We went apple picking one weekend over the fall.
Ok, so we didn’t actually go apple picking, we sort of fell into it. I’ve written about this apple tree before; it stands scraggly and alone on a knoll by a quiet road in Point Roberts.
It bore fruit again this year and we just couldn’t resist. I think of it as my apple tree now, although I suspect it won’t make it through another year. The area looks like it’s about to be cleared for construction.
We brought the apples home this time, assuring the guard at the border that it was indeed for ‘personal use’
We made salted caramel apple galette that weekend using the homemade caramel that had been sitting in the fridge for weeks.
I’ve made salted caramel sauce a few times since I discovered this dairy-free version. The sweet and salty combination makes it a glorious topping on countless desserts. Even my ‘real-butter-only’ loving family members love it!
I’ve always loved the simplicity of galettes. Rustic is the word often used to describe galettes, I guess that is because it’s a free-form pie and hence less fussy compared to traditional pie. Sometimes when I have leftover dough in the fridge, I make savoury galettes for dinner. I fill them with sautéed spicy cabbage, sun-dried tomatoes and creamy lima beans, mushroom and red onions work well here too. I even make smaller portion sizes occasionally, so everyone gets their own and we don’t have to bother with a knife.
The galette I’m sharing today however is sweet and simple. It comes together quickly once you have all the players in place. It’s what I often make when I find myself with too many apples or blueberries or whatever fruit is abundant at the moment.
It’s a seamless dessert with a scope of ice cream on a Sunday after supper. I’ve worked it into brunch before, and had it for breakfast with a warm beverage. It’ll keep in the fridge for up to a week, and reheats well – which makes it a great grab-and-go snack.
Of the wealth of fruit to use in galettes, I’m drawn to thin-sliced apples for the delicate way the apples cook down and absorb the caramel sauce its baked in and pairs well with the crisp crust.
- 1/2 cup coconut sugar (or brown sugar)
- 1 tablespoon water
- 3 tablespoons (1.5 oz.) salted non-dairy, non-hydrogenated butter (I used Earth Balance Soy-Free Spread)
- 1/4 cup full-fat coconut milk, at room temperature
- 1/4 teaspoon sea salt flakes
- 1 1/4 cups all-purpose flour
- 1/2 cup (4oz) coconut oil, chilled & cut into pieces
- 1 tablespoon sugar
- 1/2 teaspoon sea salt salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon apple cider vinegar
- 2 – 3 tablespoons chilled water
- 1 pound baking apples (about 2 large apples), scrubbed, cored and thinly sliced
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 tablespoons turbinado sugar, plus more for sprinkling on galette
- Salted caramel
- Olive oil for brushing
- Have all ingredients ready and measured before you start
- Pour sugar and water in a medium heavy-bottomed deep saucepan and stir together with a wooden spoon over medium heat until sugar dissolves
- Stop stirring as soon as the sugar starts boiling, you can use the pan to swirl the sugar around until all the sugar has dissolved
- The liquid sugar shouldn't be too dark in colour, add the butter immediately and whisk until butter has melted
- Take the mixture off the heat and slowly and carefully pour in the coconut milk and salt, and whisk until the sauce is smooth
- If you prefer a thicker caramel, return to stove and let it simmer a little longer, stir and watch it to make sure it doesn’t burn!
- The caramel will also thicken over a few days in the fridge
- In a food processor, combine flour, coconut oil, salt, sugar and spices
- Pulse until well incorporated
- Add apple cider vinegar
- Add water 1 tablespoon at a time until dough forms
- Alternatively, mix ingredients by hand, adding water once the dough has a crumbly texture
- Cover dough with plastic wrap and refrigerate at least 30 minutes, or as long as 24 hours
- Preheat an oven to 350 degrees F. and line a large baking sheet with parchment paper
- Combine apples slices, lemon juice, zest and vanilla in a bowl and toss gently to mix
- Roll chilled dough out on a lightly floured surface into a14 x 10 rough rectangle about 1/8” thick
- Transfer dough into the prepared baking sheet
- Arrange apple slices on top of dough overlapping, leave about 11/2” border
- Sprinkle with turbinado sugar and spread several tablespoons (as much or as little you want) of caramel over the apples
- Fold dough over apples, tucking and overlapping as needed to keep the rectangular shape
- Brush the dough with olive oil and sprinkle with turbinado sugar
- Bake for 30 – 35 minutes, until crust is golden brown and apples are soft and juicy
- Let cool slightly on baking sheet before slicing
- I don’t peel my apples, but you can if you want
- Feel free to shape your galette round or whatever shape you prefer