Caramel Apple Galette

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This Caramel Apple Galette is filled with deliciously spiced apples and homemade caramel sauce. It’s ten times easier to make than apple pie!

This Caramel Apple Galette is perfect for when you’re craving apple pie but don’t actually want to go through all the effort of making pie. All you have to do a roll your galette dough into a circle (it doesn’t have to be perfect), fill the middle with apples and caramel sauce then fold over the edges of the dough and bake! No lattice crusts, no edges to crimp and no pie dishes necessary!

Looking for more apple recipes? Try my Apple Oatmeal Cookies, Brown Butter Apple Blondies or Caramel Apple Crumb Cake!

How To Make Caramel Apple Galette

1. Make the Caramel Sauce: add the sugar to a medium light colored pot. Cook on medium heat until amber colored, picking up the pot and swishing the sugar around occasionally.

2. Once all of the sugar is melted, remove the pot from the heat then carefully add in the cubed butter (it will bubble rapidly). Whisk until the butter is completely melted and combined with the sugar.

3. Gradually whisk in the heavy cream until well combined.

4. Add the salt then transfer to a heat proof container and allow to cool before using (caramel thickens as it cools). Store Homemade Caramel Sauce in an airtight container for up to 2 weeks in the fridge.

5. Make the Galette Crust: In a mixing bowl combine the all-purpose flour, sugar and salt. Place bowl on a stand mixer fitted with the paddle attachment.

6. Add the cold cubed butter and mix on low until the butter is pea sized.

7. Add the buttermilk to the mixture then to mix on low speed. Stop mixing when the dough is rough and shaggy.

8. Transfer dough to a lightly floured surface then shape into a disc. Wrap the disc in plastic wrap and refrigerate for at least one hour or up to 3 days.

9. Make the Apple Filling: in a medium bowl toss the sliced apples, brown sugar, lemon juice, cornstarch, cinnamon and nutmeg until the apples are evenly coated. Set aside.

10. Assemble The Apple Galette: preheat the oven to 400°F and line a baking sheet with parchment paper. On a floured surface roll the dough out to a 12 inch wide circle then transfer the rolled dough to the prepared baking sheet.

11. Leaving the excess juice behind, arrange the apple slices in the middle of the dough then drizzle the caramel sauce on top.

12. Fold the dough over the edges of the filling then make an egg wash by whisking together the egg and heavy cream/milk. Brush the dough with the egg wash and sprinkle with raw sugar.

13. Bake the galette at 400°F for 35 minutes. Allow the galette to cool on a wire rack before drizzling with extra caramel sauce and slicing. Store the Apple Galette covered in the fridge for up to 5 days.

Pro Tips For Homemade Caramel Sauce

• Use a light colored pot because it will make it easier to see the color of the sugar as it melts. It’s important that you don’t burn the sugar otherwise the caramel will taste bitter.
• Use a wooden spoon or heat proof silicone spatula to make the caramel.
• Don’t walk away from the pot once you get started. Sugar goes from amber to burnt very quickly!
• Swirl the pot as you melt the sugar. Do not stir because it will agitate the sugar and cause it to recrystallize.
• Be extremely careful when adding the butter and heavy cream to the caramel. It will bubble rapidly so wear oven mitts and add the ingredients slowly.
• If the caramel seizes place the pot over low heat and whisk continuously until it comes back together.

Pro Tips For Caramel Apple Galette

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
• Keep the butter cold at all times! Cold butter makes a flaky galette crust so put it in the fridge if you notice it getting too warm.
• Don’t over mix the dough! After adding the buttermilk, only mix until the dough just begins to come together. Over mixing = more gluten development which means your galette crust will be tough.
• Keep the dough cold at all times especially before putting in the oven! Cold dough helps the galette maintain its structure while baking.
• Don’t overwork the dough otherwise it will become tough.
• Add 1/4-1/2 teaspoon of cinnamon and/or nutmeg to the pie dough for a deliciously spiced galette crust!
• Lightly press a 9-inch cake pan into the center of your rolled dough to use as a guide for placing your apples!

Frequently Asked Questions

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What Is a Galette?

A galette is a basically a free-form open-faced pie that originated in France. Its made with the same flaky pie dough that you use for making regular pies except it gets assembled on a baking sheet instead of in a pie dish. They can have either a sweet or savory filling.

What Is Caramel?

Caramel is simply sugar that has been melted to 340°F. Since this recipe is a caramel sauce, butter, heavy cream and salt are added for flavor and texture.

What Kind of Apple Should I Use?

Granny Smith apples are my go-to for baking because they hold up well in the oven.

Some other great apples for baking are Braeburn, Honeycrisp, or Cortland. It’s important not to use soft apples like McIntosh because they get really mushy when baked.

does Homemade Caramel Sauce Have To Be Refrigerated?

Yes! Since this Caramel Sauce contains dairy it needs to be stored in the fridge.

Can You Freeze Homemade Caramel Sauce?

Yes! Homemade Caramel Sauce can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature before using.

How To Clean A Pot After Making Caramel?

If there are solidified bits of caramel stuck to your pot simply fill it with water then bring it to a boil on the stovetop. This will melt all of the caramel and make it much easier to clean.

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂