A free-form rustic pastry filled with spiced apples, baked to golden perfection, and finished with a drizzle of caramel sauce.
[cooked-sharing]
Yields8 ServingsPrep Time25 minsCook Time45 minsTotal Time1 hr 10 mins
For the crust
1 ¼ cups all-purpose flour
½ tsp salt
2 tbsp granulated sugar
½ cup unsalted butter, chilled and cubed
4 tbsp ice water
1 tbsp granulated sugar + ½ tsp cinnamon (for sprinkling)
1 egg, beaten (for egg wash)
For the apple filling
4 medium apples (Granny Smith + Honeycrisp for balance), peeled, cored, thinly sliced
¼ cup brown sugar
2 tbsp granulated sugar
1 tbsp all-purpose flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp vanilla extract
1 tbsp lemon juice
For the caramel drizzle
½ cup granulated sugar
3 tbsp unsalted butter
¼ cup heavy cream
Pinch of salt
Make the crust
1
-
In a bowl, whisk flour, salt, and sugar.
-
Cut in cold butter with a pastry cutter (or fingertips) until mixture resembles pea-sized crumbs.
-
Drizzle in ice water, 1 tbsp at a time, mixing just until dough holds together.
-
Shape into a disk, wrap, and refrigerate for 30 minutes.
Prepare apple filling
2
-
In a large bowl, toss apple slices with brown sugar, granulated sugar, flour, cinnamon, nutmeg, vanilla, and lemon juice until evenly coated.
-
Set aside while you roll the crust.
Assemble the galette
3
-
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
Roll chilled dough into a rough 12-inch circle. Transfer to prepared baking sheet.
-
Arrange apple slices in overlapping layers in the center, leaving a 2-inch border around edges.
-
Fold dough edges over apples, pleating as needed to enclose.
-
Brush crust with beaten egg, then sprinkle with cinnamon sugar.
Bake
4
-
Bake for 40–45 minutes, until crust is golden brown and apples are tender.
-
Cool slightly on a wire rack.
Make caramel drizzle
5
-
In a saucepan, heat sugar over medium heat until it melts and turns amber.
-
Stir in butter (carefully—it will bubble).
-
Slowly whisk in cream until smooth. Add a pinch of salt.
-
Drizzle warm caramel over galette before serving.
Serving Suggestions
6
-
Serve warm or at room temperature.
-
Pair with vanilla ice cream, cinnamon whipped cream, or mulled cider.
-
Slice like a pie for a rustic dessert centerpiece.
Tips & Variations
7
-
Shortcut crust: Use store-bought pie crust for quicker prep.
-
Nutty twist: Sprinkle chopped pecans or walnuts over the apples before baking.
-
Spiked caramel: Add 1 tbsp bourbon to caramel for a festive kick.
-
Mini galettes: Make 4–6 individual galettes for personal servings (reduce bake time to 25–30 minutes).
Ingredients
For the crust
1 ¼ cups all-purpose flour
½ tsp salt
2 tbsp granulated sugar
½ cup unsalted butter, chilled and cubed
4 tbsp ice water
1 tbsp granulated sugar + ½ tsp cinnamon (for sprinkling)
1 egg, beaten (for egg wash)
For the apple filling
4 medium apples (Granny Smith + Honeycrisp for balance), peeled, cored, thinly sliced
¼ cup brown sugar
2 tbsp granulated sugar
1 tbsp all-purpose flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp vanilla extract
1 tbsp lemon juice
For the caramel drizzle
½ cup granulated sugar
3 tbsp unsalted butter
¼ cup heavy cream
Pinch of salt
Directions
Make the crust
1
-
In a bowl, whisk flour, salt, and sugar.
-
Cut in cold butter with a pastry cutter (or fingertips) until mixture resembles pea-sized crumbs.
-
Drizzle in ice water, 1 tbsp at a time, mixing just until dough holds together.
-
Shape into a disk, wrap, and refrigerate for 30 minutes.
Prepare apple filling
2
-
In a large bowl, toss apple slices with brown sugar, granulated sugar, flour, cinnamon, nutmeg, vanilla, and lemon juice until evenly coated.
-
Set aside while you roll the crust.
Assemble the galette
3
-
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
Roll chilled dough into a rough 12-inch circle. Transfer to prepared baking sheet.
-
Arrange apple slices in overlapping layers in the center, leaving a 2-inch border around edges.
-
Fold dough edges over apples, pleating as needed to enclose.
-
Brush crust with beaten egg, then sprinkle with cinnamon sugar.
Bake
4
-
Bake for 40–45 minutes, until crust is golden brown and apples are tender.
-
Cool slightly on a wire rack.
Make caramel drizzle
5
-
In a saucepan, heat sugar over medium heat until it melts and turns amber.
-
Stir in butter (carefully—it will bubble).
-
Slowly whisk in cream until smooth. Add a pinch of salt.
-
Drizzle warm caramel over galette before serving.
Serving Suggestions
6
-
Serve warm or at room temperature.
-
Pair with vanilla ice cream, cinnamon whipped cream, or mulled cider.
-
Slice like a pie for a rustic dessert centerpiece.
Tips & Variations
7
-
Shortcut crust: Use store-bought pie crust for quicker prep.
-
Nutty twist: Sprinkle chopped pecans or walnuts over the apples before baking.
-
Spiked caramel: Add 1 tbsp bourbon to caramel for a festive kick.
-
Mini galettes: Make 4–6 individual galettes for personal servings (reduce bake time to 25–30 minutes).
Caramel Apple Galette with Cinnamon Sugar Crust
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