Caramel Apple Galette
A perfect fall treat: an easy apple galette made from scratch with warm caramel drizzled on top. They're elegant, rustic, and easy to make. So easy its nickname is 'the lazy cook's apple pie'!
Servings: 8 - 12 servings
Calories: 243kcal
Ingredients
- 3 ½ cups all-purpose flour divided
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- 1 cup 2 sticks extremely cold unsalted butter, cubed
- ½ cup ice cold water
Filling & Topping
- 4 large Gala Fuji, Honeycrisp or Granny Smith apples, peeled, cored, and sliced thinly
- ⅓ cup packed light brown sugar
- 3 tablespoon all-purpose flour
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 large egg beaten with a splash of milk
- 1 tablespoon raw sugar
- Homemade or store bought caramel sauce
Caramel Sauce
- ½ cup water
- 1 cup granulated sugar
- ½ teaspoon kosher salt
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Crust
- Whisk the sugar, salt, and 3 cups flour together in a large bowl. Using a pastry cutter, a food processor, or using your fingers, cut in the extremely cold butter (I leave mine in the freezer for 10 minutes before using) until the mixture resembles coarse, pea-sized crumbs. Add the water and mix gently until the flour is moistened.
- Gently knead the dough a few times on a lightly floured work surface (using some of the rest of the divided flour) until it all comes together. Shape the dough into 2 separate dough balls and flatten them into thick disks. Wrap separately in plastic wrap and refrigerate for at least 1 hour.
Filling
- As the dough rests, mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover bowl with plastic wrap and let sit in the fridge until the dough is ready.
Bake
- Preheat oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- On a lightly floured work surface, roll one of the dough disks into a 12-inch shape (round is a shape. Oval is good. Rectangle works, too.) Transfer dough to the prepared baking sheet.
- Arrange the apples onto the center of the dough in one single layer. They can overlap, but do not pile them on like an apple pie; leaving a 1-2 inch border around your apples for the edges. Fold the edges of the dough over the apples, overlapping the dough where needed. Press gently to seal the edges. Brush the crust with egg wash and sprinkle the raw sugar over the crust.
- Bake until the filling is bubbly and the crust is golden brown, about 33-35 minutes. Allow to cool on the baking sheet for 10 minutes before drizzling on caramel and slicing and serving.
- Repeat baking instructions with the second dough disk and the rest of the apples to create a second galette.
- Serve with an extra hearty drizzle of caramel sauce on top!
To make Caramel Sauce
- In a 3-quart stainless steel saucepan with a candy thermometer attached, combine water, sugar, and salt over medium heat. Stir with a fork until the syrup comes to a boil, then simmer without stirring until syrup is honey-colored, roughly 7-10 minutes, shaking and swirling as needed to ensure even caramelization. Continue cooking until syrup is a medium amber. Immediately add cream (this will act up, bubbling and spitting so be careful) and reduce heat to medium-low.
- Stirring constantly with a heat-resistant spatula, simmer until caramel is 225°F on a candy or digital thermometer, it'll take about 3 minutes. Transfer to a heat-resistant container, stir in vanilla extract (if using), and cool to room temperature. Caramel will be runny while warm, but will thicken as it cools. Rewarm with a touch of cream over low heat in a saucepan if needed when cold.
Notes
Make Ahead Prep: Make the crust ahead and leave in the fridge for up to 3 days. The apples can be sliced and prepared the morning of. Caramel sauce can be made up to one month ahead and kept in an airtight container in the fridge.
Nutrition
Calories: 243kcal