This post is a paid partnership with BC Tree Fruits. As always, all opinions are my own. Thank you for supporting my blog and allowing me to work with organizations I love and believe in.
Today I’m sharing this easy caramel apple galette. It’s filled with sweet, crisp apples tossed in a light cinnamon sugar coating and wrapped in flaky pie dough. Then a drizzle of caramel sauce takes it over the edge into the dessert hall of fame.
If you’ve never made a galette before, it’s actually much easier than making a pie. So you get all the deliciousness of your favourite apple pie recipe, without the stress or hassle of getting the perfect pie crust.
What’s so delicious about this apple galette is that the fresh apples are the star of the show. Whenever you’re making a fruit dessert, it’s so important to start with fresh, high-quality produce – which is why I always opt for BC Tree Fruit apples. When shopping just look for the BC Tree Fruit sticker on your apples, which means you’re buying crispy, juicy, premium-quality apples grown in the Okanagan.
How to Make an Apple Galette
I love making galettes because they’re way easier than making a pie. To get started, we first make the crust. The recipe is similar to pie dough, only it has a little more sugar to create a golden brown crust. Feel free to use your own favourite pie dough recipe or store-bought pie dough if you’re looking to save time. On a floured surface, roll the chilled dough into a circle about 12 inches in diameter. Then transfer it to a cookie sheet lined with parchment paper.
From there, it’s time to assemble the apple filling. Peel, core and slice the apples. Then they get tossed with a little brown sugar, cinnamon, and caramel sauce. The brown sugar and spices complement the sweet apples perfectly. I’ve also included my favourite salted caramel sauce recipe, or feel free to use a high quality, store-bought caramel sauce.
Then it’s time to assemble the galette. Arrange the apples into the centre of the pie dough leaving a border of about 2-3 inches. Then fold over the edges, overlapping the dough as necessary, and brush edges of the crust with egg wash to help them get nice and golden brown.
For this apple galette, I used Ambrosia apples. They’re sweet, crisp, and the perfect all-purpose apple that’s delicious for snacking or baking with. BC Tree Fruits actually grows 12 varieties of fresh apples: Ambrosia, Fuji, Golden Delicious, Granny Smith, Honeycrisp, McIntosh, Nicola, Pink Lady, Red Delicious, Royal Gala, Spartan, Sunrise, & Salish. So no matter your preference – you can find a delicious, high-quality apple that’s grown in the Okanagan. For this recipe I recommend using Ambrosia, Granny Smith (for a more tart flavour), Honeycrisp, or Pink Lady because all these varieties are sweet, crisp and great for baking.
When the apple galette comes out of the oven, I like to drizzle it with a little more salted caramel sauce and top with ice cream to serve.
I love it because it feels rustic and homey, and it’s the perfect dessert for sharing with your family. It really comes full circle too, because when you buy BC Tree Fruit apples you’re supporting family growers and your local economy. BC Tree Fruits is a cooperative of over 430 members, who live and grow in the Okanagan Valley. And I love knowing that my family can enjoy amazing produce that comes from a family business and is supporting the local community.
This caramel apple galette is such a delicious way to enjoy Okanagan grown apples. With flaky pastry, sweet apples & salted caramel sauce – you seriously can’t go wrong with this easy apple dessert.
To find more delicious apple recipes and learn more about BC Tree Fruit apples – make sure to visit the BC Tree Fruit website.
Caramel Apple Galette
- 1 1/2 cups all-purpose flour, plus more for rolling the dough out
- 3 tablespoons white sugar
- 1/2 cup unsalted butter, cold
- 3-4 tablespoons cold water
- 3 large BC Tree Fruit apples**
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons salted caramel sauce, see below for salted caramel recipe
- 1 large egg
- 1 teaspoon milk
Salted Caramel Sauce***
- 3/4 cup white sugar
- 6 tablespoons unsalted butter, cut into about 6 pieces
- 1/3 cup whipping cream, 33-35% MF
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- In a large bowl whisk together the flour and sugar.
- Cut the butter into pieces. Then using a pastry cutter or 2 forks, work the butter into the flour mixture until it's in small pea-sized pieces.
- Using a rubber spatula, gently stir in the water 1 tablespoon at a time until the flour is fully incorporated. Knead the dough once or twice to fully incorporate the flour (if needed).
- Form the dough into a round disc shape, wrap in plastic wrap and chill in the fridge for at least an hour or up to 3 days.
- Core and peel the apples, then cut into slices about 1/2 cm or 1/4 inch thick.
- Toss the apples with the brown sugar, cinnamon, and caramel sauce.
- Whisk together the egg and milk in a small bowl.
- Preheat the oven to 400F degrees.
- Lightly flour a clean kitchen countertop.
- Using a floured rolling pin, roll out the pastry starting from the centre until it forms a circle about 12 inches in diameter. (If the pastry is too hard to roll out, let it warm up at room temperature for 15 minutes first).
- Transfer the dough to a large cookie sheet lined with parchment paper.
- Arrange the apples into the centre of the dough, leaving a border about 2 inches around the edge. (Do not add the remaining juices from the bottom of the bowl - otherwise the pasty can get soggy).
- Brush the inside of the border with the egg wash, then fold over the edges overlapping and pinching them down as necessary. Then brush the outside border of the crust with the egg wash.
- Bake in the preheated oven for 28-32 minutes or until the edges are golden brown.
- Allow to cool for 10 minutes, then either cut into slices directly from the cookie sheet or carefully transfer the galette to a serving plate using 1 or 2 large spatulas.
- Top with ice cream and caramel sauce.
Salted Caramel Sauce
- Add the sugar to a medium saucepan over medium heat.
- Stir occasionally as the sugar melts. It will first form clumps, then melt into a smooth amber coloured liquid.
- Once the sugar has fully melted, whisk in the butter. After the butter is fully melted and incorporated, whisk in the cream.
- Remove from the heat and stir in the vanilla extract and salt.