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    Home / Recipes / Vegan Desserts

    Easy Apple Galette Recipe

    Published: Dec 11, 2024 · Modified: Dec 11, 2024 by Kathy Carmichael · This post may contain affiliate links.

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    The holidays are a wonderful time for a quick, easy, healthy apple galette recipe. Instead of a pie, make a no-fuss, simple apple galette in minutes and wow your guests.

    Apple galette with pecan topping on the table

    What I love about this apple galette recipe is it doesn't require any skills or fancy lattice-patterned pie crust. Instead, with a few simple ingredients, this apple galette is ready in minutes. You can serve it with vegan vanilla ice cream, or it tastes fabulous on its own. I even added maple-roasted pecans for a bonus.

    Jump to:
    • What is a Galette?
    • How to Make the Dough
    • Galette Ingredients
    • Galette Ingredient Substitutions
    • Making the Filling
    • Preparing the Dough
    • How to Cook the Apple Galette
    • Recipe FAQs
    • Tips
    • 📖 Recipe
    • 💬 Reviews

    What is a Galette?

    Unlike traditional pies, galettes are sweet or savory depending on teh ingredients inside the dough. The deep, sloped edges of a pie pan help a pie crust hold its structure as it bakes and firms up. Still, a galette is baked directly on a rimmed cookie sheet with the edges and corners of the dough turned up roughly over toward the center of the ingredients to house the delicious insides.

    Galettes are pies made without using a pie dish with any pastry dough.

    As a result, the same dough for a sweet pie for dessert is also used for a savory entree served at dinner.

    How to Make the Dough

    Rolling the dough on the counter.

    For instance, I used the same oil-free dough for this apple galette recipe for making pizza, vegan mushroom Wellington, and vegetable strudel.

    However, feel free to use any vegan pie dough recipe or vegan puff pastry recipe. I always make several oil-free pizza dough recipes and freeze them so I can make various recipes throughout the month.

    Galette Ingredients

    Apple galette ingredients: lemon juice, honey crips apples, granny smith apples, maple syrup and cinnamon on the counter.
    • Granny Smith Apples: There is only one word to describe the flavor of Granny Smith: acidic. It is an uncompromising crisp hard apple with a very sharp taste; when making an apple galette, it is essential to use both tart and sweet apples to balance the flavor.
    • Honey Crisp Apples: Honeycrisp apples are known for their honey-sweet flavor. This apple is juicier than most apples because the cells of this apple are much larger than in other varieties. Each bite is a refreshing mouthful of apple goodness that keeps you wanting more! You do get notes of a pear flavor with this fruit.
    • Cinnamon: The most common spice with apples is cinnamon, giving them a spicy edge.
    • Lemon Juice: The lemon juice helps balance the acidity in the apples and keeps them from browning. I always use fresh lemon juice whenever possible.
    • Maple Syrup: I chose maple syrup as a natural sweetener instead of sugar or brown sugar.
    • Corn Starch: Corn starch is added while cooking the apples to help thicken the apple mixture so the bottom of the crust doesn't get soggy when cooking.
    • Maple Pecans (Optional): For an added nutty crunch, I toss raw pecans in maple syrup, add a pinch of salt, and bake them on top of the galette for the last 5 minutes of cooking.

    Galette Ingredient Substitutions

    • Any sweet apples in season work well with this recipe. However, it is recommended to pair tart apples with sweet apples for maximum flavor. Try Fuji, Gala, and Golden Delicious apples if you can't find honey crisp.
    • Nutmeg, allspice, or pumpkin pie spice is often substituted for cinnamon in recipes.
    • Use bottled lemon juice if you don't have fresh.
    • Agave or date syrup is an excellent substitute for maple syrup.
    • Potato starch is another good substitute for thickening and baking, as it delivers similar results to cornstarch and requires an equal amount. Other ingredients you can use in place of cornstarch include rice flour, tapioca starch, xanthan gum, and psyllium husk.

    Making the Filling

    Apple mixture in the pan cooking
    • First, peel the apples into equal slices, discarding the core and seeds. Although I peeled the apples, leaving the apple peels attached is also an option.
    • Next, add all the ingredients except corn starch, heating the apples with maple syrup, lemon juice, and cinnamon.
    • Once the apples break down and get saucy, add the cornstarch by sprinkling it into the apple mixture and stir.
    Apple mixture cooked in a pan on the stove
    • As a result, the apple mixture thickens.
    • Next, set the apple filling aside to cool while you prepare the dough.

    Preparing the Dough

    Dough rolled roughly into a circle with a rolling pin on parchment paper on the counter.

    I don't consider myself a baker. I love to cook, but fancy desserts are not my thing. But my husband loves dessert, so although I don't bake often, I try occasionally to please those with a sweet tooth in my family.

    And for me, this apple galette is right up my alley.

    As I said before, I love making an apple galette because there aren't any rules. It's easy, with no definitive requirements other than rolling out the dough in a circle and filling the inside. The rest is easy.

    Put the apple filling in the middle of the dough on parchment paper on a baking sheet.
    • One little trick I've learned over the years is to roll the dough on parchment paper to move the dough easily onto the baking pan.
    • Once the dough is rolled, pour the cooled apple filling into teh center of the dough. Again, no set rules determine how much goes into the middle. If you desire, spread it out a little more.
    • The goal is to bring the sides up around the apple mixture, creating a wall or moat around the apple filling.
    • As a result, the filling stays inside while baking around the beautiful center.
    Fold the dough up around the fruit center. on the parchment paper on the baking sheet.

    If you wish to add the maple pecan option, I suggest baking the galette first and adding the gazed pecans to the center of the apple galette during the last five minutes of baking so they get toasted but not burned.

    How to Cook the Apple Galette

    Baked apple galette recipe with pecan topping on a plate.
    • Preheat the oven to 400 degrees.
    • Bake at 400 degrees for 35-40 minutes.
    • Rotate the pan halfway through cooking.
    • If desired, add the maple pecan mixture during the last 5 minutes of cooking.
    • Allow the galette to cool for 5-10 minutes before cutting it into slices.
    cut the apple galette into pieces on a plate.
    • Serve with vegan vanilla ice cream or no-fat vanilla Nice cream.
    • Or, serve with non-dairy whipped cream.
    • The galette stores well in the refrigerator for up to 5 days.
    • To reheat, return to a 325-degree oven for 10 minutes, or reheat in the microwave.
    Add ice cream to the apple galette and sprinkle with cinnamon.

    Recipe FAQs

    Is galette dough the same as pie dough?

    This French, free-form pie is made with pie dough for the crust and baked on a sheet pan. To make the galette, the pie dough is rolled out into a large circle; the filling (think apple slices or jammy berries) is arranged in the center of the dough, leaving at least a three-inch border.

    Is galette served hot or cold?

    It's served in slices and can be eaten both hot and cold.

    Can I freeze an apple galette?

    Yes, it also freezes well for up to 3 months. Thaw overnight in the fridge, and serve warm.

    Tips

    • The dough and filling can be made and chilled in the refrigerator for up to 3 days.
    • Freeze the dough for up to 3 months after being prepared.
    • Allow the dough to thaw overnight in the refrigerator before rolling out and filling.
    • You can use any apple variety, but here are my favorites for galettes: Granny Smith, Honey Crisp, Pink Lady, or Fuji.
    • Adding cornstarch to the filling helps absorb some of the apple's juice in the baking process. It's a great way to prevent a soggy crust on the bottom, keeping the pastry flaky and crisp! 
    • Roll the dough on a piece of parchment paper to make it easier to transfer to a baking sheet.
    • Store the galette covered at room temperature for up to 24 hours or in an airtight container in the fridge for 3-4 days.
    • Place the galette on a baking sheet and warm in a 375°F oven for 10 minutes. The microwave will work for individual slices, but the crust won't stay as crisp.

    Try this apple galette recipe this fall for a quick and easy dessert. It is an excellent dessert for the family or to take to a party!

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    If you love this apple galette recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Apple Galette Recipe

    Kathy Carmichael
    Fall is a wonderful time for a quick, easy, healthy apple galette recipe. Instead of a pie, make a no-fuss, simple apple galette in minutes, and wow your guests.
    4.50 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 35 minutes mins
    Course Dessert
    Cuisine French
    Servings 8
    Calories 38 kcal

    Ingredients
      

    • 2 Granny smith apples, peeled, cored and cut the apples in to ⅓ inch slcies.
    • 2 Honey crisp apples, peeled, cored, and cut the apples into ⅓ inch slices.
    • 3 Tablespoons Fresh Lemon juice
    • ¼ cup Maple syrup
    • 1 Tablespoon Cinnamon
    • 1 Tablespoon Corn starch

    Dough

    • 1 recipe oil-free dough or vegan pie dough or puff pastry of choice

    Maple Glazed Pecans (Optional)

    • ¼ cup raw, roughly chopped pecan
    • 1 Tablespoon Maple syrup
    • 1 pinch sea salt

    Instructions
     

    Dough

    • Prepare dough in advance.
    • If frozen, thaw overnight in the refrigerator before rolling out.

    Apple Filling

    • Core, peel, and cut apples.
    • Place the apple pieces in a bowl and toss in the lemon juice.
    • Now, add in the maple syrup and cinnamon. Toss again to coat.
    • Sprinkle in the corn starch and stir into the mixture.
    • Transfer the apple mixture to a pan and cook on medium-low, gently stirring the apple mixture.
    • Cook for 5-10 minutes. Then remove from heat and allow to cool while preparing the dough.

    Making the Galette

    • Preheat the oven to 375 degrees.
    • Place a large piece of parchment paper on the counter.
    • Place the dough in the center of the parchment paper, and using a rolling pin, roll out the chilled dough to a circle with an even thickness, about 12 inches in diameter. (It doesn't have to be perfect. It is supposed to be rustic.
    • Transfer the dough and parchment paper onto a baking sheet.
    • Arrange the apple slices in single rows overlapping each other slightly, leaving about 2 inches of dough on all sides. Fold the dough overhang over the edges of the apple mixture.
    • Bake, rotating halfway through, for 35 to 40 minutes, until the crust is golden brown and the apple slices soften and bubble.
    • If using the pecan topping, toss the pecans in a bowl with maple syrup and salt.
    • Five minutes before the galette is done, remove it from the oven, add the pecan topping, and return to the oven.
    • Remove and allow to cool for 5-10 minutes before cutting.
    • Add vegan ice cream or whipped cream if desired.

    Notes

    • Both the dough and filling can be made ahead of time and chilled in the refrigerator for up to 3 days.
    • Freeze the dough for up to 3 months after being prepared.
    • Allow the dough to thaw overnight in the refrigerator before rolling out and filling.
    • You can use any apple variety, but here are my favorites for galettes: Granny Smith, Honey Crisp, Pink Lady, or Fuji.
    • Adding cornstarch to the filling helps absorb some of the apple's juice in the baking process. It's a great way to prevent a soggy crust on the bottom, keeping the pastry flaky and crisp! 
    • Roll the dough on parchment paper to make it easier to transfer to a baking sheet.
    • Store the galette covered at room temperature for up to 24 hours or in an airtight container in the fridge for 3-4 days.
    • Warm the galette on a baking sheet in a 375°F oven for about 10 minutes. The microwave will work for individual slices, but the crust won't stay as crisp.

    Nutrition

    Calories: 38kcalCarbohydrates: 10gProtein: 0.1gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.003gSodium: 6mgPotassium: 38mgFiber: 1gSugar: 8gVitamin A: 3IUVitamin C: 2mgCalcium: 24mgIron: 0.1mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Comments

      4.50 from 4 votes (2 ratings without comment)

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      Recipe Rating




    1. Shanda

      December 11, 2024 at 8:23 am

      I’m confused on this dough. It doesn’t look like pizza dough. How much dough are you using? Are you using one full batch of your pizza dough? How thin are you rolling it out?

      Reply
      • Kathy Carmichael

        December 11, 2024 at 11:11 am

        Shanda, the recipe provides two crusts, as indicated in the recipe. It is pizza dough without any oil. I use one and freeze the other dough to use for pizza, or portobello wellington, or vegan pot pie.

        Reply
    2. Valerie Wilkes

      December 20, 2023 at 7:57 am

      3 stars
      I made this recipe but the dough was very difficult to work with. It stuck to the parchment paper after being rolled out making it impossible to fold over the toppings. In the pizza recipe there is no mention of chilling the dough but this recipe states to roll out 'chilled' dough. Also, the recipe for dough doesn't state to knead the dough unless you're adding more water. Do I knead the dough if I don't add water and then chill it? I'd like to try it again with better instructions on how to handle the dough. The topping was delicious but the crust needed work.

      Reply
      • Kathy Carmichael

        December 20, 2023 at 4:58 pm

        Hi Valarie, sorry for the confusion. Yes, you need to chill the dough. That should help alleviate the stickiness issue. Yes, you need to knead the dough. Then, chill it. Add a little flour to the parchment paper or surface you plan to roll the dough out on. I hope this helps.

        Reply
        • Valerie Wilkes

          December 22, 2023 at 12:18 pm

          5 stars
          I knew I was doing something wrong as all of your recipes turn out amazing. I will make this again this weekend. I must say, the filling for the recipe was so delicious, we could have eaten it without the pastry and enjoyed a wonderful desert. Thank you for your quick response.

          Reply
          • Kathy Carmichael

            December 22, 2023 at 5:30 pm

            Valerie, Can I help? What went wrong? Please let me know so I can try to help.

            Reply
    3. Lisa Strodes

      September 23, 2022 at 9:02 pm

      Your recipes are amazing!

      Reply
      • Kathy Carmichael

        September 24, 2022 at 7:00 am

        Hi Lisa, thank you so much! I'm so glad you are enjoying the recipes. I appreciate the feedback.

        Reply

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