Attempting to Bake/Cook with Lolo #2 - Apple Cinnamon Streusel Galette!

I got a pretty positive response with my last baking post, and I have been doing a lot of that lately, so I figured I'd share another winning recipe with y'all today! Josh and I were so amazed at how good this recipe turned out that it was gone in about 3 days. We ate it both with coffee for breakfast and with ice cream for dessert. Enjoy, folks!
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Apple Cinnamon Streusel Galette
(recipe from Two Peas & Their Pod)

Crust Ingredients:

• 1 & 3/4 cups all-purpose flour
• 1/3 cup sugar
• 1/4 cup coarse cornmeal
• 1/4 tsp. salt
• 1/2 cup COLD butter, cut into small pieces (you can also use a cheese grater to cut it, a tip I read online)
• 1/3 cup buttermilk (we used regular fat buttermilk, I do not know if you can use low fat)
• 4 small or 2 large Granny Smith apples, peeled, cored, and sliced thinly

Cinnamon Streusel Ingredients:

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar (recipe says light, we only had dark and it was fine)
• 1 tsp. ground cinnamon
• A dash of ground nutmeg (optional, but I always pair this with cinnamon)
• A dash of ground clove (optional, but I always pair this with cinnamon)
• A dash of ground ginger (optional, but I always pair this with cinnamon)
• 4  tablespoons COLD butter

Egg Wash Ingredients:

• 1 egg, beaten
• 2 tablespoons turbinado sugar (we did not have this, so instead, we used Trader Joe's cinnamon sugar grinder...BEST DECISION EVER)

Step 1: Combine flour, sugar, cornmeal and salt in a food processor and pulse 2-3 times.

Step 2: Add COLD butter and pulse 5-10 times until mixture resembles coarse meal (bigger pieces of sand).

Step 3: With food processor running, pour the buttermilk in through the chute SLOWLY, until dough forms a ball. Remove the dough ball, add any extra stray pieces and wrap ball in plastic wrap

Step 4: Put in fridge for at least 45 minutes before rolling out.

Step 5: After this time is up, move the rack to the center of your oven and preheat it to 350 degrees F.

Step 6: Take dough out of fridge. Roll out on parchment paper or floured surface, starting out in the center of the dough ball, and roll to a 14-15 inch circle. Put this dough on baking sheet.

Step 7: Core, peel, and slice apples (we used all Granny Smith because we love them best in baked dishes because they cut the sweetness). If your apples turn brown, you can add some lemon juice to them and it will perk them right back up, plus add a nice flavor (in my opinion!).

Step 8: Add apple slices in the center of your dough in a spoke pattern, making sure to leave a 2 inch border between the end of the dough and the apples!

Step 9: Using your fingers, combine flour, brown sugar, cinnamon, nutmeg/clove/ginger (if desired), and butter until streusel clumps form. Sprinkle these clumps over the top of your apples, dabbing areas that look like they need more topping.

Step 10: Fold the crust over the apples, crimping edges where necessary, but do so lightly as to not cause cracks and tears.

Step 11: Brush the outer crust with beaten egg. Sprinkle crust with turbinado sugar or Trader Joe's cinnamon sugar grinder.

Step 12: Place in center rack and bake for 45-50 minutes, or until the apples are tender/crust is golden brown. Transfer baking sheet to a wire rack to cool. Cut into slices and serve warm or at room temperature.

Voila! Now you have made a wonderful, delicious galette! It doesn't look as pretty as the one from the recipe, but it tastes great! I really loved the crust on this thing, and I am not a crust person. I think the difference was the addition of the cornmeal that took it above and beyond. This is so good and it will go quick! Like I mentioned, it goes great for breakfast, as well as dessert. :)