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This salted caramel apple galette is the perfect fall dessert made with a buttery pie crust filled with tender, cinnamon-spiced apples and drizzled with rich salted caramel. It’s a rustic, easy to make, apple dessert that looks impressive on the table!
This Caramel Apple Galette has everything you love about apple pie, with half the work. A flaky, all-butter crust is folded around sweet-tart cinnamon apples, baked until golden and bubbling, then drizzled with gooey salted caramel. Serve it warm with a scoop of vanilla ice cream melting over the top, and it’s the coziest fall dessert there is. With Thanksgiving around the corner, this is an easier version of a Caramel Apple Pie.
A galette (also called a crostata) is a rustic, free-form tart. There’s no pie dish, no fancy crimping, and no stressing over a perfect edge. You just roll out the dough, pile on the apples, and fold the edges up. The imperfect, pleated crust is part of its charm.
I make mine with my All Butter Pie Crust and a mix of Cosmic Crisp and Granny Smith apples, which stay tender without turning mushy. And I’m sharing my three simple tricks for a galette that’s never soggy, even with all that caramel.
Why you’ll love this Caramel Apple Galette
- Easier than pie. No pie dish, no crimping, and no top crust to weave.
- Flaky, buttery crust. My all-butter pie crust bakes up golden and crisp.
- Gooey salted caramel baked into the apples and drizzled on top.
- Apples that hold their shape. Cosmic Crisp and Granny Smith stay tender, not mushy.
- Made with store-bought caramel. A thick jarred caramel sauce saves time.
What is the difference between a galette and a crostata?
They’re the same thing! Galette is the French name and crostata is the Italian name for a rustic, free-form tart. The dough is rolled into a circle, the filling goes in the center, and the edges fold up over it. Some Italian crostatas use a sweeter, more cookie-like crust or a lattice top, but this caramel apple crostata uses a flaky pie crust.
Galette vs. pie: A pie is baked in a pie dish with a crimped edge and often a top crust. A galette is baked flat on a baking sheet with the edges folded over, so it’s quicker, more forgiving, and has more crispy crust in every bite.
Caramel Apple Galette Ingredients
Exact amounts are in the recipe card below.
- All-butter pie crust: One disk of my All Butter Pie Crust. All-butter dough bakes up flaky and golden. In a pinch, a refrigerated store-bought crust works too.
- Apples: 2 Cosmic Crisp and 1 Granny Smith, peeled and sliced ¼ inch thick (or you may use all 3 cosmic crisp or 3 Granny Smith apples)
- Brown sugar: Adds a caramel-like sweetness to the apples.
- Cornstarch: Thickens the apple juices into a clear, glossy filling.
- Lemon juice: Brightens the flavor and keeps the apples from browning.
- Cinnamon: The classic apple pie spice.
- Vanilla bean paste: Adds rich vanilla flavor and pretty vanilla specks. Vanilla extract works too.
- Salt: Just a pinch to balance the sweetness.
- Butter: Dotted over the apples for a rich, glossy filling.
- Thick salted caramel sauce: Used before and after baking (see the caramel guide below).
- Egg: For a golden, glossy crust.
- Turbinado sugar: Coarse sugar for a sparkly, crunchy crust.
- Flaky sea salt: A sprinkle on top for salty-sweet flavor.
The best apples for a galette
Use firm apples that hold their shape in the oven. I love a mix of sweet and tart.
- Cosmic Crisp (my favorite): Sweet-tart and very juicy. Stays firm in high heat and browns slowly after slicing.
- Granny Smith: Tart and very firm. Balances the sweet caramel.
- Honeycrisp: Sweet and juicy. Holds up well with great flavor.
- Pink Lady: Sweet-tart and firm with a nice tang.
- Braeburn or Jonagold: Balanced flavor. Classic baking apples.
Avoid Red Delicious and McIntosh, which turn mushy or mealy when baked.
The best caramel sauce for a galette:
*Use a thick caramel sauce. Thin caramel runs off the apples, leaks onto the pan, burns, and makes the bottom crust soggy. Thick caramel stays on top of the apples and bakes into a gooey layer.
Thick store-bought caramels I recommend
- Trader Joe’s Fleur de Sel Caramel Sauce: very thick at room temperature and a great value. I have at least two jars in my pantry at all times. This is my favorite!
- Mrs. Richardson’s Caramel Dessert Sauce: thick, buttery, and easy to find
- Stonewall Kitchen Sea Salt Caramel: thick and available at most grocery stores
- If you can find French caramel at Costco, grab it. It is my favorite caramel from France.
What to look for
- “Sauce” or “dessert sauce” on the label, not “syrup” or “topping.” Syrups are made for drinks and ice cream and are too thin.
- Butter and cream near the top of the ingredient list.
- A caramel that holds its shape on a spoon and barely moves when you tilt the jar.
Skip thin squeeze-bottle sundae toppings, coffee syrups, and fat-free caramel.
How to make a caramel apple galette
- Preheat the oven with a baking sheet inside. Place a baking sheet on the lower rack and preheat to 400°F. The hot pan helps crisp the bottom crust.
- Toss the apples. In a large bowl, toss the sliced apples with the brown sugar, cornstarch, lemon juice, cinnamon, vanilla bean paste, and salt.
- Roll out the crust. Roll the pie dough into a 12-inch circle on a piece of parchment paper.
- Layer the apples. Arrange the apples in the center in an even, overlapping layer, leaving a 2-inch border. Leave any juices behind in the bowl.
- Add the butter and caramel. Dot the apples with butter, then drizzle 3–4 tablespoons of thick caramel over the apples, keeping it off the crust.
- Fold the edges. Fold the border up over the apples, pleating the dough as you go around.
- Chill. Refrigerate the galette for 15–20 minutes so the butter in the crust firms up.
- Egg wash and sugar. Brush the crust with beaten egg and sprinkle with turbinado sugar.
- Bake. Slide the galette, still on its parchment, onto the hot baking sheet. Bake [35–45 minutes], until the crust is deep golden and the filling is bubbling.
- Finish with caramel. Cool for 15 minutes, then drizzle with 2–3 tablespoons of caramel and sprinkle with flaky sea salt.
- Serve. Slice and serve warm with vanilla ice cream.
How to tell when it’s done
The crust should be deep golden brown all over, including the folds, and the filling should be bubbling in the center. Cornstarch needs to bubble to thicken, so don’t pull the galette early. If the crust browns before the filling bubbles, loosely cover the edges with foil.
How to avoid a soggy galette
The biggest complaint with fruit galettes is a soggy bottom crust. These three tricks keep yours crisp, even with all that caramel:
- Leave the juices in the bowl. Apples release liquid as they sit with sugar. Lift the slices out and leave that liquid behind.
- Use cornstarch. It thickens the juices that do form into a glossy filling instead of a puddle.
- Bake on a preheated baking sheet on the lower rack. The hot pan sets and crisps the bottom crust right away.
Keeping the caramel on the apples (not the crust) and saving some for after baking also prevents leaks and sogginess.
Tips for the best caramel apple galette
- Keep the dough cold. Cold butter makes a flaky crust. If the dough gets soft while you work, pop it in the fridge for 10 minutes.
- Slice the apples evenly. ¼-inch slices bake at the same rate, so none are crunchy or mushy.
- Don’t overfill. A single, even layer of apples bakes through and keeps the crust from tearing.
- Leave a 2-inch border so there’s enough dough to fold over the apples.
- Roll on parchment. You can move the galette to the pan without it tearing.
- Don’t skip the chill. It helps the folds hold their shape and makes the crust flakier.
- Let it cool 15 minutes before slicing so the juices set.
Frequently asked questions
What are the best apples for a galette? Firm apples that hold their shape, like Cosmic Crisp, Granny Smith, Honeycrisp, Pink Lady, or Braeburn. A mix of sweet and tart apples gives the best flavor.
Can I use Cosmic Crisp apples for baking? Yes. Cosmic Crisp apples are firm, sweet-tart, and juicy, and they hold their shape in the oven, so they’re great for galettes, pies, and crisps.
Do I need to peel the apples? Peeling gives the most tender filling. You can leave the peels on for a more rustic look, but they’ll be slightly chewy.
What kind of caramel should I use? A thick caramel sauce, not a thin syrup or sundae topping. Thick caramel stays on the apples instead of leaking onto the pan.
Can I use homemade caramel? Yes. Here’s a recipe for homemade caramel sauce. Let it cool and thicken completely before drizzling it over the apples.
Can I use store-bought pie crust? Yes. A refrigerated pie crust works well for an easy shortcut.
Why is my galette soggy? Usually too much liquid. Leave the apple juices in the bowl, use cornstarch, and bake on a preheated baking sheet on the lower rack.
How do I keep the caramel from burning? Keep it on the apples, not the crust or the pan, and use a thick caramel that won’t run.
What do I serve with a caramel apple galette? Warm, with vanilla ice cream and an extra drizzle of caramel. Whipped cream is great too.
Storage:
Room temperature: Store leftover galette in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to 4 days; reheat at 325 degrees gently in the oven to maintain crispness.
Freezer: Wrap in plastic and foil, freeze for up to 1 month. If baking from frozen, add 5-10 minutes of extra baking time.
More Apple Desserts:
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Caramel Apple Galette
Ingredients
Butter Pie Crust:
- 1 disk All Butter Pie Crust https://www.modernhoney.com/butter-flaky-pie-crust/
- 1/2 cup Cold Butter 1 stick, sliced into small pieces
- 1 1/4 cups Flour
- 1/2 teaspoon Salt
- 2 Tablespoons to 1/4 cup Ice Cold Water (or Buttermilk)
Caramel Apple Filling:
- 3 medium Apples (2 Cosmic Crisp and 1 Granny Smith, peeled and sliced ¼ inch thick, about 4 cups)
- 1/3 cup Brown Sugar (packed)
- 1 Tablespoon Cornstarch
- 1 teaspoon Lemon Juice (optional)
- 1 teaspoon Cinnamon
- ½ teaspoon Vanilla Bean Paste
- Pinch Salt
- 1 Tablespoon Cold Butter cut into small pieces
- 3 to 4 Tablespoons Thick Caramel Sauce
Topping:
- 1 large Egg beaten
- 1 Tablespoon Sugar or coarse Turbinado Sugar
- 2 to 3 Tablespoons thick Caramel Sauce for drizzling
- Flaky sea salt
- Vanilla ice cream for serving
Instructions
Make the pie crust:
- Food processor: Pulse the flour and salt. Add the cold butter and pulse until pea-size. Add 2 tablespoons ice water and pulse just until the dough holds together when pinched, adding more water 1 tablespoon at a time if needed.
- By hand: Cut the butter into the flour and salt with a pastry blender or fork until pea-size, then stir in the water the same way.
- Press the dough into a disk, wrap, and chill at least 30 minutes to 1 hour.
- Place a baking sheet on the lower rack and preheat the oven to 400°F.
- Toss the apples with the brown sugar, cornstarch, lemon juice, cinnamon, vanilla bean paste, and salt.
- Roll the crust into a 12-inch circle on a piece of parchment paper. Arrange the apples in the center in an even, overlapping layer, leaving a 2-inch border. Leave any juices in the bowl.
- Dot with butter and drizzle 3–4 tablespoons of caramel over the apples, not the crust.
- Fold the edges of the crust over the apples, pleating as you go. Chill the galette for 15–20 minutes.
- Brush the crust with the beaten egg and sprinkle with turbinado sugar.
- Slide the galette, still on the parchment, onto the hot baking sheet. Bake for 35–42, until the crust is deep golden and the filling is bubbling.
- Cool 15 minutes. Drizzle with 2–3 tablespoons of caramel and sprinkle with flaky sea salt.
- Serve warm with vanilla ice cream.
Notes
- Use a thick caramel sauce. Thin caramel leaks and burns. See blog post for brand suggestions. Chill it 20–30 minutes if it seems thin.
- Bake until bubbling so the cornstarch thickens the filling.
- Vanilla extract can replace the vanilla bean paste.
- Storage: Refrigerate leftovers up to 3–4 days. Reheat in a 350°F oven for 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
