Rustic Apple Galette with Butterscotch Sauce: A Cozy Fall Classic

A rustic spin on pie that's forgiving for bakers of all levels with a rich fall flavor.

By Medha deb

Created on Sep 21, 2025

A rustic spin on pie that's forgiving for bakers of all levels with a rich fall flavor.

Rustic Apple Galette with Butterscotch Sauce

An apple galette is a French-inspired dessert that captures the essence of autumn: flaky, buttery pastry cradling tender slices of tart apples, all crowned with a glossy butterscotch sauce. Admired for its beautiful imperfection and ease of preparation, this galette brings the coziness of apple pie without the fuss. Whether you’re new to baking or looking for a showstopping yet simple dessert, this galette delivers rich flavor with minimal effort.

Why Bake a Galette?

Effortless Elegance: Requires no pie pan or artful crimping — its beauty lies in its rustic folds.
Easy for Beginners: The forgiving free-form shape means it’s nearly impossible to mess up.
Versatile: Use your favorite apples and play with spices or toppings for endless variety.
Quick to Prepare: Less time than a traditional pie, with all the same delicious results.

Ingredients You’ll Need

Here’s a breakdown of the essential components for both the galette and the homemade butterscotch sauce.

For the Galette

2 1/2 cups plus 1 tablespoon all-purpose flour, plus extra for dusting
6 tablespoons sugar (divided)
1/4 teaspoon sea salt
1 1/2 sticks unsalted butter (cut into 1/2-inch cubes; reserve 1 tablespoon, melted)
3 tablespoons vegetable shortening (cut into pea-sized pieces)
4 large apples (such as Calville Blanc d’Hiver, Empire or Granny Smith, peeled, cored, sliced 1/4 inch thick)
Zest and 2 tablespoons juice of 1 large orange
Ice water

For the Butterscotch Sauce

1 cup packed light brown sugar
4 tablespoons unsalted butter
2/3 cup half-and-half
1/4 teaspoon vanilla extract
1 tablespoon orange liqueur (such as Grand Marnier; optional but recommended)

Optional Toppings

Raw or coarse sugar for sprinkling
Egg wash (1 egg whisked with a splash of water) for sheen
Vanilla ice cream for serving

Step-by-Step Directions

Make the Galette Dough
- In a large bowl, mix 2 1/2 cups flour, 3 tablespoons sugar, and sea salt.
- Add cubed butter and shortening. Using a pastry blender or fingertips, cut fats into the flour until the mixture resembles coarse meal with some pea-sized bits.
- Drizzle in ice water, 1 tablespoon at a time, and mix gently until dough just holds together (usually 3–4 tablespoons water).
- Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or up to 24 hours).
Prepare the Apple Filling
- In a large bowl, toss apple slices with orange zest and juice. Let rest while the dough chills.
- Optionally, sprinkle in ground cinnamon, nutmeg, or a squeeze of lemon juice for extra depth.
Roll Out the Dough
- Lightly flour a work surface. Roll out the chilled dough to a 14-inch round, about 1/8 inch thick.
- Transfer the dough to a parchment-lined baking sheet.
Assemble the Galette
- In a small bowl, mix remaining 1 tablespoon flour with 2 tablespoons sugar; sprinkle over center of dough, leaving a 2-inch border.
- Arrange apple slices in concentric circles (or simply pile them up) onto the prepared pastry, keeping a 2-inch outer margin.
- Gently fold the dough edges up over the apples, pleating as you go. The center should remain exposed.
- Brush apples with melted butter, and the pastry edges with water or an egg wash for a golden crust.
- Scatter the remaining 1 tablespoon sugar over both apples and dough edges.
Bake
- Bake at 425°F (220°C) for about 40 minutes, or until the crust is deeply golden and the apples are tender.
- Transfer the baked galette (on parchment) to a wire rack to cool for 10–15 minutes.
Make the Butterscotch Sauce
- In a medium saucepan, combine brown sugar and butter over medium-high heat.
- Cook, stirring, until sugar has dissolved and mixture is bubbling.
- Stir in half-and-half and return to a boil. Boil for 5 minutes, stirring frequently.
- Remove from heat and whisk in vanilla extract and orange liqueur (if using). Let cool slightly before serving.
Serve
- Cut the galette into wedges. Serve with warm butterscotch sauce on the side or drizzled over each slice.
- Optional: Add a scoop of vanilla ice cream for the ultimate comfort dessert.

Tips for the Perfect Apple Galette

Choose the Right Apples: A mix of tart and sweet apples, like Granny Smith and Empire, yields the best flavor and texture.
Keep Your Dough Cold: Cold butter and chilling the dough ensures a tender, flaky crust.
Don’t Overfill: Too many apples can cause the crust to get soggy or tear. Aim for a single even layer.
Leftover Juices: Leave behind any excess liquid from the apple mixture. This prevents the galette from becoming soggy while baking.
Refrigerate Before Baking: A 15–20 minute chill of the shaped, unbaked galette helps keep the crust crisp.

Nutritional Snapshot

Component	Approx. Calories (per serving)	Main Nutrients
Galette (1/8 portion)	340–360	Carbohydrates, fat, fiber, vitamin C
Butterscotch sauce (per tablespoon)	60–70	Sugar, fat

(Values are estimates and may vary based on apple variety, liqueur, and serving size.)

Storing and Serving Suggestions

Store leftover galette, tightly covered, in the refrigerator for up to four days.
Reheat individual slices in the oven at 325°F for about 10 minutes to refresh the crust.
The butterscotch sauce keeps in the fridge for up to a week; warm gently before serving.
Try experimenting with pears, plums, or mixed berries for a seasonal twist.

Chef’s Secrets for a Flawless Galette

Free-Form Is Best: Don’t stress over the shape — the charm is in its rustic, homemade look.
Use Parchment Paper: Makes transferring the galette to the baking sheet and then to a cooling rack much easier.
Finish with Flaky Salt: A sprinkle of flaky sea salt before serving intensifies both sweetness and flavor.

Frequently Asked Questions (FAQs)

Q: Can I make the galette dough ahead of time?

A: Absolutely. The dough can be made up to 2 days ahead and kept well-wrapped in the refrigerator, or frozen for up to 2 months. Thaw overnight in the fridge before rolling out.

Q: Which apples work best for galettes?

A: Tart-firm apples such as Granny Smith, Empire, or Calville Blanc d’Hiver are ideal as they hold their shape and provide balanced sweetness.

Q: Can I skip the butterscotch sauce?

A: Yes, the galette is delicious on its own or simply dusted with powdered sugar. You can also use caramel sauce or enjoy with just vanilla ice cream.

Q: How do I prevent a soggy crust?

A: Sprinkle flour and sugar on the dough before adding apples to absorb juices. Also, avoid pouring in too much liquid from the apples when assembling.

Q: Is this galette suitable for beginner bakers?

A: Yes! This recipe’s simplicity and forgiving nature make it perfect for all skill levels, especially if homemade pie crusts intimidate you.

Inspiration and Variations

This classic French-style dessert is endlessly adaptable. Beyond apples, try seasonal fruit like peaches in summer or ripe pears in winter. Add a pinch of cardamom, ginger, or cloves for warmth, or a handful of walnuts or pecans for nutty crunch. For a festive touch, brandy or spiced rum can be swapped for orange liqueur in the butterscotch sauce.

Final Thoughts

The rustic apple galette is more than just a dessert — it’s an emblem of fall comfort, welcoming both experienced bakers and novices alike. With its golden, flaky crust and heady aroma of spiced apples, this galette is ready to anchor any holiday table, weeknight gathering, or spontaneous autumn craving.

Enjoy baking and sharing this inviting dessert, and experience how such simple ingredients can yield such soul-satisfying results.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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