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

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

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. The easiest addition to pie goals. Speaking of, I think this galette will be my only September contribution to my pie goals challenge. I’ve got cookies and cake and muffins in the September pipeline, so hopefully you won’t miss a new pie. I REALLY enjoyed this pie challenge, so I’m brainstorming a November pie challenge if you’re up for it?!

So back to galettes. 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.

Dough for salted caramel apple galette on

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

There’s no squeezing anything between those apples!

Flat and compact, flat and compact.

Salted caramel apple galette on

So about that salted caramel

Salted caramel recipe on

As delicious and impressive as pie, but half the work! This salted caramel apple galette is the easiest Fall dessert. Recipe on

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

As delicious and impressive as pie, but half the work! This salted caramel apple galette is the easiest Fall dessert. Recipe on

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?!

It’s also really good the next morning for breakfast… the ice cream too.


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


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

  • 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 (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 425°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 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

As delicious and impressive as pie, but half the work! This salted caramel apple galette is the easiest Fall dessert. Recipe on


  1. I’m so excited for the influx of all these Fall recipes Sally! Sadly, I think apple desserts tend to get a little neglected in my house this time of year. I’ll make apple pie all year round, but pumpkin desserts only September-November, so I have to make those pumpkin muffins, not another apple recipe; however, I have a ton of apples falling out of my apple tree right now, so I was hoping to make your salted caramel apple PIE soon, but I could make this instead 😉 Your Labor Day at the lake looks so pretty! Especially compared to mine, when it poured rain… Summer officially has about 9 days left but I’m ready for Fall!

    1. Oh my gosh yes! I completely understand! I’m all too familiar with the pumpkin take-over every Sept-Nov, but I’m trying to maintain a balance! It’s already been challenging as I test new recipes for my blog. Haha!

  2. i finally tried making a galette this summer and it was so much easier than pie! didn’t have to worry about the crust shrinking or getting soggy or pre-baking or anything, and i loved it! can’t wait to try it again, especially because this one sounds so delicious (salted caramel + anything = heaven!).

  3. This looks amazing! Sally, would you ever consider doing a recipe for gluten free pie crust? I was just diagnosed with Celiac (sadness!) and I feel like your recipes are always foolproof. If you produced a gluten free crust recipe, I’d feel good about giving it a try 🙂 Just a thought.

    1. The would definitely be something to tackle! I’m not sure if I will get there, but if you come across any you love– send them my way in case other readers ask about it!

  4. Sally,
    Your homemade salted caramel recipe is no joke. I used it for my Salted Caramel Skillet S’mores and it was everything! I can only imagine how delicious it must be on top of these warm cinnamon apples. Fall is definitely in the air! <3

  5. Made this tonight…amazing! I think it may be even better than your original salted caramel apple pie…is that’s even possible;) thanks sally!

  6. I made this for a friend’s going away party last night, and it was INCREDIBLE. How did I ever live without it? The flavors are so well balanced, and I cannot get enough! I even had a piece for breakfast, and I think it’s the earliest in the day that I’ve ever eaten ice cream. Thanks for another winning recipe!

  7. Hi Sally, this looks wonderful! I just made pie crust though and then decided that I don’t really want to make pie… how do you think a pie crust would work for the dough?

  8. 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.

  9. 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. 

  10. 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.

  11. This was amazing, my family loved it. I was wondering i know you can make the crust ahead of time, but I was wondering can you do the same for the apples? I already made the crust (it’s for the following day) can I also make it the apple filling a day before or does it have to be done the same day? thank you and you are amazing love this recipe.

  12. 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! 🙂

  13. 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.

  14. I made this for a dinner last night and it was a hit! It looks so impressive but easy to throw together! I’m not huge on apple pie, this was perfect- more crust to filling ratio for a more crnchy/crispy experience. I will not go back to basic apple pie again!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally