This Vegan Apple Galette is a plant-based version of the classic French recipe, featuring a plant-based and gluten free pie crust and a super simple apple filling. An easy dessert to impress any guest!
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Make the crust. In a large bowl whisk together the oat flour and salt. Add the nut butter and maple syrup and use a fork to incorporate. Add the water and mix until a dough forms.
- Place the dough in between two sheets of parchment paper roll into a 12" circle (the circle doesn't have to be perfect). Set aside.
- In a small bowl mix the maple syrup, cinnamon, nutmeg, and salt.
- Peel (if desired) and core the apples. Cut the apples in half then slice very thinly. Fan them out slightly.
- Place the crust on the prepared baking sheet. Arrange the apples in the center of the crust, leaving a 1-1.5" border. For best visual results try to arrange the apples "randomly" and fill in any empty spaces with smaller apple pieces.
- Brush the apples liberally with the maple syrup mixture.
- Fold in the sides of the crust. If any part of the crust breaks, just press it back together.
- In a small bowl, whisk together the soy milk and agave to create a vegan egg wash.
- Brush any exposed dough with egg wash and sprinkle with sugar.
- Bake for 30-40 minutes, until the crust is golden brown and the apples are soft.
- Let cool briefly, then serve immediately. Enjoy with ice cream!
Recipe Notes
*Depending on the exact consistency of your nut butter, you may need a few extra teaspoons of water. The dough should be workable and easy to roll out but not sticky.
