The BEST Caramel Apple Galette (+3 Flavor Variations!)
I am an apple pie girl, through and through. I can remember my grandma baking apple crumb pie for nearly every family gathering. When I got a little older and could help her, I would steal the cinnamon and sugar apples when she wasn’t looking, and if she ever had any crumb topping leftover, I would take the bowl with me to sit on the couch and eat it with a spoon! Apple pie just has fond memories for me.
However, as I got older, I realized that while a good old-fashioned apple pie is my favorite fall dessert (really, my favorite ANY dessert!), I don’t always have the time to make a full pie. And then…I stumbled upon apple an apple galette.
Galettes are folded pockets of pie-goodness. They’re easier to make, and if you want a dessert that you can take with you on the go, these are your go-to! I absolutely love making them, and I find I can whip one up in less than an hour.
This is my recipe for my favorite caramel apple galette, but these desserts are incredibly versatile, so I’ve listed some alternative flavors below!
Equipment & Tools
Knife: You will need a knife to peel and cut the apples. You can always use a vegetable peeler to peel the apples, if you have one.
Mixing Bowl: A bowl is needed to mix up the apple filling. They’re heavier than plastic or metal, but I personally love the sturdiness and the look of them much more!
Wooden Spoon: I love using wooden utensils, so a wooden spoon is a must for mixing up the apple filling.
Basting Brush: This will help with distributing the butter around the crust.
Parchment Paper: Parchment paper helps the galette from sticking to your sheet pan, a reusable option would be a silicone mat. You would hate to have it stick and fall apart!
Baking Sheet: You assemble the galette on a sheet pan, which makes popping it into the oven to bake extra easy!
Ingredients Needed
Pie Crust: A pie crust serves as the base of your galette. Any crust works, whether store-bought or homemade!
Apples: In this caramel apple galette, apples are necessary, of course! I love using tart apples, such as Granny Smith apples.
Flour: Flour helps to thicken your apple filling, making sure that it doesn’t go too runny!
Brown Sugar: Because I use tart apples, balancing that tartness with sugar is essential! I like to use brown sugar for the depth of molasses flavor it brings, but granulated sugar also works just fine.
Cinnamon: Cinnamon is one of those spices that just pairs so well with apples!
Nutmeg: Nutmeg helps to deepen the spiced flavor in this recipe.
Butter: Butter on the crust helps the sugar to stick, and it helps the crust to get nice and golden brown! Try using homemade butter in this recipe!
Coarse Sugar: Sprinkling coarse sugar on the crust before baking adds another layer of sweetness, as well as gives it a nice crunch! Granulated sugar will also work but it won’t be as aesthetically pleasing.
Caramel Sauce: You wouldn’t have a caramel apple galette without the caramel! Any caramel sauce works, whether store bought or homemade.
How to Make caramel Apple Galette
Preheat the Oven: Preheat the oven to 400 degrees Fahrenheit / 205 degrees Celsius, with the rack in the top third of the oven.
Prepare the Apples: Wash and peel the apples, you can optionally leave them unpeeled, it is personal preference. Cut into 1/4-inch slices.
Make the Filling: In a large bowl, add the apples, flour, brown sugar, cinnamon, and nutmeg. Mix them well so that each apple slice is well-coated.
Roll the Crust: Place a piece of parchment paper on your counter, about the size of the sheet pan. Roll out the pie crust onto the parchment paper until it is about 12-inches in diameter. Carefully move the parchment paper to the sheet pan. You may also wish to use a reusable silicone mat instead.
Assemble the Galette: Pour the apple mixture into the middle of the pie crust, leaving about a 1-1½-inch border around with crust. Then, fold up the crust around it. It should enclose the apples on the edges, but the middle should still be visible. Don’t worry too much about making it look perfect – any flaws add to that rustic charm!
Butter Wash: Melt the butter and brush it along the edges and top of the crust. Then, sprinkle the coarse sugar on top.
Bake the Galette: Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the apples are soft and bubbly.
Drizzle the Caramel: While the galette is still hot, drizzle the caramel sauce on top. There is no specific amount, however much you would like! The more caramel, the sweeter the galette will be.
Serve: Let the galette cool slightly before going to serve, giving the apples time to firm up. Then, merely slice and enjoy!
Storage: Store in a covered container at room temperature for 1-2 days or in the fridge for 3-4 days.
Variations
Just like pie, galettes are incredibly versatile. Check out some of these amazing galette flavors! All of these are made just like the apple galette, except for the changes I mention here.
Peach Galette: For the filling, combine 5 sliced peaches, 2 tablespoons of cornstarch, 1/4 cup of brown sugar, and 1/2 teaspoon of cinnamon. Then, bake it for 30-35 minutes.
Mixed Berry Galette: For the filling, combine 3 cups of mixed berries, 1 tablespoon of cornstarch, 3 tablespoons granulated sugar. Then, bake for 30-35 minutes.
Pear Galette: For the filling, combine 3 sliced pears, 1 tablespoon of flour, 1/4 cup of granulated sugar, 2 teaspoons of cinnamon, and 1/2 teaspoon of nutmeg. Bake for 20-25 minutes.
Caramel Apple Galette
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Peeler (optional)
- Knife
- Mixing Bowl
- Wooden Spoon
- Basting Brush
- Parchment paper or Silicone Baking Mat
- Baking Sheet
Ingredients
- 1 Pie crust
- 3 Apples (about 375g)
- 1 Tbsp All-purpose flour
- ¼ cup Light brown sugar
- 2 tsp Ground cinnamon
- ⅛ tsp Ground nutmeg
- 1 Tbsp Butter , salted or unsalted
- 1 Tbsp Coarse sugar
- ¼-½ cup Caramel sauce
Instructions
- Preheat oven to 400℉ / 205℃, with the rack in the top third of the oven.
- Wash and peel 3 Apples, you can optionally leave them unpeeled, it is personal preference. Cut into ¼-inch slices.
- In a large bowl, combine the apples, 1 Tbsp All-purpose flour, ¼ cup Light brown sugar, 2 tsp Ground cinnamon, and ⅛ tsp Ground nutmeg. Mix to evenly coat the apples.
- Place a sheet of parchment paper on the counter. Roll out the 1 Pie crust until it is 12-inches in diameter. Transfer parchment paper to a sheet pan. You may also wish to use a reusable silicone mat instead.
- Pour the apple mixture into the middle of the crust, leaving about a 1-1½-inch border around with crust. Gently fold over all of the sides of the crust toward the middle, making sure to leave the middle open.
- Melt 1 Tbsp Butter then brush the butter over the edges of the crust. Sprinkle with 1 Tbsp Coarse sugar around the edges of the crust.
- Bake on the top third rack for 35-40 minutes, or until the crust is golden brown and the apples are soft and bubbly.
- Drizzle the galette with ¼-½ cup Caramel sauce; let cool slightly before serving to give the apples some time to firm up a bit.
Storage
- Store in a covered container at room temperature for 1-2 days or in the fridge for 3-4 days.
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