Apple Streusel Galette
This Apple Streusel Galette is a great, easy to prep dessert that uses simple ingredients, but results in the most decadent, gooey dessert with a delicious buttery crumb.
Don’t tell my friends, but I happened to make this last minute to a party I went to recently. Like last minute enough where I had to strap it into the front seat still in the tray it was cooling on. The dessert made it to the party in one piece, but did not make it much further than that because everyone was grabbing a slice of it. So now I’m sharing that exact dessert for you, so if you are not much of a baker, I got you covered!
Why You’ll Love This Apple Streusel Galette
- A delicious rustic dessert that combines the best parts of apple pie with a buttery streusel topping, making it the perfect fall or winter treat.
- Simple to prepare with store-bought pie crust, making it an ideal last-minute dessert that still looks and tastes impressive.
- A versatile recipe that can be easily adapted to be gluten-free and works well with different types of apples or fruits you may have on hand.
Key Ingredients and Substitutions
- Pie Crust: You can absolutely make your own pie crust, but for the convenience, I love to just use a pre-made pie crust for this. The brand I used was Jus-Rol that I found at my local Stop & Shop. Some other brands include Immaculate, Wholly Wholesome, and Wewalka. If you need a gluten-free option, Sweet Loren’s has an option available as well.
- Flour: I use all-purpose flour for this. You can also make a gluten-free swap with this by using a trusted 1:1 gluten-free all-purpose flour mix (I like King Arthur’s).
- Oats: I used rolled oats for the streusel. If aiming to create a gluten-free version of this dish, opt for a gluten-free option with your oats.
- Sugar: To really get that caramel feel to this, I prefer to use light brown sugar.
- Butter: You can use any non-dairy butter you love. I will say quality will impact the overall flavor. If you can, use higher-quality plant-based butters. I personally have had the best results using Miyoko’s, Violife, or Country Crock for this. And yes, I use salted butter, I prefer it as salt helps to enhance the sweet experience of your desserts and using this in conjunction with the salt added to this doesn’t make it overly salty.
- Spices: For some nice warming spice in the crumb, I like to use cinnamon and cardamom. Feel free to leave the cardamom out if you don’t have it on hand. You could also use a blended spice like apple pie spice if that is an easier option for you.
- Apples: I used Pink Lady apples, but feel free to use a different sweet apple based on your preference. I also like making this with honey crisp, jazz, or fuji apples too. This galette can also work with pears or other stone fruit.
- Cornstarch: This will help create that more gooey filling. I do not recommend skipping this.
- Lemon: I used fresh lemon juice, but if using the squeeze bottle lemon is easier, feel free to go with that option.
- “Egg” Wash: Normally for crusts like this, you’ll traditionally brush the edges with an egg wash to help it brown appropriately as it bakes and get that classic sheen. Since we aren’t using an egg, I like to combine some milk and maple syrup that you can then brush on to the crust to get a similar effect. No eggs needed.
How to Make an Apple Streusel Galette
Preheat the oven to 375F and line a baking tray with parchment paper.
Make the Streusel
To a small bowl add the flour, oats, sugar, cinnamon, cardamom, and salt. Use a fork to give everything a mix then add the butter and almond extract. Toss the butter into the mixture to coat, then use your fork to cut the butter into the mixture a few times. Use your hands to make sure the flour is fully incorporated into the butter and you should be left with a crumbly mixture. Cover the bowl and place in the fridge to chill.
Make the Filling
Peel and core your apples, then cut thinly into 1/4 inch slices. Transfer the slices to a large bowl then add the lemon juice, sugar, cornstarch, cinnamon and a pinch of salt. Use clean hands to toss the apples together until completely coated.
Make the Galette
On a lightly floured working surface, roll out your dough into a rough circle or prepare your pie crust according to package instructions then carefully transfer to a baking tray.
Pick the slices out of the bowl and begin to evenly layer the apple slices onto the dough, making sure to keep the apples a generous inch away from the edges of the dough. Once filled out, fold the edges up and over the outer layer of apples towards the center.
Sprinkle the center of the galette with the streusel to fully cover the apples. It is okay if some of the crumbs cover the crust.
In a small bowl, combine the milk and syrup then use a pastry brush to lightly brush it over the edges of the galette. Evenly sprinkle the edges with turbinado sugar then bake for 30-35 minutes, until the crust is lightly golden in color.
Allow the galette to cool for 10 minutes. Place the powdered sugar through a sieve and use it to lightly dust the top of the galette before cutting into slices and serving.
Expert Tips
- If you’re not big on presentation, save on some steps. This galette will still taste amazing if you decide not to powder it with sugar at the end. It will also taste less sugary if overly sweet desserts are not your thing.
- Slow down your apples from browning. If you are a slow peeler or chopper, I like to run my apples after peeling in some cold water and lightly pat dry. This helps to slow their browning as you get to cutting your apples. Once everything is sliced, drizzle with the lemon to help further preserve them as you get everything else ready.
- Keep your butter as cold as you can. Only take it out when you are ready to work on your streusel. This ensures you create bigger clumps of streusel filled with the butter pockets that will melt down as it bakes.
Frequently Asked Questions
It can, but you will need to swap in a couple gluten-free ingredients. Use a gluten-free crust like Sweet Loren’s gluten-free pie crust. You’ll also want to swap your flour for a 1:1 gluten-free all-purpose flour like King Arthur’s. Lastly, make sure that your oats are gluten-free as well.
Properly cooled left overs can be kept at room temperature, covered for up to 3 days. To keep it longer, place leftover slices in an airtight container in the fridge for up to 5 days. And here are two ways to reheat. Method one, place in the microwave for 30 seconds or more until warmed through. Method 2, reheat in a toaster oven at 350F for 4-5 minutes or until warmed through.
What Can Be Served with this Dessert
Totally dependant on what you want! Sometimes dessert is just dessert and you can enjoy as is. However, feel free to consider any of the following more nutritious alternatives when you feel it is appropriate.
- Enjoy with a dollop of vegan yogurt instead of ice cream
- Use a light vegan whipped cream, again instead of ice cream
- Serve with some fresh fruit like berries or pomegranates for a boost in fiber
- Warm herbal teas like chamomile are a perfect pairing. Some research may suggest helps with improving glycemic control and oxidative stress for those with diabetes
More Fun Winter Plant-Based Treats
- Brown Butter Toffee Chocolate Chip Cookies
- Hotteok Cookies
- Pumpkin Olive Oil Cake
- Fluffy Vegan Cinnamon Rolls
- Chocolate Peanut Butter Stuffed Cookies
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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Apple Streusel Galette
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Sweets
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Apple Streusel Galette is a great, easy to prep dessert that uses simple ingredients, but results in the most decadent, gooey dessert with a delicious buttery crumb.
Ingredients
Crumble
- 1/4 cup all-purpose flour, spooned and leveled
- 3 tbsp old fashioned rolled oats
- 3 tbsp light brown sugar, packed
- 1/2 cinnamon
- 1/4 tsp cardamom
- 1/4 tsp kosher salt
- 3 tbsp cold salted vegan butter, cubed
- 1/4 tsp almond extract (optional)
Apple Filling
- 2 apples (I used Pink Lady apples, but feel free to use a sweet apple you prefer)
- 1 tbsp lemon juice (juice of half a lemon)
- 2 tbsp light brown sugar, packed
- 1 tsp cornstarch
- 1 tsp cinnamon
Crust
- 1 vegan pie crust, store-bought or homemade
- 2 tbsp unsweetened soy or almond milk
- 2 tsp maple syrup
- 1 tbsp granulated turbinado cane sugar
- 1–2 tbsp powdered sugar for topping (optional)
Instructions
- Preheat the oven to 375F and line a baking tray with parchment paper.
- To a small bowl add the flour, oats, sugar, cinnamon, cardamom, and salt. Use a fork to give everything a mix then add the butter and almond extract. Toss the butter into the mixture to coat, then use your fork to cut the butter into the mixture a few times. Use your hands to make sure the flour is fully incorporated into the butter and you should be left with a crumbly mixture. Cover the bowl and place in the fridge to chill.
- Peel and core your apples, then cut thinly into 1/4 inch slices. Transfer the slices to a large bowl then add the lemon juice, sugar, cornstarch, cinnamon and a pinch of salt. Use clean hands to toss the apples together until completely coated.
- On a lightly floured working surface, roll out your dough into a rough circle or prepare your pie crust according to package instructions then carefully transfer to a baking tray.
- Pick the slices out of the bowl and begin to evenly layer the apple slices onto the dough, making sure to keep the apples a generous inch away from the edges of the dough. Once filled out, fold the edges up and over the outer layer of apples towards the center.
- Sprinkle the center of the galette with the streusel to fully cover the apples. It is okay if some of the crumbs cover the crust.
- In a small bowl, combine the milk and syrup then use a pastry brush to lightly brush it over the edges of the galette. Evenly sprinkle the edges with turbinado sugar then bake for 30-35 minutes, until the crust is lightly golden in color.
- Allow the galette to cool for 10 minutes. Place the powdered sugar through a sieve and use it to lightly dust the top of the galette before cutting into slices and serving.
Notes
In case you can’t find a pie crust, try making your own. It’s actually not super complicated. Have a simplified pie crust recipe right here.
If you’re not big on presentation, save on some steps. This galette will still taste amazing if you decide not to powder it with sugar at the end. It will also taste less sugary if overly sweet desserts are not your thing.
Slow down your apples from browning. If you are a slow peeler or chopper, I like to run my apples after peeling in some cold water and lightly pat dry. This helps to slow their browning as you get to cutting your apples. Once everything is sliced then drizzle it with the lemon and that will help further preserve them as you get everything else ready.
Keep your butter as cold as you can. Only take it out when you are ready to work on your streusel. This will allow you to create bigger clumps of streusel filled with the butter pockets that will melt down as it bakes.
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