One of my favorite parts about the fall season is apple pie. Not just any apple pie but the type that is covered in the gooey crumble topping and rich caramel sauce. This recipe is a simple and quicker variation of a crowd favorite.

For the ultimate dessert, I recommend a high-quality caramel sauce or even a salted caramel sauce if you are feeling extra dangerous. In your elastic-waistband pants, serve warm with a side of vanilla ice cream.

Ingredients:

• 1 refrigerated pie crust
• 2-3 granny smith apples
• 1/2 lemon, juiced
• 2 tbsp sugar
• 6 tbsp unsalted butter
• 1/4 cup flour
• 1/2 cup brown sugar
• 1/4 cup oats
• dash of salt
• 1/3 cup chopped pecan pieces
• jar of caramel sauce

Steps:

• Preheat oven to 400 F.
• Arrange pie crust between two layers of parchment paper, pressing crust flat to approximately 1/4 to 1/8 inch thickness. Transfer crust to flat baking sheet.
• Peel, core, and slice apples into 1/4 inch slices. Add to large bowl. Mix in lemon juice and sugar.
• Arrange apple slices in concentric circles in middle of pie crust, overlapping slightly. Leave a 2-3 inch border without apples on outer crust.
• In small bowl, cut butter with flour using a pastry cutter. Add in brown sugar, oats, salt. Spoon crumble mixture on top of apples.
• Fold crust border over apples, pinching together any cracks.
• Bake for 25 minutes. Add pecan pieces. Bake for another 5-10 minutes, or until crust is golden brown.
• Remove from oven. Drizzle desired amount of caramel sauce over galette.
• Let stand for 10 minutes. Serve warm with vanilla ice cream.

Live your life joyfully so,

Ashley