Apple Butter Galette



This season is the best for baking with apples, so even though I shared my Strucolo de Pomi just two weeks ago, I am back today with a similar recipe: Apple Butter Galette. You don’t mind, do you?

The inspiration for this cake was Miss South‘s latest cookbook “Slow Cooked”, published last month (read here my review of her previous book Recipes from Brixton Village). When I received a complimentary copy from the publisher I didn’t even own a slow cooker, but the recipes by Miss South looked so appealing that I decided to buy one.

I discovered that slow cookers are so versatile that you can use them not only to cook, but also to bake and make preservers, like a seasonal Bramley apple butter!


I loved the idea of slow-cooking apples into a “soft, spreadable butter full of cinnamon and spice to preserve it for a long, cold winter” as Miss South describes in the book.


Except my apple butter didn’t last for a whole season, as I used it to make Apple Galettes for a Christmas party I threw last weekend! I used the recipe for an “all butter, really flaky American pie dough” from the Smitten Kitchen cookbook, which is always a reliable source of pastry recipes.


Apple Butter

  • 1kg apples
  • 50g brown sugar
  • 1 heaped tsp ground cinnamon or 1 cinnamon stick
  • 1 heaped tsp ground allspice
  • 1 heaped tsp ground ginger
  • 1/4 tsp sea salt
  • 250ml water or apple juice
  • 1 tbsp vanilla extract


Peel, core and slice the apples. Put them into the slow-cooker crock and toss with the sugar, ground spices and salt. Add the liquid. Put the lid on the slow-cooker and cook for 10 hours on low. According to the recipe you should stir once an hour, but I left it overnight so I skipped this step.

Apple-Butter-Slow-Cooked-4 Apple-Butter-Slow-Cooked-5

When it is all thickened from the apples breaking down with very little liquid on the surface, it is cooked. If your apples are still watery, simply cook for up to another 4 hours. Allow it all to cool slightly. Remove the cinnamon stick, if using. Blend the butter using a hand blender until it is smooth and thickened. Add the vanilla extract.

Ladle into sterilised jars and store in a darkened place for up to 6 months. Keep in the fridge when opened.

Apple Butter Galette

  • 160g plain flour
  • 1/2 tbsp sugar
  • 1/2 tsp salt
  • 110g unsalted butter, very cold
  • 60ml ice-cold water
  • 150g apple butter
  • 3 apples
  • 1 tbsp sugar
  • 1 egg yolk
  • icing sugar for decoration

In a large wide bowl, stir together flour, sugar and salt. Cut the butter into a small cubes and scatter the pieces over the flour. Break the butter into the flour mixture until the largest pieces are the size of tiny peas. If the butter has warmed up a bit, place the bowl in the freezer for 5 minutes.

Drizzle the water over the mixture and use a spatula to gently stir it together. Knead the dough, working quickly so as to warm it as little as possible. Wrap the dough in cling film and chill it in the fridge for at least 1 hour.

Preheat the oven to 200ºC/180ºC fan. Dust your kitchen counter with flour, place the dough on it and sprinkle the top with additional flour. Begin to roll it out into a 30cm round. If the dough becomes soft, it will be harder to roll so place it into the freezer for a few minutes to firm up.

Transfer the dough to a baking sheet lined with parchment paper. Spread the apple butter over the bottom of the galette dough, leaving a 5cm border. Scatter the peeled, cored and sliced apples on top.


Fold the border over the filling, pleating the edge to make it fit; the center will be open. Whisk egg yolk with water and brush the galette crust with this mixture. Sprinkle sugar over the cake.


Bake until the filling is puffed and the crust is golden brown, about 30 minutes, rotating the galette front to back halfway through for even browning.

Apple-Butter-Galette-Recipe-5 Apple-Butter-Galette-Recipe-6

Cool and serve dusted with icing sugar.

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  • Reply Fede 17/12/2014 at 11:49

    Obviously my favourite recipe has to be the apple butter, because I tried it and it was wonderful so.. I want to make it! plus, it’s not actually ‘butter’ so there’s no fat in it … win win!

  • Reply Kirsty Ware 17/12/2014 at 12:05

    Oh my, I have to try this. My favourite slow cooker recipe is for refried beans, as I can make a huge batch in one go, and they go with everything. Like Fede, it’s good because slow cookers don’t need a ton of fat to cook with, so super healthy!

  • Reply Shu Han 17/12/2014 at 12:07

    that looks beautiful giulia! And actually do-able for a novice baker like me. IM GONNA DO THIS X

    • Reply mondomulia 17/12/2014 at 12:11

      Share your favourite slow-cooker recipe Shu, for a chance to win the book! :)

  • Reply Nuvola Bianca 17/12/2014 at 13:40

    Giulia I love Apple galettes and this looks delish! Now I use my dutch oven as a slow cooker but would really love a proper one. About my favorite recipe actually I have 2, cannot choose between them, one is pulled pork (to use in sandwiches) with braised red cabbage & the other is lamb shanks with olives…love both of them because the meat is succulent, juicy and melts in your mouth! Well now I am def hungry!!!

  • Reply Thalia @ butter and brioche 17/12/2014 at 21:16

    I love galettes! You definitely have inspired me to make one soon, this looks so delicious.

  • Reply Sonia Figone (@soniafigone) 17/12/2014 at 22:33

    Did you try to make chocolate pudding with the slow-cooker? I did and it was delicious :)

    • Reply northsouthfood (@northsouthfood) 18/12/2014 at 09:21

      There’s a red velvet chocolate pudding in the book made with buttermilk to make it light and fluffy and a little dollop of cream cheese frosting on the side. SO good!

  • Reply Rosana, Hot&Chilli Food and Travel Blog 18/12/2014 at 23:31

    This is a tasty recipe. Thanks for my pot of apple butter too! Rx

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