Description

This Vegan Apple Galette with Peanut Butter Caramel is a rustic, dairy-free dessert featuring a flaky plant butter crust filled with cinnamon-spiced Honeycrisp apples. Finished with a drizzle of luscious peanut butter caramel sauce and served alongside vegan vanilla ice cream, this galette is a perfect sweet treat that combines traditional flavors with a vegan twist.

Ingredients

Scale

For the Crust:

1 1/4 cups (170g) all purpose flour
1/2 cup (1 stick) Country Crock® Plant Butter with Olive Oil, cold and cubed
1 tablespoon granulated sugar
1/2 teaspoon salt
3-4 tablespoons ice water
Turbinado sugar, for sprinkling crust
Almond milk, for brushing

For the Filling:

1/4 cup light brown sugar
3 Honeycrisp apples, peeled and sliced 1/2” thick
2 tablespoons all-purpose flour
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon Country Crock® Plant Butter with Olive Oil, cut into small pieces

For the Peanut Butter Caramel:

1 cup dark brown sugar, packed
3/4 cup full-fat coconut milk
1/2 stick Country Crock® Plant Butter with Olive Oil
1/2 cup peanut butter
1 teaspoon vanilla extract
1/2 teaspoon sea salt

To Serve:

Vegan vanilla ice cream
Plum or apricot preserves (optional)

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Instructions

Make the crust: In the bowl of a food processor, pulse together the flour, sugar, and salt until uniform. Add the cubed vegan butter and pulse until the mixture resembles sand. Gradually add ice water, 1 tablespoon at a time, pulsing until dough forms a moist ball, about 3 tablespoons total. Transfer dough to a floured surface, shape into a disc, wrap in plastic, and refrigerate for at least 1 hour.
Prepare peanut butter caramel: Combine brown sugar, coconut milk, and vegan butter in a small pot over medium-low heat. Stir occasionally until it bubbles and thickens, about 8-10 minutes. Remove from heat and stir in peanut butter, vanilla, and sea salt until smooth. Transfer to a jar and cool. Refrigerate once cooled and reheat gently before serving.
Rest the dough: Remove chilled dough from refrigerator and let it rest for 10 minutes at room temperature.
Prepare filling: Peel and slice apples into 1/2 inch slices. In a bowl, mix the apples with light brown sugar, flour, lemon juice, vanilla extract, cinnamon, salt, and nutmeg until evenly coated. Set aside.
Roll out dough: Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat. On a floured surface, roll out dough to about 12 inches in diameter. Transfer dough to lined baking sheet.
Assemble galette: Arrange apple slices on dough, leaving a 1 1/2 inch border. Fold edges over apples, pleating as you go to create a rustic edge. Distribute the remaining tablespoon of vegan butter cut in small pieces evenly over the apple filling. Place baking sheet in freezer for 15 minutes.
Prepare for baking: Brush crust edges with almond milk and sprinkle generously with turbinado sugar.
Bake the galette: Bake in preheated oven for 40-45 minutes or until crust is golden brown.
Finishing touches: Remove galette from oven. Optionally, brush warm apples with apricot or plum preserves to add shine and enhance presentation.
Cool and serve: Transfer galette to a cooling rack and let cool completely before slicing. Serve with vegan vanilla ice cream and drizzle with the peanut butter caramel sauce.

Notes

If you don’t have a food processor, mix the flour, sugar, and salt in a bowl. Cut in vegan butter with a pastry cutter or fork until sand-like. Add ice water gradually until dough forms a ball.
Any baking apple variety like Granny Smith or Pink Lady can be substituted for Honeycrisp.
Nutrition information does not include the optional apricot preserves, peanut butter caramel, or vegan ice cream.

Nutrition

Serving Size: 1/6 galette
Calories: 358
Sugar: 22.9 g
Sodium: 549.4 mg
Fat: 17 g
Saturated Fat: 6.1 g
Unsaturated Fat: 10.9 g
Trans Fat: 0 g
Carbohydrates: 48.4 g
Fiber: 3.2 g
Protein: 3.2 g
Cholesterol: 0 mg