Addictive Recipes from a Self-Taught Baker

Salted Caramel Apple Galette

As delicious and impressive as pie, but half the work! This salted caramel apple galette is the easiest Fall dessert. Recipe on sallysbakingaddiction.com

New post over on my photography blog today. Lake weekend pictures!

This salted caramel apple galette. It’s my beloved salted caramel apple pie but 97% easier. My hope is that you’ll be inspired to make one this Fall and perhaps even sooner with all the honeycrisp apples that are in their peaks as we speak. (type/read?)

Sliced apples for salted caramel apple galette on sallysbakingaddiction.com

Remember back when I professed my love for galettes? They’re the alternative to pie when, you know, you don’t feel like making an actual pie. The easiest addition to pie goals. Speaking of, I think this galette will be my only September contribution to my pie goals challenge. I’ve got cookies and cake and muffins in the September pipeline, so hopefully you won’t miss a new pie. I REALLY enjoyed this pie challenge, so I’m brainstorming a November pie challenge if you’re up for it?!

So back to galettes. Have you ever made one before? They’re friendly, approachable, and my favorite: low maintenance. Basically a free-form pie where any possible mistakes are comforted in the fact that you can’t mess this up. If you know how to fold dough over filling, you know how to make a galette. The best part is that you’ll receive heart-eyed reactions anytime you serve an elaborate-looking galette, as if you slaved away for hours on end to make something so beautiful and delicious.

Dough for salted caramel apple galette on sallysbakingaddiction.com

A flaky dough made from simple ingredients like flour, butter, and ice cold water is where it all begins. Make sure you chill the galette crust before rolling it out and filling it. When you roll out galette dough, don’t be a perfectionist. Oh how I love that thought! Whatever shape the dough rolls out to be, leave it. If it’s not a perfect circle, who cares. The galette will still work its tasty magic.

You can make the galette crust ahead of time. If you completely have your life together, you could even make this galette crust TODAY, freeze it, then have salted caramel apple galette for dessert *in a snap* on Thanksgiving day.

One thing to keep in mind– and I’ve mentioned this about galettes before– is that unlike pies where you can pile the fillings super high, galette’s don’t really like it when there’s too much filling. The crust will become mushy and no amount of oven time could save it. Plus, you won’t have enough dough to fill over an over-filled galette! So here’s a tip: keep the filling flat and compact, while leaving a 2-3 inch border so you can fold the edges over. Just like this:

Salted caramel apple galette on sallysbakingaddiction.com

There’s no squeezing anything between those apples!

Flat and compact, flat and compact.

Salted caramel apple galette on sallysbakingaddiction.com

So about that salted caramel

Salted caramel recipe on sallysbakingaddiction.com

As delicious and impressive as pie, but half the work! This salted caramel apple galette is the easiest Fall dessert. Recipe on sallysbakingaddiction.com

Drizzle some of that liquid gold right into the filling. Brush the top of the crust with a little egg-wash to achieve that shiny golden brown crust, then top the whole thing with chopped walnuts for a little crunch… or don’t… you can make the call on the nuts. 🙂

Bake until golden brown, then YOU KNOW what’s next.

As delicious and impressive as pie, but half the work! This salted caramel apple galette is the easiest Fall dessert. Recipe on sallysbakingaddiction.com

As delicious and impressive as pie, but half the work! This salted caramel apple galette is the easiest Fall dessert. Recipe on sallysbakingaddiction.com

The galette crust, both flaky and buttery, is the quintessential home to the warm and tender apple slices. Which are, by the way, swimming in brown-sugared, cinnamon-spiced, salted caramel enrobed goodness. Is this easy Fall dessert enjoyment or what?!

It’s also really good the next morning for breakfast… the ice cream too.

Salted Caramel Apple Galette

Ingredients:

  • 1 and 1/2 cups (190g) all-purpose flour, plus more for work surface
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g; 1 stick) cold unsalted butter, cubed1
  • 1/4 cup (60ml) ice cold water1

Filling & Topping

  • 2 - 3 large apples, peeled and sliced into 1/4 inch slices (about 4-5 cups slices)2
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 and 1/2 Tablespoons (12g) all-purpose flour
  • 2 teaspoons fresh lemon juice (to prevent apple browning)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • salted caramel sauce
  • egg wash: 1 large egg beaten with 1 Tablespoon milk
  • optional: 1/3 cup (40g) Diamond of California chopped walnuts

Directions:

  1. Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (love this one) or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
  2. As the dough chills, prepare the filling: Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.
  3. Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  4. On a lightly floured work surface, roll the dough into a 12-inch circle (or any shape, really!). Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
  5. Arrange the apples (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges. Drizzle 3 Tablespoons of salted caramel over the filling (not the crust). Brush the crust edges with egg wash and sprinkle the whole thing with walnuts, if using.
  6. Bake until the filling is bubbly and the crust is golden brown, about 35-38 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.
  7. Serve with extra salted caramel sauce drizzled on top.

Make ahead tip: Both the dough and filling can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months after prepared in step 1. Allow to thaw overnight in the refrigerator before rolling out and filling.

Recipe Notes:

  1. Make sure the butter and water are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.
  2. You can use any apple variety, but here are my favorites for galettes: granny smith, honeycrisp, pink lady, or fuji.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

As delicious and impressive as pie, but half the work! This salted caramel apple galette is the easiest Fall dessert. Recipe on sallysbakingaddiction.com

SHOP THE RECIPE

Here are some items I used to make today’s recipe, as well as 3 pot options for making the salted caramel. Remember, you want a heavy-duty pot for caramel making.

Mixing Bowls | Pastry Blender | Rolling PinCopper Saucepan | Stainless Steel Saucepan | Nonstick Covered Straining Saucepan

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

As delicious and impressive as pie, but half the work! This salted caramel apple galette is the easiest Fall dessert. Recipe on sallysbakingaddiction.com

60 comments

  1. Hi Sally,

    Can we make this with a store-bought shortcrust dough? 

  2. Hiya Sally,
    Making this galette right now and it looks great!
    Wanted to let you know that the celsius temp isn’t correct though. 425f is 218c. 🙂
    Great recipe, as always!

  3. Made this tonight for dessert and it was amazing! Not too sweet – just right. One question though, my salted caramel sauce seemed very thick. I had a hard time drizzling it on the galette and had to reheat it even though it was still warm. Did I boil it to long at the end before adding the salt? Thanks for another amazing recipe!

    • Hi Susanna! That happens and warming it up does help thin out. You can try boiling for a little less time at the end. That will help keep it thinner.

  4. I made this over Thanksgiving, and it was such a hit it’s getting requested for Christmas, too! Such a delicious recipe…and I felt so fancy making my own caramel!

  5. Sally,
    I have made 3 of these in the last 2 weeks and it’s just PERFECT! First, I made one for a birthday dessert for my husband (who prefers pie to cake) and he was blown away! Then I made it for a party we attended, then we made it again for some friends. Each time people RAVED.

    I made no changes at all to the recipe because it’s perfect the way it is. I will made one recommendation for those, like me, who might be nervous about browning the sugar. The first time I made it, I slightly overcooked the caramel because I was going for “brown” color I could see. The caramel, though still tasty, had closer to a “hard” candy consistency and we had to microwave it to soften it. The second time (which was enough to cover the 2nd & 3rd time I made the galette), I instead focused on whether it looked like a “liquid” and did not focus as much on the color. The caramel came out much better, lighter in color, but not hardened. Perfect, gooey, drippy caramel!

    Plus, the crust is SO EASY and SO PERFECT. Your simple, straightforward recipes, as usual, have totally inspired me to bake more pies! Just last night, as a matter of fact, I tackled your Chicken Pot Pie and it was AMAZING! I’m headed there now to leave you a comment there. 🙂

    THANK YOU! I love, love, love your site! <3

    • By the way, my husband even surprised me with the pastry cutter you recommend and a pie server–all so I’ll make more pies!

      Thanks again! 🙂

  6. Hi, sally! I made this for my mum, dad and little sister and they absolutely loved it! (i did too! haha) I made one change to it tho and that was to make it gluten free, because my dad is celiac. I love making and finding gluten free recipes for my dad because it makes him so happy when he gets t eat something yummy and not have to worry about gluten! Sometimes making a recipe GF is hard though, but this was so easy! All I had to do was make the flour gluten free!!! I love this recipe and can’t wait to try out more! Keep up the great cooking!!!

    • Hi Karla, Thanks for letting me know! I often have people asking me about making recipes with gluten free flour and I will report that this one works 🙂

  7. I made this last night as a ‘test’ for a dinner party tomorrow night where I’ll quadruple the recipe. Turned out fantastic, and tasted absolutely amazing…  but looking back and prepping for tomorrow I realized that I accidentally doubled the butter in the crust. Should I do this again? Or did I just get lucky that it wasn’t mush? 

  8. Hi there! I’m excited to make this recipe but wondered how to store the leftovers? Is it just like pie; sit in the fridge covered for a few days or so? 
    I love trying your recipes! They are my go to for all things sweet! 

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