Caramel Apple Galette
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Enjoy apple picking season with this Caramel Apple Galette! Tender and flakey homemade pie crust, wrapping layers of delicious fresh apples coated in brown sugar, a dash of cinnamon and nutmeg, and baked to golden perfection. Though, the goodness doesn’t stop there! Right after baking, this gorgeous galette is drizzled with plenty of homemade caramel sauce. It simply doesn’t get any better than this! Every bite is flakey, perfectly sweet, caramel-y, and really reminds you of the perfect Fall day. Be sure to serve this rustic dessert with a scoop of ice cream and an extra drizzle of caramel sauce this weekend, at Thanksgiving, or just whenever you have a lot of apples! Simply delicious.
About The Recipe
It’s our first official fall bake of the season! And, with it being a mid-September Friday, that means there’s no better way to spend the day than to go apple picking and coming home to make this delicious galette! Trust me, your weekend needs this dessert.
Honeycrisps are one of my absolute favorite apples and, luckily enough, they come into season this month! They’re great for eating, but one of my absolute favorite apples to bake with.
So, when I saw fresh apples, I immediately bought a bunch and told my mom that we NEEDED to come up with something to make.
We spent about a day or so coming up with some apple recipes to make this Fall. We have a few to test out, but the one I was most excited for was this caramel apple galette!
I mean, it combines two of my favorite things together. Caramel apples annnnd….easy to make pie. It’s just a combination that makes sense!
The best part? This galette is absolutely LOADED with apples. Not just one layer, but two full layers of delicious apple slices baked in the simplest pie crust ever. Then, with the caramel drizzle? Oh my gosh. It is SO. GOOD.
I think I ate more than half of this galette the day we made it. It really doesn’t get any better!
Oh, and did I mention that this makes a wonderful recipe to make for Thanksgiving? It’s highly impressive, but really easy and quick to make! Plus, it tastes just like a caramel apple and who doesn’t love caramel apples? It’s so good that everyone will be asking you for the recipe!
What is a Galette?
If you’ve made it this far and are wondering what the HECK a galette is, let me explain. In its simplest terms, a galette is an open face tart that is typically made from fruit fillings, but can also be made savory. This version is made with a pie crust and a caramel apple inspired filling!
Reasons You Will Love This Caramel Apple Galette
- Rustic, but still gorgeous.
- Really easy to make!
- A crowd pleaser.
- Perfect for Thanksgiving or using up fresh apples.
- Full of flavor and every bite just melts in your mouth.
Equipment Needed
- Food Processor
- Rolling Pin
- Sheet Pan
- Apple Corer
- Mixing Bowl
- Rubber Spatula
- 2 Quart Pot
- Candy Thermometer
Ingredients
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
For The Caramel:
- Heavy Cream
- Granulated Sugar
- Lemon Juice
- Salted Butter
For The Crust:
- All-Purpose Flour
- Granulated Sugar
- Salted Butter
- Apple Cider Vinegar
- Heavy Cream
For The Filling:
- Sliced Apples
- Melted Butter
- Lemon Juice
- Brown Sugar
- Cornstarch
- Salt
- Ground Cinnamon
- Ground Nutmeg
For The Egg Wash:
- Large Egg
- Water
- Course Sugar (optional)
How To Make Caramel Apple Galette
Step 1: Make the caramel
Heat cream and keep it warm.
In a small sauce pan, combine sugar and lemon juice. Heat, stirring continuously, over medium low heat until sugar dissolves and starts to color. Remove from heat.
Whisk in butter, one slice at a time.
Whisk in cream. Set aside.
Step 2: Make the crust
In the bowl of a food processor fitted with the dough attachment, combine flour and sugar. Pulse to combine.
Add butter, a few slices at a time, pulsing after each. Continue pulsing until mixture resembles coarse meal.
Add vinegar and cream. Pulse just until it comes together.
Flatten dough into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
Step 3: Mix filling
Combine apples, melted butter, lemon juice, brown sugar, cornstarch, salt, ground cinnamon, and ground nutmeg in a large mixing bowls.
Step 4: Mix egg wash
In a small bowl, whisk egg and water together. Set aside.
Step 5: Assemble
Place dough disc on a lightly floured piece of parchment paper. Roll crust out into a circle that is ⅛” thick.
Place apples in center of dough, leaving a 2″ edge all the way around.
Carefully fold the sides of the dough over the filling, leaving the middle exposed.
Step 6: Bake
Brush crust with egg wash. Sprinkle with coarse sugar, if using.
Bake for 35-40 minutes, or until golden brown. Drizzle with caramel sauce before serving.
Which Variety of Apple To Use
With so many varietals, it can be hard to find the perfect apple for baking! We tried five different varietals, all easy to find at your local grocery store to see the best apple for this galette. While they can all be used, there were definite favorites. Let’s get into it, shall we?
- Granny Smith: The forever classic! The one has a lot of upsides and it was our second favorite to bake with. It held up well, had a good flavor, but there was something missing. Still, a great contender and one of our absolute favorites!
- Golden Delicious: Delicious is definitely the perfect description of this apple! It’s a little more mild in flavor than the other apples we tried, but also a bit sweeter. It held it’s shape well, but I would personally say to combine it with the Granny Smith to give it a little oomph.
- Pink Lady: This apple holds up well as well when baked, but like the granny smith, it was a little more tart than we were looking for.
- Gala: Great in flavor, but it seemed to break down a bit more when baked and after storing. If you like a bit softer apple, this might be the best one for you!
- Honeycrisp: Our number one apple! The honeycrisp took us by complete surprise. Not only did it hold it’s own against the strong caramel, but it baked just as well as the granny smith! It was crisp and full of flavor. The best apple to use!
Tips For The Perfect Pie Crust
- Remember, the fridge is a pie dough’s best friend! You really need to keep it cold to ensure the best experience.
- Preheat the oven! I know this sounds simple, but when you put the cold dough into the hot oven, it creates steam. Therefore, flakier crust!
- Keep the butter chunks bigger and, when you’re rolling, if you see any chunks of butter on the edge, cut it off and place it back in the middle. Butter is your dough’s best friend!
What To Serve with Caramel Apple Galette
Whether you’re planning out a holiday dinner or just looking for some topping ideas, here are a few of our favorite things to serve with this delicious galette!
- Homemade Vanilla Ice Cream
- Caramel Apple Ice Cream
- Chantilly Cream
- Caramel Apple Layer Cake
- Homemade Pumpkin Pie
- Southern Pecan Pie
- Pumpkin Pie Bars
How To Store
This galette is best enjoyed freshly, but it can be kept in a zip top bag in the fridge for about 1-2 days
Looking for more recipes like this? Here are a few you may like: Caramel Apple Layer Cake, Caramel Apple Ice Cream, Mini Apple Pie, Brown Butter Cinnamon Apple Dutch Baby
Expert Tips
- 3 cups of sliced apples is about 2 large apples or about 1 pound.
- Be careful to not over-work your pie dough! It can be very easy to do. You simply just want everything to come together. Be sure to watch it closely!
- Keep your pie crust COLD! The refrigerator is your best friend with this recipe. When not working with the pie dough, it needs to be in the fridge.
- Be sure to slice your apples thinly! About ⅛ inch thick.
- When baking the galette, you may need to cover the filling with a small piece of foil to keep the apples from burning.
- It’s best to drizzle the caramel over the galette right before serving!
When you make this Caramel Apple Galette, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Caramel Apple Galette
Ingredients
Sauce
- ½ cup heavy cream
- 1 cup granulated sugar
- ¼ teaspoon lemon juice
- ¼ cup salted butter, sliced
Crust
- 1½ cups all purpose flour
- 1½ Tablespoons granulated sugar
- ¾ cup salted butter, sliced and cold
- 1 teaspoon apple cider vinegar
- 1½ Tablespoons heavy cream
Filling
- 3 cups sliced apples
- 1½ teaspoons melted butter
- 1 teaspoon lemon juice
- ¼ cup brown sugar, firmly packed
- ¼ cup cornstarch
- Pinch salt
- ¼ teaspoon ground cinnamon
- 1/16 teaspoon ground nutmeg
Egg Wash
- 1 large egg, room temperature
- 1 Tablespoon water
- 1 Tablespoon coarse sugar, optional
Instructions
Sauce
- Heat cream and keep it warm.
- In a small sauce pan, combine sugar and lemon juice.
- Heat, stirring continuously, over medium low heat until sugar dissolves and starts to color.
- Remove from heat.
- Whisk in butter, one slice at a time.
- Whisk in cream.
- Set aside.
Crust
- In the bowl of a food processor fitted with the dough attachment, combine flour and sugar.
- Pulse to combine.
- Add butter, a few slices at a time, pulsing after each.
- Continue pulsing until mixture resembles coarse meal.
- Add vinegar and cream.
- Pulse just until it comes together.
- Flatten dough into a disc.
- Wrap in plastic wrap.
- Refrigerate for 30 minutes.
Filling
- Combine all ingredients in a large bowl.
- Gently stir to coat apples.
Egg Wash
- In a small bowl, whisk egg and water together.
Assembly
- Heat oven to 375°F.
- Place dough disc on a lightly floured piece of parchment paper.
- Roll crust out into a circle that is ⅛ inch thick.
- Place apples in center of dough, leaving a 2 inch edge all the way around.
- Carefully fold the sides of the dough over the filling, leaving the middle exposed.
- Brush crust with egg wash.
- Sprinkle with coarse sugar, if using.
- Bake for 35-40 minutes, or until golden brown. (You many need to cover the filling the last 15 or 20 minutes.)
- Drizzle with caramel sauce before serving.
Notes
- 3 cups of sliced apples is about 2 large apples or about 1 pound.
- Be careful to not over-work your pie dough! It can be very easy to do. You simply just want everything to come together. Be sure to watch it closely!
- Keep your pie crust COLD! The refrigerator is your best friend with this recipe. When not working with the pie dough, it needs to be in the fridge.
- Be sure to slice your apples thinly! About ⅛ inch thick.
- When baking the galette, you may need to cover the filling with a small piece of foil to keep the apples from burning.
- It’s best to drizzle the caramel over the galette right before serving!
EQUIPMENT
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
– Still Hungry? –
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Hi I haven’t tri d this yet but it penciled in for Thanksgiving. 2 questions
1. I follow directions to a T for crust and it crumbles , or at best splits when rolling it out. What could be going on.
2. No vanilla in the caramel. Why? I have seen recipes with and w/o. And one with no butter and , IMO, too much vanilla. Homemade so it may have been too strong. Thanks.
Hi Chris! You shouldn’t have any of those issues with our recipe. To answer your questions: 1. Your crust is too dry, i.e. too much flour. 2. Vanilla in caramel or not is about the flavor profile you are looking for. Let me know if you have any other questions.
This was very delicious . I will cook this one again and again🍎thank you so much 🤗