Apple Crumble Galette – Made with Filo…by Accident

A Happy Accident: Apple Crumble Galette made with…Filo?

This recipe was never supposed to happen.
It started as a casual on-camera test of the apple crumble recipe from Mandy’s Gourmet Cookbook. The plan? A galette-style apple crisp with puff pastry. The reality? The puff pastry was actually filo, unmarked and frozen like a trap. But we pivoted.

And honestly? We’re kinda glad we did.

This Apple Crumble Galette is flakier, crispier, and lighter than the traditional version. Yes, filo makes it drier than puff would’ve, but it gave us a buttery, shattery base that was a dream underneath the cinnamon-sugar apple magic. Just brush that filo liberally with butter if you’re following our footsteps.

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What Went Down (aka Notes from the Moody Eater Test Kitchen)

• We used filo instead of puff pastry, completely by accident. The box was unlabelled. We were hungry. Life moved on.
• We didn’t butter each filo layer, which made for a gorgeously crisp bottom but a too-dry crust.
• If you’re going the filo route, brush each layer lightly with melted butter for a flakier, more tender edge.
• We used McIntosh apples—soft, tangy, and they break down just enough.
• The oat crumble topping is classic Mandy’s: sweet, crunchy, and comforting.

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Ingredients

For the Apple Filling:

• 2–3 McIntosh or Golden Delicious apples, peeled, cored, and thinly sliced
• 2 tbsp granulated sugar
• ¾ tsp ground cinnamon
• ½ tsp ground nutmeg
• 1½ tbsp lemon juice

For the Crumble Topping:

• ¾ cup old-fashioned oats
• ¾ cup all-purpose flour
• 1 cup light brown sugar
• ¾ cup cold salted butter, cubed
• Pinch of Himalayan salt
• 1 tsp ground cinnamon

For the Pastry Base:

• ½ pack puff pastry (or filo with butter between layers)
• 2½ tsp melted butter
• 1 tsp sanding sugar (optional)

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How to Make It

1. Preheat oven to 350°F (175°C). Line a tray with parchment or baking mat.
2. Mix apples with sugar, cinnamon, nutmeg, and lemon juice. Set aside.
3. In a separate bowl, mix oats, flour, brown sugar, salt, and cinnamon.
4. Add cold butter cubes to the oat mix and rub it in with your hands until crumbly with some pea-sized bits.
5. Roll out the puff pastry or layer buttered filo sheets into a rough circle on the tray.
6. Brush melted butter over the base.
7. Arrange apples in the centre, leaving a 1.5-inch border. Drizzle with any leftover juices.
8. Top with the crumble mix. Fold pastry edges over the filling, leaving the centre exposed.
9. Brush the crust with melted butter and sprinkle with sanding sugar.
10. Bake for 45 minutes or until golden brown and bubbling. Let cool until the crust is firm.

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Final Mood:

✰✰✰✰.5 star Quick Dessert TRY

She’s rustique. She’s resourceful. She’s a galette born from a mix-up and still managed to come out golden. If this isn’t the energy we need in 2025, we don’t know what is.