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Caramel Apple Galette

byCaylie Crossland Updated:
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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.

caramel apple galette with scoop of ice cream on top on parchment paper with slice on plate beside, gold leaf garland and jar of caramel to the left side, and fork and knife to the right side

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.

close up of slice of galette on parchment paper
overhead shot of caramel apple galette with scoop of ice cream on top, gold garland beside, and gold fork and knife beside

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!

overhead shot of caramel apple galette with slice beside and second slice on white plate with gold garland beside, white flowers around, jar of caramel, and white cheese cloth on marble surface

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.
slice cut from galette on parchment paper with fork and knife beside

Equipment Needed

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
cream, sugar, lemon juice, and butter on marble surface

For The Crust:

  • All-Purpose Flour
  • Granulated Sugar
  • Salted Butter
  • Apple Cider Vinegar
  • Heavy Cream
apple cider, flour, sliced butter, sugar, and cream on marble surface

For The Filling:

  • Sliced Apples
  • Melted Butter
  • Lemon Juice
  • Brown Sugar
  • Cornstarch
  • Salt
  • Ground Cinnamon
  • Ground Nutmeg
apple slices, cornstarch, brown sugar, lemon juice, salt, nutmeg, cinnamon, and melted butter on marble surface

For The Egg Wash:

  • Large Egg
  • Water
  • Course Sugar (optional)
egg and water in two bowls on marble surface

How To Make Caramel Apple Galette

Step 1: Make the caramel

Heat cream and keep it warm.

milk in small pot

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.

sugar and lemon juice in small pot
caramel in small pot

Whisk in butter, one slice at a time.

butter aded to caramel
caramel in pot

Whisk in cream. Set aside.

milk added to caramel
caramel sauce in small pot

Step 2: Make the crust

In the bowl of a food processor fitted with the dough attachment, combine flour and sugar. Pulse to combine.

flour and salt in food processor
flour processed in food processor

Add butter, a few slices at a time, pulsing after each. Continue pulsing until mixture resembles coarse meal.

butter added to flour in food processor
butter cut into flour in food processor

Add vinegar and cream. Pulse just until it comes together.

cream added to butter and flour mixture
pie dough in food processor

Flatten dough into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.

pie dough in plastic wrap

Step 3: Mix filling

Combine apples, melted butter, lemon juice, brown sugar, cornstarch, salt, ground cinnamon, and ground nutmeg in a large mixing bowls.

apple slices, brown sugar, cornstarch, and spices in glass bowl
apple mixture in glass bowl

Step 4: Mix egg wash

In a small bowl, whisk egg and water together. Set aside.

egg and water in small glass bowl
egg wash in glass bowl

Step 5: Assemble

Place dough disc on a lightly floured piece of parchment paper. Roll crust out into a circle that is ⅛” thick.

pie crust on floured parchment paper
rolled out pie crust on parchment paper

Place apples in center of dough, leaving a 2″ edge all the way around.

apple slices laying on rolled out pie crust
apple slices laid in a circle on rolled out crust

Carefully fold the sides of the dough over the filling, leaving the middle exposed.

folded dough over part of the apples on parchment paper
unbaked apple galette on parchment paper

Step 6: Bake

Brush crust with egg wash. Sprinkle with coarse sugar, if using.

galette being brushed with egg wash
galette on sheet pan

Bake for 35-40 minutes, or until golden brown. Drizzle with caramel sauce before serving.

baked galette on sheet pan
caramel drizzled over galette

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!
front shot of galette on parchment paper with slice on stacked plates with jar behind and white cheesecloth

Tips For The Perfect Pie Crust

  1. Remember, the fridge is a pie dough’s best friend! You really need to keep it cold to ensure the best experience.
  2. 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!
  3. 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!

close up of two slices of galette on parchment paper
slice cut from galette on parchment paper with fork and knife beside

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

overhead shot of caramel apple galette with two slices cut from it on parchment paper with a scoop of ice cream on top

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 with scoop of ice cream on top on parchment paper with slice on plate beside, gold leaf garland and jar of caramel to the left side, and fork and knife to the right side
5 from 2 votes

Caramel Apple Galette

Author: Traci Crossland
Flakey, sweet, absolutely delicious, and tastes just like a caramel apple! There is no better way to enjoy fresh Fall apples than with this super simple Caramel Apple Galette.
Print Recipe Pin Recipe
Prep Time: 1 hour
Cook Time: 45 minutes
Refrigeration Time 45 minutes
Servings: 8

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
US Customary – Metric

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 + Tips!

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
  • 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!

Tools You May Need (affiliate links)

Nutrition

Serving: 1slice | Calories: 542kcal | Carbohydrates: 64g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 206mg | Potassium: 119mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1052IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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3 Comments

  1. 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.

    Reply

    1. 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.

      Reply