You know that feeling when you want apple pie but don’t have the time or patience to make one? That’s where this caramel apple galette comes in. It’s got all the good stuff—flaky, buttery crust, tender cinnamon-spiced apples, and a rich caramel drizzle—but without the fuss. No stressing over a perfect crust, no special techniques, just simple ingredients doing their thing.
This is the kind of dessert that looks fancy but takes minimal effort. Throw it together on a crisp fall evening, bring it to a gathering, or just make it for yourself because you deserve a damn good treat.
Recipe for Caramel Apple Galette
Equipment
- Baking sheet
- Parchment paper
- Rolling Pin
- Large mixing bowl
- Small saucepan (for caramel)
- Pastry brush (optional)
Ingredients
For the Crust
- 1¼ Cups All-purpose flour
- ½ Cup Unsalted butter, cold and cut into cubes
- 1 Tbsp Granulated sugar
- ¼ Tsp Salt
- 3-4 Tbsp Ice water
For the Filling
- 3 Medium apples (Granny Smith, Honeycrisp, or your favorite), (thinly sliced)
- ¼ Cup Brown sugar
- 1 Tbsp Granulated sugar
- 1 Tsp Cinnamon
- ½ Tsp Vanilla extract
- 1 Tbsp Cornstarch
- 1 Tbsp Lemon juice
For the Caramel
- ½ Cup Granulated sugar
- 2 Tbsp Unsalted butter
- ¼ Cup Heavy cream
- Pinch of salt
For Finishing
- 1 1 egg (for egg wash)
- 1 Tbsp 1 tbsp coarse sugar (optional, for extra crunch)
Instructions
Make the Crust
- Mix the Dry IngredientsIn a mixing bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture looks like coarse crumbs.
- Add Water and Bring the Dough TogetherAdd ice water, one tablespoon at a time, mixing until the dough just holds together.
- Shape and Chill the DoughShape into a disk, wrap in plastic, and chill for at least 30 minutes.
Prepare the Filling
- Coat the Apples with Spices and SweetenersIn a bowl, toss the sliced apples with brown sugar, granulated sugar, cinnamon, vanilla, cornstarch, and lemon juice. Let it sit while rolling out the dough.
Assemble the Galette
- Roll Out the DoughRoll out the chilled dough on a lightly floured surface into a rough 12-inch circle.
- Transfer and FillTransfer to the lined baking sheet and arrange the apples in the center, leaving about a 2-inch border.
- Fold the EdgesFold the edges of the dough over the apples, pleating as you go.
- Brush and SprinkleBrush the crust with beaten egg and sprinkle with coarse sugar if using.
Bake
- PreheatPreheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Bake Until Golden and TenderBake for 35-40 minutes, or until the crust is golden and the apples are tender.
Make the Caramel
- Melt the SugarWhile the galette bakes, heat sugar in a small saucepan over medium heat, stirring occasionally until melted and amber-colored.
- Add Butter and CreamStir in butter until combined, then slowly pour in heavy cream while stirring. Add a pinch of salt. Remove from heat.
Finishing Touches
- Cool and DrizzleLet the galette cool slightly, then drizzle with warm caramel.
- Serve and EnjoyServe warm, ideally with vanilla ice cream or whipped cream.
Video
Notes
- Use a mix of tart and sweet apples for the best flavor.
- Don’t skip chilling the dough—it helps with flakiness.
- If your caramel hardens, reheat it gently to loosen it up.
- Store leftovers (if there are any) in an airtight container for up to 2 days.
Tips for a Flaky, Buttery Crust
The secret to a perfect galette crust is keeping everything cold. Your butter should be straight from the fridge, and if it starts softening while you’re mixing, throw the whole bowl in the fridge for a few minutes. Overworking the dough is another common mistake—mix just until it holds together, or you’ll end up with a tough crust instead of a flaky one.
Once your dough is ready, let it chill before rolling it out. This helps it stay firm and prevents it from shrinking in the oven. When rolling, don’t worry about making a perfect circle—galettes are meant to look rustic. Finally, bake at the right temperature so the crust gets golden and crisp, not soggy. Follow these steps, and you’ll have a buttery, flaky crust every time.
How to Store and Reheat Leftovers
If by some miracle you don’t eat the whole thing in one sitting, you can store leftovers at room temperature for a day, or in the fridge for up to three days. Just keep it in an airtight container or wrap it well so it doesn’t dry out.
To reheat, pop it in a 350°F oven for about 10 minutes to crisp up the crust again. The microwave works in a pinch, but it’ll make the crust soft.
FAQs
Can I use a store-bought pie crust instead of homemade dough?
What’s the best way to prevent a galette from getting a soggy bottom?
Use cornstarch in the filling to absorb excess moisture, avoid piling on too many apples, and bake the galette on a preheated baking sheet to help crisp up the bottom crust.
Can a galette be made ahead of time?
Yes. An unbaked galette can be assembled and stored in the fridge for a few hours before baking. A fully baked galette can be reheated in the oven before serving.
What fruits work well in a galette besides apples?
Pears, peaches, plums, or mixed berries all make great fillings. Softer fruits release more juice, so adjust the cornstarch accordingly to prevent a runny filling.
Is there a substitute for caramel in a caramel apple galette?
Yes. The galette can be served without caramel or topped with honey, maple syrup, or a dusting of powdered sugar for a different kind of sweetness.