Keith loves apple pie, apple crumble, apple struedel – any apple dessert is a big hit with him.
I felt like having apple crumble but also wanted to use up a puff pastry box that had been languishing in the freezer for awhile. I rolled out the puff pastry into roughly a circle shape, sprayed a pie plate with oil and laid the pastry over the plate. I followed Merry About Town’s apple crisp recipe inside the pastry, then folded the edges over, leaving the top open, galette style.
I baked it in the oven at 350 F for about 40 minutes, until it was golden brown, and served it with a sea salt caramel sauce I bought in Montreal last summer. Delish!