Description

This Vegan Apple Galette with Peanut Butter Caramel is a rustic, flaky pastry filled with cinnamon-spiced Honeycrisp apples and topped with a luscious vegan peanut butter caramel sauce. Perfectly golden and flaky, the galette is enhanced with a sprinkle of turbinado sugar for crunch and served alongside vegan vanilla ice cream for a delightful plant-based dessert.

Ingredients

Scale

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

Filling

1/4 cup light brown sugar
3 Honeycrisp apples, peeled and sliced into 1/2-inch slices
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

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

For Serving

Vegan vanilla ice cream
Plum or apricot preserves (optional)

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Instructions

Make the crust dough: In the bowl of a food processor, pulse together the flour, granulated sugar, and salt until combined. Add the cold vegan butter and pulse until the mixture has a sandy texture. Gradually add ice water, one tablespoon at a time, pulsing until the dough is moist enough to form a ball; about 3 tablespoons total. Transfer the dough to a floured surface, shape it into a disc, wrap in plastic, and refrigerate for at least 1 hour.
Prepare the peanut butter caramel: In a small pot over medium-low heat, combine dark brown sugar, coconut milk, and vegan butter. Stir occasionally until bubbly and thickened, about 8-10 minutes. Remove from heat and stir in peanut butter, vanilla, and sea salt until smooth. Transfer to a sealed container and cool. Reheat gently before serving.
Rest the dough: Remove the dough from the fridge and let rest 10 minutes at room temperature.
Prepare the filling: Peel and slice apples into 1/2-inch slices. In a large bowl, combine apples with light brown sugar, flour, lemon juice, vanilla, cinnamon, salt, and nutmeg. Toss until evenly coated. Set aside.
Roll out the dough: Line a baking sheet with parchment paper or a silicone mat. On a floured surface, roll the dough into a 12-inch diameter circle. Transfer gently to the prepared baking sheet.
Assemble the galette: Arrange the apple slices over the dough, leaving a 1 1/2 inch border around the edges. Fold the edges of the dough inward toward the center over the apples, repeating around the galette. Distribute the small pieces of vegan butter over the apple filling. Freeze the assembled galette for 15 minutes.
Preheat oven and prepare crust: Preheat the oven to 400°F. Brush the crust with almond milk and sprinkle liberally with turbinado sugar.
Bake the galette: Bake for 40-45 minutes or until the crust is golden brown and apples are tender.
Optional finishing touch: While warm, brush apricot or plum preserves over the apples to add shine and enhance presentation.
Cool and serve: Transfer the galette to a cooling rack to cool completely before slicing. Serve with vegan vanilla ice cream and a drizzle of the peanut butter caramel sauce. Enjoy!

Notes

If you don’t have a food processor, mix the flour, sugar, and salt in a large bowl. Cut in the vegan butter using a pastry cutter or fork until the mixture resembles sand. Add ice water gradually until the dough forms a ball.
Other baking apple varieties like Granny Smith or Pink Lady can be used instead of Honeycrisp.
Nutrition facts do not include toppings like apricot preserves, peanut butter caramel, or vegan ice cream.

Nutrition

Serving Size: 1 slice (1/6 of 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