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

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. 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!

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?!

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Salted Caramel Apple Galette

  • Author: Sally
  • 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 (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

  • 23 large apples, peeled and sliced into 1/4 inch slices (about 45 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

  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 375°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.

Notes

  1. 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.
  2. Special Tools: Mixing Bowls | Pastry Cutter | Rolling PinCopper Saucepan | Stainless Steel Saucepan | Nonstick Covered Straining Saucepan
  3. Cold Ingredients: Make sure the butter and water are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.
  4. 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

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

42 Comments

  1. I made this last night.  It was DELICIOUS but the pastry was tough.  I am an experienced pastry maker and this is not the best pate sucree I’ve made.  This morning, I double checked Julia’s & Jacque Pepin’s recipes to be sure and they both use 10T butter for 1 1/2 cups flour.  That makes the pastry flakier.  I will definitely make this again (with revised pastry) – probably alongside pumpkin pie for Thanksgiving.  This Caramel Sauce is THE BEST!  Thanks Sally, for the inspiration.

  2. Sally,

    I made your salted caramel apple galette tonight for Sunday dinner, and WOW!  The caramel sauce was so easy to do and probably the best I’ve tasted. I can’t wait to make this for Thanksgiving!  So glad you shared this recipe. 

  3. Hey,

    made this galette without caramel to keep it even more simple. Was just mouthwatering. So made it the next day with plums instead of apples.
    Maybe i will try pears with blackcurrants as well. Love fall.
    Thanks for this great recipe.

  4. I wanted to let you know that I made this galette yesterday for my church’s annual Harvest Festival baking contest, which I’ve entered for the past 10 years or so without winning, and it took first prize! It went so fast that I didn’t even get a chance to taste it, but I heard rave reviews and it looked absolutely gorgeous, just like the pictures. This was my first attempt at a galette and I think I’m a convert – so much more simple and forgiving than a pie with such a striking presentation. I used your recipe for the homemade salted caramel sauce too, and it was easy and delicious. I’ve been making a number of your recipes for the past few years and you’ve become one of my go-to sites for fool-proof baking, so thank you for all your hard work and for sharing the love! 

    1. Danielle, Thank you so much for your kind words! Amazing to hear that the galette took first place! And I bet no one knew how easy it was to make! 🙂

  5. Hi! I made this a couple of weeks ago, and it was amazing! I’m planning to serve it as dessert for a party. Is it possible to roll out the dough, arrange the apples, fold it and then put it in the fridge to rest before baking it? I want to serve it straight out of the oven, but i don’t have the time to arrange the apples and stuff while my guests are here. Do you think that will work, or will the bottom go soggy because of the apple juice?

    1. It depends how long you’ll let it sit. For a couple hours, I’d say it’s just fine to sit (already assembled) in the refrigerator before baking.

  6. What a compliment! Thanks for taking the time to report back, Terri!

  7. Hi Sally,

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

    1. Store-bought dough would work, yes!

    2. So, I absolutely love omaha steaks apple tartlets and because they are only available online i obviously have to wait for my shipment. Well I went to stores hunting for something similar to them, but with no luck I gave up. Now I have found this recipe and u can’t wait to try it. It looks delicious!!!!! I’ll update you when I’ve made it. Can’t wait ty for sharing

      1. Erica, did you think this recipe was similar to the Omaha steaks’ apple tartlets? I came to this page hoping to find the same thing haha!

  8. 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!

  9. 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!

  10. Jolene Torres says:

    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

    1. Jolene Torres says:

      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! 🙂

  11. 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? 

  12. 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! 

    1. Yep– store in the fridge 🙂

  13. Hi There! I’m excited to make this tomorrow! Can I use my regular pie crust recipe? (1/2 butter, 1/2 shortening, flour, salt, sugar) Or do i need to use this exact crust recipe?

    1. If it’s a trusted recipe you love, go for it!

  14. Instead of using a pastry cutter, can’t I use a food processor?  I’m anxious to try this!

    1. Yep! I recommend a pastry cutter because I personally like to get a feel for the dough.

  15. Just wanted to say thank you for this recipe. So easy to make and absolutely delicious, it was a hit at Thanksgiving and I made another yesterday. Definitely will be making many more of these!

  16. I’ve made this 3 times now and it has been devoured every time. Some people are not keen on the sauce so instead I have added the sauce from the apples which is never very much. I also cook the apple mix a little bit because although the apples are thinly sliced they seem to require a longer cooking time and I let them cool first. The pastry is fabulous – I just sprinkle coarse brown sugar on it after doing the egg wash. Then I have to watch it doesnt burn so the last 10 minutes usually requires a tin foil cover. But it is oh so yummy…..

  17. Wondering if any kind of apple will do in this recipe?

    1. Hi Tracie! I’ve made this apple galette with everything from Granny Smith to Honeycrisp, Fuji, Jazz, and Pink Lady. Use whichever crunchy apples you love best.

  18. I made this when a friend invited us over for dinner, and it was fantastic! I had to make a gluten free dough because my friend has celiac’s, but it was so good. And that salted caramel sauce is a must! Going to have to keep a supply always in the freezer from now on.

  19. I made this galette for dessert last week and it was AMAZING. Our guests loved it! And it was so fun to make; I love making pies and pie crust. The filling tasted great with the caramel (which is the best thing ever, by the way), and we drizzled all the leftover caramel over the slices of galette and scoops of ice cream on the plate. Beautiful presentation AND wonderful flavour! This recipe definitely deserves five stars! 🙂

  20. Holy. Cow. Make this.
    If you read reviews to see if a recipe is worth it, this one is.
    Just went apple picking with the kiddos and made this with the salted caramel sauce.
    Spend the ten minutes to make the sauce – you will Not regret it!!!

  21. OMG! This crust recipe is amazing and easy. I don’t think that I’ll ever make a regular pie crust again. I skipped the salted caramel this time, but will try it another time. Instead of egg wash, I brushed lightly with half and half and sprinkled with turbinado sugar. I loved how crispy even the bottom of the crust was.

  22. Nicole Herbst says:

    Hi Sally! I am going to make this for Thanksgiving this year! I am also making your great pumpkin pie. Can I use your crust with the butter & shortening for this galette? Your pie crust recipe makes 2 so wondered if I could use one for each recipe? The crust for your galette is butter only, so not sure if it makes a difference?

    1. Yes, absolutely! The pie crust recipe yields 2 crusts, so use 1 for the pumpkin pie and 1 for this apple galette. That’s exactly what I would do!

  23. This Apple Galette is delicious! Definitely a keeper ! 🙂

  24. Mary E Murray says:

    It’s my job to make a “dessert bar” for Thanksgiving. Each year I try to “outdo” the year before. I have one apple tree that went super crazy this year, so decided to try this recipe. I was a little worried because I’ve never tried making caramel before. Of all my desserts this one was hands down the favorite! I was so pleased with it that I decided to make more and freeze them for later in the year. Now I can stop making applesauce!

  25. Gauri Vasudevan says:

    Hi Sally! So excited to try this! Would it be good if you caramelized the apples on the stovetop ahead of time to get that gooey filling?! Thank you!

    1. Hi Gauri, you can certainly try it but the filling will become quite mushy after pre-cooking and then baking. It’s not necessary to pre-cook it for this.

  26. I have an apple and two pears that are about to go bad. Can I combine them to use as the filling for this?

    1. Hi Jess, that should be fine.

      1. The pear slices sort of fell apart in the sugar mix but the apples gave it structure and it tasted great

  27. Janel Hassell says:

    After making the mini Galettes for the May Challenge, I decide to make the Salted Caramel Galettes as a mini. Oh my goodness, they turned out really good and the Salted Caramel is to die for. I can eat it by the spoon fulls.

    Thank you.

  28. This was a hit! It looks so impressive but easy to throw together. I’m not huge on apple pie, so this was perfect. You have more crunchy crust with all the crust. Will be making this again and again!

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