Dessert: United States – Rustic Apple Galette with Caramel Drizzle

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 40 min

Cook 40 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 4 cups (150 g) all-purpose flour
1 tbsp (12 g) granulated sugar (for dough)
1 / 2 tsp (2.5 ml) fine salt
1 / 2 cup (120 ml) (1 stick / 4 oz (113 g)) cold unsalted butter, cubed
3–5 tbsp (45–75 ml) ice water
3 medium apples (Honeycrisp, Granny Smith, or similar), peeled, cored, thinly sliced
1 / 3 cup (70 g) packed light brown sugar
1 tbsp (12 g) granulated sugar (for apples)
1 tsp (5 ml) ground cinnamon
1 / 8 tsp (0.625 ml) ground nutmeg (optional)
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) vanilla extract
1 tbsp (15 ml) cornstarch
1 egg, beaten with 1 tsp (5 ml) water (egg wash)
1 tbsp (15 ml) coarse or turbinado sugar (for sprinkling)
1 / 3 cup (80 ml) caramel sauce (store-bought or homemade), warmed
Pinch flaky sea salt (optional)

Show original ingredient measurements

1 1 / 4 cups (150 g) all-purpose flour
1 tbsp (12 g) granulated sugar (for dough)
1 / 2 tsp fine salt
1 / 2 cup (1 stick / 113 g) cold unsalted butter, cubed
3–5 tbsp (45–75 ml) ice water
3 medium apples (Honeycrisp, Granny Smith, or similar), peeled, cored, thinly sliced
1 / 3 cup (70 g) packed light brown sugar
1 tbsp (12 g) granulated sugar (for apples)
1 tsp ground cinnamon
1 / 8 tsp ground nutmeg (optional)
1 tbsp lemon juice
1 tsp vanilla extract
1 tbsp cornstarch
1 egg, beaten with 1 tsp water (egg wash)
1 tbsp coarse or turbinado sugar (for sprinkling)
1 / 3 cup (80 ml) caramel sauce (store-bought or homemade), warmed
Pinch flaky sea salt (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the dough: In a bowl, whisk flour, 1 tablespoon (15 ml) sugar, and salt. Cut in cold butter with a pastry cutter or fingertips until pea-sized bits remain. Drizzle in 3 tablespoons (45 ml) ice water, tossing until the dough holds together when pressed; add up to 2 more tablespoons if needed. Flatten into a disc, wrap, and chill 30–45 minutes.
Prepare the apples: In a large bowl, toss sliced apples with brown sugar, 1 tablespoon (15 ml) granulated sugar, cinnamon, nutmeg (if using), lemon juice, vanilla, and cornstarch. Let sit 10 minutes to release juices.
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
On a lightly floured surface, roll chilled dough into a 12-inch (30 cm) rough circle. Transfer to the prepared baking sheet.
Mound apples in the center, leaving a 2-inch (5.08 cm) border. Arrange slices evenly for even baking.
Fold the border over the fruit, pleating as needed. Brush crust with egg wash and sprinkle with coarse sugar.
Bake 35–45 minutes, until the crust is deep golden and the filling is bubbling and tender.
Cool on the sheet for 10–15 minutes so juices thicken.
Warm caramel sauce until pourable, then drizzle over the apples. Sprinkle with flaky sea salt if desired.
Slice and serve warm or at room temperature, ideally with vanilla ice cream.

Make the dough: In a bowl, whisk flour, 1 tablespoon sugar, and salt. Cut in cold butter with a pastry cutter or fingertips until pea-sized bits remain. Drizzle in 3 tablespoons ice water, tossing until the dough holds together when pressed; add up to 2 more tablespoons if needed. Flatten into a disc, wrap, and chill 30–45 minutes.
Prepare the apples: In a large bowl, toss sliced apples with brown sugar, 1 tablespoon granulated sugar, cinnamon, nutmeg (if using), lemon juice, vanilla, and cornstarch. Let sit 10 minutes to release juices.
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
On a lightly floured surface, roll chilled dough into a 12-inch rough circle. Transfer to the prepared baking sheet.
Mound apples in the center, leaving a 2-inch border. Arrange slices evenly for even baking.
Fold the border over the fruit, pleating as needed. Brush crust with egg wash and sprinkle with coarse sugar.
Bake 35–45 minutes, until the crust is deep golden and the filling is bubbling and tender.
Cool on the sheet for 10–15 minutes so juices thicken.
Warm caramel sauce until pourable, then drizzle over the apples. Sprinkle with flaky sea salt if desired.
Slice and serve warm or at room temperature, ideally with vanilla ice cream.