Caramel Chocolate Apple Galette

Apple Pie is the epitome of American baking. It is classic and always delicious. I am always looking to shake up the classics and I thought the best way to do that, in this case, was with a Caramel Chocolate Apple Galette.

Apple Gallete BLOG (4 of 9)

A galette is basically just a flat pie. I rolled the pie crust out and slathered it with chocolate ganache. Sliced and seasoned apples are piled on top of the chocolate and the edges are folded up to encase the apples.

Apple Gallete BLOG (9 of 9)

I like to brush the dough with heavy cream and sprinkle it with sugar so it gets extra crispy and crunchy while the apples get perfectly soft. The galette is baked to golden brown and then drizzled with my favorite caramel sauce to make it a Caramel Chocolate Apple Galette. It is the stuff of dreams, people!

Apple Gallete BLOG (6 of 9)

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For in-depth “whys” and “howtos”, skip to the end of this post!

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A caramel chocolate apple galette with a piece missing
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Caramel Chocolate Apple Galette

A golden-brown pie crust slathered with chocolate ganache, piled high with apples and drizzled with a caramel sauce.
Prep Time30 mins
Cook Time45 mins
Resting Time2 hrs
Course: Dessert
Keyword: apple, apple galette, Caramel, caramel apple, Chocolate, chocolate apple, chocolate caramel, galette, pie dough
Servings: 12

Ingredients

For Pie Dough:

  • 1 1/4 cup (158 grams) all-purpose flour
  • 3/4 tablespoon salt
  • 3 tablespoons (42 grams) unsalted butter cold and cubed
  • 6 tablespoons (74 grams) shortening chilled
  • 1/4 cup ice water

For Chocolate Ganache:

  • 1/2 cup (85 grams) chocolate chips
  • 1/2 cup heavy cream

For Apple Filling:

  • 3 apples cored and sliced
  • 1/2 cup (106 grams) brown sugar packed
  • Juice of 1/2 lemon
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • heavy cream as needed
  • granulated sugar as needed

For Caramel:

  • 1/2 cup (99 grams) granulated sugar
  • 2 tablespoons cold water
  • 1/3 cup heavy cream
  • 1 tablespoon (14 grams) unsalted butter

Instructions

For Pie Dough:

  • In a medium bowl combine the flour and salt.
  • Add the cold butter and shortening. Using clean hands work it into the flour until it is a coarse texture with a few larger chunks.
  • Slowly drizzle the cold water in a little bit at a time, working it into the dough. When the dough begins to clump together stop adding water.
  • Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated.
  • Form the dough into a disc shape and cover. Chill for at least 2 hours.
  • Place the dough on a clean and floured surface and begin to roll it out into a 12-inch circle. The dough should be about 1/8 of an inch thick.
  • Transfer the dough circle onto a baking sheet lined with parchment paper or a silicone baking mat. Place in the fridge until you are ready to assemble.

For Chocolate Ganache:

  • Add the chocolate chips and heavy cream to a small saucepan over medium heat and stir until fully melted.
  • Let the ganache cool slightly and then spread the ganache over the dough circle, leaving about 2 inches of the edge empty.
  • Place the dough circle back in the fridge while you prepare the apples.

For Apple Filling:

  • Preheat the oven to 400 degrees (F).
  • In a medium bowl combine the sliced apples, brown sugar, lemon juice, cinnamon, and salt. Stir to fully coat the apples.
  • Arrange the apple slices on top of the chocolate, leaving space around the outside.
  • Fold the edges of the dough on top of the apples.
  • Brush the dough with heavy cream and sprinkle with granulated sugar.
  • Bake for 40-45 until deeply browned. Remove from oven and allow to cool completely.

For Caramel:

  • In a medium saucepan combine the sugar and water over medium-high heat. Let cook, without stirring, for about 10 minutes or until the mixture turns a medium amber color.
  • While the sugar cooks warm the heavy cream in the microwave.
  • When the sugar is ready slowly add the heavy cream, whisking constantly for 2 minutes.
  • Remove from heat and add butter. Whisk until melted and smooth. Let cool.
  • When the caramel and the galette have both cooled slightly, pour the caramel over the galette to your liking.

Caramel Chocolate Apple Galette

Pie Dough

  1. In a medium bowl combine the flour and salt.
  2. Add the cold butter and shortening. Using clean hands work it into the flour until the texture is like breadcrumbs. There can be a few large chunks left.
  3. Slowly drizzle the cold water in a little at a time, working it into the dough. When the dough begins to clump together stop adding water.
  4. Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated.
  5. Form the dough into a disc shape and cover. Chill for at least 2 hours.
  6. Place the dough on a clean and floured surface. Roll the dough out into a 12-inch circle about 1/8 of an inch thick.
  7. Transfer the dough circle onto a baking sheet lined with parchment paper or a silicone baking mat. Place the dough in the fridge until you are ready to assemble your galette.

Chocolate Ganache

  1. Combine the chocolate chips and heavy cream in a small saucepan (I used this one) over medium heat and stir until the chocolate is fully melted.
  2. Let the ganache cool slightly and then spread over the dough circle. Be sure to leave about 2 inches around the outside empty.
  3. Place the dough circle back in the fridge while you prepare the apples.

Apple Filling

  1. Preheat your oven to 400 degrees (F).
  2. In a medium bowl combine the sliced apples, brown sugar, lemon juice, cinnamon, and salt. Stir to fully coat the apples.
  3. Arrange the apple slices on top of the chocolate (you can spend the time to arrange them nicely or just dump them on there.) Be sure to leave space around the outside.
  4. Fold the edges of the dough on top of the apples. Only a small portion of the apples will be covered, the dough should not cover the top of the galette fully.
  5. Brush the dough with heavy cream and sprinkle generously with granulated sugar.
  6. Bake for 40-45 minutes or until deeply browned. Remove the galette from the oven and allow to cool while you cook the caramel.

Caramel

  1. In a medium saucepan (I used this one) combine the sugar and water over medium-high heat. Let cook, without stirring, for about 10 minutes or until the sugar turns a medium amber color.
  2. While the sugar cooks warm the heavy cream in the microwave.
  3. When the sugar is ready slowly add the heavy cream, whisking constantly for 2 minutes.
  4. Remove from heat and add the butter. Whisk until butter is melted and smooth. Let cool.
  5. When the caramel and the galette have both cooled slightly drizzle the caramel over the galette.

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