Almond Crusted Apple Galette + Salted Caramel Drizzle

If you’re looking for an easy dessert, that doesn’t require lots of patience or precision–look no further! You can make a galette with any fruit that you have on hand–frozen or fresh.


I’ve made galettes with peaches alone, peaches and blackberries, but apple always seems the ‘coziest.’ It’s the perfect end-of-the meal dessert, but also great for brunch or breakfast; and especially delicious a la mode [with a large scoop of ice cream].

Note: Based on the fruit you choose for the filly, you may have to alter the amount of sugar (i.e. peaches need more sugar than do apples).


Almond Crusted Apple Galette + Salted Caramel Drizzle 

For Crust:

-1 cup whole wheat flour [you can replace with regular flour]* IMG_9663
-1/2 teaspoon sugar
-1/8 teaspoon salt
-6 tablespoons unsalted butter, cold, cut into 1/2 inch cubes
-6 tablespoons ice water
-1-2 tablespoon coarse brown sugar (for baking)

-1/4 cup sliver almonds

-1 egg, beaten (for baking)


*Although I used whole wheat flour, there is no doubt the dough comes out flakier and fluffier with regular flour. I would recommend regular flour…


Place all dry ingredients in a medium sized bowl. Add butter to the bowl, and using two forks ‘mash’ the flour and butter together until dough is crumbly and butter pieces are the size of peas. Work the dough a bit with your hand just to form a ball [it is not good to warm the dough too much because the butter shouldn’t not melt]. Place dough on a piece of plastic wrap and tighten plastic around it. Place in fridge for at least 1 hour. I stored the dough in the fridge overnight.


For Filling:

-5 Macintosh apples: peeled, cored, quartered & sliced thinly.

-zest of 1 orange

-juice of 1 orange

-1 teaspoon cinnamon

-3 tablespoons corn starch 

-pinch of salt

-1/2 cup brown sugar

Mix all above ingredient gently in a medium bowl. In order to prevent apples from browning, squeeze orange juice into the bowl.

Assembling the Galette:

Preheat oven to 375Β°F. Line a baking sheet with parchment paper.

The dough should be pretty uniform, but you can work it with your hands a bit to form a ball. Using a rolling pin, roll out dough into circle so it’s about 12-14 inches in diameter.

Place rolling pin at the edge of the circle and roll dough over the edge.


This allows you to transfer it to the baking sheet.



Now, you can start laying the apples [or whatever fruit you choose] starting an inch away from the edge of the dough:


You can lay it nicely or just keep with the rustic look of things and dump all the fruit in there. If you do dump the fruits, just make sure to keep the juice from the fruit and the oranges behind in the bowl [or else the dough will become soggy]. DO NOT THROW JUICE OUT.


Now, fold the dough towards the center, while making small folds in the dough wherever the dough isn’t even. Remember, this DOES NOT need to be perfect.








Brush on egg, sprinkle with coarse sugar, and push slivered almonds into the crust, randomly.


Bake for one hour, brushing the fruit with the remaining juice from fruit mixture two-three times.

Remove from oven and serve as soon as possible!



For Salted Caramel Sauce:

I used the recipe from here.


-3/4 cup plus 2 tablespoons heavy cream, divided

-1/2 vanilla bean, split lengthwise 

-1/2 cup sugar

-2 tablespoons light corn syrup

-4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2′ cubes

-1/4 teaspoon kosher salt

Lightly sweetened whipped cream

Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt. Strain into a heatproof bowl. Let cool slightly.


Drizzle on individual galette slices.








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