Add flour, sugar and salt to a food processor. Pulse until mixed. Add cold butter and mix until well combined. Add in the cold water until dough starts to form a ball. Wrap dough in wax paper/plastic wrap and chill in the fridge for 30 minutes.

Roll out the dough onto parchment paper into a circular shape. Slice your apple (we used Granny Smith) into thin pieces. Add the Darbo Apricot Fruit Spread in the middle and work your way towards the edges, stopping about 2 inches from the crust. Place the apple slices in a circular design and overlap once.

Fold over the dough and let the edges overlap. Brush over some egg wash on the crust and sprinkle sugar over top. Mix topping ingredients together and cover the apple slices, place galette in oven.

Bake at 375° F for 30-35 minutes, remove from the oven and allow to cool. Slice and enjoy!