Vegan Apple Galette

Go to Recipe

This vegan apple galette is just as good as apple pie, but far less effort to make! With a crisp shortcrust pastry crust and a tangy cinnamon apple filling, this Autumn dessert is simple yet so impressive.

Serve it with a scoop of vanilla ice cream for the ultimate indulgent Fall dessert.

Vegan apple galette with two slices cut on a sheet of baking paper with a bowl of glaze and a pastry brush.

If you love apple pie but want an easier option then this vegan apple galette is for you! It has all the flavour of a good apple pie - crisp, buttery pastry and tangy, brown sugar and cinnamon apple filling, but is way less effort to make!

There is no complicated shaping, lining of pie dishes, crimping, weaving or trimming involved; you simply roll out the pastry, pile the filling in the middle and fold over the edges. It doesn't even need to be neat, the more rustic looking the better when it comes to a galette!

A labelled photo of the ingredients needed to make vegan apple galette.

Ingredient Details:

Apples: You can use any variety of apple that you like, either cooking or eating ones, but I highly recommend using Bramley apples if possible, or another sharp flavoured variety if not. As Bramleys have a fairly tough skin I prefer to peel them, but if you are using another type of apple then you can skip the peeling if you like.

Vegan butter: For the best results you really need to use a block butter/margarine, not the spreadable kind in a tub. I use Naturli Vegan Block or Flora Plant Butter.

Plain flour: Plain (all-purpose) flour is best for the pastry.

Ground almonds: Adding some ground almonds (almond flour) to the pastry gives it a better flavour and texture. You can just use more plain flour instead if you want though. I also scatter some over the pastry before adding the apples to help soak up any excess juices and prevent the pastry from becoming soggy.

Sugar: I use light brown soft sugar in both the pastry and the apple filling, and demerara or another coarse sanding sugar to sprinkle over the pastry. Coconut sugar would work if you prefer a natural sweetener.

Maple syrup: Adds flavour as well as sweetness; you can use agave, golden syrup or more sugar if you don't have any.

Cinnamon: Cinnamon is such a classic flavour pairing with apple; I don't add too much however as I like the apple flavour to be forefront. Feel free to add more if you like a more heavily spiced flavour, and you can also add other spices such as nutmeg, allspice and ginger.

Cornflour: A bit of cornflour (cornstarch) helps to set the juices from the apples so that the galette doesn't become too wet. You can use plain flour instead if you don't have any cornflour.

Lemon juice: Stops the apple slices from browning and helps bring out the tart apple flavour. Fresh is best but bottled is also fine.

Close up shot of a slice of vegan apple galette.

How To Make Vegan Apple Galette:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1, the butter rubbed into the flour.

Step 1: To make the pastry, mix the flour, ground almonds, sugar and salt in a bowl. Rub in the cold butter using your fingertips until no large lumps of butter remain.

Step 2: Gradually mix in a little ice cold water until the pastry comes together into a ball. Wrap and refrigerate for 1 hour.

Step 3, the prepared apple filling in a bowl.

Step 3: Peel, core and thinly slice the apples. Toss them with the lemon juice, sugar, cornflour, maple syrup and cinnamon.

Step 4, the rolled out pastry with the ground almonds on top.

Step 4: Roll out the pastry into an approx 30cm circle. Sprinkle the ground almonds over the centre of the pastry, leaving a 5-7cm border.

Step 5, the apple slices arranged on top of the pastry.

Step 5: Pile or arrange the apple slices on top of the almonds, letting any excess juices drip back into the bowl as you do (reserve the juice for later).

Step 6, the assembled galette, ready to bake.

Step 6: Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Brush the pastry with soya milk and sprinkle with demerara sugar.

Step 7: Bake for 1 hour until the crust is golden brown.

Step 8, the thickened apple juices in a pan.

Step 8: Once the galette is baked, pour the reserved apple juices into a small pan and cook until thick and syrupy. Add a splash of water if needed. Dab the syrup generously over the warm apples (not the crust) and serve.

The baked and glazed vegan apple galette on a sheet of baking paper.

Top Tips:

USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

For the teaspoon and Tablespoon measurements, please use proper measuring spoons, not just regular spoons. A teaspoon is 5ml and a Tablespoon is 15ml.

It is important to chill the pastry before rolling it out, otherwise it will be too soft and you will struggle to roll it.

If you want to save time you can use shop bought shortcrust pastry instead. Many are vegan friendly - Jus Roll pastry is vegan (apart from the 'all-butter' one).

Rolling the pastry out on a sheet of baking paper, or transferring it to one before you add the filling makes it much easier to slide the galette onto the baking sheet.

FAQ's:

What is a galette?

A galette is basically a single crust free-form pie baked on a baking sheet rather than in a pie or tart tin. They can be made sweet or savoury and are typically made using seasonal fruits, essentially a more rustic version of a classic fruit pie.

They may also be called crostata rather than galette - galette is the French name and crostata the Italian.

How should I store it?

This vegan apple galette ideally needs to be eaten on the day it is baked as the moisture from the apples can start to soften the pastry after a day.

Store any leftovers in a covered container in the fridge for up to 2 days, reheat in the oven (not the microwave) to warm through and crisp up the pastry.

I do not recommend freezing it.

Can I prepare it in advance?

The pastry can be made up to 3 days in advance. Wrap it tightly in clingfilm to prevent it from drying out and store it in the fridge. Let it sit at room temperature for half an hour before rolling it out if it has become too firm. It can also be frozen for up to 3 months, let it defrost overnight in the fridge before using.

The apple filling can be prepared up to 24 hours in advance and stored in a covered container in the fridge.

Once assembled, the galette can be refrigerated for an hour or so before baking.

How to serve vegan apple galette.

This vegan apple galette is best served slightly warm and as with most apple desserts, a scoop of vanilla ice cream is the perfect accompaniment.

For extra indulgence why not drizzle over some salted caramel.

Flatlay of the vegan apple galette with a bowl of glaze and a pastry brush.

More Apple Recipes:

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full, instead include a link to this post for the recipe.

If you love this recipe, please leave a 5-star ★★★★★ rating at the bottom of the page! This provides helpful feedback to both me and other readers.

Also be sure to add us as a trusted site on Google so that our recipes show up more in your searches!

Add us as a trusted site on Google

To keep up to date with all my latest recipes you can subscribe to my newsletter and follow along on social media!

5 from 1 vote