Blackberry and Apple Galette – Easier than Pie!

Juicy blackberries and tender apples wrapped in a buttery, flaky pastry—this Blackberry and Apple Galette is the perfect mix of simple, rustic, and irresistible.

There are two kinds of people in this world: those who bake pies, and those who prefer galettes. I fall firmly in the galette camp.

This may only be the third time I’ve ever made one, but every single time I pull a galette out of the oven, I immediately wonder why I don’t do it more often. They’re unfussy, free-form, and the definition of “perfectly imperfect.” If your crust isn’t symmetrical or your filling bubbles over a little—guess what? That’s part of the charm.

For this version, I paired juicy blackberries with crisp Granny Smith apples, and oh my goodness… it turned out perfectly.

I used my go-to shortcrust pastry recipe—one I developed a few years ago after more than a few failed pie dough attempts. It’s flaky, buttery, and has never let me down (I’ve probably made it 50 times since). The pastry perfectly hugs the sweet-tart apples, warm cinnamon, and jammy blackberries for a dessert that tastes—and looks—like something from a cozy bakery window.

The entire galette disappeared in under 36 hours at my house. From my husband. Who “doesn’t really like dessert.” That’s the ultimate compliment.

If you’re intimidated by pie-making or just want a dessert that looks impressive without needing a Pinterest-perfect finish, this Blackberry and Apple Galette is your new best friend.

Blackberry and Apple Galette Recipe

Ingredients

For the Pastry:

• 2 cups (280g) all-purpose flour
• 3 tbsp white sugar
• 1/4 tsp salt
• 1 ½ sticks (170g) cold unsalted butter, cut into 1-inch cubes
• 3–4 tbsp ice-cold water (I always end up using 4)

For the Filling:

• 2 medium (or 3 small) tart apples, such as Granny Smith, peeled, cored, and thinly sliced
• 2 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 3 tbsp light brown sugar
• 1/2 tsp vanilla extract
• 2 tbsp water
• 1 ½ cups (188g) blackberries
• Water and granulated sugar for brushing/sprinkling (optional)

Directions

1. Make the pastry:
   In a food processor, pulse the flour, sugar, salt, and butter until the mixture looks like coarse breadcrumbs. Add water 1 tablespoon at a time until the dough just comes together.
   (No food processor? Use a pastry cutter or your hands to blend the butter into the flour, then mix in the water until a dough forms.)
   Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
3. Prepare the filling:
   In a medium saucepan, combine the sliced apples, cornstarch, cinnamon, sugar, vanilla, and water. Bring to a gentle boil, stirring frequently. Lower the heat and cook until the mixture thickens enough to coat the apples.
   Remove from heat, stir in the blackberries gently (so you don’t crush them), and set aside.
4. Assemble the galette:
   Roll out the chilled pastry on a lightly floured surface into an 11–12 inch circle, about ¼-inch thick. Transfer it to your prepared baking sheet.
   Spoon the apple and blackberry filling into the center, spreading it into a 9-inch circle and leaving a 2–3 inch border.
5. Fold the edges:
   Fold the outer edges of the dough over the filling, overlapping as you go to create a rustic crust. Brush the crust with water and sprinkle with sugar for extra crunch (or use an egg wash if you prefer a darker crust).
6. Bake for 27–32 minutes, until the pastry is golden and the fruit is bubbling. Let it cool completely before slicing.

Tips for the Perfect Galette

• Chill your dough. Cold butter = flaky crust. Don’t skip the chilling step.
• Don’t overfill. If you pile on too much fruit, it can leak out. (Rustic doesn’t mean soggy!)
• Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for maximum deliciousness.

If you love simple, fruit-forward desserts, try some of my other favorites next:

• Easy Apple Crisp
• Peach Cobbler
• Strawberry Cream Cheese Cake

This Blackberry and Apple Galette proves that you don’t need perfection to make something beautiful—and definitely not to make something delicious. It’s the kind of dessert that looks impressive, tastes even better, and reminds you that baking can be simple and special.

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Blackberry Apple Galette Recipe

Servings: 8 servings

Juicy blackberries and tender apples wrapped in a buttery, flaky pastry—this Blackberry and Apple Galette is the perfect mix of simple, rustic, and irresistible.

Prep Time:25 minutes mins

Cook Time:30 minutes mins

Chill Time:30 minutes mins

Total Time:1 hour hr 25 minutes mins

Ingredients

Pastry

• 2 cups all purpose flour
• 3 tbsp white sugar
• 1/4 tsp salt
• 12 tbsp unsalted butter, cold & cut into 1 inch cubes.
• 4 tbsp ice cold water

Filling

• 2 tart apples, such as Bramley or Granny Smith, peeled, cored and sliced thinly
• 2 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 3 tbsp light brown sugar
• 1/2 tsp vanilla extract
• 2 tbsp water
• 1.5 cups blackberries
• Water and granulated sugar to sprinkle on top of the galette, optional

Instructions

• Make the pastry first: Place flour, sugar, salt and butter into your food processor and pulse until you have a coarse breadcrumb texture and there are no huge lumps of butter.
  
• Add the water, 1tbsp at a time and pulse until the mixture comes away from the sides and forms a ball. Alternatively you can place the ingredients into a large bowl, cut the butter into the flour with a pastry cutter and then add the water, mixing with your hands until a dough forms.
• Tip the dough onto a piece of cling film and shape into a disc.
• Place in the fridge for at least 30 minutes to firm up.
• Whilst the pastry is chilling, preheat the oven to 400F/200C and line a baking tray with grease proof paper/a Silpat/silicone mat.
• Make the filling: Place sliced apples, cornstarch, cinnamon, sugar, vanilla extract and water into a medium sized saucepan over a low-medium heat.
• Bring to a boil, stirring frequently and then turn the heat down to low and stir until the mixture thickens and is thick enough to coat the apples. (You don’t want a runny mixture as it will make the pastry soggy!)
• Remove from the heat and add in the blackberries, stir gently to coat them in the cinnamon sugar mixture being careful not to squish all the blackberries into pulp! Leave to one side.
• Once the pastry is chilled, lightly flour your worktop/a silicone pastry mat and roll out the pastry until you have am 11-12 inch round of pastry, around 1/4 thick. It doesn’t have to be perfectly round, but try and make it as round as possible. You can trim any bits of dough that stick outside of the circle to make it neater if you want. (I had a few bits that almost made my circle square, so had to trim them off!)
• Transfer the pastry to your lined baking tray. I roll it loosely around the rolling pin, then unroll it onto the tray.
• Spoon the blackberry and apple mixture into the centre of the pastry and then spread out the mixture into a 9inch circle, leaving 2-3 inches around the edge.
• Next, fold the outer edges of the galette over the edge of the filling. I made each of my folds around 2 inches long and you need to overlap one edge of the fold you have in your hand onto the previous fold. Repeat until you have encased the filling entirely. I had about 8 folds in the end. You want to be able to see most of the filling, so don’t stretch the pastry right over the top.
• Brush the edges of the galette with water and sprinkle with granulated sugar.
• Place in the oven for 27-32 minutes, until the edges are golden and the fruit in the centre is bubbling. You can egg wash the crust if you prefer a darker crust. I like a lighter golden crust, so brush it with water to make the sugar stick!
• Leave to cool on the tray completely, before slicing into 8-10 pieces and devouring!

Nutrition

Serving: 1 serving · Calories: 345 kcal · Carbohydrates: 44 g · Protein: 4 g · Fat: 18 g · Saturated Fat: 11 g · Cholesterol: 46 mg · Sodium: 78 mg · Potassium: 137 mg · Fiber: 3 g · Sugar: 15 g · Vitamin A: 615 IU · Vitamin C: 8 mg · Calcium: 26 mg · Iron: 2 mg

Other Notes

Course: Dessert

Cuisine: American

Keyword: fruit