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Salted Caramel Apple Galette

Combine apples, almonds and salted caramel sauce nestled into a free form, pleated disc of pie dough. The result is a simple and fabulous dessert. 

Course Dessert
Cuisine French
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Author Laura

Ingredients

Pie Dough

  • 1 recipe of pie dough, chilled

Filling

  • 3 apples, peeled and thinly sliced
  • 2 teaspoons lemon juice
  • 2 tablespoons dark brown sugar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg I use freshly grated, but store-bought ground nutmeg is fine
  • 3 tablespoons cookie or graham cracker crumbs I used gingersnaps.
  • 1/4 cup slivered almonds

Egg wash

  • 1 egg, lightly beaten with 2 teaspoons of water

Topping

  • 2 tablespoons salted caramel sauce, slightly heated

Instructions

  1. Preheat the oven to 400 degrees F.

  2. Sprinkle the apple slices with the lemon juice in a medium sized bowl. Mix the sugars and spices together in a separate, small bowl. Add that mixture to the apples and toss until well combined. Set aside.

  3. Roll the pie dough out on a large piece of parchment into a circle about 12-inches in diameter.

  4. Scatter the cookie crumbs over the pie dough, leaving a border of about 2-inches around the edge of the circle. Arrange the apple slices on top of the cookie crumbs. I like to make a fan design, but you can also do it more randomly, as long as the slices are spread evenly. If there is any juice from the apple mixture, sprinkle it over the slices.

    Adding the filling to the pie dough for Salted Caramel Apple Galette

  5. Add the slivered almonds and fold the border over the apples, pleating the dough as you go along. The center of the galette remains open. Brush the outer border of the dough with the egg wash, then bake until the dough is lightly browned and the apple filling bubbles.

    Salted Caramel Apple Galette ready to bake

  6. Immediately after removing the galette from the oven, drizzle the salted caramel sauce over it, mostly on the open area in the middle. 

Recipe Notes

I used Dorie Greenspan's "Good for Almost Everything" Pie Dough. It has just a hint of sweetness and is simple to make in a food processor.  

The addition of the cookie crumbs is a tip from Dorie Greenspan. It helps soak up the apple juices as the galette cooks. Using gingersnaps gave the galette just a hint of a gingery taste. (I'm a ginger fiend.) If you prefer not to add a separate taste, use plain cookies or graham crackers.