Apricot Galette is a simple, sweet pastry made of tart apricots, baked with warm spices, and wrapped in a flaky homemade crust. This dessert is perfect for picnics, gatherings, or days when you want to just indulge in a baked treat. (This recipe is gluten-free, vegan, and made with natural sweeteners.)
Once you try this easy galette recipe, you’ll be craving more! So try our Strawberry Peach Galette, Cinnamon Apple Galette, Vegan Ricotta and Asparagus Galette, and this Easy Mushroom Galette recipe next.
Apricot galette is like pie in its simplest form but even better! With no top crust, this dessert is perfect in all its imperfections. Making it requires some time and patience but it’s actually a very easy process so this is perfect for beginners. This apricot peach galette recipe is practically fool-proof.
One bite of this, and it will feel like summer, no matter what season it is. It’s bursting with a bright, sweet flavor that will have you reaching for your next slice before you’ve finished the first. Top it with a heaping mound of your favorite ice cream or whipped cream (dairy or non-dairy) for the ultimate summertime snack.
Reasons This Apricot Galette Recipe Works
- Easier Than Pie! I love making galettes because it doesn’t have to be perfect. There’s no need for a food processor or mixer; just use your hands to form the dough and make a rustic treat.
- A Unique Dessert! Skip the pie, cake, and brownies this time around. No one expects you to bring this to the potluck but they’ll be so glad you did!
- Absolutely Delicious! Made with fresh, quality ingredients, this recipe tastes amazing.
What is a Galette?
Galette is a blanket term for many baked goods but for this apricot galette, we are referencing the French free-form pastry. It is characterized by a pastry sheet with fruit in the middle, that is then wrapped in the pastry and baked. The sweet jammy center of the galette is a delicious contrast from the buttery, flaky crust that surrounds it.
Ingredients You’ll Need
Crust
- Vegan Butter: You can use salted or unsalted butter. Use cold butter.
- Gluten-Free All Purpose Flour: Use a variety that contains xanthan gum (like Bob’s Red Mills 1:1). You can also use regular all-purpose flour if you are not sensitive to gluten.
- Spices: I keep it simple with sea salt, ground cinnamon, and nutmeg.
- Cold Water or Full Fat Canned Coconut Milk: I like to use canned coconut milk to give the crust a richer flavor.
Filling
- Sliced Apricots: Ensure they are a bit firm so they hold their shape while baking.
- Peaches: Ripe and sliced. Adding peaches is totally optional.
- Cinnamon: This adds a warm, spiced quality.
- Maple Syrup & Agave: These act as natural sweeteners.
- Vanilla Extract: To balance the sweetness of the other ingredients.
- Cornstarch: This thickens the fruit mixture. You can also use flour.
- Vegan Butter (or regular butter): Use this or egg wash to brush the crust before baking. This gives the crust a delectable crunch and golden brown hue.
How to Make Apricot Galette
PREPARE THE DOUGH. In a large bowl, sift the flour. Add salt, cinnamon, and nutmeg. Cut cold butter into cubes and add to the flour. Using a fork or pastry cutter, break the butter into the flour. Make a small pit in the center of the flour and slowly incorporate the full-fat coconut milk.
Add 1 tablespoon of cold water or cold full-fat coconut milk at a time or more, if needed, to make sure the dough comes together with no dry spots. If the dough is too crumbly, do not be scared to add more water.
Coat your hands in flour and begin to form the dough into a round disc. Then, wrap the dough in plastic wrap and transfer it to the fridge for at least 45 minutes before using.
For a more detailed overview, check out my guide on How To Make The Best Galette Crust.
PREPARE THE FILLING. While the crust is chilling, slice the apricots and peaches. Transfer the sliced fruit into a medium-sized bowl and add maple syrup, agave syrup, cinnamon, and vanilla extract. Allow time for the fruit to absorb the flavors, about 20 minutes. After 20 minutes, cover the sliced fruit with cornstarch and stir to combine.
PREPARE THE CRUST. Transfer the dough onto a lightly floured surface and use a rolling pin to roll out the dough into a rectangle or circle until it is about 1/4 in thick.
Line a baking sheet with parchment paper. Transfer the crust onto the prepared baking sheet. Brush the dough with 2 tbsp of maple syrup and sprinkle with cinnamon, about 1/4 tsp. Leaving a 1-inch border around the edge, add the sliced fruit to the center of the crust. Pour a tablespoon or two of any extra liquid from the peaches over the fruit.
Fold the edges of the crust over the fruit. Brush the dough with butter and sprinkle with coconut sugar. Then, place the galette in the fridge for 30 minutes to chill. Preheat the oven to 375 degrees F. Transfer the apricot galette to the oven and bake for 45 minutes, or until golden brown. For a beautiful glossy finish, brush the top of the galette crust and filling with apricot jam. Let cool for 5 minutes, then top with ice cream if desired. Enjoy!
Tips To Nail the Recipe
- Before baking, taste test. Taste the fresh fruit before adding sweeteners because the sweetness of fresh fruit tends to vary. You may need more or less agave and maple syrup.
- Add a bit of lemon juice to the fruit mixture to prevent the apricots from oxidizing. This also adds a fresh pop of citrus flavor.
- Use very cold butter for a flaky crust. As it bakes, the solid chunks of butter evaporate, creating layers in the crust.
- Enjoy apricot galettes immediately or at room temperature.
Variations
- Homemade Crust: If you want to save time and use a store-bought pie crust, I recommend rolling two pie crusts together so you have enough dough to make this recipe.
- Fresh Fruit: Although fresh apricots and peaches are preferred, you can make this apricot galette recipe with frozen or even canned fruit.
- Other Fruit Fillings: Nectarines are a great substitute for apricots. But if you want to try this recipe with other fruits, I suggest blueberry, plum, cherry, and raspberry.
- Add-Ins: Aside from fruit, you can add other ingredients to the galette. I suggest trying thyme, sliced almonds, or a sweet cream filling.
- Savory Galette: Not feeling the fruit? Try adding ingredients like cheese or protein. Goat cheese, ham, and egg would be a tasty option.
Storage
Store apricot galettes at room temperature for up to 3 days. It will last up to 5 days in an airtight container in the fridge. For longer storage, wrap it with plastic wrap and place it in the freezer for up to one month.
FAQs
How do you make a galette not soggy?
Brushing the dough with butter or egg wash creates a barrier that makes the crust crisp, making it less likely to get soggy. Alternatively, add another barrier like almond paste or add cookie or cracker crumbs to the flour.
Is galette dough the same as pie dough?
Yes, a galette can be made with pie dough.
What is the difference between a galette and a tart?
Tarts only have a bottom crust and it is much thicker than a galette crust.
I Hope You Enjoy This Easy Apricot Galette Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
More Gluten-Free Dessert Recipes To Try!
- Gluten-Free Apple Crisp
- Chocolate Dessert Hummus
- Easy No-Bake Superfood Energy Bars
- Gluten-Free Scones
- S’mores Dip
- Sweet Potato Brownies
Apricot Galette
Ingredients
Crust
- 8 tbsp Unsalted Vegan Butter or regular unsalted butter
- 2 cups Gluten-Free All Purpose Flour that contains xanthan gum (like Bob's Red Mills 1:1) (can sub with regular all-purpose flour if not sensitive to gluten) (250 grams)
- 1 tsp Sea Salt
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Nutmeg
- 1/4 cup Cold Water or Cold Full Fat Canned Coconut Milk plus more if needed (up to 1/2 cup total)
Filling
- 1.5 cup Sliced Apricots 7-8 apricots
- 2 Peaches sliced
- ½ tsp Cinnamon
- ¼ cup Maple Syrup
- 1 tsp Vanilla Extract
- 1 tbsp Agave
- 1 tbsp Cornstarch can sub with gf flour or regular flour
For the Crust
- 1 tbsp Vegan Butter (or regular butter) to brush the crust or egg wash
- 1 tbsp Apricot Jam to brush on cooked galette for glossy finish
Instructions
Prepare the Dough
- In a large bowl, sift the flour. Add salt, cinnamon, nutmeg, and baking powder. Cut cold butter into cubes and add to the flour. Using a fork or pastry cutter, break the butter into the flour. Make a small pit in the center of the flour and slowly incorporate the full-fat coconut milk. Add 1 teaspoon of water or coconut milk at a time or more, if needed, to make sure the dough comes together with no dry spots.
- Coat your hands in flour and begin to form the dough into a round disc. Then, wrap the dough in plastic wrap and transfer it to the fridge for at least 45 minutes before using.
Prepare the Filling
- While the crust is chilling, slice the apricots and peaches. Transfer the sliced fruit into a medium-sized bowl and add maple syrup, agave syrup, cinnamon, and vanilla extract. Allow time for the fruit to absorb the flavors, about 20 minutes.
- Cover the sliced fruit with cornstarch and stir to combine.
Prepare the crust
- Transfer the dough onto a lightly floured surface and begin to roll out the dough into a rectangle or circle until it is about 1/4 in thick. (If the dough is too crumbly, do not be scared to add more water.)
- Line a baking sheet with parchment paper. Transfer the crust onto the prepared baking sheet. Brush the dough with 2 tbsp of maple syrup and sprinkle with cinnamon, about 1/4 tsp. Leaving a 1-inch border around the edge, add the sliced fruit to the center of the crust. Pour a tablespoon or two of any extra liquid from the peaches over the fruit.
- Fold the edges of the crust over the fruit. Brush the dough with butter and sprinkle with coconut sugar. Then, place the galette in the fridge for 30 minutes to chill. Preheat the oven to 375 degrees F.
- Transfer the galette into the oven and bake for 45 minutes, or until golden brown.
- Remove the galette from the oven. Brush apricot jam on the crust and filling for a beautiful glossy finish. Let the galette cool for 5 minutes, then top with ice cream if desired. Enjoy!
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