This Vegan Apple Blackberry Galette is absolutely decadent and bursting with great flavor. Wrapped in a buttery, flaky crust, a great balance of tart and sweet, this open-faced pie is a sure crowd pleaser not to mention a sweet delight for your taste buds.
When it comes to kicking off the weekend, I must admit that doing recipes and experimenting new flavors and textures is what I look forward to the most. I know. It sounds crazy, but baking and cooking brings me joy, especially when I see my two favorite guys (husband + toddler) truly go insane over what I’ve created. It’s such a great feeling.
As for this recipe, I remember making it and being so impressed with the flavors and texture of this dessert. I now see why making Galettes has become the new baking trend for the summer. This French dish is amazing, much like this Lemon Tart with Strawberries + Mint.
So, what is a Galette you might ask?
Whelp, a Galette simply a flat, round cake made of pastry dough or bread. Interestingly enough, galettes can range from pancake-like pastries to more of a rustic pie. This dish is one of the most popular kinds of desserts in France and has since spread its love across the world. Now, here we are.
Personally, I believe that the star of this dish is of course the crust. Much like a pie, the crust should always be flaky and buttery, with a subtle sweetness. For me, this sets the tone for the rest of the dish and its remaining contents. So, of course, this recipe did not disappoint.
With the summer days, here in NYC, being so hot, simple dessert recipes like this one surely makes things easier and better. Speaking of easy desserts, perhaps you should take a look out some other great options:
Perfect Dairy-Free Chocolate Chip Cookies
Southern Banana Pudding Cream Pie
Vegan Cinnamon Banana Crumble Muffins
Classic Homemade Shortbread Cookies
While galettes can contain a combination of flavors from savory to sweet, I chose to use Apples + Blackberries to create a nice tart flavor to couple with the buttery crust. And it worked so, so well! But don’t worry—-if you aren’t a fan of tartness, you can always add a bit more sweetener to your fruit for a great balance.
Now, let’s dig in shall we?
To Make the Crust:
Whisk the all-purpose flour, pure cane sugar, and sea salt together in a medium bowl. Add the cubed vegan buttery sticks and using a pastry blender, blend butter in until the mixture becomes “peas-like.
Add the cold water and stir until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of water until it’s moistened**.
Next, add dough to a lightly floured surface and knead a few times, about 2-3 minutes. Now, shape the dough into a ball and flatten it into a thick disk-like shape. **NOTE: to flatten it more easily, I used a plate or something flat**. Wrap the flattened dough in plastic wrap and refrigerate for at least 1 hour.
In the meantime, prepare the filling.
For the Filling:
In a large bowl, mix the apples, blackberries, pure maple syrup, all-purpose flour, lemon juice, cinnamon, ground ginger, and nutmeg together, until well combined. Cover bowl tightly with plastic wrap and set aside until ready to use. **NOTE: I usually place the filling in the refrigerator to “marinate”.**
Preheat oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
Once dough has chilled, place it on a lightly floured surface and gently roll it out using a rolling-pin. You should aim for a 12-inch circle, which of course doesn’t have to be perfect! Then transfer the rolled out dough unto the baking sheet and arrange the fruit in the center, leaving a 2-3 inch border around the dough. **NOTE: Do not add the juice from the fruit. Just add the “drained” fruit, using a fork, etc**.
Once filling has been arranged, gently fold the edges of the dough over the fruit, overlapping if needed. Press the overlaps gently to seal the dough.
Once assembled, lightly brush tops of dough with melted vegan butter and bake galette for 35 minutes, until crust is golden brown and fruit are bubbling. Once done, remove the oven and allow it to cool for 10 minutes or so before slicing.
To Make Vanilla Glaze:
In a medium bowl, whisk together glaze ingredients until well combined and desired consistency is met. **NOTE: If glaze is too thick, add 1 Tbsp of non-dairy milk; if glaze is too liquid-y, add 1 Tbsp of powdered sugar.
To serve, drizzle vanilla icing over galette and slice. Top with your favorite vegan ice cream and enjoy!
Bon Appetite!
Vegan Apple Blackberry Galette
This Vegan Apple Blackberry Galette is absolutely decadent and bursting with great flavor. Wrapped in a buttery, flaky crust, a great balance of tart and sweet, this open-faced pie is a sure crowd pleaser not to mention a sweet delight for your taste buds.
Must-Haves:
For the Crust:
- 1 1/2 cups organic all-purpose baking flour (I use Bob's Red Mill)
- 1/4 cup pure cane sugar OR coconut sugar
- 1/4 tsp sea salt
- 1/2 cup Vegan buttery sticks (I use Earth's Balance)
- 1/4 cup water, iced cold
For the Filling:
- 2 large apples, peeled + sliced into long halves
- 1 cup blackberries, fresh
- 1/4 cup pure maple syrup (Add an additional 1 Tbsp for more sweetness)
- 1 1/2 Tbsps organic all-purpose baking flour
- juice of 1/2 lemon
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 Tbsps melted vegan butter
Vanilla Glaze:
- 1/2 cup powdered sugar
- 3-4 Tbsps non-dairy milk (I used Almond milk)
- 1/2 tsp vanilla extract
Instructions:
To Make the Crust:
-
Whisk the all-purpose flour, pure cane sugar, and sea salt together in a medium bowl. Add the cubed vegan buttery sticks and using a pastry blender, blend butter in until the mixture becomes "peas-like.
-
Add the cold water and stir until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of water until it's moistened**.
-
Next, add dough to a lightly floured surface and knead a few times, about 2-3 minutes. Now, shape the dough into a ball and flatten it into a thick disk-like shape. **NOTE: to flatten it more easily, I used a plate or something flat**. Wrap the flattened dough in plastic wrap and refrigerate for at least 1 hour.
-
In the meantime, prepare the filling.
For the Filling:
-
In a large bowl, mix the apples, blackberries, pure maple syrup, all-purpose flour, lemon juice, cinnamon, ground ginger, and nutmeg together, until well combined. Cover bowl tightly with plastic wrap and set aside until ready to use. **NOTE: I usually place the filling in the refrigerator to "marinate".**
-
Preheat oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
-
Once dough has chilled, place it on a lightly floured surface and gently roll it out using a rolling-pin. You should aim for a 12-inch circle, which of course doesn't have to be perfect! Then transfer the rolled out dough unto the baking sheet and arrange the fruit in the center, leaving a 2-3 inch border around the dough. **NOTE: Do not add the juice from the fruit. Just add the "drained" fruit, using a fork, etc**.
-
Once filling has been arranged, gently fold the edges of the dough over the fruit, overlapping if needed. Press the overlaps gently to seal the dough.
-
Once assembled, lightly brush tops of dough with melted vegan butter and bake galette for 35 minutes, until crust is golden brown and fruit are bubbling. Once done, remove the oven and allow it to cool for 10 minutes or so before slicing.
To Make Vanilla Glaze:
-
In a medium bowl, whisk together glaze ingredients until well combined and desired consistency is met. **NOTE: If glaze is too thick, add 1 Tbsp of non-dairy milk; if glaze is too liquid-y, add 1 Tbsp of powdered sugar.
-
To serve, drizzle vanilla glaze over galette and slice. Top with your favorite vegan ice cream and enjoy!
-
Bon Appetite!
FYI:
Crust Dough Storage: You can refrigerate it for up to 3 days, or freeze it for up to a month and then thaw overnight in the fridge, if you choose not to use it right away!
Vegan Apple Blackberry Galette.
Meg says
September 3, 2018 at 8:14 PMHi there! I’m about to make this galette, but I just noticed that the “filling” section doesn’t specify what quantity of blackberries to use (in fact, the poor blackberries weren’t mentioned at all). I’m guessing it’s sufficient to use the typical small plastic container of blackberries commonly available at most grocery stores? That’s what I’m going to use. I’ll report back later. Thanks for the recipe!
Shanika | Orchids + Sweet Tea says
September 4, 2018 at 2:22 AMHi Meg! I do apologize that I missed that! I’ve updated it, however, you can use 1 cup of blackberries OR the entire small pint if you like having more. I do hope that it turned out great! 🙂
Meg says
September 4, 2018 at 2:47 PMI used a 6 oz. container, so it probably amounted to the one cup you specify. The galette is delicious! The pastry turned out wonderfully — crisp, tasty, and just the right balance of flakiness and density. I used homemade vegan butter and dialed back the spices a wee bit (I almost always do that anyway). The fruit flavors really shone through and complemented each other nicely. Very easy to put together, too. I’ll be keeping this recipe and making it again, for sure. Thanks again!
Shanika | Orchids + Sweet Tea says
September 4, 2018 at 3:00 PMThat’s so awesome! I’m so happy that your galette turned out great! It really is an amazing dessert! I hope that you continue to enjoy! Thanks so much for sharing your experience, Meg! 🙂