Caramel Apple Galette
This simple and delicious caramel apple galette is so easy to make, and the perfect fall dessert!
I shared a couple weeks ago that my family went a little crazy at the orchard this fall, and it turns out that we still (weeks later) have apples coming out of our ears. We’ve made applesauce, apple pancakes, apple butter, cut up dozens of apples for lunchboxes, and made stuffing with them. I’ve just been keeping the box of apples down in the basement where it’s nice and cool, and at this point I’m pretty sure that they are multiplying down there!
Since we’re (surprisingly) not sick of apples yet, I’m going to just keep coming up with inventive ways to use them. This caramel apple galette was a particularly delicious way to use up a few apples from the horde, and way easier to make than I thought it would be! It has all of the flavor and deliciousness of apple pie, but with way less work. It’s so easy to make that it would be perfect for a novice baker, but it’s delicious enough to taste like it came from a fancy patisserie. That’s my kind of dessert!
As with any other kind of pastry, it’s important not to overwork the dough. (Does anyone else hear Paul Hollywood’s voice every time they say the word “overwork,” or is that just me?) It comes together pretty quickly and easily. Once the dough is put together, give it a chill in the fridge for at least 15 minutes. Chilling the dough helps the butter stay cold, and gives the finished pastry a better texture. Once it’s chilled, just dump your filling on top, and fold over the edges of the dough.
Unlike with a traditional fussy pie recipe, it’s totally okay for your galette to look messy and rustic. That’s part of its charm! Brush the crust with a little egg wash, and pop it in the oven until it’s browned. My oven isn’t always great at browning things, so I actually turned on the broiler for a few minutes at the end of baking time. My apples got a little too browned (although they still tasted just fine). If you don’t want blackened apple tips like mine, just watch your galette more carefully than I did. 🙂
Once it’s baked, let the galette cool for a minute, then drizzle it with caramel sauce. I used my favorite store-bought sauce this time (Smuckers Simple Delight Salted Caramel sauce) but if I had a little extra time, I would have made my homemade salted caramel sauce. Add a scoop of vanilla ice cream, and you’ve got a totally delicious and decadent dessert, with very little effort on your part! I love the combination of flaky pastry and tender, cinnamony apples, and the caramel sauce over the top is to die for. This caramel apple galette is the perfect dessert for your holiday table!
Caramel Apple GalettePrint Recipe
for the crust:
- 2/3 cup flour
- 1 tablespoon sugar
- pinch of salt
- 4 tablespoons cold butter
- 6 1/2 teaspoons cold water
- 1/2 teaspoon vanilla
for the filling:
- 3 medium apples peeled and sliced
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 1 tablespoon flour
- 1 egg
- 1 tablespoon water
- 1/2 cup caramel sauce store-bought or make your own
- Preheat the oven to 400. To make the crust, in a medium bowl, whisk together the flour, sugar, and salt. Grate in the cold butter and cut in using a pastry blender or two knives, until the pieces are no bigger than pea sized. Add the cold water and vanilla, and mix just until the dough comes together. Wrap in plastic wrap and refrigerate at least 15 minutes.
- To make the filling, toss together the apples, sugar, cinnamon, and flour. Roll the crust out into a large circle that is approximately 10-12 inches in diameter. Pour the apple filling into the center of the circle, leaving a margin of 2 inches around the edges. Fold the edges up over the filling, leaving the center uncovered. Whisk together the egg and water, then brush the egg mixture over the top of the crust. Bake 25-30 minutes, or until the crust is lightly browned and the apple filling is bubbling. Remove from oven and let cool for 10 minutes, then drizzle with caramel sauce. Serve warm with whipped cream or ice cream.