This Gluten-Free Vegan Apple Galette is loaded with sweet, juicy, salted caramel-flavoured apples, subtly spiced with toasty cinnamon and enveloped in a crispy, flaky pastry crust!
This Apple Galette is like a super easy version of an Apple Pie – it’s easier because all you need to do is roll out the pastry, dump in the apples and wrap around the edges, but it has all the same flavours and textures! It’s delicious served with some dairy-free vanilla ice cream or coconut yogurt.
Why you’ll love this Gluten-Free Vegan Apple Pie:
- it’s undetectably vegan and gluten-free
- it’s refined sugar free
- it’s crispy and flaky
- it’s rich and “buttery”
- it’s comforting
- it’s not chewy, crumbly or dry
- it’s filled with soft, juicy apples
- it’s salty-sweet
- it tastes like butterscotch
- it’s perfectly spiced and fragrant
- it’s super easy to make
- the pastry dough doesn’t require chilling beforehand
- it’s the perfect dessert for autumn/fall and holidays like Thanksgiving!
How to make this Gluten-Free Vegan Apple Pie
Scroll down to the bottom of the post for the full recipe.
- Place the coconut oil, coconut sugar, apples, vanilla, cinnamon and salt in a pan.
- Leave to cook on a low heat, stirring occasionally, for about 20 minutes until soft.
- Dissolve the cornflour in a tiny splash of water in a small bowl.
- Once the apples have cooked completely, add the cornflour and water mixture and mix well.
- Once the apples have thickened (takes about 30 seconds), turn off the heat.
Tip: Leave to cool completely before transferring into the crust, otherwise the hot apple mixture will melt the crust.
- Combine all the ingredients for the pastry dough in a glass mixing bowl until it forms a firm dough.
Tip: Add the water a few tablespoons at a time so that you don’t add too much!
- Lay out a sheet of greased baking paper on a counter and use a rolling pin to roll out the pastry dough into an oval shape as thin as you can, making sure it’s smooth at the edges.
- Pick up the baking paper and use it to transfer the sheet of pastry onto a rectangular baking tray.
- Transfer the apple mixture onto the pastry, making sure it has cooled completely, otherwise the hot apple mixture will melt the crust.
- Spread the apple mixture across the pastry, leaving a margin of about 1 inch (2cm) around the edges.
- Fold the margin of pastry crust over, by picking up the edges of the baking paper until the filling as been completely tucked into the pastry on all sides.
- Use your fingers to carefully apply coconut sugar on top of the edges of the pastry, if desired.
- Bake in oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown.
Substitutions you can make to this recipe:
- you can add some dried fruits to the filling such as raisins, chopped dates or dried cranberries
- you can substitute the cornflour (cornstarch) with tapioca flour
- you can replace the gluten-free flour with rice flour
- you can replace the gluten-free flour with plain flour if you’re not gluten-free.
How long does this Gluten-Free Vegan Apple Galette keep for?
This Apple Galette tastes best eaten warm from the oven but keeps covered in the fridge for up to a few days.
More gluten-free vegan pie recipes:
- Gluten-Free Vegan Pecan Pie
- Gluten-Free Vegan Cherry Pie
- Gluten-Free Vegan Pumpkin Pie
- Gluten-Free Vegan Blueberry Pie
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Apple Galette
This Gluten-Free Vegan Apple Galette is loaded with sweet, juicy, salted caramel-flavoured apples, subtly spiced with toasty cinnamon and enveloped in a crispy, flaky pastry crust!
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Servings: 8
Calories: 188kcal
Ingredients
For the apples:
- 3 apples , cored, peeled finely sliced (around 700g/24oz in total)
- 1 teaspoon coconut oil (or sub coconut butter)
- 6 tablespoons coconut sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch sea salt to taste
- 2 teaspoons cornflour (cornstarch) (or sub tapioca starch)
For the pastry:
- 30 g (⅛ cup) coconut oil
- 75 g (⅔ cup) ground almonds (almond meal) *
- 75 g (⅔ cup) gluten-free flour blend (or sub rice flour, or plain all-purpose flour if not gluten-free)
- 7 tablespoons water
To decorate (optional):
- 1 teaspoon coconut sugar
Instructions
For the apples:
- Place the apples, coconut oil, coconut sugar, vanilla, cinnamon and salt in a pan with a lid
- Leave to cook on a low heat, stirring occasionally, for about 20 minutes until softened
- Dissolve the cornflour in a tiny splash of water in a small bowl
- Once the apples have cooked, add the cornflour and water mixture and mix well
- Once the apples have thickened (takes about 30 seconds), turn off the heat
- Leave to cool completely before transferring into the crust, otherwise the hot apple mixture will melt the crust
For the pastry:
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Combine all ingredients in a large bowl along until it forms a firm dough – add the water a few tablespoons at a time so that you don’t add too much!
- Lay out a sheet of greased baking paper on a counter and use a rolling pin to roll out the pastry dough into an oval shape as thin as you can, making sure it’s smooth at the edges
- Pick up the baking paper and use it to transfer the sheet of pastry onto a rectangular baking tray
- Transfer the apple mixture onto the pastry, making sure it has cooled completely, otherwise the hot apple mixture will melt the crust
- Spread the apple mixture across the pastry, leaving a margin of about 1 inch (2 cm) around the edges
- Fold the margin of pastry crust over, by picking up the edges of the baking paper until the filling as been completely tucked into the pastry on all sides
- Use your fingers to carefully apply coconut sugar on top of the edges of the pastry, if desired
- Bake in oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown
- Tastes best eaten warm from the oven but keeps covered in the fridge for up to a few days
Notes
*You can alternatively use almond flour
Nutrition Facts
Gluten-Free Vegan Apple Galette
Amount Per Serving
Calories 188
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g20%
Sodium 21mg1%
Potassium 73mg2%
Carbohydrates 27g9%
Fiber 4g16%
Sugar 14g16%
Protein 3g6%
Vitamin A 37IU1%
Vitamin C 3mg4%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Jenn S.
This recipe looks incredible! I was just wondering whether using solid (chilled where I am) or liquid (room temp) coconut oil for the dough is recommended… or if it doesn’t matter much?
Rhian Williams
Solid coconut oil!