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03 Mar, 2021

Apple Galette

I’ve never been much of a baker, I think it takes patience and I haven’t quite learnt that skill yet. So when I make pies or cakes they tend to be fairly foolproof versions that even if they don’t quite turn out right they still taste delicious! This open apple pie is a mix between a crumble and a tart. The base is biscuity and crumbly but just about holds together to cut a slice. This recipe is vegan but you can use butter if you wish.

Recipes

INGREDIENTS

  • 100g ground almonds
  • 150g plain gluten-free flour
  • 100g coconut sugar
  • 100g cold vegan margarine (or butter)
  • 2 tbsp ice water
  • 1 large apple
  • 2 tbsp date syrup (or maple syrup)
  • 1 tbsp boiling water
  • 1 pinch cinnamon
  • Yogurt to serve (optional)

METHOD

  1. Pre-heat the oven to 170 degrees.
  2. Place the almonds, flour and sugar in a bowl and combine with your hands. Then add in the butter and rub the ingredients together to form a crumb. Add the ice and bring all the ingredients together to form a ball. The ball should be firm and a little crumbly.
  3. Line a baking tray with grease proof paper and flatten the dough into a square using your hands. You can use a rolling pin but the nature of this dough is quite crumbly so I find it much easier to just use my hands. It should be about 0.75 cm thick.
  4. Slice your apple into thin half moons. And then arrange them in overlapping rows on the base leaving a 2cm edge.
  5. Now fold in the edges so that the cover over some of the apple slices but leave the majority of the apples open. Make sure there are no holes in the dough, rip of bits from the top of there are and fill the gaps.
  6. Mix the date syrup with the boiling water and pour this mixture all over the apples and the dough. You can also use a brush at the end to make sure it is completely covered.
  7. Place in the oven at 170 degrees for 20-25 minutes until the pastry is golden and the apples are softened.
  8. Add a dollop of yogurt to serve (I’ve used Oatly Greek Style). Enjoy with a cup of tea.
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