Apple crisp dessert made from gala apple, which is both simple to make and an inexpensive recipe, is widely considered to be the quintessential autumn treat. The apple filling, which is flavored with cinnamon, may be found tucked away behind the straightforward topping of butter, sugar, flour, and oats. According to the findings of our apple crisp recipe test kitchen, the best apples to use for apple crisp are baking apples such as Rome or Cortland. Empire, Gala, and Braeburn apples are also good choices for this recipe. Try out a few different varieties of apple to find out which one suits your tastes best. Before serving the crisp with a scoop of ice cream on top, allow it to cool for a few minutes first. Bring the temperature in the oven up to 375 degrees. Flour, brown sugar, salt, and two tablespoons of granulated sugar should be combined and stirred together in a big bowl. Using either a pastry blender or two separate knives, cut the butter into the flour until the mixture has the consistency of a coarse meal. After incorporating the oats, use your hands to knead and squeeze the mixture until it forms large clumps that are still moist. Place in the freezer so that it may chill while you work on the apples. 
Toss the chopped apples with the remaining 1/2 cup of granulated sugar, the juice of half a lemon, and the cinnamon in another large basin. Place in a shallow baking dish with a capacity of 2 quarts, then sprinkle with the topping mixture. Put the baking dish on a rimmed baking sheet and bake it for 55 to 65 minutes, or until the top is golden brown and the liquid inside is bubbling. The dish should be allowed to cool for ten minutes before serving. The preparation is not difficult. The Rustic Gala Apple Tart is going to become one of your go-to recipes. A sweet homemade crust is created with rich butter and formed out into a huge rectangle, which is then stuffed with gala apples that have been coated in cinnamon and sugar. Baked at 375 degrees for 25 minutes, until the filling is thick and bubbling, before adding the sliced almonds for the final 5 minutes of baking time. This sour dessert is elevated to the level of sweet and scrumptiousness with the addition of more cinnamon and sugar. Served with freshly whipped cream and, for good measure, either French vanilla ice cream or fresh whipped cream, this dish is sure to satisfy the tastes of everyone. 
Despite the fact that apple tarts are typically baked in the fall, you can make this dish at any time of the year. Making a homemade crust and smoothing it out before filling it with sweet apples or berries is a foolproof way to make everyone happy and satisfy their sweet tooth. Starting with butter that has been cold and a food processor is the first step in making the crust. When I'm ready to prepare the crust, I like to use a hand grate to shred the butter, and then I freeze it until then. When freezing the shredded butter, there is very little preparation that needs to be done. In addition to improving its flavor, the crust benefits from being made with butter, which also gives it a lighter and more tender texture. In the bowl of a food processor, combine flour, salt, and sugar. After that, add the shredded butter and continue processing until the butter resembles pea-sized crumbs. The flour should have ice water added to it gradually, and the mixture should be processed until it forms a dough. It only takes a few moments for the process to complete. After removing it from the bowl, flatten the mixture into a rectangular disc, wrap it in plastic wrap, and place it in the refrigerator for half an hour. 
While that is happening, turn the oven temperature up to 375 degrees and line a baking sheet with parchment. The process of rolling out the dough couldn't be simplified any further. On a surface that has been dusted with flour, roll out the dough that has been refrigerated into a wide rectangle, or a circle if that is your preference. The thickness should be 1/4 inch. By including a small quantity of flour into the mixture, you can ensure that the dough rolls out smoothly and does not stick to either the working surface or the rolling pin. You do not want to end up with a crust that is too tough, so be careful not to add too much flour. The filling will be added after the crust has been placed on the baking sheet. The method for making a rustic gala apple tart or a tart with a variety of berries is very similar. Apples are prepared by peeling, coring, and slicing them into small wedges before being tossed with flour, sugar, crushed cinnamon, and salt. To prepare berries, you need only place a container of mixed berries in a mixing bowl and add flour, sugar, ground cinnamon (optional), and salt. Mix by tossing. Put fruit in the middle of the pie crust and then fold the dough over the fruit. The crust folding is the homiest portion of the tart. The tart's fluids are contained by the crust that covers the filling. 
Juicy fruit fillings require thawed fruit, so if you're going to use frozen berries, defrost them first. Apples make a great filling because they naturally thicken in the oven because of a substance called pectin. Although apples, and particularly gala apples, are delicious, it's best to use less sugar. While Galas are not typically thought of as baking apples, they work wonderfully in this dessert. Choose a tart apple, such as a Granny Smith, for use in baking. The flavor of Golden Delicious apples is very excellent. Since the fruit filling will be arranged down the middle of the rolled crust, you'll need to leave a 3-inch border all the way around the pie to allow for pleating and folding. It only takes a few seconds to fold over, and unlike a pie crust's crimped edge, this one doesn't have to look perfect. Use an egg wash to glaze the crust, then top with coarse sugar or a cinnamon sugar blend. Hand-grate some butter and put it in the freezer for a while. Construct a crust. Put the sugar, salt, and flour into a food processor fitted with a steel blade and run it for 5 seconds. To get a course crumb in the flour, add the cooled butter and pulse for 15 seconds. 
Add ice water by the teaspoon and pulse until a dough forms. Roll out a round disc of dough. Seal in plastic and freeze for one hour to harden. Throw the apple slices, sugar, flour, and spices into a medium mixing basin, and then stir in the vanilla extract. Coat the apples by tossing them and setting them aside. Have your oven ready at 400 degrees. Line a baking sheet with parchment paper before you begin. The cold dough should be rolled out into a 16-by-14-inch rectangle on a floured work surface. Trim corners and sides to make a square rectangle. Keep the extra dough on hand to roll into cinnamon sugar sticks. The dough should be rolled around the rolling pin and then transferred to a baking sheet lined with parchment paper. Spread apple mixture down the middle of the dough, leaving a 2- to 3-inch border unfilled. Excess dough can be folded and pleated over the filling to create a decorative effect. Spread an egg wash over the dough, then sprinkle it with sugar and cinnamon. Cook for 30 minutes at 400 degrees, or until the dough is golden. Baked tart with sliced almonds should be topped with the nuts after 25 minutes. To bake for an extra 5 minutes, place the dish back in the oven. To avoid burning your fingers, wait until the dish has cooled before removing the baked goods. Cut the tart into small cubes. Dollop on some vanilla ice cream or freshly whipped cream and serve.
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