Vegan Cranberry Apple Galette

Sweet, slightly sour and spiced with warming winter spices: this vegan cranberry apple galette is a festive and delicious dessert to make this season.

When I think of festive desserts, cranberries are one the first things that come to mind. These little red berries are not only delicious but also look gorgeous thanks to their vibrant red color. Their flavor goes incredibly well with winter spices such as nutmeg, cloves, cinnamon and cardamom. They are, however, also very tart, which can be a bit overwhelming. To balance their tartness, we’re adding some apples to the mix to create a balanced sweet and slightly sour dessert that’ll have you going back for seconds!

How to make a vegan galette crust

To veganize galette dough, simply use vegan butter. The rest of the ingredients are the same as for a traditional version: flour, sugar, a pinch of salt and a bit of water to bring the dough together. 

Since eggless doughs are always a bit crumblier, I like to roll the dough out on a sheet of parchment paper – flouring the parchment paper as well as the top side of the dough and rolling pin, so nothing sticks. While rolling the dough out on parchment paper makes the process a bit more slippery, I prefer it over the kitchen counter, as I can easily transfer it onto the baking sheet without risk of tearing it.

Galettes vs. Pies – What is the difference?

Both doughs work the same way. By using cold butter and cutting that into the flour-sugar mixture, little pockets of air are created, which expand whilst baking. This results in a crust with different layers, which are separated by the air-pockets and in turn give it that beloved flaky texture.

However, a galette is a lot simpler to make. No need to crimp the edges or cut out any lattice designs. A galette is like the fun aunt of the family – a little wonky, rough around the edges but amazing nonetheless. 

Make Ahead

This vegan cranberry apple galette can be made ahead for up to 2 days. The crust will, however, lose its crunch when stored for longer than a day. If you prefer your pastry crispy, you can make only the dough the day before (or up to 3 days before), shape it into a disc and wrap it tightly in foil. Then continue with the dessert the next day. Making the filling and rolling out the dough only takes about 25 minutes, so it’s a manageable dessert to make when guests are coming over.

Leftovers also freeze well when wrapped tightly in foil and stored in airtight containers.

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