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Irresistible Caramel Apple Galette Recipe You Have to Try

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Learn how to make delicious Caramel Apple Galette. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 1/4 cups all-purpose flour (for a nuttier crust, try half whole wheat pastry flour)
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water (add gradually)
  • 3 medium apples (Granny Smith or Honeycrisp work beautifully), peeled, cored, and thinly sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon all-purpose flour (to toss with apples, helps thicken juices)
  • 1/4 cup caramel sauce (store-bought or homemade—Mama Lu swore by her simple brown sugar caramel, but I’m partial to a good quality jar)
  • 1 egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling (optional, for that extra crunch)

If you want to make this recipe gluten-free, you can swap the all-purpose flour for a 1:1 gluten-free baking flour blend. For a dairy-free version, use chilled coconut oil or a vegan butter substitute instead of butter. The beauty of this galette is in its flexibility—much like those recipes Mama Lu never wrote down but made her own each time.

Instructions

  1. Start by making the crust. In a large bowl, whisk together the flour and salt. Add the cold butter cubes and, using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining. This texture is key to a flaky crust—Mama Lu always said, “Don’t overwork it; let the butter do the talking.”
  2. Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. You might not need all the water. Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes. This rest period lets the gluten relax and the butter firm up again.
  3. While the dough chills, prepare the apple filling. In a large bowl, toss the sliced apples with sugar, cinnamon, nutmeg, and the tablespoon of flour. The flour helps soak up the juices and keeps the crust from getting soggy. Set aside.
  4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  5. On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle. Don’t stress if it’s not perfectly round — the galette’s charm lies in its rustic shape. Transfer the dough to the lined baking sheet.
  6. Layer the apple mixture in the center of the dough, leaving a 2-inch border around the edges. Drizzle half of the caramel sauce over the apples—this subtle sweetness melds with the tartness beautifully.
  7. Fold the edges of the dough up and over the apples, pleating as needed to create a rough crust edge. Brush the exposed dough with the beaten egg and sprinkle with coarse sugar for a golden finish.
  8. Bake for 40-45 minutes, or until the crust is golden and the apples are tender and bubbling. The caramel will thicken and get glossy, just like Mama Lu’s pot roast gravy.
  9. Remove from oven and drizzle the remaining caramel sauce over the warm galette. Let it cool for about 10 minutes before slicing. This wait is worth it—the flavors settle, and the filling thickens slightly.

One of my favorite memories is sitting on the porch swing with a slice of warm galette and a scoop of homemade vanilla ice cream, watching the sun set behind the mountains. It’s simple, but it feels like magic.

Find it online: https://claracooking.com/caramel-apple-galette/