Do you have frozen or fresh fruits and would love to use them up in a simple but impressive dessert? This 10-ingredient gluten-free, vegan Cherry Apple Galette is gorgeous, rustic and naturally sweetened. If you don’t have cherries or apples, I’m sure other fruits would work too!
- 1/2 cup GF buckwheat flour (fine and light in colour)
- 1 cup GF oat flour (I milled quick oats)
- 1/2 cup tapioca flour
- 1/2 cup cold butter (vegan or regular), cubbed
- 1/2 teaspoon sea salt
- 1 tablespoon coconut palm sugar
- 5 tablespoons water, ice cold
Cherry Apple Filling
- 2 generous cups frozen cherries
- 3 apples, peeled/diced
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract (or 1/4 teaspoon pure vanilla bean powder)
- 2–3 tablespoons GF minute tapioca or 1.5 tablespoons tapioca flour
- Turbinado sugar or organic cane sugar (optional)
Before you begin, have a look at the process picture in the post, they will help you make this beautiful Cherry Apple Galette!
Preheat your oven to 375° F. Get a couple of sheets (approx. 13 x 15-inch) of unbleached parchment paper ready and a pie plate or oven-safe baking dish/sheet. Place a few ice cubes into one cup of water, set aside for the crust.
To begin, combine the dry crust ingredients with smaller cut up pieces of cold butter. Use a fork and press down on the butter pieces to mash them into the dry ingredients. You want to transform the ingredients into a crumbly mixture.
Add 3 tablespoons of ice-cold water and continue pressing down and combining the water with the dough. If it’s still dry, go ahead and add 2 more tablespoons of water. You can use your fingers in a pinching motion to make sure the dough is just moist enough to shape it into a ball. Wrap the dough ball and refrigerate it for 20 minutes or until your pie filling mixture is ready.
In a medium saucepan on a low to medium heat, combine the galette filling ingredients except for the minute tapioca (or tapioca flour), mix and simmer. After 10 to 15 minutes or once everything is bubbling, stir the filling mixture then add the tapioca. Keep a close eye on your fruits as the filling will start to thicken very fast. Turn the heat off as soon as all the liquid absorbs. Set aside.
Use two sheets of unbleached parchment paper to help you roll out your dough. You can cut one to an approx. 13-in circle (see process pictures). Place the refrigerated dough ball in between the sheets of parchment paper, keeping the circular one on top to begin. Roll the dough to a 13 to 14-inch circle or as large as your parchment paper circle. Keep the cut piece of parchment paper on the bottom and transfer the rolled out dough to a pie plate or oven-safe baking sheet. Peel off the top layer of parchment paper. The base paper, the one that you cut, will stay during the baking time.
If using a pie plate, gently push down in the center of the crust to help shape it. Transfer pie filling to the galette center. Fold over about 2 inches of the edge over toward the center of the galette. Sprinkle the center of the pie filling and some of the crust with turbinado sugar. This step is optional.
Bake the galette in your preheated oven, on the center rack, for 45 minutes at 375° F. Remove from the oven, let cool for about 15 minutes before serving. Enjoy a slice while it’s still warm!
If you follow a strict gluten-free diet, please make sure that all your ingredients are certified GF.
Keywords: Pie, Galette, Gluten-Free Pie, Vegan Pie, Plant-Based Recipes, Gluten-Free Recipes, Cherry Pie, Apple Pie, Gluten-Free Vegan, Easy Recipes, Allergen-Friendly Recipes