Crust and Filling 

1. In the bowl of a food processor* (see notes), pulse together the flour, cane sugar, and salt until uniform. Add in the vegan butter and pulse together until the mixture reaches a sand-like consistency. Add in the ice water, 1 tablespoon at a time, until the dough is moist enough to form a ball. We used 3 tablespoons in total.
2. Transfer the dough to a floured work surface and shape the dough into a disc. Wrap it in plastic wrap, and place it into the refrigerator for at least 1 hour.
3. In the meantime, prepare the peanut butter caramel (below).
4. Remove the dough from the refrigerator and allow it to rest for 10 minutes.
5. While the dough rests, prepare the filling. Peel and cut the apples into 1/2” slices, then add them to a large bowl. Mix in all of the remaining ingredients (besides the butter) until uniform.  Set aside. 
6. Line a baking sheet with parchment paper or a silicone mat and set aside.
7. Place your rested dough onto a floured work surface and roll it out until it is about 12-inches in diameter. Carefully transfer the dough onto your lined baking sheet.
8. Arrange apple slices on top of dough, leaving a 1 1/2″ border around the edge. Fold the edge nearest to you towards the center. Rotate sheet plan slightly and repeat, until all edges are folded in towards fruit.
9. Take the remaining tablespoon of vegan butter and cut it into small pieces. Evenly distribute the pieces over the apples. Place the baking sheet in the freezer for 15 minutes.
10. In the meantime, preheat your oven to 400°F and get a small bowl of almond milk ready along with turbinado sugar, to put on the crust before baking. 
11. Using a pastry brush, brush the crust with a thin layer of almond milk. Sprinkle liberally with the turbinado sugar and place into the oven for 40-45 minutes, or until golden brown.
12. Remove the galette from the oven. If you have apricot preserves, brush a light layer over the apples while still warm. This is optional, it just helps get them nice and shiny, great for presentation purposes. 
13. Transfer to cooling rack and let cool completely before slicing.
14. Serve with vegan vanilla ice cream and a drizzle of peanut butter caramel. Enjoy!

Peanut Butter Caramel

1. Add the brown sugar, coconut milk, butter, and brown sugar and to a small pot. Cook over medium-low heat, stirring occasionally.  It will begin to get bubbly and thicken up.
2. Cook the mixture for about 8-10 minutes, or until it is nice and thick.
3. Remove the pot from heat and add in the peanut butter, vanilla and salt. Mix until smooth. 
4. Transfer to a sealable container (such as a glass jar) and cool.
5. Store in the refrigerator once cooled. You will need to reheat the sauce to loosen it up before serving.