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Fall Fruit Galette with Bourbon Caramel Sauce

photo and styling by sam henderson

Get all the best of comforting fall flavors with this easy-to-make dessert. This fall fruit galette combines apples, pears, and figs covered in delicious fall spices. To add to the comfort quotient, we’ve added a insanely good bourbon caramel sauce.


Before you start:

A store-bought crust will work, but our basic pie crust recipe is tried and true. Give it a shot and be rewarded with glorious light and flaky pastry.
We are very used to seeing cinnamon and nutmeg together… especially in fall dishes. The crushed fennel seeds add a unique flavor to this galette.
You might want to consider making extra bourbon caramel sauce. It requires close attention, but it is ridiculously delicious and would be useful for many other desserts.
IMPORTANT NOTE: Making caramel requires strict attention. Sugar goes very quickly from amber to burnt.

Fall Fruit Galette with Bourbon Caramel Sauce


Easy to make… plus there’s bourbon caramel.

  • Prep Time30 min
  • Cook Time35 min
  • Total Time1 hr 5 min
  • Yield10-12 servings
  • Energy291 cal

The ingredients:

For the galette:

  • 1 pie crust, prepared or homemade
  • ½ cup mascarpone, at room temperature
  • 2 apples
  • 2 pears
  • 3 figs
  • 2 tablespoons lemon juice
  • ⅓ cup light brown sugar
  • 2 tablespoons cornstarch
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon fennel seed, crushed
  • pinch of salt
  • 1 egg, whisked
  • raw sugar for finishing crust
  • chopped walnuts

For the sauce:

  • 1 cup sugar
  • ¼ cup water
  • ½ cup heavy whipping cream
  • 1 tablespoon bourbon

The Method:

For the galette:

Roll out pie crust dough to about 13 inches in diameter. Spread mascarpone evenly to create a circle in the center about 10 inches in diameter.
Place cornstarch, cinnamon, fennel seed, and salt in a small bowl. Mix well.
Cut the apples and pears in half and use a melon baller to remove the cores. Slice the halves vertically into 1/4-inch slices. Dip each sliced half in lemon juice, keeping the slices in order. Dip the slices in the spice mixture, getting a little between each of the slices. Place the sliced halves on the dough starting in the middle. Alternate the direction of each half, working toward the edges of the mascarpone. Fill any gaps near the edge with remaining slices of fruit. Cut the figs into quarters and place them in any of the dips between the fruit halves.
Bring the outside edge of the crust over the fruit, folding the crust every three inches. Using a pastry brush, brush the crust with the beaten egg. Sprinkle raw sugar on the crust. Refrigerate the unbaked galette for at least one hour before baking.

When you are ready to bake, preheat oven to 400˚F. Take the galette from the refrigerator and immediately to the oven. Bake for 25-30 minutes. The crust should be golden brown and the fruit should be tender when poked with the tip of a knife.


Remove from the oven and sprinkle with chopped walnuts. Cool before serving to allow liquids to be fully set. Serve with bourbon caramel sauce and vanilla ice cream, if desired.

For the sauce:


Put sugar and water in a medium saucepan over medium-high heat. Stir gently in the beginning just to dissolve the sugar. Continue cooking until syrup becomes amber in color. Use a rubber spatula occasionally to keep the sides of the pan clean and prevent the sugar from crystallizing.


When the sugar syrup is ready remove it from the heat and slowly add the cream while whisking. When it is mixed completely, add the bourbon and salt and whisk again. Let the caramel sauce cool before serving.

  • Amount per serving
  • Calories291
  • % Daily Value*
  • Total Fat9.5 g12.18%
  • Total Carbohydrate34.9 g12.69%
  • Protein2.2 g4.4%

NOTE: These nutritional values have NOT been verified by any laboratory. They are estimates based on publicly available information to help you make informed food choices.


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