Name: Salted Caramel Apple Galette
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 cup (210 g) granulated sugar; 6 tbsp (85 g) salted butter, cubed; 1/2 cup + 1 tbsp (135 g) heavy cream; Pinch of flaky sea salt; 1 1/4 cups (163 g) all-purpose flour; 3/4 tsp salt; 1 tsp granulated sugar; 1/2 cup (113 g) cold salted butter; 5 tbsp (75 g) ice-cold water; 1/4 cup (60 g) cold full-fat sour cream; 3 medium apples (Honeycrisp and Gala recommended); 2 tsp lemon juice; 1 1/2 tbsp (12 g) all-purpose flour; 1/4 cup (55 g) packed brown sugar; 1 tsp vanilla extract; 1 1/4 tsp cinnamon; 1/4 tsp nutmeg; 1/8 tsp ground cloves; 1/4 tsp salt; 1 large egg (for egg wash); Raw or turbinado sugar (for sprinkling); Flaky sea salt (for finishing); Vanilla bean ice cream (for serving)

This salted caramel apple galette is a rustic and cozy dessert that combines buttery homemade pastry with tender spiced apples, all finished with a drizzle of rich salted caramel. It’s the perfect fall treat that feels elegant but is simple enough to make without the fuss of a traditional pie.

Why You’ll Love This Recipe

I love making this galette because it’s less complicated than pie but just as delicious. The crust turns out perfectly flaky, the apples are sweet with a hint of warm spices, and the salted caramel ties everything together beautifully. It’s a dessert I enjoy making for gatherings, but it’s also easy enough for a weeknight treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Salted Caramel Sauce:
1 cup granulated sugar 210 grams
6 tbsp salted butter, cubed 85 grams
1/2 cup + 1 tbsp heavy cream 135 grams
pinch of flaky sea salt

For the Crust:
1 and 1/4 cups all-purpose flour, spooned & leveled or weighed out 163 grams
3/4 tsp salt
1 tsp granulated sugar
1/2 cup cold salted butter 113 grams
5 tbsp ice-cold water 75 grams
1/4 cup cold, full-fat sour cream 60 grams

For the Apple Filling:
3 medium apples I recommend a mix of Honeycrisp and Gala
2 tsp lemon juice
1 and 1/2 tbsp all-purpose flour 12 grams
1/4 cup brown sugar, packed 55 grams
1 tsp vanilla extract
1 and 1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1/4 tsp salt
1 large egg, for egg wash
sprinkle of raw or turbinado sugar, for garnishing crust

For Serving:
flaky sea salt
vanilla bean ice cream

Directions

I start by making the caramel sauce. I melt the sugar in a saucepan over medium heat until golden, then stir in the butter. I slowly pour in the heavy cream and whisk until smooth, finishing with a pinch of sea salt. I set it aside to cool.
For the crust, I whisk together flour, salt, and sugar. I cut in the cold butter until the mixture looks crumbly. I stir in water and sour cream until the dough comes together, then wrap and chill it for at least 1 hour.
While the dough chills, I slice the apples thinly and toss them with lemon juice, flour, brown sugar, vanilla, cinnamon, nutmeg, cloves, and salt.
I roll out the chilled dough into a rough circle and place it on a baking sheet. I arrange the apples in the center, leaving a border, then fold the edges over the filling.
I brush the crust with beaten egg and sprinkle with raw sugar. I bake at 400°F (200°C) for 35–40 minutes, until the crust is golden and the apples are tender.
After baking, I drizzle with salted caramel, sprinkle flaky sea salt on top, and serve warm with vanilla bean ice cream.

Servings and Timing

This galette serves 6–8 people. It takes about 30 minutes to prepare, 1 hour for chilling the dough, and 35–40 minutes to bake.

Variations

Sometimes I like to mix in pears with the apples for a different flavor. If I want extra crunch, I sprinkle chopped pecans or walnuts over the apple filling before folding the crust. For a spiced kick, I add a touch more cloves or even a bit of ginger.

Storage/Reheating

I keep leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days. To reheat, I warm slices in the oven at 325°F (163°C) for about 10 minutes so the crust stays crisp.

FAQs

Can I use store-bought caramel sauce?

Yes, but I like making it from scratch since it tastes richer and fresher.

Can I make the crust ahead of time?

Definitely. I often prepare it a day in advance and keep it chilled until I’m ready to roll it out.

What apples work best?

I prefer Honeycrisp and Gala for a mix of sweetness and texture, but Granny Smith works well if I want more tartness.

Can I freeze the galette?

Yes, I freeze the baked galette, wrapped tightly, for up to 2 months. I reheat it in the oven before serving.

Do I have to peel the apples?

I like peeling them for a softer filling, but leaving the skin on works too if I want a rustic look.

Can I make this without sour cream in the crust?

Yes, I can use all butter and water, but the sour cream adds extra tenderness and flakiness.

How do I keep the bottom from getting soggy?

I sometimes sprinkle a little flour or breadcrumbs on the dough before adding the apples to absorb extra juices.

Can I use puff pastry instead of homemade crust?

Yes, puff pastry works great if I want to save time.

What if I don’t have turbinado sugar?

I just use regular granulated sugar, though turbinado adds a nice crunch and sparkle.

How do I serve leftovers?

I warm slices in the oven and top them with fresh ice cream or an extra drizzle of caramel.

Conclusion

This salted caramel apple galette is one of my favorite desserts to make when I want something impressive yet approachable. The flaky crust, spiced apples, and rich caramel come together beautifully, and when I serve it with vanilla ice cream, it feels like the ultimate comfort dessert. It’s a treat I look forward to making every fall.