Apple & Blackberry Galette

apple blackberry galette

And so, the blackberry addiction begins…

Don’t say I didn’t warn you!

Although this one is a real treat, I promise you! Apple & Blackberry Galette.

apple galette

A light, sweet crust meets a delicious, summery filling for a rustic-spin on the classic apple and blackberry pie.

I mean, what could be better?

This gorgeous galette is the perfect dish to serve up for family on a Sunday afternoon, or for saving for a rainy day to enjoy with a cup of tea! It’s also the perfect way to use up the mountain of beautiful berries that are around at the moment, although it will take a little patience!

vegan galette

Made using a spelt and hazelnut crust, this is a healthier, wholegrain and vegan-alternative to heavier pastries. It’s easily made gluten-free, too, using the addition of buckwheat flour in place of spelt!

The filling, though, is the real star, and is mouth-wateringly delicious.

To bring out the beautiful flavours in the fruit, I tossed it in a coconut sugar, lemon, cinnamon and vanilla sprinkling. However, you can strip this back if you wish.

For an extra hit of apple, I spread a beautiful puree on the bottom. However, this is purely optional – omitting it gives a crisper base, although I am all about the flavour!

Anyway, here you go – the perfectly rustic-looking galette that’s vegan-friendly!

Happy eating!

Sam x

Apple & Blackberry Galette


  • Makes one large galette
  • For the pastry –
  • 1 cup spelt or buckwheat flour (buckwheat is a good gluten-free option and creates a slightly more uniform crust, spelt is more neutral tasting)
  • 1/3 cup ground hazelnuts
  • 1/4 cup coconut sugar
  • 1/2 tsp cinnamon
  • 1/3 cup Lucy Bee coconut oil, cold
  • Up to 1/4 cup ice cold water
  • 1 tsp vanilla paste
  • 1 tbsp almond milk
  • For the filling –
  • 5 tbsp apple puree, mixed with 2.5 tbsp ground hazelnuts (optional – omit for a crisper base, but adds more flavour!)
  • Four large apples, cored and chopped (peeling optional) – I used Jazz apples
  • 1 cup blackberries
  • 1/4 cup coconut sugar
  • 1 tbsp maple syrup
  • Zest and juice one lemon
  • 1/2 – 1 tsp cinnamon
  • 1 tsp vanilla paste


  1. Preheat your oven to 210C.
  2. Now, to make the pastry! In a food processor or blender with pastry attachment, add the dry ingredients and pulse until they are well combined.
  3. Add the coconut oil and pulse to combine, until you get a sandy texture. Slowly add more water, a tablespoon at a time, until the dough comes together, but don’t add any more than necessary. On a lightly-floured surface, knead the dough until silky smooth, adding more water (for a dough that is too dry) or flour (for a sticky dough), if needed. Next, wrap in clingfilm, and place in the fridge for at least an hour, but ideally two.
  4. In the meantime, toss together the apples, blackberries, coconut sugar, maple syrup, lemon, cinnamon and vanilla for the filling in a large bowl. Set aside.
  5. Take the dough from the fridge and allow to come to stand at room temperature for a few minutes. Lightly flour a work surface, then roll the dough into a rough circle, turning it with your hands often to prevent it sticking. You want it to be fairly thin, else you’ll get a soggy bottom! Transfer to a baking sheet-lined tray.
  6. Now, spread the optional apple puree over the base, leaving a cm or so gap around the edges. Spoon over the apple and blackberry filling, throwing out any excess liquid, sprinkle over a touch more coconut sugar, if desired, then fold the sides of the pastry up and over the filling.
  7. Using a pastry brush, brush the almond milk over the pastry, then place in the oven to bake for 15 minutes. Turn the oven down to 180C (170 if using buckwheat), then cook for another 15-20 minutes, or until the pastry is golden and the filling bubbling.
  8. Serve warm with whipped coconut cream.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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