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? Strawberry peach galette and ginger pear galette are two of my favorites. Galettes are friendly, approachable, and best of all: 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. You can also use 1 of the crusts from my flaky pie crust recipe (that recipe yields 2 crusts).
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.
Apple Filling
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.
Salted Caramel
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
- Apple Pie Bars (with Salted Caramel on top!)
- Apple Crumb Cake
- Apple Cinnamon Rolls
- Apple Slab Pie
- Caramel Apples
Salted Caramel Apple Galette
- Prep Time: 1 hour, 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours, 10 minutes
- Yield: 1 galette; about 8 servings
- Category: Pie
- Method: Baking
- Cuisine: American
Description
As delicious and impressive as pie, but half the work! This salted caramel apple galette is the easiest fall dessert.
Ingredients
- 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
Instructions
- 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.
Notes
- 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, and 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
I have made this dessert multiple times. It is perfect and everyone loves it. I thought the caramel sauce would be tricky but it came out creamy and the right consistence thanks to the directions.
Love this site!
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Thanks so much! I didn’t realise it was in the recipe notes!
Hi, I was just wondering what type of apples I should use for this galette. Eating apples?
And just wanted to say thank you for publishing such yummy recipes like this one to Sally and her team! This website is my go-to when I want to bake, so thanks!
Hi Benji, We are so happy you enjoy the site! See the recipe note on apples for our recommendations.
Delicious and so easy! Could I double this recipe and make a larger one or would two separate work out better?
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Hi Heather, we’d recommend sticking with two separate galettes for best results!
I was wondering if this could be made with gluten free flour?
Hi Gabi, we haven’t tested this recipe with gluten free flour, so we’re unsure of the results. Although some readers report using an all-purpose 1:1 gluten-free flour in many of our recipes with success, you should expect slightly different results anytime you substitute ingredients. Let us know if you give it a try!
This was amazing! My husband and I loved it! I am going to make it for Thanksgiving. Thanks Sally!
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This was simple and perfect! Came out beautifully. I used two regular sized honey crisp apples and the flavor was amazing. Thanks, Sally!
I made this recipe twice last week. I have never done pastry from scratch before but your instructions worked perfectly and both galettes were sooooo good! The salted caramel was so amazing that I would like to try this recipe with peaches. I know you have another recipe for peach galette but I really like the caramel. Do you think it work substituting peaches instead of apples???
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Absolutely! I would blot the peach slices a bit before using because they are wetter than apples.
I haven’t tried this recipe yet and know that a traditional galette is made with a flaky pie dough but what are your thoughts/experience on making it with puff pastry? I thought it would give it a lighter, flakier taste
Puff pastry would be delicious for a galette! Let us know if you give it a try.
I have made this recipe multiple times and it turns out wonderful every time! The added drizzle
of the caramel sauce makes for a beautiful, mouth watering presentation as well. By the way, I’ve made the caramel sauce several times because I absolutely LOVE that stuff!! I always do a double batch because it’s ready to go on a cake, or a scoop of ice cream for added pizzazz. The butter does try to separate, but your directions are spot on to keep whisking under it surrenders to coming back together. It seems to keep just fine for several weeks in my fridge. Thank you for this and all of the other recipes I’ve tried from your collection. They have all been yummy!
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Absolutely delicious! My family loved it and slathered extra salted caramel on top. Can’t wait to make this again.
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Tried this recipe tonight and it was absolutely delicious. Thank you so much for sharing your recipes.
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I made this on Sunday. I did the crust the day before and I just didn’t do the salted caramel this time. It was really good- the pastry was great and it was my first success rolling out the pastry- my prior times I didn’t use enough flour so the dough stuck to the pin. So I am really pleased it worked out well. Thank you Sally for the directions- I am going to try it again this time with the caramel!
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Hi! my name is Samaara Gandhi, From India and I am 11 years old. I love to bake and cook and one day I saw your recipe, I wanted to try since the moment I set my eyes on it. I used a dough from another website because apparently that was a foolproof dough (I didn’t know if this was foolproof too). But I used your apple filling recipe… and Oh My God. It was so so soo delicious! I will definitely make this again. and soon 😉
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Made the Galette tonight with our apples from The Apple Truck. So yummy. I did use premade pie crust though.
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I have tried many galette recipes. I like the crust on this one but the apples were dry. I chose not to put the caramel on top so that may have been the problem. After the galette came out of the oven I brushed it with apricot jam that I warmed up, but the apples still were chewy. This is my favorite winter dessert so I am trying to perfect it. Thanks. i love your site.
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hi Sally,
Whenever I need a recipe, I tend to go to your recipes and they work every single time! I want to make the salted caramel galette to take to a Thanksgiving gathering. I need to travel 2 1/2 hours. Will it be ok to make ahead and warm to serve or can I make parts of it and assemble easily in my hosts’ kitchen?
Thank you for your time and talent,
Ellen
Hi Ellen, you can make the galette ahead of time, then reheat in the oven once you arrive until warmed to your liking. Feel free to bring along salted caramel sauce too for extra topping (that can be rewarmed in the microwave). Thank you so much for making and trusting our recipes!
I modified this recipe to make it healthier for breakfast. I omit the sugar in the crust, then substitute a mix of half whole whole wheat flour/half whole wheat pastry flour for the AP flour. I also use coconut sugar instead of granulated sugar and omit the salted caramel. I am sure the original recipe is delicious, but my kids love being able to have galette for breakfast.
Quick questions:
1. You say to arrange the apple slices in the center if the crust, not the juices. Do I discard the leftover juices or pour them over the top if the pike of apples?
2. Do I bake this in the center or bottom oven shelf?
Thank you!!
Hi Trish, We recommend that you place the apples in the crust and discard the juices and bake in the center rack. Enjoy!