My Salted Caramel Apple Galette is full of spiced, tender apples wrapped up in a buttery, flaky crust and drizzled with homemade salted caramel sauce. This is the coziest fall dessert I know how to make – perfect for Thanksgiving or Friendsgiving, a Halloween party, or using up all those gorgeous apples you’ve picked this fall!
This recipe is one of 60 that can be found in my upcoming cookbook, “The One-Bowl Baker” out this January. It was originally supposed to release August 31st, and then November 15th, but unfortunately international shipping delays have caught up to us, leading to these unfortunate delays. So, I decided to share this recipe with you in the meantime! Let’s learn how to make this delicious + gorgeous fall dessert.
Start with Pie Crust:
My buttery, flaky crust is easy to make – be sure to read my post on “How to Make Perfect Pie Crust” for lots of tips and tricks for troubleshooting your pie dough. This galette is a simple mix of flour, butter, salt, a pinch of sugar, water, and sour cream. Once it’s been chilled, roll it out and then add your filling!
Filling for Apple Galette:
Our filling starts with sliced apples, naturally. I like to use apples that are a bit on the sweeter side, like Honeycrisp or Gala (or even a mix of those two!). Toss your apple slices together with a bit of flour, brown sugar, vanilla, a splash of lemon juice, and warm spices like cinnamon, cloves, and nutmeg.
Arrange your apple slices in whatever pattern you want inside your crust, making sure to leave a 2-3 inch border so you can fold over the edges of the dough.
Once your apple galette is baked, immediately brush the slices with my Homemade Salted Caramel Sauce – it takes just 10 minutes and 4 ingredients to make! Then, sprinkle with a bit of flaky sea salt, and top with vanilla bean ice cream while it’s still warm from the oven.
When to Make this Salted Caramel Apple Galette
I mean, are you drooling or is it just me? I know it’s not just me. But, in case you’re not 100% sold yet, here are a few perfect occasions to make this galette for:
- Thanksgiving – This is the perfect dessert to make for Thanksgiving if you’re a little uneasy about making a traditional pie!
- Friendsgiving – Since this isn’t a traditional pie, it’ll fit right in at Friendsgiving celebrations, which is when people typically like to bring dishes that are a bit different.
- Halloween – This is such a fun and fancy-looking dessert to serve at a Halloween party!
- Any day this fall – This recipe is easy to whip up any day the craving strikes this fall – especially since the caramel and pie dough can be made ahead.
- Wintertime – Apples are certainly not hard to come by in the winter, and there isn’t a cold snowy day that can’t be brightened up with this piping hot apple dessert.
So, sit back and relax with a slice of this apple galette, dripping in salted caramel, and watch the leaves begin to fall. Happy autumn!
The One-Bowl Baker will be out this January. Click here for more information about the book and to pre-order. If you pre-order the book, connect with me via the “contact me” tab on my website or through social media and I’ll send you a Bonus Recipe Ebook as a thank you for pre-ordering! Thank you so much for your support.
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Salted Caramel Apple Galette
For the Crust:
- 1 and 1/4 cups all-purpose flour
- 3/4 tsp salt
- 1 tsp granulated sugar
- 1/2 cup cold salted butter (1 stick, 8 tbsp, or 113 grams)
- 5 tbsp ice-cold water
- 1/4 cup cold, full-fat sour cream
For the Apple Filling
- 3 medium apples I recommend a mix of Honeycrisp and Gala
- 2 tsp lemon juice
- 1 and 1/2 tbsp all-purpose flour
- 1/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 1 and 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 1 batch Homemade Salted Caramel Sauce (linked below)
- flaky sea salt
- vanilla bean ice cream
- Make the Salted Caramel Sauce: Make this before you start everything else, so it has time to chill and set up a bit. It takes just 10 minutes! Find the recipe HERE. This can be made up to 1 week in advance and stored in the fridge in a jar.
- Make the Crust: In a medium mixing bowl, whisk together the flour, salt, and sugar. Cut the butter into large chunks and add to the dry ingredients. Use a pastry cutter or clean hands to cut the butter into the dry ingredients until you have chunks the size of blueberries (some will be a bit bigger, and some a bit smaller). Drizzle in the water and add the sour cream. Toss with a fork until the dough is moistened and the sour cream is mixed in. Gently gather the dough into a ball. If the dough holds when you push it together, it's ready. If it's a bit dry and crumbles apart, add a bit more water, 1 to 2 tablespoons at a time. You can also flick some water onto any dry bits hiding in the bottom of the bowl. Gently flatten the ball of dough a bit, into a 1-inch thick disc. It will be a little scrappy looking but should hold together. Wrap the disc tightly in plastic wrap and chill in the freezer for at leas 1 hour or in the fridge for at least 2 hours. If you freeze the dough for 1 hour, and your filling isn't ready yet, move the dough to the fridge so it doesn't freeze solid. Make-Ahead Tip: Dough can be made ahead and refrigerated for 2-3 days before using, or frozen for up to two months. Let it thaw in the fridge overnight before using, if you froze it. Find More Troubleshooting Tips for Pie Crust in my "How to Make Perfect Pie Crust" Post.
- Make the Apple Filling: Start the filling once the dough has chilled, or while it's close to being ready. If you're making the filling the same day that you made the crust, you can use the same bowl. Just give it a quick wipe first! Peel and slice your apples 1/4" thick. You'll have about 4 cups of slices. Stir together the apple slices and the rest of the filling ingredients. If the dough still has a few minutes of chill time left, you can cover the bowl of apple filling with a kitchen towel and pop it in the fridge while you wait and while you roll out the dough.
- Roll out the Dough and Assemble the Galette: Preheat the oven to 400 degrees F, and line a large baking sheet with parchment paper or a silicone baking mat. Flour your countertop and rolling pin. Unwrap the dough and sprinkle lightly with flour. Begin rolling out the dough gently, turning continuously so it doesn't stick to the counter. Sprinkle more flour under the dough as needed. Be a little patient here - we're not trying to stretch the dough all the way out in a few passes. Once the dough is about 12 to 14 inches in diameter and about 1/8 inch thick, gently roll it up onto the rolling pin and transfer it onto the prepared baking sheet. Evenly spread the apple filling onto the dough, leaving a 2- to 3-inch border around the edges. You can fan the apple slices out in circles or you can let them fall where they fall. Just try to keep them in an even layer throughout. Drizzle the little bit of liquid left in the bottom of the bowl over the apple slices. Fold up the edges of the dough, working in small sections, to cover edges of the apples. Galettes are rustic - don't fuss over this too much. Chill the assembled galette, uncovered, in the fridge for 15 minutes to re-chill before baking (don't skip this step). Beat the egg in an already used measuring cup. Once the galette has chilled, brush the egg wash over the edges of the crust. Sprinkle coarse or raw sugar on these areas.
- Bake: Bake for 38 to 40 minutes. The crust will be golden brown and should feel crisp if you tap it with your fingertip. You can also prick the apples with a fork to ensure they're tender.
- Serve + Store: Brush the apple slices in the galette with a little of the Salted Caramel Sauce when it comes out of the oven. If the caramel has been in the fridge for awhile, you'll need to microwave it for 30 sec to 1 minute to loosen it up, so you can brush it on. Let it rest about 10 minutes before slicing + serving. Drizzle slices with more salted caramel sauce, and serve with vanilla ice cream. This is best while it's fresh from the oven, but you can keep leftovers in the fridge for 2-3 days in an airtight container.
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