This post is a paid partnership with BC Tree Fruits. As always, all opinions are my own. Thank you for supporting my blog and allowing me to work with organizations I love and believe in. 
Today I’m sharing an easy caramel apple galette that combines flaky pastry, crisp apples, and salted caramel. It delivers all the cozy flavors of apple pie but with less fuss—perfect when you want a rustic, impressive dessert without the stress of a double crust.
A galette is essentially a free-form tart, which makes it much simpler than a traditional pie. You still get tender, spiced apple filling and a buttery crust, but you don’t have to worry about trimming or crimping edges. It’s ideal for home bakers who want great results with minimal effort.
The star here is fresh, high-quality apples. I recommend choosing the best fruit you can find, which is why I use BC Tree Fruits apples. Look for the BC Tree Fruit sticker when shopping—those apples come from the Okanagan and are known for being crisp, juicy, and full of flavor. 
How to Make an Apple Galette
Start with the pastry. The dough is like a standard pie crust but with a touch more sugar to encourage browning. Use your favorite pie dough recipe or a store-bought crust to save time. Chill the dough, then roll it out on a lightly floured surface into a roughly 12-inch circle and transfer it to a parchment-lined baking sheet.
For the filling, peel, core, and slice the apples into thin rounds. Toss them with brown sugar, a pinch of cinnamon, and a bit of caramel sauce to enhance the sweetness. The sugar and spice balance the apples and give the filling a warm, classic flavor. You can make the salted caramel sauce included below or use a high-quality store-bought caramel.
Assemble the galette by arranging the apple slices in the center of the dough, leaving a 2–3 inch border. Fold the edges of the dough up over the apples, overlapping as needed to create a rustic edge. Brush the crust with an egg wash so it bakes to a beautiful golden brown. 
For this galette I used Ambrosia apples, which are sweet and crisp—great for snacking or baking. BC Tree Fruits grows many varieties, including Ambrosia, Fuji, Golden Delicious, Granny Smith, Honeycrisp, McIntosh, Nicola, Pink Lady, Red Delicious, Royal Gala, Spartan, Sunrise, and Salish. If you prefer a tart contrast, use Granny Smith; for a sweet, juicy bake, try Ambrosia, Honeycrisp, or Pink Lady. 
Bake the galette until the crust is golden and the apples are tender, then finish it with an extra drizzle of salted caramel and a scoop of vanilla ice cream if you like. The result is warm, comforting, and delightfully simple—a lovely dessert to share with family.
Beyond flavor, I appreciate that BC Tree Fruits represents family growers across the Okanagan Valley. Buying their apples supports local agriculture and helps sustain small family farms while bringing excellent fruit to your table. 
This caramel apple galette is a delicious, approachable way to enjoy Okanagan-grown apples. With a flaky crust, bright apples, and rich salted caramel, it’s an easy dessert that always feels special.
For more apple recipes and information about BC Tree Fruits apples, visit their website.
Caramel Apple Galette
Ingredients
Pastry*
- 1 1/2 cups all-purpose flour, plus more for rolling
- 3 tablespoons white sugar
- 1/2 cup unsalted butter, cold
- 3–4 tablespoons cold water
Apple Filling
- 3 large BC Tree Fruit apples**
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons salted caramel sauce (see recipe below)
Egg Wash
- 1 large egg
- 1 teaspoon milk
Salted Caramel Sauce***
- 3/4 cup white sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/3 cup whipping cream (33–35% MF)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
Pastry
- In a large bowl, whisk together the flour and sugar.
- Cut the cold butter into the flour until it resembles pea-sized pieces.
- Stir in cold water, one tablespoon at a time, until the dough comes together. Knead once or twice if needed.
- Form into a disc, wrap in plastic, and chill at least 1 hour (or up to 3 days).
Apple Filling
- Peel, core, and slice the apples about 1/4 inch thick.
- Toss the apples with brown sugar, cinnamon, and the caramel sauce.
Egg Wash
- Whisk together the egg and milk in a small bowl.
Assembly
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, roll the chilled pastry into a 12-inch circle. If too firm, let it sit at room temperature for 15 minutes.
- Transfer the dough to a parchment-lined baking sheet.
- Arrange the apples in the center, leaving a 2-inch border. Do not add any excess juices from the bowl.
- Brush the inner edge with egg wash, fold the dough over the apples, overlapping and pinching as needed. Brush the outside crust with egg wash.
- Bake 28–32 minutes, until the crust is golden and the apples are tender.
To Serve
- Allow to cool 10 minutes, then slice on the sheet pan or transfer carefully to a serving plate.
- Top with vanilla ice cream and extra caramel sauce.
Salted Caramel Sauce
- Place the sugar in a medium saucepan over medium heat and stir occasionally as it melts into an amber liquid.
- Whisk in the butter until melted, then whisk in the cream.
- Remove from heat and stir in vanilla and salt. Let cool slightly before using.
Notes
*You can use your favorite pie dough recipe or store-bought dough.
**Ambrosia apples were used here. Any crisp, flavorful variety recommended for baking will work well.
***Use this salted caramel sauce or any high-quality caramel you prefer.