An easy vegan apple galette recipe with no fussing around to make perfect pastry- the more rustic, the better! The vegan galette crust recipe is versatile and can be made with any seasonal fruits.
Vegan Apple Galette - A Rustic and Easy Dessert
Whenever I make galette's (a classic french dessert), I'm happily transported to some countryside cottage, overlooking a grassy valley with mountains bordering the horizon.
This vegan apple cinnamon galette is essentially an apple pie made on a baking sheet with no crust ontop. They're fantastically easy to make, homey and sure to warm your soul after a cold autumn day.
I adore this vegan apple cinnamon galette for it's simplicity.  I'm not a fan of wielding pastry dough, so when I can simply fold over the edges Galette-style, I'm a happy baker. Â
Coconut oil for a flaky vegan galette dough
Most traditional recipes for pie crust use butter or shortening. And while you can certainly use either of those in a 1:1 ratio for coconut oil, I prefer to use the latter. Coconut oil adds richness and a flaky texture just as butter or shortening would. An no, it doesn't take like coconuts!
It's important that the coconut oil be soft, but not liquid. It should scoop easily and hold its shape. If your coconut oil is rock hard, simply heat it in a microwave safe dish for a few seconds.
What are the best apples to use for this recipe?
Almost any apple variety can be used for this vegan apple galette. However, red delicious apples are not going to work very well. Overall, they're not the best apple for baking because of their dry texture.Â
You want to use fresh apples that are juicy, crisp, and will hold together well after baking. As such, I recommend using the following varieties:
- Gala
- Pink lady
- Honey crisp
- Jazz
- Braeburn
- Granny SmithÂ
Source your apples as fresh and blemish free as possible. And whenever possible, support your local apple growers if you can!
Notes on spelt flour in this recipe
This pie crust recipe contains a portion of light spelt flour for added fiber and a slight nutty flavour. However, you can simply replace this with more all purpose flour if you wish. If you're wanting to try an all spelt crust, you may like this recipe via Baked The Blog.
Want more recipes like this one?
If you love my vegan apple cinnamon galette, you may also like these recipes from the blog:
Blackberry & Sweet Basil Galette
Vegan German Apple Cake [apfelkuchen]
Vegan Apple Cinnamon Galette
A simple to prepare vegan apple galette recipe with no fussing around with perfect pastry- the more rustic, the better. The vegan apple galette is versatile and can be made with any seasonal fruits.
Ingredients
For the Pastry:
- 1 cup all-purpose flour
- ¼ cup light spelt flour (or use all-purpose flour in equal measure)
- ¼ teaspoon salt
- 1 tablespoon organic cane sugar
- ¼ cup coconut oil softened, but not liquid
- 4-6 tablespoon cold non-dairy milk
- 1 tablespoon organic cane sugar for sprinkling
Apple Filling:
- 3 medium apples peeled and cored
- 3 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- Juice of 1 lemon
Instructions
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Preheat the oven to 450'F. Line a baking sheet with parchment paper, set aside. Peel and core the apples and slice them into ⅛" slices. Place them in a large mixing bowl and combine with the maple syrup, cinnamon and lemon juice.
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In a large mixing bowl combine the flour and salt. Add the coconut oil and and non-dairy milk and stir gently with a fork until the mixture starts to come together and form small pea-sized crumbs. Don't over mix it otherwise, you may end up with a tough pastry crust.
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Form the dough into a ball and gently flatten into a disk shape with the palm of your hand.
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Lightly flour a work surface and roll your pastry dough into a 12" round (about ⅛" thick). Don't worry if your dough is not perfectly round, it's meant to be rustic looking.
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Place your dough round onto the prepared baking sheet and spoon the apple mixture (and juices) into the centre of the pastry. Fold up the edges, creating pleats as you work your way around. Brush a small amount of non-dairy milk on the folded pastry edge and sprinkle with the organic cane sugar. This step is optional, but it does make for a nice presentation afterwards.
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Bake at 450'F for 20 minutes, then reduce the heat to 375'F and bake for another 30 minutes or until the crust is golden brown. Let cool on the baking sheet before serving.
Recipe Notes
The vegan apple galette is versatile and can be made with any seasonal fruits; summer is a perfect time to make a berry galette.
My says
Hi Heidi,
Your apple gallete looks really good. I have tried to make this recipe today but the dough turned out quite crumbly. I added 3 more tablespoon of almond milk. However, it still tore apart around the dough when I rolled out. My dough turned out thicker than in your picture and could not hold well. One quarter broke open in the oven. I had to bake for a longer time until it is golden brown. Do you have any tip to fix that? The flavor of the filling is good though.
Thanks in advance,
My
Heidi Richter says
Hi 🙂 This can happen with any pastry dough and it could be due to a few different factors. One of keys is to make sure the liquid is cold and only add it one tablespoon at a time until the dough holds together when pressed firmly between your fingers. If you add too much, it could lead to sticking and tearing when the dough is rolled- to which most bakers then add more flour to the work surface, which then dried out the dough making it more prone to crumbling and tearing. Does this help at all? I know, pastry dough can be a bit of a diva!
Roger Blüm says
I’d never made a galette before, but I decided to go for it to celebrate Halloween dinner with some friends. I looked at a bunch of recipes but they mostly called for things I didn’t have or maybe just not want to use like butter. For me this turned out perfect! The dough was a little tricky to maneuver after rolling it out, maybe a tiny bit trying to fall apart. But I was worried about adding too much milk so I went with it and treated it delicate like you would any precious flour. Haha. I’m not always 100% confident in my food creations but I had zero complaints about anything on this tasty galette!
It was crispy and delicious! And very simple to make! Thank you for this recipe!
Roger Blüm says
I forgot to mention that I also sprinkled a little of coconut sugar on the outside after putting on the milk, just before the oven. It turned out great!
Heidi Richter says
Hi Roger! Thank you so much for the feedback and I’m super happy you like the recipe!
Ester says
This recipe is absolutely perfect. It’s the right amount sweet and sour, crunchy and soft, the sugar sprinkled on top of the pastry added a delicate crunch on top of the wonderful flakey-ness to the dough. The baked apples aren’t overly sweet and the cinnamon makes it feel cozy. Perfect as a dinner desert or a treat on its own, thank you for sharing this!
Heidi Richter says
Hi Ester! This totally makes my day! SO happy you enjoy the recipe 🙂