This galette filled with sweet caramel apples in a delicious gingerbread crust is the perfect holiday dessert.
Happy day after thanksgiving! We hope you ate so much food you need to go up a pant size! We certainly did. Hopefully you aren’t so full and sick of pie you don’t want to see another one because…well…we are here with a galette. Which is like a pie. but different….but also kind of the same.
What is a caramel apple gingerbread galette?
Good question. A galette is basically a flat pie. That’s how we like to think of them anyway. They are a heck of a lot easier and less maintenance than an actual pie and they are meant to be a bit more rustic so you don’t need to spend a large chunk of your life trying to make everything look perfect.
Pro tip: you can get away with pretty much anything if you throw the word ‘rustic’ in from of it.
We jazzed up our dough with some spices to make it a nice gingerbread flavor because its the holiday season so why the heck not. Then we filled it with apples and finished it with caramel. WOO!
What do you need to make this galette?
Dough – you can make your own or store bought pre made dough is a perfectly good alternative and makes this galette much quicker!
Apples – or the fruit of your choice. You can fill galettes with really anything! Cranberries in this would also be really amazing and pretty.
Caramel – this is optional. We like to drizzle caramel on everything just because. We would recommend it for this to take it to the next level
Ice cream – FOR ON TOP DUH!
Why do we love this dessert?
Listen, we love pie as much as the next person but sometimes we can get really stuck in making them look as perfectly perfect as possible. Lattices are hard. Galettes are great because you simply roll out the dough, put your filling on top and then fold over the edges. Bake it like a pie and you’re good to go.
Here’s a really helpful tip we like to use when making galettes: After you roll out your dough, grab a 9 in cake pan and place it in the center. Trace around the outside of the pan and then remove the pan. Then you have a nice little of outline so you know where to put your filling. You want to keep the filling inside this traced circle so you have enough dough outside of the circle to fold over.
Hungry for more pie? Try our cozy spiced peach pie!
Caramel Apple Gingerbread Galette
Ingredients
- 1 1/4 cup flour
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground all spice
- 1/2 tbsp granulated sugar
- 1 stick unsalted butter cold and cubed
- 4 tbsp ice water
for the filling
- 4 apples peeled, sliced (we used Honeycrisp)
- 1/3 cup brown sugar
- 1 1/2 tbsp flour
- 2 tsp lemon juice
- 1 tsp cinnamon
- 1 tsp nutmeg
For the caramel
- 1 cup sugar
- 6 tbsp butter
- 1/2 cup heavy cream
Instructions
- In a large bowl, combine flour, spices and butter. Lightly toss everything around to coat the butter with the flour.
- Start flattening the pieces of butter between your thumb and forefingers(or use a pastry cutter). You want to end up with some bigger flat pieces of butter, and other smaller varied pea sized pieces. Work quickly because you want everything to stay cold. When finished it should resemble a course meal.
- Add the ice water a tablespoon at a time and work in with a wooden spoon. Keep adding water until dough holds together. Do not add too much water. Your dough should hold together but not be overly wet or sticky. You can knead the dough slightly to help bring it together but do not over knead. Form your dough into a ball and flatten into a disc. Wrap with plastic wrap and chill the dough in the fridge for at least an hour.
for the filling
- Mix all filling ingredients together and set aside.
for the caramel
- In a heavy bottomed pan heat the sugar on medium heat until sugar is completely melted. Stir so it does not burn.
- Once melted, remove from the heat and stir in butter. It will bubble and this is ok! When butter is melted pour in heavy cream.
- Allow too cool. It will thicken as it cools.
Assembly
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- Roll out your dough into an 11-12 in circle. Place a 9 inch cake pan in the center and trace it onto the dough. Remove cake pan and place your filling inside the traced circle. Fold the edges over the filled and press down slightly to seal them.
- Beat 1 egg with a tablespoon of milk and brush the outsides of the dough with this mixture.
- Optional: sprinkle the dough with turbinado sugar
- Bake for 35-40 minutes until dough is golden brown.
- Allow to cool and drizzle with the caramel.