Gluten Free Vegan Apple Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

Thin apple slices get tossed with cinnamon, ginger, a bright hit of lemon juice, and cornstarch until glossy and evenly coated, then piled into loose, overlapping circles that bake down soft and jammy at the edges. The free-form crust gets folded up and over in rustic pleats, so there's no pan or fussy shaping required — just a rough, golden circle that browns beautifully in a hot oven. A finishing brush of maple syrup on the crust and a drizzle over the fruit gives it that glassy, caramelized sheen once it comes out of the oven. It's the kind of dessert that looks like it took far more effort than it did, with a tender, flaky bite in every wedge. This one's a genuinely solid pick for a gluten free table, no matter the occasion. Serve it warm with a spoon of something creamy on the side, or let it cool completely and enjoy the filling set into clean, sliceable layers.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp organic cane sugar
¼ tsp salt
½ cup vegan butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

1 ½ lb apples (about 3 medium), peeled, cored, and sliced ¼-inch thick
3 tbsp organic cane sugar
1 tsp ground cinnamon
¼ tsp ground ginger
1 tbsp lemon juice
1 tbsp cornstarch

For the glaze

2 tbsp maple syrup, divided

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp sugar, and salt. Add the cold vegan butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together; add the remaining 1 tbsp water only if the dough still looks dry and crumbly. Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap in plastic wrap or parchment, and refrigerate for at least 1 hour.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!