Up here in Montana the seasons change like the minutes! We have been getting the first hopes of fall these past few days and my favorite thing about the winter, besides the fact that it is my favorite season, is that I can make baked apples all the time!!!
I was really feeling this fall weather and decided to make one of my favorite fall recipes, an Apple Galette with Caramel Sauce. Making this caramel sauce to go with the apples literally made the heavens sing. I think I saw the clouds part and the sun come out just for this delicious combination!
Galettes are a faster version of a pie. Less work, Less cleanup. And more thin, flakey crust to much on! As well as an apple fanatic, I love love love cinnamon and feel that the spice and the tart make anything super delicious!
Let's start baking!
Using a food processor (or a fancy, sharp blender) combine the cold butter and the flour, 1/4 cup at a time
If the dough starts to get dry (it will), add in the water and beat on pulse
Next, put in the sugar, cinnamon, salt, nutmeg and pulse again
The dough will start to form itself into a ball, when it does, take it out and wrap in plastic wrap
Place the dough in the fridge while you prepare the apples
*dough can be made ahead of time and frozen for up to 3 months; when you go to bake with it take it out of the freezer 3 hours before you start baking so it thaws out
Start by peeling the apples and slicing them in thing even slices
Mix the apples slices with the lemon juice, sugar, cinnamon and nutmeg
Roll out the dough into a semi even circle on a floured surface
Place the apples in a spiral pattern evenly laid out
Fold the edges of the galette to just slightly hug the apples
Dust the edge of the galette with melted butter (this makes it pretty and brown)
Place in the oven at 350 degrees fahrenheit for 25 minutes
* apples should be soft and the crust should be golden
In a sauce pan on medium heat, melt the butter into the cream
Slowly whisk in the brown sugar, vanilla and salt
After about 5-7 minutes of slow stirring the caramel should be thick
Take the caramel off the heat and wait for the galette to finish baking
- 1 1/4 cup all purpose flour
- 3 tablespoons cold water
- 1 stick very cold butter (out of the fridge)
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 small pinch of salt
- 4 medium sized Granny Smith Apples
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Juice of 3 lemons
- 1/4 cup brown sugar
- 1 cup brown sugar
- Half a stick of butter
- Pinch of salt
- 1 tablespoon vanilla extract
- 1/2 cup of half and half (this makes it thicker)
When the galette is done baking, take out from the oven and let cool for about 10 minutes
Drizzle the caramel over the galette and enjoy!
I hope this finds you well and gets your ready for fall!