated lemon zest

1 large egg

Directions:

Preheat the oven to 400 F.

While the puff pastry is thawing prep the filling. In a large skillet melt the butter over medium-high heat. Add the apples, 2 tablespoons sugar and ginger. Cook, stirring often, until softened. Let cool.  Toss the blackberries with the remaining 1/2 cup sugar, the cornstarch, vanilla extract and lemon zest in a large bowl. Once the apples have cooled gently toss them into the mixture.

Once the puff pastry has thawed roll it out on a floured surface into a 12-inch square. Transfer to a parchment lined cookie sheet and place in the refrigerator for 15 minutes.

Place the filling in a small mound in the center of the puff pastry and fold and pleat the pastry dough over the fruit. Brush it with an egg wash – beat the egg with a teaspoon of water – and sprinkle with sugar. Return to the refrigerator for about 25-30 minutes and then bake in the preheated oven. Let cool before slicing in.

Recipe from Food Network

Baked Cinnamon Sugar Apple Doughnuts

There are a few great things about going apple picking… The scenery, the apples (of course) and the freshly made apple cider doughnuts. The doughnuts are amazing but unfortunately they don’t stay fresh very long. By the following day they are quite hard. Hoping to get that yummy goodness at home I decided to bake my own Apple Doughnuts by tweaking the recipe for the Pumpkin Doughnuts that I made last month that.

The scenery…

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To begin I whisked together flour, baking powder, cinnamon, salt and baking soda and set it aside.

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I then peeled and cored three apples – I used the Golden Delicious apples I got while picking – and pureed them in a food processor. While the original pumpkin recipe called for 1 cup of pumpkin puree I decided to use only 1/2 cup of the fresh apple puree (it was essentially applesauce) since it wasn’t as thick as the pumpkin puree and I didn’t want my batter to be too watery.

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To continue with the batter I mixed the apples with sugar, brown sugar, oil, an egg and vanilla extract and then added in the dry ingredients.

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It was then time to fill up my doughnut pans. I filled in each doughnut crevice with a 1/4 cup of the batter.

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I baked them for about thirteen minutes in a 350 degree preheated oven and they were done to perfection. I recently bought a second doughnut pan so I wouldn’t have to wait for my first batch of doughnuts to cool in the pan before using it again.

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And finally I melted 3 tbsp. of butter in one bowl and combined 1/2 cup of sugar and 1 tsp. of cinnamon in another bowl so I could coat the doughnuts in cinnamon sugar. I dipped each doughnut in the butter and then in the cinnamon sugar.

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Final verdict… They were delicious! Doughnuts have quickly become one of my favorite things to bake!

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Baked Cinnamon Sugar Apple Doughnuts

Ingredients

1/2 cup canola oil

1 3/4 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. fine salt

1/4 tsp. baking soda

1/2 cup fresh applesauce

3/4 cup granulated sugar

1/4 cup light brown sugar

1 large egg

1 tsp. pure vanilla extract

Cinnamon Sugar Topping

3 tbsp. melted butter

1/2 cup granulated sugar

1 tsp. cinnamon

Directions

1. Heat oven to 350° F. Spray two 6-compartment doughnut pans with baking spray. Whisk together the flour, baking powder, cinnamon, salt, and baking soda in a medium bowl; set aside.

2. Peel, core & puree three apples. Whisk the pureed apples with the granulated sugar, brown sugar, oil, egg, and vanilla. Add the dry ingredients and mix until just combined (do not over mix).

3. Spoon 1/4 cup batter into each compartment of the prepared pans. Bake until the doughnuts are golden brown and spring back lightly when touched, 12 to 14 minutes. Let cool in the pans for 15 minutes.

4. Combine the sugar and cinnamon for the topping in a shallow bowl. Dip each doughnut into the melted butter and then into the cinnamon sugar mixture. Place each doughnut on a wire rack to cool completely.