Last Minute Apple Crumble Galette
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 tsp 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
- 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 soy or almond milk
- 2 tsp maple syrup
- 1 tbsp granulated turbinado cane sugar
- 1-2 tbsp powdered sugar for topping (optional)
Preparation
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 mix then add the butter and extract. Toss the butter to coat, cut it into the mixture with a fork, and use hands to incorporate fully until crumbly. Cover and chill in the fridge.
Peel and core the apples, then cut into 1/4 inch slices. Transfer to a large bowl and add lemon juice, sugar, cornstarch, cinnamon, and a pinch of salt then toss to coat.
Prepare pie crust according to package instructions and transfer to the baking tray.
Evenly layer the apple slices onto the dough, keeping them a generous inch away from the edges. Fold the edges up and over the outer layer of apples.
Sprinkle the center of the galette with the streusel to fully cover the apples, allowing some crumbs to 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.
Bake for 30-35 minutes until lightly golden in color.
Allow the galette to cool for 10 minutes then dust the top with powdered sugar before serving.
Notes
This recipe is easy and forgiving.
Using store-bought crust saves time and still provides an equally yummy dessert.
