From scratch salted caramel apple galette is as delicious and impressive as pie, but half the work! This easy fall dessert is complete with homemade pie crust and a drizzle of salted caramel. Serve with a scoop of ice cream for the ultimate indulgence!
If you love my salted caramel apple pie, you’re in for a real treat today! We’re making salted caramel apple galette– 97% easier than pie, yet everything we love about pie. There’s a lot to cover today so let’s dive in.
Why You Need to Make a Galette
Galettes are a wonderful alternative to pie when, you know, you don’t feel like making an actual pie. Have you ever made one before? They’re friendly, approachable, and my favorite: low maintenance. I like to call them “lazy pies” because there’s no complicated shaping involved. Just as delicious + awesome as pie, but there’s no weaving, crimping, trimming, or any of that meticulous business.
They’re essentially free-form pies 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 spent hours creating something so beautiful and delicious.
Same story with my mini fruit galettes, too!
Salted Caramel Apple Galette Dough
The base of today’s galette is a buttery, flaky crust made from simple ingredients like flour, butter, and ice cold water. Have you ever tried my all butter pie crust recipe? This galette dough is similar, but it’s sweeter and only yields 1 crust.
Make the dough, then chill it before rolling it out and adding fillings. When you roll out galette dough, don’t worry if it’s not a perfect circle. Leave whatever shape it rolls out to be. The galette will still work its tasty magic.
The filling for salted caramel apple galette combines our favorite fall spices like cinnamon and nutmeg, brown sugar for sweetness, lemon juice for brightness, and a couple sliced apples. 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 can save it. Plus, you won’t have enough pie dough to fold over an over-filled galette!
Baker’s Tip: Keep the filling flat and compact, while leaving a 2-3 inch border so you can fold the edges over.
Before we bake the galette, drizzle homemade salted caramel on top of the apple filling. We’ll use this salted caramel again after the galette bakes. If you haven’t tried it before, now is the perfect opportunity. You only need 4 easy ingredients and it takes about 10 minutes on the stove. You can also use it as a dip for apples, drizzle on ice cream, pound cake, and more. In fact, here are 50+ ways to use salted caramel!
Today’s galette doesn’t take very long to bake and there’s no waiting for it to cool completely before serving. There’s only about 45 minutes between baking and eating! Slice and serve with a scoop of ice cream and more salted caramel.
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?!
More Recipes with Apples
- Caramel Apple Upside Down Cake
- Baked Apples
- Salted Caramel Apple Pie Bars
- Apple Crumb Cake
- Apple Cinnamon Rolls
- Apple Slab Pie
- Caramel Apples
As delicious and impressive as pie, but half the work! This salted caramel apple galette is the easiest fall dessert.
- 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled), plus more for work surface
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (115g; 1 stick) cold unsalted butter, cubed*
- 1/4 cup (60ml) ice cold water*
Filling & Topping
- 2 – 3 large apples, peeled and sliced into 1/4 inch slices (about 4–5 cups slices)*
- 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 ground cinnamon
- 1/4 teaspoon ground nutmeg
- salted caramel sauce
- egg wash: 1 large egg beaten with 1 Tablespoon milk
- optional: 1/3 cup (40g) Diamond of California chopped walnuts
- Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter 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).
- 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.
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- 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.
- 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.
- 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.
- Serve with extra salted caramel sauce drizzled on top.
- Make Ahead Instructions: 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.
- Special Tools: Mixing Bowls, Pastry Cutter, Rolling Pin, Copper Saucepan, Stainless Steel Saucepan, and Nonstick Covered Straining Saucepan
- Cold Ingredients: Make sure the butter and water are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.
- Apples: You can use any apple variety, but here are my favorites for galettes: granny smith, honeycrisp, pink lady, or fuji.
Keywords: salted caramel apple galette, caramel apple galette