Sweet apples, tart cranberries and plenty of cinnamon are the perfect filling in this easy to make Apple Cranberry Galette! No one will suspect that it’s vegan too!
It’s hard to believe that Christmas is only three weeks away. I’m finally embracing everything the holiday season has to offer, even if I am a little behind schedule. Everything from the decorations, music, movies and of course a little baking. My first baked treat for the holidays was this Apple Cranberry Galette and it couldn’t have been easier to make!
My husband finally got our Christmas lights up yesterday. Usually we do it the day after Thanksgiving, but he’s been busy with work. Luckily the weather wasn’t brutal cold like it has been every other year, I know he appreciated that.
I stuck to the inside decorating and discovered that I need new decorations and that our tree is probably on it’s last leg. I thought about buying a fresh tree this year, but when you have two nosey cats the smell of the outdoors is an invitation to remove the foreign object as quickly as possible.
We finally had “seasonal” weather in Colorado last week (a.k.a cold), which made it the perfect time to turn on the oven and bake this Apple Cranberry Galette.
If you’ve never made a galette it’s basically a lazy person’s pie. No fancy edges or decorative lattice top. Just roll out the dough, add the filling to the center and fold the edges of the dough up. The one time when “rustic” looking is acceptable in baking.
Since we know someone who’s vegan and I’m often in charge of making dessert for Christmas, I wanted to make a galette everyone could enjoy. The key ingredient to keeping this Apple Cranberry Galette vegan was using Earth Balance Buttery Sticks. It was the perfect “sneaky swap”!
I love using Earth Balance products in my baking when I’m making something dairy free or vegan. For one, all of their products are plant-based, made without artificial flavors and hydrogenated oils and they support the Non-GMO Project and sustainable agriculture practices.
Whenever I mention to my husband that a recipe I made is vegan, his nose wrinkles up and a look of disappointment appears. Over the years I’ve learned not to say anything and for the most part he never suspects a thing. That was exactly the case with this galette!
Subbing Earth Balance Buttery Sticks for butter in the pie dough was a simple swap that didn’t change the flavor of texture of the crust at all. The galette’s crust was perfectly flakey and had a nice buttery flavor that you expect. Creating plant-based recipes like this one and others is so easy and no one will suspect the changes you’ve made.
- 1 1/4 cups whole wheat pastry flour or all purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 7 tablespoons Earth Balance Buttery Sticks, diced and cold
- 5-7 tablespoons ice water
- 3-4 (approximately 1 1/4 pounds) thinly sliced apples, I used Granny Smith and HoneyCrisp
- 1/3 cup fresh cranberries
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- Juice of 1/2 a lemon
- 1 tablespoon cornstarch
- 2 tablespoons toasted pecans, chopped (optional)
- Milk for brushing the dough
- Powdered sugar for sprinkling on top (optional)
- In a large bowl whisk together the dry ingredients.
- Using a pastry blender work in the diced Earth Balance Buttery Sticks until they are about the size of peas.
- Add in the ice water a tablespoon at a time working the mixture together with a rubber spatula.
- Once the dough comes together in large clumps, use your hands to gently knead it together.
- Place the dough on a large piece of plastic wrap and form it into a disc.
- Wrap the dough in the plastic wrap and refrigerate it for at least an hour.
- While the dough is chilling make the filling.
- Once the dough has chilled, flour a rolling pin and roll the pastry into about an 11-inch circle on a lightly floured surface.
- Use the rolling pin to help transfer the dough to a parchment lined baking sheet.
- Chill the dough in the refrigerator until the oven is preheated.
- In a large bowl add all of the ingredients and stir together with a rubber spatula until combined.
- Preheat oven to 450 degrees.
- Remove the rolled out dough from the refrigerator and cover it with the filling leaving a 1 1/2 inch border all the way around.
- Fold the border over the filling to enclose the dough, pleating it to make a circle.
- Brush the folded up border with milk and sprinkle with more coconut sugar or raw sugar if desired.
- Bake for 20-25 minutes or until the crust is golden and the apples are tender.
- Remove from the oven and serve warm or at room temperature.
- Sprinkle the top with powdered sugar if desired.
* The dough can be made ahead of time and stored in the refrigerator for several days or in the freezer for several months.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 252 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 27mg Sodium: 232mg Carbohydrates: 36g Fiber: 3g Sugar: 16g Protein: 3g
Thanks to Earth Balance for sponsoring this post. As always all opinions are my own. Grab an Earth Balance coupon here and start your baking today!