Description
This wonderfully rustic vegan apple galette is the perfect dessert for fall or any time of the year! An easier version of an apple pie, this galette requires just 7 ingredients and is ready in 1 hour.
Ingredients
Scale
Galette crust
- 1 cup (120g) all purpose flour + more for dusting (sub for gluten free flour blend)
- 2 teaspoons white sugar (+ plus more for sprinkling)
- 1/2 tsp salt
- 8 tablespoons cold vegan butter
- 4–5 tablespoons ice cold water
- 1 tablespoon melted coconut oil (sub butter, for brushing the crust)
Apple pie filling
- 2 tablespoons butter
- 4 tablespoons sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch (sub arrowroot powder)
- 2 medium granny smith apples (peeled, cored, and cut lengthwise into thin slices)
Instructions
- Preheat the oven to 400 F.
- Make the filling: Melt butter in a small pot over low heat. Then, add sugar, cinnamon, and cornstarch. Stir to combine. Add sliced apples and toss together until evenly coated. Raise heat to low medium and cook for 5-10 minutes, stirring occasionally, until the mixture has thicken and the apples are slightly tender. Remove from heat and set aside.
- Make the dough.
- In a large mixing bowl, whisk together the flour and salt.
- Remove the butter from the fridge, and chop into cubes. Then, add the butter to the bowl and use a pastry cutter or fork to combine until it resembles coarse, wet sand. Work quickly so the butter doesn’t get too warm.
- Add chilled water 1 tbsp at a time and stir until the dough scrapes away from the bowl and you can squeeze it with your hand. This usually requires around 4-5 tbsp of ice water. If you accidentally add too much water, add more flour to compensate.
- Fold the dough.
- Cut a sheet of parchment paper the size of your baking sheet and dust with flour.
- Without overworking, form the dough into a ball and place it on the parchment paper. Using a floured rolling pin, roll the dough into a rough circle between 1/8 and 1/4 inch thick.
- Carefully place the parchment paper with the dough on it onto your baking sheet.
- Assemble the galette.
- Place the apple pie filling in the center of the dough, leaving a 2 inch border around the edge. Careful not to overfill it, you might not need it all.
- Fold the dough up and over the edge of the filling, overlapping the dough as you go around. Press gently to seal the edges.
- Brush the crust with a thin coat of coconut oil and sprinkle with sugar.
- Bake the galette. Bake for 35-40 minutes, or until the crust is golden and crisp.
- Serve the apple galette with ice cream or enjoy on it’s own! Store leftovers at room temperature up to 2-3 days, in the refrigerator up to 5 days, or in the freezer.
Nutrition
- Serving Size: 1 slice
- Calories: 336.6 kcal
- Sugar: 18.3 g
- Sodium: 372.7 mg
- Fat: 19.8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 37.8 g
- Fiber: 2.3 g
- Protein: 2.3 g
- Cholesterol: 0 mg
Keywords: vegan galette, apple galette, vegan apple recipes