Description
This Vegan Apple Galette with Peanut Butter Caramel is a rustic, dairy-free dessert featuring a flaky plant butter crust filled with tender cinnamon-spiced apples, finished with a luscious homemade peanut butter caramel sauce. Perfect for fall gatherings or whenever you’re craving a comforting yet elegant treat that’s entirely plant-based.
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” 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
To Serve (Optional)
- Vegan vanilla ice cream
- Plum or apricot preserves (optional)
Instructions
- Make the Crust: In a food processor, combine the all-purpose flour, granulated sugar, and salt. Pulse to blend evenly. Add the cold cubed vegan butter and pulse until the mixture resembles coarse sand. Gradually add ice water, one tablespoon at a time, pulsing after each addition until the dough forms a moist ball, about 3 tablespoons total.
- Chill the Dough: Transfer the dough to a floured surface, shape it into a disc, wrap in plastic, and refrigerate for at least 1 hour to firm up.
- Prepare Peanut Butter Caramel: While the dough chills, prepare the caramel sauce (see peanut butter caramel steps below).
- Rest Dough: Remove the dough from the fridge and let it rest at room temperature for 10 minutes to soften slightly for rolling.
- Prepare Filling: Peel, core, and slice the honeycrisp apples into 1/2-inch slices. Toss apples in a large bowl with light brown sugar, flour, lemon juice, vanilla extract, cinnamon, salt, and nutmeg until evenly coated.
- Roll Out Dough: Line a baking sheet with parchment paper or a silicone mat. On a lightly floured surface, roll the dough into a 12-inch circle. Transfer it carefully to the prepared baking sheet.
- Assemble Galette: Arrange the apple slices atop the dough, leaving a 1 1/2-inch border. Fold the border over the apples in 1 1/2-inch folds, working your way around the galette to partially enclose the filling.
- Add Butter to Filling: Cut the remaining tablespoon of vegan butter into small pieces and scatter evenly over the apples.
- Chill Assembled Galette: Place the baking sheet in the freezer for 15 minutes to firm the dough edges and keep fruit compact.
- Preheat Oven: Preheat your oven to 400°F (200°C). Meanwhile, prepare a small bowl of almond milk and turbinado sugar for finishing the crust.
- Brush and Sugar Crust: Use a pastry brush to coat the galette crust with a thin layer of almond milk, then sprinkle generously with turbinado sugar for a crunchy, sweet finish.
- Bake: Bake the galette in the preheated oven for 40-45 minutes or until the crust is golden brown and the apples are tender.
- Glaze (Optional): Remove the galette from the oven and while still warm, brush the apples with apricot preserves if using for a glossy finish.
- Cool: Transfer the galette to a wire rack and let cool completely before slicing.
- Serve: Serve slices with vegan vanilla ice cream and a generous drizzle of the homemade peanut butter caramel. Enjoy!
- Make Peanut Butter Caramel: In a small pot, combine dark brown sugar, coconut milk, and vegan butter over medium-low heat. Stir occasionally until bubbling and thickening, about 8-10 minutes.
- Finish Caramel: Remove from heat and quickly stir in peanut butter, vanilla extract, and sea salt until smooth. Transfer to a sealable container and let cool. Refrigerate once cooled and reheat gently before serving to loosen.
Notes
- If you don’t have a food processor, combine flour, sugar, and salt in a bowl and cut in the vegan butter using a pastry cutter or fork until sandy. Add ice water until dough forms.
- Other baking apples like Granny Smith or Pink Lady can be substituted for Honeycrisp.
- Nutrition facts exclude apricot preserves, peanut butter caramel, and vegan ice cream.
- Make sure to chill the dough properly to achieve a flaky crust.
- To reheat peanut butter caramel, warm gently on stovetop or microwave to loosen before drizzling.
Nutrition
- Serving Size: 1 slice (1/6 galette)
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
