Apple Galette (Vegan & Gluten Free)

Apple Galette (Vegan & Gluten Free) is a warm, rustic dessert that combines the cozy flavors of spiced apples with a flaky vegan and gluten free crust. It’s perfect for those looking to enjoy a classic treat while keeping things plant based and free of gluten. The apples bake into tender slices wrapped in a subtly sweet, buttery dough, offering comfort and elegance in equal measure. Whether you’re making it for a special occasion or a weekend treat, this galette is designed to impress with minimal fuss.

Why You’ll Love This Recipe

You’ll love this Apple Galette because it offers the best of both worlds: the rich, comforting flavors of caramelized apples, cinnamon, and nutmeg, wrapped in a crust that’s both vegan and gluten free—so no compromising on taste or dietary needs. The free form galette shape means less stress than a pie, and with the combination of almond meal and vegan yogurt in the crust, you get a tender, flavorful base that supports the sweet apple filling beautifully. It’s rustic, elegant, and totally doable in your own kitchen.

Ingredients

For the Gluten Free Vegan Crust

• ¼ cup (60 gr) vegan yogurt (soy yogurt works well)
• ¼ cup (55 gr) vegan butter, cold
• 3 tablespoons (30 gr) organic coconut sugar
• 1 cup + 1 tablespoon (130 gr) gluten free all purpose flour
• ¼ cup (25 gr) almond meal
• ¼ teaspoon salt

For the Apple Filling

• 3 large apples (≈700 gr), peeled (optional) and cored
• ¼ cup (40 gr) organic cane sugar
• 1 tablespoon (9 gr) cornstarch
• 2 teaspoons fresh lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt

For the Glaze

• ¼ cup (64 gr) apricot jam
• 2 tablespoons water

Makes: one 12 inch (approximately 30 cm) round galette

Step by Step: How to Make Apple Galette

1. Prepare the glaze. In a small saucepan (or microwave in a bowl) heat the apricot jam with the water until nearly liquid. Remove from heat and strain through a fine mesh sieve to remove any apricot pieces. Let it cool until only slightly warm.
2. Make the crust. In a food processor, combine the cold vegan butter and vegan yogurt. Sift together the gluten free flour, coconut sugar, almond meal and salt. Add the dry mixture to the food processor and pulse just until combined (no more than ~30 seconds) so the dough remains tender.
3. Turn the dough out onto a piece of parchment paper dusted with flour, form into a ball. Sprinkle with a bit of flour, place a second parchment layer on top, and roll the dough into a ~12 inch (30 cm) circle about 1/6 inch (approximately 0.4 cm) thick. Transfer the parchment + dough to a baking sheet and refrigerate (covered with the second parchment) while you prepare the filling. Preheat your oven to 400 °F (220 °C).
4. Prepare the apple filling. Peel (if using), core, and slice the apples into roughly ¼ inch pieces. Place them in a large mixing bowl. Add the cane sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Toss gently to coat all the apple slices.
5. Remove the crust from the refrigerator. Arrange the apple mixture in the center of the crust, leaving a 2 inch (approximately 5 cm) border. Fold the edges of the dough over the apples, pleating as needed to fit and form the rustic galette shape. Spoon any leftover juices from the bowl over the apples. Brush the crust edge with the apricot glaze (you may also sprinkle some coarse sugar for extra texture).
6. Bake the galette on the middle rack of the oven for about 35 to 40 minutes. (Some ovens vary — start checking after ~30 minutes.) If the crust is browning too much before the apples are fully tender, cover loosely with foil and continue baking until done.
7. Remove from the oven and allow the galette to cool slightly (a few minutes) before slicing. Serve warm or at room temperature.

Helpful Tips

• For the best crust texture, make sure your vegan butter is very cold and the dough is worked as little as possible to avoid over mixing.
• Rolling the dough between two pieces of parchment paper helps prevent sticking and makes transferring easier.
• Leaving the apples unpeeled adds color and texture, but if you prefer a smoother finish or have thicker skins, peeling is fine.
• Use a mix of apples if you can — a tart variety (like Granny Smith) plus a sweet one (like Honeycrisp or Pink Lady) gives more depth of flavor.
• If the crust edge gets too dark while the center still needs time, cover with foil as you finish baking.
• The glaze helps give the crust edges a lovely shine and slight sweetness — don’t skip it if you like that polished finish.

Substitutions And Variations

• Flour: If you are not gluten free, you can substitute regular all purpose flour 1:1 for the gluten free blend.
• Vegan yogurt: Soy yogurt is thicker and works well. If using another plant based yogurt (almond, coconut, oat), choose a thicker style to help with dough consistency.
• Vegan butter: Use whichever brand you prefer — the flavor will reflect the quality of vegan butter you use.
• Sugar: The crust uses coconut sugar, but you could use cane sugar or brown sugar instead. In the filling, organic cane sugar can be replaced with brown sugar or coconut sugar.
• Thickener: The recipe uses cornstarch in the apples to absorb some of the juices and avoid a soggy bottom crust. If you prefer a different gluten free option, tapioca flour or arrowroot starch can be substituted.
• Apple varieties: Golden Delicious is a safe bet. Other great options: Granny Smith (tart), Pink Lady, Honeycrisp, Braeburn.
• Toppings/Variations: Serve with vegan vanilla ice cream, vegan whipped cream, or vegan caramel sauce. Add chopped walnuts or pecans for extra crunch. You can also incorporate berries or pears for a seasonal twist.

Storage Instructions

• If you want to make ahead: you can prepare the crust up to 1 to 2 days ahead—shape into a ball (don’t roll it out yet), wrap in plastic, refrigerate. The apple filling can also be prepped a day ahead and kept in the fridge. On the day of serving you assemble and bake fresh (this helps prevent the crust from becoming soggy overnight).
• After baking: Store leftover slices in an airtight container. At room temperature, loosely covered, they’re best eaten within 1 to 2 days. In the fridge they can last up to 3 days, but be aware the crust will gradually soften.
• To re crisp the crust when serving leftovers: reheat in a low oven (approximately 325 °F / 160 °C) for 5 to 10 minutes until warmed through and crust regains some crispness.

Nutritional Information

Here’s an approximate estimate (per serving, assuming 8 slices total):

• Calories: ~317 kcal
• Carbohydrates: ~48 g
• Protein: ~6 g
• Fat: ~14 g
• Saturated fat: ~2 g
• Polyunsaturated fat: ~2 g
• Monounsaturated fat: ~4 g
• Sodium: ~388 mg
• Potassium: ~19 mg
• Fiber: ~5 g
• Sugar: ~16 g
• Vitamin A: ~374 IU
• Vitamin C: ~2 mg
• Calcium: ~54 mg
• Iron: ~2 mg

(Note: This is an estimate only and not a substitute for professional nutrition advice.)

Serving Suggestions

• Warm and cozy: Serve a slice of the galette warm, perhaps with a scoop of vegan vanilla ice cream or a dollop of vegan whipped cream.
• Elegant dessert: For a more refined presentation, drizzle a little vegan caramel sauce over each slice and garnish with chopped toasted almonds or pecans.
• Fall themed: Pair with a hot spiced drink (like cinnamon almond milk latte) for a comforting seasonal dessert.
• Brunch option: This galette also works as a sweet brunch treat — pair with fresh fruit and a pot of tea.

Frequently Asked Questions About Apple Galette

Q: Can I skip peeling the apples?
Yes, you can skip peeling the apples. Leaving the skins on adds extra texture, color and nutrients. However, if the skins are especially thick or the variety is a bit coarse, peeling may give a smoother result and softer bite.

Q: What if my crust cracks while folding?
Crust cracking is common with gluten free doughs, since they don’t have the gluten elasticity. If cracks occur, simply pinch the dough edges gently to press them back together. A little imperfection adds to the rustic charm of a galette.

Q: Can I use a store bought pastry crust instead of making my own?
If you’re not strictly vegan or gluten free, or you find a trustworthy vegan/gluten free crust, yes. Just be sure to check the ingredients for dairy or gluten if those are concerns.

Q: How do I know when the galette is done?
The crust should be golden brown around the edges, and the apple filling should be tender and bubbling in the centre. If only the edges are bubbling and the centre is still firm, bake a few more minutes, covering the edges if they are browning too quickly.

Q: Will the crust stay crispy?
The crust will have the best texture right after baking and cooling just a bit. Over time (especially if stored) it will soften somewhat — which is normal. To restore crispness, re heat the slice in a low oven for a few minutes before serving.

Conclusion

Thank you so much for choosing this recipe for your next baking adventure. I genuinely enjoy how this vegan and gluten free Apple Galette combines comfort, flavor, and simplicity — perfect for both cozy nights in and special gatherings. I hope you savour every slice and feel proud of creating something so delicious and inclusive. Happy baking, and here’s to warm kitchens, fragrant apples and crusts that delight. Enjoy the dish, share with loved ones, and thank you for being part of the food loving community. Well wishes and happy cooking!

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