Can this be made gluten-free?

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.

How do you store leftovers?

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.

Apple Streusel Galette

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

Scale

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)

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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.