Rustic bourbon caramel apple galette that has a flaky crust, juicy apple filling with cinnamon and nutmeg, and topped with warm bourbon caramel sauce. This galette looks as good as it tastes!
Oh, how I love galettes... a lazy girl's pie. All the incredible flavor of apple pie with minimal effort. It really can't be messed up. It is the most forgiving dessert to make! Who cares if the crust is oddly shaped or a little filling leaks out? Imperfections make this galette more rustic.
Before we get to the full recipe detailed below, here are a few notes about the ingredients you will need to make this bourbon caramel apple galette.
For the crust, you will need:
- Flour: You’ll need 1 ½ cups of unbleached all-purpose flour for the crust, with a little more for the work surface when kneading.
- Sugar: ¼ cup of granulated white sugar is needed for the pie crust.
- Salt: This pie crust calls for ¼ teaspoon of table salt. Ensure that you use table salt instead of kosher or sea salt since the granules are finer and will dissolve better into the pastry dough.
- Butter: You will need 1 stick or ½ cup of unsalted butter for this pie crust. I like to put the whole stick of butter in the freezer until frozen, and when ready to make the recipe, grate the frozen butter. This allows the butter to remain chilled throughout the making of the crust. The colder the butter remains during this process, the more flaky crust you’ll have.
- Water: The crust calls for ¼ cup ice cold water. If the dough seems dry when combining, you can add 1 additional tablespoon of ice cold water. The water needs to be cold to prevent the butter from warming anymore than it needs to be, resulting in a flaky delicious crust!
- Egg: You will need 1 egg whisked just to egg wash the crust before baking. The egg wash makes the crust extra golden and crisp!
For the apple filling, you will need:
- Apples: You will need 4 apples for this recipe. You can use a variety of different apples! I recommend sweet apples like gala, honeycrisp, or pink lady. I like doing a blend of honeycrisp and pink lady for a sweet and crisp filling flavor!
- Lemon Juice: The filling needs 2 tablespoons of fresh lemon juice. Do not use the pre squeezed lemon juice from the store as it has added preservatives and will alter the taste of the filling. For reference, 1 lemon has about 2-3 tablespoons of juice.
- Brown Sugar: You will need ⅓ cup of light brown sugar for the filling. You can also use dark brown sugar for a richer flavor with more of a molasses taste.
- Spices: This filling includes ½ teaspoon of ground cinnamon and a sprinkle of nutmeg, about ⅛ teaspoon. There is just enough spice in the filling to enhance the apple taste!
- Salt: Just a pinch of salt in the filling! Adding a pinch of salt in baked goods actually enhances sweetness and blocks any bitterness.
- Butter: 2 tablespoons of small cubed unsalted butter is dispersed on top of the filling right before baking to add gorgeous, glossy sheen.
- Walnuts: The walnuts are optional, but some chopped walnuts as a garnish add a hint of crunch and buttery flavor.
For the bourbon caramel sauce, you will need:
- White granulated sugar: You will need 1 cup of classic white sugar for this recipe.
- Water: ¼ cup of water is added to the sugar on the stovetop to begin the caramelization process.
- Butter: This bourbon caramel sauce will need 6 tablespoons of unsalted butter, cut into tablespoon chunks.
- Heavy Whipping Cream: ½ a cup of heavy cream is needed for the bourbon caramel. It is best if the heavy whipping cream is at room temperature, to avoid splattering when it is added to the hot caramel.
- Vanilla: A little bit of vanilla extract goes a long way! This caramel needs 1 teaspoon of pure vanilla extract. Do not use artificial vanilla extract.
- Bourbon: Only 2 tablespoons of bourbon are used in the bourbon caramel. It does not need to be a very expensive bourbon, but it should be a bourbon that you like the taste of. My favorite bourbon to bake with is Black Ridge Small Batch.
- Salt: 1 teaspoon of salt is added to the caramel to balance out the sweetness. I like using sea salt but table salt will also work.
Variations & Substitutions
This bourbon caramel apple galette can also be cooked in the air fryer! Preheat your air fryer to 360F. Cut a piece of parchment paper to be the size of the bottom of the galette. Carefully place the galette with the parchment paper below into the air fryer. Cook at 360F for 15-18 minutes.
For a non-alcoholic option, the bourbon can simply be omitted in the bourbon caramel.
Customize this galette to your taste! You can change what type of apple you use, try sweet apples, tart apples, more mild apples, see which kind you like the most. Also, you can change up the spices in the filling, maybe instead of nutmeg try all-spice or clove. I would love to hear the variation you try in the comment section below!
Tips & Tricks
Freeze the butter! This is an extra step but it is necessary! It ensures that the crust comes out extra flaky and not dense. If the butter becomes too warm when preparing the dough, the galette dough will come out tough.
Make sure not to roll the dough too thick or too thin. If your dough is too thick, the texture will be gummy and undercooked, rather than flaky. But if it is too thin it will become cracker-like or seep the filling. Keep the dough at about ⅛ inch of thickness.
Sprinkle the crust with the turbinado sugar. It may seem like a small thing to do, but adding that thick coarse sugar on the crust really gives it that extra texture and umph! Also it adds just a tad of sweetness on the last bite of your galette slice, yum!
Don’t pile the filling too high! If you pile ingredients unevenly or too high, the crust will turn mushy and not be able to hold it’s shape before being fully set. Try to even disperse the filling across the galette.
Put a stick of butter in the freezer to freeze for at least an hour in preparation for making this caramel apple galette. This helps ensure the butter doesn’t melt when preparing the dough.
First, prepare the crust. In a medium bowl, mix together the flour, sugar, and salt. Using a cheese grater, on the wide shavings side, grate all of the frozen butter into the medium bowl with the flour mixture.
Pour in the ice cold water. Knead the dough on a lightly floured surface until it all comes together. If it has a hard time coming together, add an additional tablespoon of ice cold water. The mixture should be slightly crumbly in texture but hold together when squeezed.
Shape the dough into a ball and carefully flatten it into a disk. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
Now onto the delicious apple filling. In a medium bowl, add the apple slices, lemon juice, brown sugar, cinnamon, nutmeg, and salt. Using your hands or a rubber spatula, gently mix together. Be careful not to rip the thin apple slices. Set aside until the galette assembly.
Lastly, make the bourbon caramel. Combine the sugar and water in a small sauce pan on medium heat. Do NOT stir the sugar water until the sugar has caramelized. Through the caramelization process it will turn from clear, to light gold, to an amber color. Once it is a deep amber (like the color of copper), remove from the heat. Slowly and carefully pour in the heavy cream while vigorously whisking. It will bubble a lot so be careful. Mix in the butter. Add in the vanilla, bourbon, and salt and whisk until combined.
Preheat the oven and line a baking sheet with parchment paper.
Assembly time! Grab the dough from the fridge and on a lightly floured work surface, using a lightly floured rolling pin, roll out the dough to a circle of ⅛ inch thickness. Transfer the dough onto the prepared baking sheet.
Arrange the apples in an even layer across the dough, leaving about 2 inches of the dough uncovered along the edge of the circle. After all of the apples are on the dough, drizzle any liquid that is left in the bowl on top of the apples.
Fold the edges of the dough over the filling. Egg wash the edges of the dough and sprinkle with turbinado sugar.
Bake for 30-40 minutes until the dough is golden brown and the filling is bubbly. Drizzle with caramel and top with crushed walnuts.
Cut the bourbon caramel apple galette into slices like a pizza, using a pizza cutter.
Serve the galette warm with chopped walnuts, vanilla bean ice cream, and drizzled (or drowned) in bourbon caramel sauce.
Storage & Reheating
The baked galette can be stored at room temperature for up to 2 days.
To freeze, wrap tightly in saran wrap, then foil, and place in a freezer bag. Only keep frozen for a few weeks. When ready to reheat, thaw in the fridge, and then bake at 375F for 10 minutes.
The bourbon caramel sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
Can I make this galette ahead of time?
You can make the pastry dough and refrigerate it up to 2 days in advance. You can make the caramel in advance and store it in the fridge for up to 2 weeks. The filling will need to be made the day of baking it in order to keep the freshness of the apples.
Can I make bourbon caramel apple galette without bourbon?
Yes, of course. Although I think the bourbon adds a great level of flavor and depth to the caramel, if you need to have a non-alcoholic treat, you can simply omit the bourbon.
Rustic Bourbon Caramel Apple Galette
- 1 ½ cups all-purpose flour plus more for work surface
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 stick unsalted butter frozen
- ¼ cup water ice cold
- 4 apples your favorite variety
- 2 tablespoons lemon juice
- ⅓ cup light brown sugar
- ½ teaspoon cinnamon
- sprinkle of nutmeg
- pinch of salt
- 1 egg whisked for egg wash
- walnuts optional, chopped for garnish
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy whipping cream
- 4 tablespoons unsalted butter cubed
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon
- 1 teaspoon sea salt
Make the crust
- Place a stick of butter in the freezer to freeze for at least an hour in preparation for making this galette.
- In a medium bowl, mix together the flour, sugar, and salt. Using a cheese grater, on the wide shavings side, grate all of the frozen butter into the medium bowl with the flour mixture.
- Pour in the ice cold water. Knead the dough on a lightly floured surface until it all comes together. If it has a hard time coming together, add an additional tablespoon of ice cold water. The mixture should be slightly crumbly in texture but hold together when squeezed.
- Shape the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for 1 hour and up to 2 days.
Prepare apple filling
- In a medium bowl, add the apple slices, lemon juice, brown sugar, cinnamon, nutmeg, and salt.
- Gently toss to coat all the apples. Be careful to not rip the apple slices.
- Set aside.
Prepare the caramel
- Combine the sugar and water in a small sauce pan on medium heat. Do NOT stir the sugar water until the sugar has caramelized. Through the caramelization process it will turn from clear, to light gold, to an amber color. Once it is a deep amber (like the color of copper), remove from the heat.
- Slowly and carefully pour in the heavy cream while vigorously whisking. It will bubble a lot so be careful.
- Mix in the butter. Add in the vanilla, bourbon, and salt and whisk until combined.
- Cool at room temperature for about 10 minutes.
- Preheat the oven to 400 F. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough out onto a ⅛ inch thick circle. Transfer the dough onto the prepared baking sheet.
- Arrange the apple filling in an even layer on top of the dough, leaving about 2 inches of uncovered dough all the way around the edge. Fold the edges of the dough over the filling.
- Egg wash the edges of the dough and sprinkle with turbinado sugar.
- Bake for 30-40 minutes until the crust is golden brown.
- Drizzle with the bourbon caramel sauce and top with walnuts.