Have you ever had a galette? I find it best described as: a pie with a sun roof.
Get this…a galette is a low-maintenance, approachable dessert.
They’re basically a down-to-earth rustic version of a pie. The best part? You really can’t mess it up.
The only skills needed are the ability to fold your pastry over the filling—and you end up with an elaborately impressive looking dessert.
With our theme of “easy as galette,” I’ll give you a few simple swaps to opt for making this recipe extra-homemade or quick-&-easy.
Good luck! Can’t wait to see your rustic apple galette creations.
Easy Caramel Apple Galette
Swap for store-bought pie crust if you’re looking for a quick and easy route. Or make it homemade:
1 prepared single all-butter crust
Swap for store-bought caramel sauce if you’re in a hurry. Or make it homemade:
1 cup granulated sugar
1 stick unsalted butter
1/2 cup heavy cream
2 – 3 large apples, peeled and sliced into 1/4 inch slices
1/4 cup packed light brown sugar
1 1/2 tbsp flour
2 tsp fresh lemon juice
1 tsp cinnamon
1/4 tsp allspice
1/4 cup hazelnuts, chopped
1 egg, lightly beaten with 1 tsp water for an egg wash
Make the crust: Prepare your single crust and chill while you make the filling.
Make the caramel: Whisk 1 cup sugar and 1/4 cup water in a medium saucepan over medium heat. Cook (without stirring) until the sugar dissolves, about 2–3 minutes. Add butter and bring to a boil. Continue cooking until the mixture turns a deep golden brown, almost copper. Patience is essential–this can take some time. Remove from heat and carefully add cream, stirring until caramel is smooth. Set aside to cool.
Prepare the apples: Core, peel, and thinly slice the whole apples into 1/4-inch slices. Mix the apples, brown sugar, flour, lemon juice, cinnamon, and allspice together in a large bowl. Cover and refrigerate for 10-15 minutes to allow the apples to soften and release juices. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Set aside.
Assemble the galette: On a floured surface, roll your prepared dough into a 12-inch circle. Feel free to neatly trim the edges or leave them for a more rustic look. Transfer dough to the prepared baking sheet.
Leaving the excess juices behind, place your sliced apples in the center of the dough. Leave a 2-3 inch edge to allow you to fold over. Gently fold these edges over the apple filling. Begin overlapping and pressing the dough together as needed.
Avoiding the dough edges, drizzle a few spoonfuls of caramel over the filling. Brush the crust edges with your egg wash. Sprinkle the chopped hazelnuts over top (optional).
Bake the galette: Bake until bubbly with a golden brown crust, about 35-40 minutes. Allow to cool on the baking sheet for 10-15 minutes before slicing and serving. If you have an extra sweet tooth–serve with a scoop of ice cream and drizzle of salted caramel sauce on top.
You will have extra caramel sauce. Refrigerate and use on your favorite desserts!