Today I bring you a recipe that I have always loved, the apple cookie . The cookie is a mix between cake and tart. It never ceases to amaze me how something so simple and so delicious can enter so much by sight. To make the cookie a more curious point, we give it a soft and different touch thanks to the flavor of almonds, ginger and honey .

This French-inspired dessert is prepared this time in a low Le Creuset saucepan . It is perfect because of its shape, its size, the way the iron is heated (it cooks the dough in a wonderful way!) and because you can cut into it and serve directly.

The recipe tells how to make the dough, but if you are on time or you already have the vacation mode on (even when it comes to cooking), it is a cake that is super successful even if you use puff pastry or shortcrust dough bought . If you do it like this, the truth is that in 5 minutes you have the cake ready to bake!

Low casserole pan Evolution Le Creuset

Ingredients (for 6-8 people)

  • 225g of normal flour + extra for rolling
  • Pinch of salt
  • 125g cold butter cut into small cubes
  • 2 tablespoons powdered sugar
  • 2 ½ tablespoons cold water
  • 4 large or 5 small crisp apples (approximately 650g)
  • 140g of ground almonds
  • 55g brown sugar + 1 extra tablespoon for dusting
  • 65g ginger stalk
  • 2 tablespoons of honey
  • 3 tablespoons lemon juice (and the rest of the juice of one lemon to keep the apples)
  • 2½ tablespoons melted butter
  • 2-3 tablespoons of syrup from the ginger stem - for glaze


    1. Preheat the oven to 190 °C.
    2. To prepare the dough, sift the flour and salt into a bowl . Add the diced butter and stir until the mixture has a breadcrumb-like texture. Add the sugar and water and make a ball with the dough helping you with a spatula or your hands. Wrap it with transparent film and let it rest for 1 hour in the fridge.
    3. Peel the apples, cut them into quarters and remove the core. Cut each quarter apple into 3-4 slices and set aside. Sprinkle the cut apples with 2-3 teaspoons of lemon juice to prevent them from browning (it is also very convenient to put all the apple pieces in a bowl with water and lemon juice until use).
    4. After the resting time, spread the dough on a work surface with flour, forming a circle of approximately 38cm in diameter. Help yourself with a roller so that it is well stretched.
    5. With a brush , spread the base of the Le Creuset saucepan with a little melted butter and place the dough that you have prepared on the base and on the sides.
    6. Mix the ground almonds, brown sugar and chopped ginger. Add the mixture, sprinkling it evenly over the entire surface of the dough. On top, place the apples in a circle, starting in the center and working out.
    7. Mix the 2 tablespoons of honey with the 3 tablespoons of lemon juice and use the mixture to brush the top of the apples. Be generous, don't worry about spreading them too much.
    8. Moisten the inside of the edges of the dough with a little water (you can do it with the brush) and fold it inwards. You already have your galette formed and it is almost ready!
    9. Brush the top of the folded dough with melted butter and sprinkle some brown sugar on top.
    10. Bake the galette at medium height in the oven for 50 to 55 minutes or until the crust is golden and crisp.
    11. Remove the galette from the oven. You can serve it hot or at room temperature with vanilla cream, honey yogurt or ice cream.


    • This galette is delicious with apple, but you can try other fruits, such as apricots, plums, peaches, pears... A combination of them works well too!
    • I recommend cutting the fruit into halves and removing any cores or pits. Leave the smaller fruit at that size, and cut the larger fruit into more pieces. In any case, it is more aesthetic if all the pieces are of a similar size, and in this way you will also ensure that all the pieces are made the same.
    • In addition to making a delicate and delicious filling, the ground almond base will help absorb the juice of the fruit as it cooks.
    • While you're preparing the dough, don't be tempted to add extra water to speed up the formation, as this will only make the dough sticky, hard to work with, and hard.
    • Use a rolling pin to ensure a thin dough of equal thickness.
    • If your oven has an uneven temperature, rotate the casserole halfway through cooking to ensure even color across the surface.
    • You can present the biscuit directly in the cocotte and cut into it, you will not grate it. But if you want to present it on another plate or on a cake stand , it's important to let it cool before removing it from the pan.
      Claudia Ferrer


      Gabriela said:

      Me encantó la receta. Me podrían decir si el jengibre va rallado o cortado de alguna forma en particular? El jarabe del tallo del jengibre es el que resulta del rallado o se compra aparte? Muchas gracias

      Leave a comment