Vegan Apple Cranberry Galette | Holiday Dessert Recipe + My Magazine Cover Photo!

Happy Holidays! This month I teamed up with Cary Living Magazine again to create some pretty visual art. I helped make a festive Holiday food spread for the November/December 2018 issue. You can find 5 of my recipes in the current issue including my Roasted Brussel Sprouts with Toasted Pine Nuts and Quinoa Stuffed Acorn Squash.

I also created this apple cranberry galette for one of the recipes. For the cover, I knew I wanted something rustic. I felt like apples against a wooden board with pops of red and cinnamon might look really cool. I also wanted it to be appropriate for Thanksgiving as well as Christmas. So I decided to make a galette so you can see all the warm baked apples and cranberries inside.

An apple cranberry galette is basically the lazy person's pie. If you want to make a delicious pie without all of the fuss, this is a great recipe to try. I made it vegan by substituting the butter for room temp/slightly chilled coconut oil and it made a nice flaky crust. Top it with some ice cream or whipped cream and it will be a great dessert to enjoy this holiday season. It is so cozy and delicious!

Merry Christmas!

Apple Cranberry Galette Recipe - Vegan

(serves 4)

For the Crust:

1/2 cup chilled coconut oil (solid/room temp, not melted)

1 & 3/4 cup all purpose flour

1 tablespoon cane sugar

1 teaspoon salt

1/2 cup cold water (add a little at a time)

For the Filling:

3-4 medium apples, thinly sliced (a combination of Granny Smith and Honeycrisp)

1/3 cup fresh or frozen cranberries

3 tablespoons coconut sugar

1 teaspoon cinnamon

1/8 teaspoon allspice

1/8 tsp nutmeg

Juice of 1/2 a lemon

1 tablespoon cornstarch

Other ingredients:

Melted vegan butter for brushing on crust (I use Earth Balance)

Extra cane sugar for sprinkling on crust

Vanilla ice cream for serving


1. To make pie crust, in a large bowl, stir together the flour, sugar, and salt. Add the coconut oil (do not melt) and combine the ingredients with hands. Add ice cold water, 1 tablespoon at a time. The mixture should be a little on the dry side. As the dough begins to stick together, form a flat disk, wrap and place in fridge for 1 hour. If it's too wet, dust with flour. Too dry? Add more water.

2. To make the filling: mix all of the filling ingredients in a large bowl until the apples are well coated. Set aside.

3. Preheat oven to 450 degrees. Remove chilled dough and roll it out, into a circle shape, on a floured surface. Carefully transfer dough to a parchment paper lined baking sheet.

4. Cover the center of the dough with 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.

5. Brush the crust with melted butter and sprinkle the crust with extra cane sugar.

6. Bake for 20-25 minutes or until the crust is golden and the apples are tender.

7. Remove from oven and serve warm or at room temperature with vanilla ice cream or whipped cream.


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Hi. I'm Ginny!

I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious plant based recipes, lifestyle inspiration, & beautiful nature and travel photography!


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