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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!

salted caramel apple galette after baking

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.

apple galette filling in a glass bowl

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 is one 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!

2 images of dry ingredients with cubed butter in a glass bowl and a pastry cutter with galette dough in a glass bowl

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.

galette dough rolled out with apples on top

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.

overhead image of apple galette before baking

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.

Salted caramel in a saucepan with a wooden spoon

salted caramel apple galette before baking

overhead image of salted caramel apple galette with vanilla ice cream

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?!

overhead image of salted caramel apple galette with vanilla ice cream

More Recipes with Apples

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overhead image of salted caramel apple galette with vanilla ice cream

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 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: American


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

  • 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


  1. 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).
  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.


  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 Pin, and 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

slice of salted caramel apple galette with a scoop of vanilla ice cream on a blue and white plate with a fork

Reader Questions and Reviews

  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! 

  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. 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!

  7. 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!

  8. 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

  9. 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? 

  10. 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! 

  11. 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.

  12. 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!

  13. 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…..

    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.

  14. 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.

  15. 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! 🙂

  16. 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!!!

  17. 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.

  18. 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?

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

  20. 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!

  21. 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.

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

  23. 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.

  24. 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!

  25. Can this be made using the same crust that is used for the Apple Crumb Pie?

    1. Hi Susan, You can! That recipe will yield enough for 2 crusts but you can freeze one if you are not using.

  26. Sally, My first attempt at this type of dessert. It turned out perfect! Another flavor bomb! Thank you for developing all these GREAT recipes. You rock.

  27. Wow, this was extremely easy and just as delicious as your pies! Thank you for my new go to recipe! Can’t get enough of your carmel sauce …so yummy!

    1. Hi Beth, We haven’t tested this with frozen apples. Fresh fruit is best but for best results with frozen, thaw the fruit first. Blot dry as much as you can before using in the filling. Let us know if you give it a try!