This rustic vegan galette is made with a flaky pastry crust and filled with a sweet, lightly spiced apple raspberry filling. Serve it warm with a scoop of vegan ice cream for the ultimate fall dessert. Perfect for everything from holiday gatherings to casual dinners!
I have a love-hate relationship with pie. I love pie, and when I bake pies, I generally love the result. But the process can be fussy. Crimping, blind baking, and stressing over perfect edges just aren’t things I want to deal with. So this year for the holidays, I decided to make a vegan galette instead. It’s got all the comforting, classic flavor of pie, but it’s rustic, which means it’s charmingly imperfect.
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A galette is basically an unstructured pie. You roll out the crust, pile the filling on top, and fold the edges partway over. No pie plate required! And since it’s supposed to look a little uneven, the frustration level is way lower than with a traditional pie.
My family always enjoyed an apple-raspberry pie for the holidays when I was growing up, so I decided to borrow that same filling for my vegan galette. It’s delicious! Think warm, spiced apple pie with a hint of bright berry zing. If you love apple desserts like my vegan apple pie, vegan apple crisp, or vegan apple cobbler, you’re going to love this galette even more! The raspberries also add a nice burst of vibrant red color to the filling, so our rustic galette is, in fact, quite pretty!
Ingredients You’ll Need
Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Cold water.
- Cornstarch.
- Apples. I like using a mix of Granny Smith and Honeycrisp apples to give the galette a nice mix of sweet and tart flavors. Other apples that work well include Braeburn, Pink Lady, and Fuji.
- Sugar. We’re using organic sugar, since conventional sugar is often processed using animal bone char.
- Lemon juice.
- Spices. We’re using a mix of cinnamon, ginger, nutmeg, and cloves.
- Salt.
- Raspberries. Fresh raspberries work best, but frozen will do in a pinch.
- Pie crust. You can use a homemade vegan pie crust, like my easy vegan pie crust or my coconut oil pie crust, or a store-bought one. Look out for ingredients like lard and butter if you decide to go with store-bought.
- Panko breadcrumbs. These are my secret ingredient to help prevent leaks. They can be omitted if needed, but you might get some juice seepage during baking which can make your galette soggy.
- Non-dairy milk. You just need a bit of this to use as an egg wash alternative. Stick with something unflavored and unsweetened. Soy milk, almond milk, oat milk, or whatever variety you like to drink is fine. Check out my guide to dairy-free milk if you need help choosing.
- Coarse sugar. This is optional, but adds a nice touch to the crust. Remember that not all sugars are vegan, so be careful here. If you can’t find vegan coarse decorating sugar, a naturally coarse variety like turbinado will work.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Step 1: Prepare. Line a large baking sheet with parchment paper and clear some space in the fridge. You’ll need enough room to fit the baking sheet with the galette on it.
Step 2: Make the cornstarch slurry. Stir cornstarch and cold water together in a small cup or bowl. This is your thickener.
Step 3: Cook the filling. Place apple slices, sugar, lemon juice, spices and salt into a pot, then heat the mixture up for a few minutes, to soften up the apples.
Step 4: Thicken the filling. Stir in the cornstarch mixture, then let it simmer a minute or two longer to thicken up the juices.
Step 5: Add berries. Take the pot off of heat and very gently fold in the berries. They break easily, so go easy! Your filling is done. Now just let it cool.
Tip: Some of the berries will almost certainly break open, but since this is a rustic dessert, I don’t worry about it. If you want to be super meticulous and avoid breakage as much as possible, let the filling cool before adding them.
Step 6: Roll out the dough. Place your pie crust dough onto a lightly floured surface and roll it into a large circle — about 12 inches.
Steps 7-9: Fill and fold. Start by sprinkling the dough with the panko breadcrumbs, then pile the filling on top. Fold the crust inward over the filling, section by section. Brush it with non-dairy milk and optionally sprinkle with coarse sugar.
Tip: Repair any cracks that form! Cracks can result in juices leaking out, which can not only get messy, but can make your crust soggy. If you see a crack develop during rolling or assembly, make sure to press it back together or trim some dough from an edge and use it as a patch.
Step 10: Chill. Pop that baking sheet into the space you cleared in the fridge and leave it there for at least 30 minutes before baking.
Steps 11 & 12: Bake. Take it straight from the fridge and into a 400°F preheated oven. Bake it until the crust is golden brown.
Steps 13 & 14. Cool, slice, and serve. Let it cool completely on a cooling rack before cutting. This vegan galette is great topped with dairy-free vanilla ice cream!
Variations
- Crumb topping. Combine ¾ cup of flour, ½ cup brown sugar, ½ teaspoon cinnamon, and a pinch of salt, then cut in ⅓ cup of cold vegan butter. Sprinkle it over the topping before refrigerating the unbaked galette.
- Nutty filling. Stir ½ cup of chopped walnuts or pecans into the filling.
- Caramel topping. Drizzle the galette with my vegan caramel sauce just before serving.
- Boozy filling. Stir one or two tablespoons of rum, bourbon, or brandy into the filling. The alcohol will cook off, but the liquor will enhance the flavor.
Frequently Asked Questions
It is. This step starts softening up the apples, so they don’t end up undercooked. It’s also your opportunity to thicken the liquid they release, which prevents it from leaking out of your galette.
Chilling it will help solidify the fats in the crust, so it has a nice flaky texture. It also prevents the crust from shrinking during baking.
Yes! Make sure to cover the galette tightly with plastic wrap and place it in the fridge. You can leave it there for up to 24 hours before baking. Hold off on brushing the crust with non-dairy milk and sprinkling it with coarse sugar until just before baking. Bake it straight from the fridge — don’t let it come up to room temperature.
Leftover vegan galette can be tightly wrapped in plastic or placed in a sealed container or freezer bag. It will keep at room temperature for about a day, in the fridge for about three days, or in the freezer for up to three months.
🥧 More Vegan Pie Recipes
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📖 Recipe
Vegan Apple Raspberry Galette
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Ingredients
- 2 tablespoons cold water
- 1 ½ tablespoons cornstarch
- 5 cups peeled and sliced apples (about 4 medium apples or 1 ½ pounds)
- ½ cup organic granulated sugar
- 1 tablespoon lemon juice
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch salt
- 2 cups fresh raspberries
- 1 pie crust (ensure it's vegan, see Note 1 for options)
- ½ cup panko breadcrumbs
- 2 tablespoons unflavored and unsweetened non-dairy milk
- 2 tablespoons vegan coarse sugar (optional)
Instructions
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Before you begin, make sure you have a clear space in your fridge that's large enough to accommodate a large baking sheet (at least 13 inches wide). It will need to be level and have a couple of inches of clearance. Line the baking sheet with parchment paper.
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Stir the water and cornstarch together in a small container or cup. Set it aside for now.
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Place the apples, sugar, lemon juice, cinnamon, ginger, nutmeg, cloves, and salt into a medium saucepan and place it over medium heat. Cook the mixture while stirring occasionally, until the apples soften and begin to release their juices, about 5 minutes.
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Give the cornstarch mixture a final stir to redistribute any settled cornstarch, then add the mixture to the pot with the apples. Stir everything together and cook the mixture for one to two minutes more, until the liquid thickens. Remove the pot from heat.
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Gently fold in the raspberries. Some will break, but try to keep a few intact. Let the mixture cool completely, at least 1 hour (Note 2).
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Once the filling has cooled, place your pie crust on a lightly floured surface, then use a rolling pin to roll it out into an approximately 12-inch circle. Carefully transfer the dough to your large baking sheet.
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Sprinkle the crust with the panko breadcrumbs, leaving an approximately 2-inch border. Place the filling over the breadcrumbs, lightly piling it up into a dome if needed. Keep that 2-inch border of crust.
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Gently fold one section of the dough border over your filling. Next, fold an adjacent section over the filling. Continue working your way around the filling, folding a section at a time. You should have an approximately six inch opening in the middle and about 5 to 7 folds, but don't fuss too much over this — remember, this dessert is rustic.
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Brush the crust with the non-dairy milk and optionally sprinkle with coarse sugar.
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Place the entire baking sheet into the fridge to chill for 30 minutes.
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Preheat the oven to 400°F.
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Once the oven has heated up, place the baking sheet inside. Bake the galette for 30 to 35 minutes, until the crust is golden brown.
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Place the baking sheet on a cooling rack and let the galette cool completely, at least 2 hours.
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Slice, serve, and enjoy!
Notes
- I recommend using a half batch of my easy vegan pie crust or one full batch of my coconut oil pie crust. You can also use a store-bought vegan pie crust, such as Wholly Wholesome or Dufour.
- You can speed up cooling by placing the pot in a cold water bath, transferring the mixture to another container, and/or placing it in the fridge.
Nutrition
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