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Warm-up your autumn evenings with this easy Apple Galette! Autumn is one of my favourite seasons to bake desserts. This recipe is not only vegan (obvi) but it’s also refined sugar free, I loveeee using coconut sugar in most of my baked goods because when it bakes, it melts into an almost caramel-like sauce.
When I first tested this dessert recipe out I sprinkled the apples with all the coconut sugar, cinnamon, and vegan butter cut into small chunks. Although it tasted delcious, it didn’t look the most appealing because it made a thin caramel-like layer over the apples, making the apples look burnt! Below is the most beautiful + incredibly tasting vegan Apple Galette!
What is a galette?
A galette is a rustic pastry dough filled with anything of your choice! Yes, anything! You can make your galette sweet (like I’ve done with my apple galette) or even savoury! The reason I love galette’s is because I can make this easy pastry dough ahead of time – refrigerate for 3 days or freeze for up to 1 month! And not like other baked desserts there’s not much (or anything) that could go wrong. You don’t need to worry about if the pastry dough will fit in any dish, or about it becoming too dry ect. (I’m sub-blogging you cakes!)
Best apples for baking?
Okay, so in theory you can use any type of apples you have but, I do find granny smith apples work best in any baked goods. I love granny smith apples because they have a tart flavour, preventing your desserts from becoming too sweet. They also hold their shape a bit better when baked.
Ingredient’s you’ll need for this Apple Galette:
- plain flour
- coconut sugar
- vegan butter
- ground cinnamon
- granny smith apples
- nutmeg (optional)
More baked vegan desserts:
Mocha-hazelnut self saucing pudding
Spiced pear cake
Apple turnovers
Ingredients
Pastry Dough
- 190 g plain flour
- 1 tbsp coconut sugar
- 113 g cold vegan butter (cut into chunks)
- 3–4 tbsp cold water
Filling
- 3–4 granny smith apples
- 56 vegan butter (softened)
- 3 tbsp coconut sugar
- 2 tsp ground cinnamon
- spinkle of nutmeg (optional)
Instructions
- In a bowl combine plain flour and coconut sugar.
- Add the butter chunks, and using a fork (or a pastry cutter) break the butter up until mixture resembles coarse, pea-sized crumbs.
- Pour in the cold water until the dough comes together. Add an additional tbsp of water if needed.
- On a lighly flourer surface, roll the dough into a ball and flatten it into a disk.
- Wrap the dough with some cling flim. Place in the refrigerator for at least 1 hour, or up to 3 days.
- Pre-heat oven to 190°C/170°C fan.
- Sprinkle your worksurface with some flour and roll your dough into a 12 inch circle (it doesn't have to be perfect!)
- Transfer the dough onto a pre-linned baking sheet by placing your rolling pin in the middle of the dough and folding over the edges.
- Using a ruler, messure 2-inches from four of the edges.
- Spread the softened vegan butter in the center of the galatee, avoiding going past the marked edges. (save around 1 tbsp of vegan butter to glaze the crust)
- Spinkle coconut sugar and ground cinnamon over the butter (save around 1 tbsp of coconut sugar to sprinkle on the crust)
- Peel your apples and cut them in half, then half again. Slice the quarters into very thin slices.
- Fan out the apples by pressing each section carefully (or by giving them a gentle nudge).
- Place the fanned out apple slices over the coconut sugar and cinnamon mixture.
- Carefully fold over the pastry over the apples. Press to seal the edges.
- Spread vegan butter on the crust, then sprinkle the remaining coconut sugar and a little nutmeg (optional).
- Bake for 40-45 minutes.
- Serve warm with vegan ice-cream!
Nutrition
- Calories: 320
