Description
This Vegan Apple Galette with Peanut Butter Caramel is a rustic, dairy-free dessert featuring a flaky crust filled with tenderly spiced honeycrisp apples and topped with a rich, creamy peanut butter caramel sauce. Perfect for cozy gatherings or special occasions, it combines plant-based ingredients with classic fall flavors for a comforting, indulgent treat.
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 1/2 inch
- 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
Optional for Serving
- Vegan vanilla ice cream
- Plum or apricot preserves
Instructions
- Prepare the Crust: In a food processor, pulse together the flour, granulated sugar, and salt until combined. Add the chilled vegan butter and pulse until the mixture resembles coarse sand. Gradually add ice water, one tablespoon at a time, pulsing until the dough holds together when pressed. Transfer dough onto a floured surface, form into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Make Peanut Butter Caramel: In a small pot over medium-low heat, combine dark brown sugar, coconut milk, and vegan butter. Stir occasionally until the mixture bubbles and thickens, about 8-10 minutes. Remove from heat, stir in peanut butter, vanilla, and sea salt until smooth. Transfer to a container and cool. Reheat before serving.
- Prepare Apple Filling: Peel and slice apples into 1/2 inch slices. In a large bowl, toss apple slices with light brown sugar, flour, lemon juice, vanilla extract, cinnamon, salt, and nutmeg. Set aside.
- Roll Out Dough: Remove dough from fridge and let rest 10 minutes. On a floured surface, roll dough into a 12-inch circle. Transfer carefully to a lined baking sheet.
- Assemble Galette: Arrange apple slices over dough, leaving a 1 1/2-inch border. Fold edges inward over apples, pleating as needed. Dot apples evenly with remaining vegan butter pieces. Freeze assembled galette for 15 minutes.
- Preheat Oven and Prepare Crust: Preheat oven to 400°F. Brush crust with almond milk, sprinkle turbinado sugar liberally over the top.
- Bake Galette: Bake for 40-45 minutes until crust is golden brown and apples are tender.
- Optional Glaze and Cooling: Remove from oven. While warm, brush apples with apricot preserves for a shiny finish if desired. Transfer galette to cooling rack and cool completely before slicing.
- Serve: Slice galette and serve with vegan vanilla ice cream and a drizzle of peanut butter caramel sauce. Enjoy!
Notes
- If you don’t have a food processor, mix flour, sugar, and salt by hand, then cut in vegan butter using a pastry cutter or fork until sandy. Add ice water gradually until dough forms a ball.
- Other baking apples such as Granny Smith or Pink Lady can be substituted for Honeycrisp.
- Nutrition facts do not include optional apricot preserves, peanut butter caramel, or vegan ice cream.
Nutrition
- Serving Size: 1 slice (1/6th of galette)
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
