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Salted Caramel Apple Skillet Galette on a table with a blue cloth napkin.
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5 from 6 votes

Salted Caramel Apple Skillet Galette

Make the best Salted Caramel Apple treat ever invented in the form of this Skillet Galette that is sure to become the newest family fave! The perfect dessert to add to your Spring baking list.
Prep Time20 minutes
Cook Time35 minutes
Chill time:1 hour
Total Time1 hour 55 minutes
Course: Dessert
Keyword: apple, caramel, classic, dessert, galette, pie, sweet, sweets, vegetarian
Servings: 8 servings
Calories: 643kcal
Author: Shanika

Ingredients

CRUST:

  • 1 ½ cups organic all-purpose flour
  • ½ cup unsalted butter, cold + cubed 
  • 2 Tbsps organic cane sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • ½ cup Almond milk, cold  (You can use your fave plant-based milk!)
  • 1 tablespoon apple cider vinegar
  • 1 large egg, lightly beaten + 1 tablespoon Almond milk

FILLING:

  • 4-5 Granny Smith Apples, peeled + sliced
  • ½ cup pure maple syrup
  • 2 Tbsps Arrowroot starch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg

CRUMBLE TOPPING:

  • ½ cup organic all-purpose flour
  • ¼ cup organic brown sugar
  • 1 teaspoon ground cinnamon
  • 3 Tbsps unsalted butter, cubed

HOMEMADE SALTED CARAMEL SAUCE:

  • 1 cup organic brown sugar
  • 6 Tbsps unsalted butter, cut into cubes
  • ½ cup organic heavy whipping cream
  • 1 tablespoon sea salt

Instructions

CRUST:

  • In a small bowl, add the milk + ACV (apple cider vinegar) together and let sit for 5 minutes until it activates and acts as 'vegan buttermilk'.
  • In a large bowl, add the all-purpose flour, sugar, cinnamon, and salt, whisking them all together until combined.
  • Add the cubed butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  • Pour the cold milk mixture (slowly) and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of cold milk at a time, until it’s moistened BUT not too wet!
  • Once you’re able to form it into a ball, wrap it in plastic wrap (individually) and refrigerate for 1 hour (minimum), or overnight if not using right away.

FILLING:

  • In a large bowl, add the sliced apples, maple syrup, starch, and spices, stirring everything together until well combined. Set aside.

CRUMBLE TOPPING:

  • In a medium-sized email, add all of the ingredients and using a party blender (or fork), blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.

ASSEMBLY:

  • Preheat your oven to 400 degrees Fahrenheit.
  • Remove dough ball from the refrigerator and place it on a lightly floured surface. Roll out the dough ball (not making it too thin), about ½-inch thick and gently placing it in a pre-greased (with butter) non-stick skillet; working it around evenly.
  • Add the apples and minimal amount of juices from the bowl to the center of the crust, evenly spreading it out until evenly spread.
  • Generously sprinkle the top with the crumble toppings and lightly brush top of crust with egg wash and bake galettes for 35 minutes or until the crust is golden brown and center is bubbling.
  • Once done, remove from the oven and allow it to cool slightly for 10-15 minutes before adding caramel sauce.

HOMEMADE SALTED CARAMEL SAUCE:

  • Heat the brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
  • Now, slowly whisk in the heavy cream and continue stirring until well incorporated and sauce has fully thickened. Remove from heat and allow to cool slightly before using.
  • Drizzle the top of galette with Salted Caramel sauce, slice, and enjoy!
  • Bon Appetit!

Notes

  • STORAGE: Keep leftover galette tightly wrapped with heavy duty plastic wrap and foil paper refrigerated for 3-4 days. Re-heat each slice when serving.
  • STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.
  • FLOUR: You can use Pastry Flour in substitute of All-Purpose flour for extra flakiness.
  • MILK: You can substitute Almond milk with your favorite plant-based milk, regular whole milk, or water.
  • FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate milk to flour/butter mixture, ONLY ADD ¼ cup of milk AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire ½ cup of milk mixture.
  • APPLES: Best apples to use for this bread are: Granny Smith, Gala, Honeycrisp, Fuji, etc.

Nutrition

Calories: 643kcal | Carbohydrates: 90g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 994mg | Potassium: 259mg | Fiber: 4g | Sugar: 59g | Vitamin A: 1053IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 2mg