Take full advantage of the fall harvest and turn your orchard-fresh apples into a delightful apple galette!
Ingredients
- Pastry Ingredients:
- 1½ Tbsp oats, ground
- 3 Tbsp boiling water
- 1¼ cup all-purpose GF flour
- ¼ tsp salt
- ¼ tsp baking powder
- ½ cup vegan butter or vegetable shortening, cold
- 1 Tbsp apple sauce
- 1 Tbsp cold water
- 3 Tbsp coarse sugar (for sprinkling on galettes)
- Filling Ingredients:
- 3 large apples (McIntosh and Granny Smith are our favorites for baking)
- 1 lemon, juice and zest
- ¼ cup all-purpose GF flour
- ¼ cup cane sugar
- ¼ tsp salt
- ¼ tsp cinnamon
- ⅛ tsp allspice
- 4 Tbsp vegan butter or coconut oil, cold and cut into small pieces
Preparation
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Combine oats with boiling water and set aside and let cool to room temperature.
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In a food processor, combine flour, salt, baking powder and vegan butter/shortening. Pulse until the mixture is the texture of pebbles the size of peas.
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Add in oats (make sure they’re not hot), banana puree (or other) and 1 tablespoon of cold water. Process until the dough is holding together. If too dry add in more cold water 1 teaspoon at a time.
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Remove dough from food processor and form into a ball. Wrap tightly with saran wrap and refrigerate for 30 minutes to chill.
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Preheat oven to 425°F and line a sheet pan(s) with parchment paper.
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Once dough is chilled, liberally dust countertop with flour. Roll dough into a circle with 1/8th inch thickness.
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Peel and core apples. Cut each apple into 1/8 and each 1/8 in to 3 chucks or slices.
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Toss apples with lemon juice and zest, flour, sugar, salt, cinnamon, allspice and vegan butter.
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Pour apple mixture into the center of the pastry. Fold pastry edges over, pleating it into a tight circle around the apples.
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Optional: Brush dough with melted oil and sprinkle with sugar.
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Bake for 25-30 minutes or until crust is golden and apples are tender. Cool before serving. Enjoy!
