If this isn't the most gorgeous apple dessert ever, I don't know what is! Very quick and easy, this apple galette is layers of warm cinnamon apple filling baked in flaky puff pastry, and a mountain of Dutch crumble topping.
Easier than apple pie, make ahead friendly, and goes from freezer to oven effortlessly, this apple tart is perfect for family get togethers, dinner parties or holiday entertaining. A scoop of ice cream or a drizzle of salted caramel and this rustically elegant apple galette looks like you fussed, but you didn't.
Easy Apple Dessert
I'm from the Okanagan valley so I love my apples! One of our family favorites is apple pie/apple tart. Luckily, apple tarts are a cinch to make. This is a great recipe for beginners - it's straightforward, uses store bought puff pastry, and turns out beautifully every time. Get ready for raves!
Recipe Ingredients
Made with mostly simple pantry ingredients, this galette is way easier than making apple pie and it's more delicious (I said what I said!). Here's what you'll need:
- puff pastry sheet - frozen aisle at grocery store (check to be sure it's vegan)
- apples - Granny Smith apples are sweet-tart, and popular for pies and tarts
- brown sugar - for sweetness - you decide how sweet you want it
- warming spices - cinnamon and nutmeg (optional: ginger, cardamom, allspice)
- oats and flour - for the crumble topping
How to Make an Apple Galette
An apple galette is super quick to make - especially when you're using store-bought puff pastry. It's a very impressive apple dessert that just happens to be vegan as well! Here's the easy steps:
Step One (apple filling): Really simple to make, just peel and slice the apples (thin), add some lemon, sugar, and spices and toss together. That's it!
Two notes: I didn't make the filling too sweet because the crumble topping adds extra sweetness (totally customizable). Flour is used to control juiciness in the filling - add more or less depending on how juicy your apples are.
Bakers Tip: my favorite apple peeler - it makes apple prep and clean up a breeze.
Step Two (crumble): Make the Dutch crumble topping by mixing all ingredients together (see photo for texture).
Store in fridge until needed. This can be made several days in advance.
Step Three (puff pastry): Thaw in the fridge overnight, unfold (or roll), shape into a rustic, freeform 10 or 11" circle, and it's ready to go.
Step Four (assembling): Place puff pastry circle on the prepared baking sheet before filling it!!!
Arrange the apple filling on the pastry leaving a border. Fold and pleat the pastry edges up and around the apples (freeform as galettes have rustic appeal).
Generously sprinkle with crumble topping.
Brush edges and bake until golden and flaky.
Optional Step (salted caramel sauce): If using salted caramel sauce, make it while the galette is baking (or up to two weeks in advance and store in the fridge).
You could also buy your favorite vegan caramel sauce and just add a few sprinkles of flaky finishing salt (like Maldon).
Recipe Tips and Options
- Slice the apples evenly, around ¼", so they bake at the same rate and are ready when the puff pastry is.
- Keep the puff pastry dough chilled. Thaw the dough in the fridge overnight or at room temperature if using same day (see package for directions). Once all the other components are prepared and the oven is preheated, remove the dough from the fridge, roll it, and assemble the galette.
- **Place the puff pastry on a prepared baking sheet before assembling it.
- Don't overfill the galette. Leave a ~2" border around the edge and keep the filling on the flat side to prevent the puff pastry from getting soggy.
- Leftovers - depending how large you make the galette (I keep mine on the smaller side), you may have leftover filling and crumble. See recipe notes for using up the extras!
- For extra indulgence during Thanksgiving, Christmas or any holidays/special occasions, add a drizzle of salted caramel sauce, a scoop of dairy-free vanilla ice cream or a swirl of vegan whipped cream.
Galette - FAQ
Don't roll the pastry too thin. Don't fill the galette too full. Don't make the filling too juicy. Don't underbake the pastry.
Any firm, tart-sweet apple that holds up well during baking like Granny Smith (tart), Ambrosia, Honeycrisp, Pink Lady or Gala.
More Incredible Vegan Baking
Vegan baking is just as tasty, moist, and decadent as non-vegan baking. These family favorites will prove my point! And check out the vegan dessert page for more scrumptious baking ideas.
- epic chocolate chip cookie cups - easy, decadent chocolate chip cookie
- banana nut muffins - one bowl, small batch, second to none
- walnut praline biscotti - best biscotti we've ever eaten
- indulgent chocolate cupcakes - triple chocolate decadence
Did you make this recipe? I'd love to see it!
Please let me know in the comments. Thank you for sharing!
Tag me on Instagram
NEVER MISS A RECIPE: Sign up for my email NEWSLETTER!
Easy Apple Galette Recipe with Dutch Crumble Topping
Rate this recipe!
INGREDIENTS
Apple Filling
- 3-4 apples, peeled, cored, and thinly sliced
- 1 tablespoon lemon juice
- ½ lemon, zested (optional)
- ¼ cup brown sugar, packed
- 1 ¼ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg, more to taste
- pinch salt
- 1-2 tablespoons flour (if needed)
Dutch Crumble Topping
- ½ cup rolled oats
- ½ cup flour
- ⅓ cup brown sugar, loosely packed
- ⅔ teaspoon ground cinnamon
- ¼ cup butter, melted
- pinch salt
- 2 tablespoons walnuts, chopped (optional)
Puff Pastry (thaw in fridge overnight)
- 1 sheet frozen puff pastry (thawed but cold)
Salted Caramel Sauce (optional)
- caramel sauce recipe
INSTRUCTIONS
- Preheat oven to 375º F with rack in center.
- Prepare a baking sheet with parchment or silicone baking mat.
Cinnamon Apple Filling
- Peel, core, and slice apples into ¼" thick slices. Add to bowl and sprinkle with 1 tablespoon lemon juice.
- Add zest, sugar, cinnamon, nutmeg, salt, and 1 tablespoon of flour to bowl and toss to incorporate. Set aside.
- If the apple filling is really juicy right before filling the galette, add another tablespoon of flour and mix thoroughly.
Dutch Crumble Topping
- Mix all dry topping ingredients together in a bowl.
- Melt butter and mix together with dry ingredients until clumpy (see photo). Place in fridge until ready to use.
Puff Pastry
- Follow instructions for thawing the dough.
- After all the other components are prepared and the oven is preheated, it's time to roll the puff pastry.
- Remove from fridge and place on a lightly floured surface. Cut or form into a 10 or 11" circle (don't worry about it being perfect).
Assembling the Galette
- Transfer the rolled pastry onto a parchment covered baking sheet before filling.
- Arrange the apples (not the juice) on the puff pastry leaving a 2" border or more if making a larger galette.
- Gently fold the edges of the pastry over the apples, pleating as you go.
- Sprinkle crumble topping generously over the apple filling (not the pastry).
- Brush the pastry edges with plant-based milk.
- Place straight into the oven on the center rack of preheated oven. Bake until golden and cooked through. About 35-40 minutes. Mine takes exactly 38 minutes.
- For best results, let the tart cool for 10-15 minutes before slicing.
- Serve with a scoop of ice cream, whipped cream or salted caramel drizzle for extra indulgence.
NOTES
- can be frozen in separate containers for up to several months to use in apple crumble or pie.
- make several small apple crumbles in jumbo muffin tins or ramekin dishes. To make the apple crumble: butter the baking dish/tin, add apple filling (and juices), top with crumble and bake at same time as galette until golden and bubbly. Enjoy for breakfast.
- using the other puff pastry or scraps, make a smaller galette.
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Leave a Reply