Salted-Butter Apple Galette with Maple Whipped Cream – a rustic and delicious dessert to enjoy over a weekend family dinner or when entertaining with friends. The combination of the salted butter and the sweet brown sugar make this a perfectly delectable sweet treat!
It is Fall and I am in love. I think about the object of my affection constantly: its buttery, salty flavor, sugared crunchy crust, tart and sweet tender apples, and the creamy, nutty froth that glides on top.
It’s the Salted-Butter Apple Galette with Maple Whipped Cream. I know – I had you at “buttery.”
This recipe is from Bon Appetit’s November 2014 issue and it is the Belle of the Ball. Much like Cinderella, this laid-back dessert could get easily overlooked, but after one bite you will be…twitterpated and all aglow.
Another thing that makes me happy about this recipe is how it looks – all rustic and homey. It’s like an open-faced pie but a bit more unique, and even more down-to-earth and simple.
When I made this recipe originally I was in a bit of a rush – just getting back from a whirlwind trip and making a full meal for guests that same day. So to cut down the prep time, I swapped out a store-bought pie crust for homemade. Don’t judge people. You’ve been there before – right?? Sometimes you just need a sure thing – Pillsbury to the rescue!
I’m excited to report I have finally found a pie crust that works for me every time. It’s a recipe I found on Fine Cooking and I first used it in my savory Heirloom Tomato Galette recipe a while back. It is tried and true and has never let me down.
I like using granny smith apples for baking but you could also use a Honeycrisp, Jonagold, Braeburn, Cortland or Rome. They’re all great options for baking since they offer a balance of sweet and tart flavor, and their skin doesn’t break down in the oven.
Let me walk you through the steps to get this buttery apple goodness on the table!
How to make the Salted-Butter Apple Galette!
First, you make your crust following the steps below in the recipe card. Then refrigerate it for 1 hour while you prep the rest of the ingredients.
Preheat your oven to 375 degrees so it gets good and hot and the galette cooks evenly.
Next, wash and dry your apples. We’re leaving the skins on so you don’t want to skip this step. Now cut them in half and then into quarters. Remove the core from each wedge and then slice them very thinly – about 1/8″ thick.
Now it’s time to make your brown butter. Place your butter in a small saucepan and cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn). About 6 minutes should do it. Remove the pan from heat allow it to cool just a bit, and slowly add in the vanilla extract. Be careful when adding a cool liquid to hot butter since it could react and splatter on you.
It’s finally time to make your crust (the exact instructions are in the recipe card below.) Roll out the dough on a lightly floured surface into a rough 14×10”rectangle – about ⅛” thick. Now carefully transfer it to a parchment paper-lined baking sheet.
Next, arrange your sliced apples in rows on top of the dough, overlapping and leaving a 1½” border all the way around the outside edge. Brush with the brown butter and sprinkle on the brown sugar.
Now carefully lift the edges of the dough over apples, tucking and overlapping as needed to keep the rectangular shape. Then beat your egg with a little water and brush the egg wash onto the edges of the dough. Now sprinkle the crust with the granulated sugar and bake!
When baked, the apples will be soft and juicy and the crust will be golden brown.
Finally, beat your whipping cream and maple syrup together until soft peaks form… now it’s time to slice and serve!
Whether you’re having friends over or just enjoying dinner with the family, this Salted-Butter Apple Galette is a home-run for any fall menu!
Personally, when I’m making baked goods and using apples, I prefer Granny Smith apples – they are my go-to baking apple - always crisp, tart and barely sweet. Perfection. The Galette can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat slightly before serving. If you'd like you can use a store-bought pie crust instead of making your own dough. This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
For The Galette Dough:
For The Galette:
For The Maple Whipped Cream:
For The Galette Dough:
For The Galette:
For The Whipped Cream:
Serving Size 1 piece
Amount Per Serving Calories 500Total Fat 32gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 11gCholesterol 141mgSodium 186mgCarbohydrates 49gFiber 3gSugar 18gProtein 8g
Personally, when I’m making baked goods and using apples, I prefer Granny Smith apples – they are my go-to baking apple - always crisp, tart and barely sweet. Perfection.
The Galette can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat slightly before serving.
If you'd like you can use a store-bought pie crust instead of making your own dough.
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!