A caramel apple galette is a rustic, yet elegant dessert that combines the warmth of baked apples with the indulgent richness of caramel. The beauty of a galette lies in its simplicity—it’s an easy-to-make freeform pie with a perfectly flaky crust, filled with spiced apples and topped with a drizzle of caramel sauce. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this dessert is perfect for any occasion, bringing out the best of fall flavors in every bite.
Ingredients:
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 2-3 tablespoons ice water
- For the filling:
- 4-5 medium apples, peeled, cored, and thinly sliced
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon lemon juice
- For the caramel:
- 1/2 cup granulated sugar
- 2 tablespoons butter
- 1/4 cup heavy cream
- Pinch of salt
- 1 egg, beaten (for egg wash)
- Coarse sugar for sprinkling (optional)
Instructions:
- Prepare the crust:
- In a large bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough begins to come together. Form it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Make the filling:
- In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, cloves, and lemon juice. Set aside.
- Roll out the dough:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle. Transfer it to a parchment-lined baking sheet.
- Assemble the galette:
- Arrange the apple filling in the center of the dough, leaving about a 2-inch border around the edges. Fold the edges of the dough over the apples, overlapping as needed, to create a rustic, freeform crust.
- Brush the crust with the beaten egg and sprinkle coarse sugar on top if desired.
- Bake:
- Bake the galette for 35-40 minutes, or until the crust is golden brown and the apples are tender.
- Make the caramel sauce:
- While the galette is baking, prepare the caramel sauce by heating the sugar in a saucepan over medium heat. Stir constantly until it melts and turns a deep amber color.
- Carefully add the butter and stir until melted, then slowly pour in the heavy cream while stirring. Add a pinch of salt and let the caramel simmer for 1-2 minutes, then remove from heat.
- Serve:
- Once the galette is baked, let it cool for about 10 minutes. Drizzle with warm caramel sauce before serving. Enjoy!
