Nutrition per serving may change if servings are adjusted.
1½ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon salt plus ⅛ teaspoon, divided
⅓ cup canola oil
2 tablespoons nonfat milk
6 tablespoons packed brown sugar, divided
1 medium Pink Lady apple, finely diced (1 cup)
1 medium Granny Smith apple, finely diced (1 cup)
1 tablespoon lemon juice
1 teaspoon ground cinnamon
Pinch of ground nutmeg
Place rack in middle position; preheat oven to 400°F.
Whisk flour, granulated sugar, and ½ tsp. salt in a large bowl. Add oil and milk; mix until a dough comes together.
Form the dough into a 6-inch disk. Roll out between pieces of wax paper to a ¼-inch thickness. Using a 3-inch cookie cutter, cut out 12 rounds of dough. Transfer the rounds to a standard muffin tin and press into the bottom and partially up the sides of each cup. Sprinkle each crust with ¼ tsp. brown sugar.
Combine apples, ¼ cup brown sugar, lemon juice, cinnamon, nutmeg, and the remaining tsp. salt in a large bowl. Divide the filling among the crusts (about 2 Tbsp. each). Sprinkle the remaining 1 Tbsp. brown sugar over the filling.
Bake the galettes until the crusts are golden brown, 15 to 18 minutes. Let cool in the pan for 5 minutes. Use an offset spatula to release the edges and transfer to a wire rack to cool completely.
Sugar Substitute: Use Splenda Sugar Blend and Brown Sugar Blend. Follow package directions; use 1 Tbsp. equivalent of Sugar Blend in Step 2 and 6 Tbsp. equivalent of Brown Sugar Blend in Steps 3 and 4. Per serving: same as above, except Cal 139, Carb 18g (sugars 5g), Sodium 123 mg, Potassium 41mg.
Equipment: Standard muffin tin, 3-inch cookie cutter