Salted Caramel Apple Galette
This salted caramel apple galette is made with butter-sauteed apples and cinnamon, coconut sugar, a touch of nutmeg and homemade salted caramel sauce all poured on a pie crust and folded up into a rustic galette
Servings: 6 servings
Calories: 373kcal
Ingredients
- 1 pie crust
- 4 cups sliced apples
- 3 tablespoons salted butter divided
- ½ teaspoon ground cinnamon
- 1 tablespoon lemon juice
- ¼ cup coconut sugar substitute brown sugar
- ¼ teaspoon ground nutmeg
- 15 vanilla caramels
- 2 teaspoons heavy cream
- ¼ teaspoon salt
- 1 egg beaten for egg wash
- 1-2 tablespoons coarse sugar crystals
Instructions
- Preheat the oven to 375°F degrees.
- Heat the butter in a skillet over medium heat. Add the apples and saute until they start to soften, about 5-7 minutes.
- Add the cinnamon, nutmeg, coconut sugar, and lemon juice. Continue cooking, stirring periodically to prevent burning, for about 5 minutes. The mixture should be thick.
- Remove from heat and set aside. Lay the pie crust on a parchment paper lined baking sheet. Pour half the caramel mixture on the pie crust and spread (see below for caramel instructions).
- Pour the apple mixture on top, leaving about 2-3 inches at the edge of the crust, and drizzle with the remaining melted caramel.
- Fold up the edges around the apple mixture. Brush the edges with egg wash and sprinkle with the coarse granulated sugar. Dot little pieces of butter on top of the apples.
- Bake for 40 minutes, or until crust is golden brown. Remove and let cool fully before slicing. Serve with vanilla ice cream.
How to Make Salted Caramel
- Place the caramels, salt and cream in a microwave safe bowl and heat for 30 seconds at a time, stirring until melted.
Notes
- Always bake the galette in the middle of the oven to prevent over browning.
- Bake on a rimmed baking sheet on a layer of parchment - this prevents sticking and spillage.
- A layer of caramel on the crust before adding the apples prevents it from getting soggy.
- Leave a 2 inch border around the edge so there is space to fold up the edges.
- Cooking the apples before adding them allows them to release some liquid, which helps prevent the crust from getting soggy when we bake the galette.
- Don't over stuff the galette - if it is too full the crust may become soggy. The apples should be in an even layer.
- You can make this in advance by assembling it and storing the galette in the fridge overnight (wrapped in plastic wrap). Also freeze the assembled galette and bake straight from frozen - just add an extra 2-3 minutes to the bake time.
Nutrition
Serving: 1slice | Calories: 373kcal | Carbohydrates: 58g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 317mg | Potassium: 220mg | Fiber: 3g | Sugar: 35g | Vitamin A: 265IU | Vitamin C: 6.5mg | Calcium: 55mg | Iron: 1.1mg