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Apple and Blackberry Galette

Servings 6 people
Author Sisley White


  • 1 pack of shortcrust pastry
  • Apples - we used loads of tiny ones but I'm sure 5 or 6 regular would be perfect.
  • Blackberries - a punnet of roughly 150g more if you like
  • Sprinkling of cinnamon, ground cloves, mixed spice and nutmeg
  • 1 small egg


  • Preheat the oven to 200 degrees.
  • Roll out the pastry to the shape of your baking tray. I used a pizza tray.
  • Make sure you put the pastry on greaseproof paper as it will help later for moving the galette of the baking tray later.
  • Peel and core the apples and spread over the pastry leaving a rim.
  • Using a pastry brush, brush the edges of the rim and pull up and overlap to make a little wall to hold the apples in.
  • Add the blackberries on top of the apples and sprinkle with all the wonderful spices. Use the egg wash again on the exposed pastry round the edges.
  • Bake for 25-30 minutes until golden brown and serve straight away with custard or ice cream.