A fresh and light apricot galette with an almond flour crust. It has a light lemony flavor and is quite addictive!
A strange childhood opinion of mine was that fruit was good, dessert was good, but not together. Well, things have changed! Doesn’t get much fresher than this no-fuss wholesome apricot galette. There’s an apricot orchard in my neighborhood that sells its apricots in June, so it’s something my family’s been looking forward to every year for nearly 15 years now. Put them to good use in this recipe that looks and sounds a lot more complicated that it is, even though it only took 30 min of actual work, no joke. If you don’t have apricots, you can use almost any fruit in place of the apricots! I’d suggest strawberries or peaches.
The Rundown
The crust is made with almond flour and coconut flour, which you usually wouldn’t expect for a galette crust! I was inspired by Felicia from @feliciasfabfoodz strawberry galette, which you can find here. It can easily be made vegan by replacing the butter with vegan butter.
And the filling is an easy microwave-made apricot jam with sliced apricots layered on top to look all pretty because we love a pretty galette. I topped it with my favorite Siggi’s Dairy icelandic skyr, which I put in the freezer 30 minutes before enjoying.
Apricot Galette
Ingredients
Crust
- 1.5 cups almond flour
- ¼ cup coconut flour
- 1.5 tbsp arrowroot starch sub cornstarch or tapioca starch
- 2 tbsp coconut sugar
- pinch salt
- 1 flax egg 1 tbsp flaxseed meal mixed with 2.5 tbsp water, let sit for 5 minutes
- ¼ cup melted butter sub vegan butter
- 3 tbsp almond milk or other plant-basedmilk
- 2 tsp vanilla extract
Apricot Jam
- 3 apricots
- ½ tbsp maple syrup
- 1 tsp lemon juice
- ½ tsp chia seeds
Apricot Filling
- 6-8 small apricots
- ½ tbsp maple syrup
- ½ tbsp arrowroot starch sub cornstarch or tapioca starch
Instructions
- Mix wet and dry crust ingredients separately. Then combine them, form ball of dough, and refrigerate for at least 30 minutes.
- Preheat the oven to 350 F.
- For the jam, slice your 3 apricots and microwave until soft. Combine with other jam ingredients (maple syrup, lemon juice, chia seeds) and use a fork to mix.
- For the filling, cut apricots in half and cut each half into thin slices. Toss with the maple syrup and arrowroot starch.
- Roll out the dough on baking sheet lined with parchment paper, so that’s it’s 1/4 in. thick. Lightly wet your hands with some cold water and press any cracks together.
- Spread the jam over the crust, leaving an inch of space at the edges of the crust. Add apricot filling over jam.
- Fold crust edges over and bake for 30 minutes, until the crust is brown.
- Top with your favorite yogurt or ice cream, sliced almonds, and pistachios. I put my Siggi's Dairy yogurt in the freezer 30 minutes before enjoying for a more ice cream-like texture!
