There’s a certain point where fall rolls in and I accept its arrival…but it only takes until November. Undoubtedly, being an endless-summer gal is tough. I guess it’s good that I live in the closest climate to experiencing an endless summer as possible, but the coming of fall/winter isn’t totally my jam. Once this endless-summer gal has come to terms, she busts out all of the fall recipes with a fervor. This salted caramel apple galette is much like having an apple pie, but moreso on the side of casual. It’s easy to throw together for a family gathering or for a breakfast/dessert prep for the week. One apple a day keeps the doctor away, right? Haha! Enjoy!

Salted Caramel Apple Galette

Ingredients

Galette Dough

1 and 1/2 cups (190g) all-purpose flour, plus more for work surface
1/4 cup (50g) granulated sugar
1/4 teaspoon salt
1/2 cup (115g; 1 stick) cold unsalted butter, cubed

1 1/4 cup (60ml) ice cold water

Filling & Topping

2 – 3 large apples, peeled and sliced into 1/4 inch slices (about 4-5 cups slices)2
1/4 cup (50g) packed light or dark brown sugar
1 and 1/2 Tablespoons (12g) all-purpose flour
2 teaspoons fresh lemon juice (to prevent apple browning)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
salted caramel sauce (scroll down to bottom of page)

egg wash: 1 large egg beaten with 1 Tablespoon milk
1/3 cup (40g) Diamond of California chopped walnuts

Prepare

1. Make the crust: Whisk the flour, sugar, and salt together in a medium bowl.
2. Using a pastry cutter (love this one) or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the water and stir until the flour is moistened.
3. Add 1 more Tablespoon of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together.
4. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
5. As the dough chills, prepare the filling: Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.
6. Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
7. On a lightly floured work surface, roll the dough into a 12-inch circle (or any shape, really!). Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
8. Arrange the apples (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges.
9. Drizzle 3 Tablespoons of salted caramel over the filling (not the crust). Brush the crust edges with egg wash and sprinkle the whole thing with walnuts, if using.
10. Bake until the filling is bubbly and the crust is golden brown, about 35-38 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.
11. Serve with extra salted caramel sauce drizzled on top and if you’re feeling really “saucy” scoop some vanilla ice cream on top! Enjoy!