Name: Gravenstein Apple Galette with Salted Caramel Drizzle
Prep time: 50 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 lbs Gravenstein apples (about 5 medium), peeled, cored, and sliced 1/4-inch thick; 1/2 cup granulated sugar; 2 tbsp brown sugar; 1 tbsp lemon juice; 1/2 tsp ground cinnamon; 1/8 tsp ground nutmeg; 1/4 tsp fine sea salt; 1 1/2 tbsp cornstarch; 1 sheet (9-inch) refrigerated pie dough or homemade pastry; 1 egg, beaten, for egg wash; 2 tbsp coarse sugar (for sprinkling); 1/2 cup granulated sugar (for caramel); 2 tbsp unsalted butter; 1/3 cup heavy cream; 1/2 tsp flaky sea salt

Gravenstein Apple Galette with Salted Caramel Drizzle

miradu

This rustic Gravenstein apple galette celebrates the bright, floral tang of peak-season apples wrapped in a golden, crisp pastry. The freeform shape is forgiving, and the exposed fruit caramelizes beautifully in the oven. A generous drizzle of homemade salted caramel elevates every slice, balancing sweetness with a hint of salt and deep toffee notes. This recipe makes the most of your Gravensteins—serve warm as a showstopper dessert or with a sharp cheese for a summery dinner twist. Even better, it comes together with pantry staples and minimal fuss.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss the sliced apples with 1/2 cup granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, 1/4 tsp sea salt, and cornstarch. Let sit for 10 minutes.
Roll pastry dough out on a lightly floured surface to a 12-inch round. Transfer to prepared baking sheet.
Arrange apple filling in the center of the dough, leaving a 2-inch border. Gently fold the edges of dough over apples, pleating as needed. Leave the center exposed.
Brush the dough edges with beaten egg and sprinkle with coarse sugar.
Bake the galette for 35-40 minutes, or until crust is golden and apples are bubbling. Let cool slightly on the pan.
While galette bakes, make the caramel: In a small saucepan over medium heat, melt 1/2 cup sugar, swirling occasionally, until deep amber, 4-5 minutes. Remove from heat, carefully whisk in butter, then cream (it will bubble vigorously). Stir in flaky salt. Cool slightly.
Drizzle warm salted caramel over the galette before serving. Slice and enjoy!