Easy Bourbon Caramel Apple Galette Recipe: Your Ultimate Rustic Fall Dessert
Forget the fuss of traditional pies! A Bourbon Caramel Apple Galette is your ticket to effortlessly elegant baking. This rustic dessert features a warmly spiced apple filling, embraced by a perfectly flaky homemade crust, and crowned with a luxurious bourbon caramel. Once you try this simple yet stunning galette, you might never look back at those demanding double-crust pies again.
Disclosure: This post was sponsored by Bob’s Red Mill. As always, all opinions are my own. Thanks for supporting the brands that support Cake ‘n Knife!
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When it comes to baking, I have a confession to make: traditional, perfectly crimped fruit pies are not my strong suit. The intricate lattice work, the precise sealing, the constant worry about a dreaded “soggy bottom” – it’s all a bit much for me, especially when the holidays roll around and my kitchen becomes a hub of activity. After a few less-than-stellar attempts and a dash of kitchen mortification, I decidedly steered clear of those classic fruit pies.
Instead, my baking journey led me to discover the sheer joy of galettes, and I haven’t looked back since. These free-form, rustic tarts are a revelation for anyone who loves the flavors of pie but prefers a more relaxed approach to dessert making. This Bourbon Caramel Apple Galette embodies everything I adore about this style of baking: it’s incredibly flavorful, surprisingly simple, and always turns out beautifully, regardless of any minor imperfections.
The Charming Appeal of Galettes Over Traditional Pies
Why have galettes become my go-to for fruit desserts? There are several compelling reasons, especially if you’re like me and appreciate homemade goodness without the undue stress.
The Allure of Rustic Elegance
Galettes are inherently rustic, which means they are meant to look beautifully imperfect. There’s no need for fancy pie plates or elaborate decorative efforts. You simply roll out your dough, pile on the filling, and fold the edges casually over. The result is a charming, homespun appearance that guests adore, making them perfect for cozy gatherings or impressive holiday tables.
Simplicity in Preparation
Compared to pies, galettes significantly cut down on prep and assembly time. You’re not wrestling with a top crust, nor are you meticulously crimping edges. This streamlined process makes galettes ideal for busy bakers or anyone who wants a delicious, homemade dessert without spending hours in the kitchen. It’s a truly relaxed way to enjoy pie-like flavors.
Bid Farewell to Soggy Bottoms!
One of the biggest anxieties for pie bakers is the dreaded “soggy bottom.” Because galettes are typically baked on a flat baking sheet with an exposed filling and only a single crust, they allow for better air circulation and more even baking. This means you get a wonderfully crisp and flaky crust all the way through, every single time – a feat often elusive with traditional pies. My fellow “Great British Bake Off” fans will appreciate this immensely!
Unmatched Versatility
Galettes aren’t just for sweet fillings. Their simple structure lends itself beautifully to both sweet and savory creations. From fruits and custards to vegetables, cheeses, and meats, the possibilities are endless. This adaptability makes them a fantastic option for any meal or occasion.
Crafting the Perfect Flaky Galette Crust
The secret to a truly outstanding galette lies in its crust. This recipe, perfected over countless bakes, guarantees a crust that is consistently crisp, delightfully flaky, and always cooked through. It’s a game-changer, and it comes down to two key factors: technique and quality ingredients.
The Foundation of Flavor and Texture
A great crust forms the perfect counterpoint to a rich and flavorful filling. For this Bourbon Caramel Apple Galette, we need a crust that can hold its shape, offer a satisfying bite, and contribute to the overall deliciousness of the dessert. This specific recipe consistently delivers that perfect balance of tenderness and structural integrity.
Our Secret Ingredient: Bob’s Red Mill Organic All-Purpose Flour
When it comes to making pastry or pie crusts, the choice of flour makes an enormous difference, especially in recipes with minimal ingredients. That’s why I consistently turn to Bob’s Red Mill Organic All-Purpose Unbleached White Flour. This isn’t just any flour; it’s a foundation for baking success.
Bob’s Red Mill flour is crafted from high-quality wheat, which is crucial for achieving that desirable flaky texture without the crust becoming crumbly or falling apart. The superior quality of their wheat contributes to a dough that is pliable, easy to work with, and bakes up beautifully golden and fluffy. Beyond texture, it imparts a wonderful, wholesome flavor that elevates the entire galette.
As someone increasingly mindful of the ingredients I use, even for pantry staples, I find great comfort in knowing that Bob’s Red Mill Organic All-Purpose Unbleached White Flour is free from unnecessary additives. It’s simply good, honest flour, which translates directly into better baking results. Once you experience the difference, it’s hard to go back!
Tips for a Flawless Crust
Achieving this perfect crust also relies on a few simple techniques:
- **Keep it Cold:** Ensure your butter and ice water are very cold. This prevents the butter from melting too quickly, creating those pockets of steam that lead to flakiness.
- **Minimal Handling:** Overworking the dough develops the gluten too much, resulting in a tough crust. Mix just until combined.
- **Chilling is Key:** Don’t skip the chilling step. It allows the butter to firm up and the gluten to relax, making the dough easier to roll and ensuring a tender texture.
The Irresistible Apple and Spice Filling
The heart of our Bourbon Caramel Apple Galette is, of course, the vibrant apple filling, beautifully complemented by a medley of warm spices. Achieving the right balance here is crucial for a truly memorable dessert.
Choosing the Right Apples
For baking, you want apples that hold their shape well and offer a good balance of sweetness and tartness. Great choices include:
- **Granny Smith:** Offers a delightful tartness that cuts through the sweetness of the caramel.
- **Honeycrisp or Fuji:** Provide a pleasant sweetness and retain a crisp texture when baked.
- **Braeburn or Jonagold:** Offer a good balance of sweet and tart, and hold up well to baking.
A mix of apple varieties can also add depth and complexity to your galette, offering different textures and flavor notes in each bite. Slicing them uniformly (about 1/4 inch thick) ensures even cooking.
A Symphony of Autumnal Spices
The spice blend in this galette transforms simple apples into a comforting, aromatic experience:
- **Cinnamon:** The star, providing classic warmth and sweetness.
- **Ground Cloves:** Adds a pungent, aromatic depth that pairs wonderfully with apples.
- **Nutmeg:** Offers a subtle, slightly sweet, and woody note.
- **Ground Cardamom:** A less common but highly recommended addition, lending a unique floral and citrusy brightness that elevates the whole flavor profile.
These spices, combined with brown sugar, create a rich, syrupy coating that perfectly infuses the apples as they bake.
Lemon Juice: The Brightening Touch
A splash of fresh lemon juice serves multiple purposes in our apple filling. Firstly, it prevents the sliced apples from browning too quickly. More importantly, its acidity brightens the overall flavor, balancing the sweetness of the sugar and the richness of the caramel. It adds a crucial tart note that makes the galette truly irresistible.
Drizzling with Decadent Bourbon Caramel
What truly sets this galette apart is the luscious homemade bourbon caramel topping. It adds a layer of sophistication and indulgence that takes this dessert from delicious to absolutely unforgettable.
Elevating the Flavors with Bourbon
Bourbon isn’t just for cocktails! Its distinct notes of vanilla, oak, and subtle sweetness perfectly complement the warmth of the apples and spices. When incorporated into caramel, it adds a complex depth and a grown-up richness that is simply divine. The alcohol cooks off during the caramel-making process, leaving behind only its incredible flavor profile.
Making Homemade Caramel: A Rewarding Experience
While making caramel might sound intimidating, it’s a straightforward process that yields incredibly rewarding results. The key is patience and careful attention. You’ll melt granulated sugar until it transforms into a beautiful amber liquid, then carefully whisk in butter and heavy cream. The bourbon is added last, creating a velvety, pourable sauce that clings beautifully to the baked apples. The homemade touch makes all the difference here, far surpassing any store-bought alternative.
Assembling Your Bourbon Caramel Apple Galette Masterpiece
Rolling and Shaping the Dough
Once your dough is chilled, it’s time to roll it out. On a lightly floured surface, roll the disk into a roughly 14-inch round. Don’t worry about perfection; the beauty of a galette is its rustic charm. The marble rolling pin (which we’ll discuss below) makes this task incredibly easy due to its weight and smooth surface.
Arranging the Filling
Carefully transfer your rolled dough to a baking sheet lined with parchment paper. Arrange the spiced apple mixture in the center of the dough, leaving a generous 1 to 2-inch border all the way around. This border is essential for folding.
The Rustic Fold
Now comes the fun part – folding the edges! Gently lift the pastry edge and fold it up and over the filling, pleating the dough as you work your way around the galette. Press the folds gently to seal them, creating a beautiful, free-form border that will hold the filling in place. This simple technique is what gives the galette its signature rustic look.
The Golden Finish
Before baking, brush the pastry border with an egg wash (a beaten egg mixed with a touch of milk). This step gives the crust a beautiful golden sheen. Then, sprinkle the egg-washed edges generously with turbinado sugar. This coarse sugar adds a delightful sparkle and a wonderful crunchy texture to the crust, enhancing every bite.
Baking and Serving Suggestions
Achieving Golden Perfection
Bake your galette in a preheated oven until the pastry is deeply golden brown and the apples are tender and bubbling. The aroma filling your kitchen will be absolutely intoxicating! Baking on parchment paper on a sturdy baking sheet ensures even cooking and prevents sticking.
Presentation and Pairings
Once baked, let the galette cool slightly on a wire rack before drizzling it generously with the warm bourbon caramel. The caramel will seep into the nooks and crannies of the apples and crust, creating an unbelievably moist and flavorful dessert. Serve it warm with a scoop of vanilla bean ice cream (allowing it to melt into the caramel is pure heaven!) or a dollop of freshly whipped cream. The contrast of warm galette and cool cream is truly exquisite. This dessert shines as a holiday centerpiece or a comforting treat on a chilly evening.
Essential Tools for Galette Success
Having the right tools can make all the difference in your baking experience, transforming potentially tricky steps into seamless ones. Here are my must-haves for making this Bourbon Caramel Apple Galette:
When making caramel, a **medium saucepan** is just the right size to prevent boil-overs and allow for easy stirring. I prefer one with a heavy bottom for even heat distribution, which is crucial for perfect caramel. Pair it with a sturdy **wooden spoon or a silicone scraper**; these tools stand up to the high heat and stickiness of caramel without melting or scratching your pan. They’re indispensable for stirring the sugar and then combining the butter and cream.
I recently became a fervent convert to using a high-quality **half sheet baking pan**. The Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet, for instance, is incredibly heavy-duty, warp-resistant, and its superior quality is evident the moment you hold it. A good baking sheet ensures your galette bakes evenly, with a perfectly crisp bottom crust, and no hot spots that could burn one side.
For rolling out the dough, a **marble rolling pin** is a dream come true. Not only is it aesthetically pleasing, but its natural weight and cool temperature make it oh-so easy to roll out pastry dough thinly and evenly. The coolness of the marble helps keep your butter in the dough from melting too quickly, which is vital for that flaky crust. Additionally, **silicone baking mats** are fantastic for lining your baking sheet. They provide a non-stick surface, promote even baking, and make for effortless cleanup – a true kitchen savior!
More Galette Inspiration: Sweet and Savory
The beauty of the galette format is its incredible versatility. While you’ll undoubtedly fall in love with this Bourbon Caramel Apple Galette, don’t stop there! Explore other easy, pie-like desserts, many of which can also benefit from Bob’s Red Mill Organic All-Purpose Flour:
Sweet Galette Varieties:
- Easy Individual Bourbon Apple Pies (if you want to try a mini pie format!)
- Rustic Pluot Lemon Galette (a unique fruit combination)
- Peach and Blueberry Galette (a classic summer pairing)
- Strawberry Mint Champagne Galette (an elegant and refreshing option)
Savory Galette Delights:
If you’re looking to explore the savory side of galettes, prepare to be amazed!
- Whole Wheat Asiago Sweet Potato Galette (hearty and comforting)
- Savory Chicken Caprese Galette (a delicious meal in a crust!)
No matter which direction your taste buds lead you, you’re sure to fall head over heels for the simpler, more approachable world of galettes. This Bourbon Caramel Apple Galette is the perfect introduction to this baking style, showcasing just how easily a truly spectacular dessert can come together. Don’t believe me? Watch the video below to see the magic unfold!
Bourbon Caramel Apple Galette Recipe
Bourbon Caramel Apple Galette
20 minutes
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30 minutes
1 hour
45 minutes
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equipment
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Wooden Spoon & Scraper
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Le Creuset Saucepan
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Silicone Baking Mats
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Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
ingredients
- 1 1/2 cups Bob’s Red Mill Organic All-Purpose Flour
- 1 1/2 tsp sugar
- 1/4 tsp salt
- 8 Tbsp cold unsalted butter cubed into 1/2” pieces
- 1/3 cup ice water
- Egg wash: 1 large egg beaten with 1 Tbsp milk
- Turbinado sugar
- 2 – 3 large apples peeled and sliced into 1/4 inch slices (about 4 1/2 cups slices)
- 1/4 cup packed light brown sugar
- 1 1/2 Tbsp Bob’s Red Mill Organic All-Purpose Flour
- 2 tsp fresh lemon juice
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp ground cardamom
- 1 cup granulated sugar
- 6 Tbsp salted butter room temperature and cut into chunks
- 1/2 cup heavy cream
- 1/4 cup bourbon
instructions
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To make the dough, mix together flour, sugar and salt in a large bowl. Using your hands, quickly work in half of the cold butter, squeezing the cubes between your fingers, until the mixture resembles a coarse meal with some small butter pieces remaining. Add in the remaining butter, and continue to squeeze the cubes between your fingers, until the largest pieces of butter are approximately the size of a pea. Drizzle ice water over the dough gradually, a little at a time, and bring the dough together, kneading 3 to 4 times, just until it forms a cohesive ball. Note: you may not need to use all the water depending on the humidity in your kitchen; the goal is a dough that holds together without being sticky.
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Flatten the dough into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. This step is crucial for a flaky crust.
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When ready to bake, preheat your oven to 375˚F (190˚C). Line a rimmed baking sheet with parchment paper.
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In a separate large bowl, combine the peeled and sliced apples, light brown sugar, Bob’s Red Mill Organic All-Purpose Flour (this helps thicken the juices), fresh lemon juice, cinnamon, ground cloves, nutmeg, and ground cardamom. Toss gently until the apples are evenly coated. Cover tightly and let sit in the refrigerator until ready to use, allowing the flavors to meld.
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On a lightly floured surface, roll out the chilled galette dough into a 14” round. Carefully transfer the dough to the prepared baking sheet. Arrange the apple fruit mixture in the center of the dough, leaving about a 1 to 2-inch edge of dough all the way around. Fold the pastry edge up and over the filling, pleating the dough in evenly spaced folds as you work your way around. Gently press the pleats to seal them. Brush the exposed pastry border and edges with the prepared egg wash (1 large egg beaten with 1 Tbsp milk). Sprinkle the edges generously with turbinado sugar for a beautiful crunch and sparkle.
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Bake for 35 to 45 minutes, or until the pastry is golden brown and cooked through, and the apples are tender and bubbling.
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While the galette is baking, prepare the bourbon caramel topping. Add granulated sugar to a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon or silicone scraper. The sugar will clump, then melt, and eventually turn into a clear amber liquid.
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Once the sugar is fully melted and amber-colored, carefully add in the room temperature salted butter, cut into chunks. The mixture will bubble vigorously here, so be cautious and stir constantly until the butter is completely melted and incorporated, about 2 minutes.
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Slowly and carefully drizzle in the heavy cream and bourbon, stirring constantly until combined. Again, the mixture will bubble up significantly, so maintain caution.
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Bring the mixture to a gentle boil and let it cook for 1 minute, stirring occasionally. Remove from heat and allow to cool slightly before using; it will thicken as it cools.
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When the galette is done baking, carefully transfer it with the parchment paper onto a wire rack to cool for approximately 5 minutes before serving. This allows the fruit juices to set slightly.
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Drizzle generously with the warm bourbon caramel and serve immediately, perhaps with a scoop of vanilla ice cream or a dollop of fresh whipped cream for the ultimate indulgence.
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