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?)
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. 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.
Same story with my mini fruit galettes, too!
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:
There’s no squeezing anything between those apples!
Flat and compact, flat and compact.
So about that salted caramel…
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.
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?!Print
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 (190g) 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 (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).
- 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 | 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