Vegan Apple Galette
Few desserts look as impressive as a free-form galette fresh from the oven, and this one delivers that rustic, golden-edged beauty without a single animal product in sight. The secret is cold vegan butter worked into the flour until the dough is shaggy and crumbly — that technique is what gives you a flaky, buttery crust that tastes like it came from a proper French bakery. Thinly sliced apples get tossed with cinnamon, ginger, lemon juice, and a little cornstarch so the filling thickens up beautifully as it bakes rather than turning watery. A double hit of maple syrup — brushed onto the pleated crust and drizzled over the fruit — adds a caramel-like gloss and just enough sweetness to make every bite sing. The whole thing bakes at 400°F until the edges are deep golden brown and the apples are bubbling and tender, filling your kitchen with the kind of smell that brings everyone to the table fast. It serves six, making it an easy choice for a dinner party dessert or a weekend treat you'll want to slice into while it's still just barely warm.
About FigFig 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
- 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!