Vegan Apple Galette (Easy Recipe)

Vegan apple galette on parchment paper with a slice taken off and some fresh apples on the side.

5 from 1 vote

Vegan Apple Galette (Easy Recipe)

This ultra-easy vegan apple galette is a must-try this fall! It is full of sweet cinnamony flavor and it features soft apple slices wrapped in a flaky vegan crust. It is much easier to make than it seems and can be whipped up last minute with only a few simple ingredients. 100% vegan and dairy-free.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: French

Keyword: apple pie, fruit galette, pie

Servings:

Calories: 289kcal

Equipment

Food processor (optional, you can also make the dough in a bowl using a pastry cutter)
Parchment paper
Baking sheet
Scale (or measuring cups)
Measuring spoons

Ingredients

170 g all-purpose flour or 1¼ cup
60 g refined coconut oil or ⅓ cup
1 tablespoon brown sugar
½ salt
2-4 tablespoon cold water
plant-based milk to brush the crust, I used oat milk
brown sugar or turbinado sugar for sprinkling over the crust

For the apple cinnamon filling

3 apples peeled and sliced
1 teaspoon cinnamon
¼ cup brown sugar
½ tablespoon cornstarch
1 tablespoon lemon juice

Instructions

Preheat the oven to 400ºF.
Peel and slice the apples, then transfer to a medium bowl. Add the lemon juice, cornstarch, cinnamon and brown sugar (¼ cup), then stir to combine. Set aside.
To a food processor, add the flour, brown sugar (1 tablespoon) and salt. Pulse a few times just to combine and then scatter the cold and solid coconut oil over the flour. Pulse until it becomes crumbly and uniform.
Add the cold water 1-2 tablespoons at a time and process/pulse again until the dough comes together. You can test the dough to see if there is enough water: it should hold well in between your fingers when you press a small amount together). I used 4 tablespoons of water.
Transfer the crumbly dough over a large piece of parchment paper, then use your hands to roughly shape it into a ball (limit how much you handle the dough). Then roll it into a large 12-inch wide disc.
Transfer the apple slices over the dough while making sure to leave about 2 inches free of filling on the edges all around the dough. Fold the dough over the apple filling, allowing it to overlap slightly as you fold it. Brush a small amount of dairy-free milk on the crust and sprinkle some brown sugar over.
Bake for 40 minutes. Watch closely: if the crust turns too dark too quickly, then loosely cover the galette with a layer of aluminum foil.

Video

Notes

Make sure your coconut oil is solid and not liquid. This is essential to make a crust that's flaky with a light texture. If it is very warm in your house and your jar of coconut oil tends to be liquid, then place it in the fridge for an hour before using.
Do not over-process or overmix the vegan galette crust mixture! Small chunks of coconut oil still intact are what you are looking for to get a flaky result. If you overmix, then you can end up with a tough and chewy crust. Aim for a crumbly and rusty mix and have a peek at the quick video in the recipe card for a visual.
Add just enough cold water to bring the dough together without adding too much. For me, it is usually 3-4 tablespoons. You are looking for a crumbly texture that holds well when pressing into your fingers.
Limit how much you handle the dough! Your hands are warm and will melt the coconut oil, plus you don't want to work the gluten to ensure the crust is flaky!
The fruit filling can caramelize and the crust might turn golden brown pretty quickly, so watch closely while it bakes. I usually cover the galette loosely with a layer of aluminum foil after 30 minutes.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition