Easy Bourbon Caramel Apple Galette: Your Go-To Rustic Dessert Recipe
A Bourbon Caramel Apple Galette is how you do pie, the easy way. This rustic dessert is filled with a wonderfully spiced apple mixture, encased in the most perfect homemade crust, and generously topped with a luscious bourbon caramel. Once you try this simple yet elegant alternative, you might just find yourself leaving those fussy double-crust pies behind for good…
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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Why Galettes Are My Favorite Pie (A Confession)
Let me be honest: my true baking talent doesn’t lie in crafting perfectly symmetrical, ornate baked goods. Specifically, I’ve always struggled with those picture-perfect harvest fruit pies that everyone raves about during Thanksgiving.
While I wish I could say I’ve dedicated myself to mastering the art of the traditional pie, a couple of less-than-stellar attempts and a touch of family mortification (you know the kind!) sent me running far, far away from double-crust fruit pies. And that’s precisely why I now devote all my pie-making energy to galettes.
Why Choose a Galette?
Galettes are truly a game-changer in the world of baking, especially for those who appreciate deliciousness without the fuss. Here’s why they’ve become my absolute favorite:
- Rustic Charm: They are inherently rustic, meaning they’re *supposed* to look imperfect. No need for elaborate lattice work or crimped edges; the beauty of a galette lies in its free-form, “straight from the farm” appearance. They look gorgeous no matter how you fold them!
- Incredible Versatility: You can fill them with virtually anything! From a medley of sweet fruits like apples, peaches, and berries to savory ingredients like cheeses, vegetables, and even meats, the possibilities are endless. This makes them perfect for any meal or occasion.
- No Soggy Bottoms: This is a major win for any pie enthusiast. With a galette, you don’t spend hours meticulously assembling, only to worry about a damp, undercooked bottom crust. The open-faced nature and quicker baking time help ensure a perfectly crisp base every time. (And to all my Great British Bake Off fans out there, you know exactly what I mean by “soggy bottoms” – I salute you!).
- Less Stress, More Flavor: Their simplicity means less time spent on intricate decorations and more time focusing on the quality of ingredients and flavors. You get all the comfort and taste of a pie, with significantly less stress.
The Secret to the World’s Most Perfect Galette Crust
That last point about no soggy bottoms and easy assembly? A huge part of that success comes down to this galette crust recipe. I’m not exaggerating when I say this is the most perfect galette crust in the world. I’ve baked countless galettes with this very homemade dough, and without fail, the crust consistently turns out crisp, wonderfully flaky, and thoroughly cooked on the bottom. It achieves that ideal texture every single time, making it incredibly reliable for both sweet and savory fillings.
The key lies in simple techniques and high-quality ingredients, which ensure a robust yet delicate crust that stands up to juicy fruit fillings and rich caramel toppings. This dependable crust is a true kitchen hero, guaranteeing a delicious outcome with minimal effort.
Elevate Your Baking with Bob’s Red Mill Organic All-Purpose Flour
When you’re crafting any kind of pastry or pie crust, the choice of ingredients makes a monumental difference. This is especially true for recipes that rely on just a few core components, where each ingredient’s quality truly shines. That’s why, without hesitation, I consistently reach for my absolute favorite flour when I’m baking: Bob’s Red Mill Organic All-Purpose Unbleached White Flour.
This flour is meticulously milled from high-quality wheat, which is essential for achieving a crust that is both wonderfully flaky and delightfully tender, without being prone to falling apart with every bite. The superior quality of their wheat translates into a dough that is not only easy to work with but also bakes up beautifully light and fluffy. Beyond its excellent texture, Bob’s Red Mill flour contributes a fantastic, wholesome flavor that elevates the entire dessert.
As I strive to be more mindful about the ingredients I incorporate into my cooking and baking, even for everyday pantry staples, there’s a great sense of satisfaction in knowing that I’m using a product free from unnecessary additives or harsh processing. Bob’s Red Mill is committed to providing whole-grain foods, and their organic all-purpose flour truly reflects that dedication to purity and quality. It’s a choice you can feel good about, and one that consistently delivers exceptional results in the kitchen.
Trust me when I say, once you start baking with Bob’s Red Mill, you’ll understand the difference and never want to go back. It truly sets the foundation for a spectacular galette crust every time!
More Easy Pie-Like Desserts (Sweet & Savory Galette Ideas)
If you’re now convinced that galettes are your new baking obsession, you’re in luck! There are so many variations to explore, all made easy with that perfect Bob’s Red Mill Organic All-Purpose Flour crust. Here are some of my other favorite pie-like desserts that ditch the traditional pie dish for rustic elegance:
Sweet Galette & Pie Creations:
- Easy Individual Bourbon Apple Pies: For when you want a single-serving version of that delicious apple and bourbon combo.
- Rustic Pluot Lemon Galette: A delightful blend of sweet pluots and bright lemon, perfect for summer.
- Peach and Blueberry Galette: A classic fruit combination that screams warm weather and fresh flavors.
- Strawberry Mint Champagne Galette: An elegant and refreshing take, ideal for a sophisticated brunch or light dessert.
Savory Galette Deliciousness!
Don’t limit galettes to just dessert! They make incredible savory meals, appetizers, or side dishes:
- Whole Wheat Asiago Sweet Potato Galette: A hearty and flavorful option, showcasing the versatility of galette crusts.
- Savory Chicken Caprese Galette: A fresh and vibrant meal featuring chicken, tomatoes, mozzarella, and basil.
Regardless of whether you choose a sweet or savory path, you’re going to absolutely fall in love with this simpler, more approachable version of all things pie. Still don’t believe me? Watch how easily this bourbon caramel apple galette comes together in the video below!
Crafting the Perfect Bourbon Caramel Apple Filling
The heart of any great apple dessert is, of course, the apples! For this galette, I recommend using a firm, slightly tart apple variety that holds its shape well during baking. Granny Smith, Honeycrisp, Braeburn, or a mix of these are excellent choices. Slicing them uniformly thin, around 1/4 inch, ensures even cooking and tender results. The spiced apple mixture is what truly brings the cozy, autumnal flavors to life. We combine the apples with packed light brown sugar for a rich sweetness, a touch of fresh lemon juice to brighten the flavors and prevent browning, and a harmonious blend of cinnamon, ground cloves, nutmeg, and ground cardamom. This spice blend creates an aromatic and warming filling that perfectly complements the bourbon caramel. A small amount of Bob’s Red Mill flour is also added to the filling to help absorb some of the apple juices, preventing a watery filling and contributing to that ideal non-soggy bottom.
The Luscious Bourbon Caramel Topping
What sets this apple galette apart and truly elevates it to an indulgent dessert is the homemade bourbon caramel topping. Making caramel from scratch might sound intimidating, but it’s surprisingly straightforward. Granulated sugar is melted and caramelized to a rich, amber hue, then perfectly balanced with salted butter and heavy cream for an incredibly smooth and luxurious sauce. The star ingredient, bourbon, is then introduced, adding a complex depth of flavor with its woody, vanilla, and slightly smoky notes. This alcohol cooks off during the process, leaving behind a sophisticated flavor that enhances the apples and crust without being overly boozy. The bubbling and foaming during caramel making are normal – just be cautious and stir constantly to achieve that perfect golden, pourable consistency.
Step-by-Step Overview for Your Bourbon Caramel Apple Galette
Making this galette is a straightforward and rewarding process. You’ll start by preparing the simple, flaky crust dough, which then chills in the refrigerator. While the dough is resting, you’ll toss together the perfectly spiced apple filling. Once the dough is rolled out, the apple mixture is piled in the center, and the edges are rusticly folded over. After a quick egg wash and a sprinkle of turbinado sugar for crunch and shine, it bakes to golden perfection. The bourbon caramel is then whipped up on the stovetop and drizzled generously over the warm, baked galette just before serving. It’s a beautifully simple flow that results in an absolutely stunning dessert.
Essential Tools for Galette Success
Having the right tools can make all the difference in your baking experience. For this bourbon caramel apple galette, a few key items will ensure your process is smooth and your results are spectacular:
- Saucepan & Wooden Spoon: When making the luscious caramel, a sturdy medium saucepan is essential for even heat distribution, and a reliable wooden spoon is perfect for stirring constantly through that sticky, hot process.
- Half Sheet Baking Pan: I recently discovered this Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet and am completely converted! It’s heavy-duty, warp-resistant, and the quality is noticeable the moment you handle it. It provides even baking and is perfect for larger pastries like galettes.
- Parchment Paper or Silicone Baking Mats: To prevent sticking and ensure easy cleanup, always line your baking sheet. Silicone baking mats are reusable and provide a perfectly non-stick surface.
- Marble Rolling Pin: For rolling out dough, a marble rolling pin is both beautiful and incredibly functional. Its natural coolness helps keep the butter in your dough cold, and its weight makes rolling out pastry dough a breeze, requiring less effort on your part.
Bourbon Caramel Apple Galette
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. Using your hands, mix in half of the butter, squeezing the cubes between your fingers, until the mixture resembles a coarse meal. Add in the remaining butter, squeezing the cubes between your fingers once again, until the largest pieces of butter are approximately the size of a pea. Drizzle water over the dough and bring together, kneading 3 to 4 times. Note: you may not need to use all the water depending on where you live so use a little at a time until it comes together.
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Flatten the dough into a disk, wrap tightly in plastic wrap and cool in the refrigerator for 30 minutes.
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When ready to bake, preheat oven to 375˚F. Line a rimmed baking sheet with parchment paper.
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Mix the apples, brown sugar, flour, lemon juice, cinnamon, cloves, nutmeg, and cardamom. Cover tightly and let sit in the refrigerator until ready to use.
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Roll out the galette dough into a 14” round. Arrange the fruit 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, pressing to seal as you work your way around. Brush the pastry border and edges with the melted butter. Sprinkle the edges generously with turbinado sugar.
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Bake for 35 to 45 minutes, until the pastry is cooked through and golden brown.
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While the galette is baking, add granulated sugar for the bourbon caramel to a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon.
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When the sugar is melted, add in the butter (the mixture will bubble a lot here, so be careful!). Stir until the butter is completely melted, about 2 minutes.
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Slowly drizzle in the heavy cream and bourbon, stirring constantly until combined. Note that the mixture will bubble up again, so be careful!
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Bring the mixture to a boil and let cook for 1 minute. Remove from heat and allow to cool slightly before using.
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When the galette is done baking, transfer the galette with the parchment paper onto a rack to cool for approximately 5 minutes before serving.
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Drizzle with bourbon caramel and serve with whipped cream.