Best Ever Caramel Apple Galette
This homemade caramel apple galette combines your favorite recipes of fall baking: cookies, candy, and caramel apples. A cookie-like crust holds fresh cooked apples spotted with melted chocolate and caramel.
Galettes can be referred to as the lazy man’s pie, but we prefer terms like rustic or chic. With similar ingredients to a traditional apple pie, it’s easy to understand why.
And while a caramel sauce is quick and easy to make, slicing up leftover Halloween candies covered in chocolate takes this galette to the next level.
How to make a caramel apple galette
This recipe can be broken down into three steps. Feel free to substitute as needed. If you have pie crust in the fridge, go ahead and use that.
If you have canned apple pie filling, just add some spices.
Have leftover caramel sauce? Go ahead and use that in place of Rolos. Or make it as we lay it out here for shear perfection!
How to make pastry dough
I love this pastry for so many reasons. One of them being that this pastry dough can be made in a food processor which takes a lot of the guesswork out for you. WIN!
It also makes it insanely easy to incorporate very cold butter (a must with any good pie crust) to create the best consistency. You can read more about how to make pie crust in a food processor by clicking here. I’ll break it down quickly for you here.
Step 1: Start by making your crust as it will need to chill in the refrigerator for about 30 minutes prior to rolling out. Gather all your ingredients and make sure your butter and shortening are COLD.
What is a Galette?
Have you ever noticed that there are many ways to describe the same thing? This caramel apple galette could also be called a caramel apple crostada, or even a crostata.
Joy the Baker calls them crostadas. I know others who call them, crostaTAs. They are also known, and what I’ve always understood them to be called, galettes.
“Galette” is a French term, meaning “flat, round, or freeform dessert of pastry or bread.”
Potato, potatah… oh geez, let’s call the whole thing off. As long as it’s eaten and enjoyed, I don’t think it matters one iota what they’re called. Let’s just call this caramel apple galette a yummi dessert and leave it at that.
Ways to enjoy this caramel apple galette
We personally love this with some ice cream.
Our Caramel Apple Galette Recipe Notes
This caramel apple galette recipe looks REALLY long. Don’t let it intimidate you.
It’s only detailed because I make my own pastry dough. You can easily omit that step and use refrigerated pie crust if you want to!
You can also try this low carb pie crust as well to make it a bit more on the low carb side by substituting the sugar for low-carb sugar alternatives.
Caramel Apple Galette
Ingredients
FOR THE CRUST
- 2 cups all-purpose flour
- ½ cup cake flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 4 oz unsalted butter VERY cold and cubed
- ½ cup shortening VERY cold and cubed
- 5 Tbsps ice water
- 1.5 tsp apple cider vinegar
- 1 large egg (for the egg wash)
FOR THE FILLING
- 5 medium crisp apples peeled, cored, and diced (I used Pink Lady apples)
- ¼ cup light brown sugar firmly packed
- 1 Tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 dash ground nutmeg
- 2 teaspoons fresh lemon juice
- ½ teaspoon lemon zest
- 5-10 Rolos candies quartered
FOR THE TOPPING
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 1 pinch salt
- 2 Tablespoons ground cinnamon
- 2 ounces unsalted butter cold, cut into cubes
Instructions
- Heat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
FOR THE CRUST
- Combine the flours, cinnamon, and salt in a food processor by pulsing 3 times.
- Place cubed butter into the processor and combine with flour by pulsing 5-6 times.
- Add shortening and pulse 5-6 times.
- Add cold water and vinegar slowly while pulsing. Mix until it is almost incorporated into a ball.
- Flatten into a disc, wrap tightly in plastic wrap, and chill for 30 minutes. Meanwhile, make the filling.
FOR THE FILLING
- While the crust is chilling, peel, core, and chop the apples. Place into a medium-sized bowl. Add sugar, flour, cinnamon, nutmeg, lemon juice, and lemon zest, then toss with a wooden spoon.
- Let filling stand at room temperature until the crust is ready to be rolled out so that the apples can macerate (break down and create juice)
FOR THE TOPPING
- In a medium-sized bowl, whisk together the flour, sugar, salt, and cinnamon. Add butter and using your fingers, quickly incorporate the butter into the dry ingredients. The butter pieces will be the size of rolled oats or small peas.
ASSEMBLY
- Roll out pastry dough into a 10-inch circle, or cut a few smaller circles out for single serving galettes and place onto the prepared pan.
- Pour prepared apples into center of dough circle(s), leaving a 1.5 inch border around the edge. Top with quartered Rolos and topping mixture, then bring the edges of the dough up and over the apples, creating a pleated edge. Don’t worry if it doesn’t look perfect. A rustic appearance is a good thing!
- Brush the crust with egg wash (1 egg and a teaspoon of water whisked together). If desired, sprinkle the crust with some granulated sugar.
- Bake for 30-35 minutes or until galette edges are golden brown. (If you’re making smaller servings, cooking time will be reduced to 15-20 minutes.)
- Remove pan from oven and let caramel apple galette cool completely, then sprinkle the topping over the filling.
your crust looks perfect! i can not wait to try this!
Thanks so much, Michele! I hope you enjoy it 🙂
This is beautiful. I love to make crust, but I know it’s not easy for some & others don’t have time. I’ve never used cake flour in crust, does it help make it tender? The addition of Rollo’s will please my granddaughter, Abby, she loves them. I will be making this soon.
Thanks, Nadine! Homemade crust is a bit time consuming, and I’m awful at crimping edges, which is why rustic crust like this is so perfect! The cake flour makes the crust very tender and flaky. If you’re going to make a pie with lots of heavy filling, I’d recommend using straight all-purpose so you have some extra structure. I hope you and Abby enjoy the galette!
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