Homemade Apricot & Wild Blackberry Galette Recipe

With fresh berries and stone fruits making a regular appearance at the Napa Farmers Market, this Homemade Aprium & Wild Blackberry Galette Recipe is the perfect summertime dessert. Galettes are such a fun, and sublimely easy, rustic pie to make.

Featuring the best of blackberry season with the Front Porch Farm fresh blackberries, we make a delicious filling for an open face pie that screams summer sweetness. Scroll down to see how we make this and don't forget to pin or print the recipe card to make this today. 

What You'll Love About This Wild Blackberry Recipe

We craft a delicious aprium and blackberry mixture for our galette. This could also easily work in an aprium and blackberry pie. This is a relatively low sugar recipe as we use ⅓ cup of brown sugar. The brown sugar brings out caramel notes adding a delicious sweetness without adding too much sugar. This is an easy recipe that can also use the blackberries found in the grocery store or ones you find at your local farmers market.

Ingredients for this Homemade Apricot & Wild Blackberry Galette Recipe

We're taking a shortcut by using prepared pie dough for our galette. I love stocking up on DuFour brand when it's on sale. However, it's only available during the holiday baking season so when you spot it, buy a few in bulk to have on hand for the most delicious pre-made pie crusts that taste like you made it yourself. Apart from the crust, we'll also need: 

• Fresh, Juicy Blackberries. We're using one pint of fresh blackberries here from Front Porch Farm. We've also got a few blackberry bushes along the streets in our neighborhood brimming with these beautiful wild blackberries. I've made this galette with those as well. A pint gives us about a couple cups of blackberries to use in this delicious galette. If you can't find them in the wild, you can definitely use store-bought berries. Give the berries a good rinse before adding them to the mixture for your galette. 
• 2 teaspoon cornstarch. This helps to thicken the mixture so we're not overrun with too much juice released from the citrus and blackberries. 
• ½ teaspoon fresh thyme leaves. I personally love the herbal notes offered by the fresh thyme in this recipe.
• 1 teaspoon finely grated citrus zest lemon or orange; I used blood orange here. You can also use fresh lemon zest. 
• 1 tablespoon citrus juice lemon or orange; I used blood orange here. You can also swap for fresh lemon juice which has natural pectin to help thicken our mixture for this galette. 
• 1 tsp kosher salt
• ⅓ cup brown sugar lightly packed. We're using just a third cup sugar here to create a low sugar version of this galette recipe but the sweetness from the fresh blackberries and apriums really come through. 
• 3 medium apriums pit removed and sliced thin. You can swap for apricots but I love how well the apriums hold up during the bake. You can also use peaches, too. Apriums are a hybrid of a plum and apricot featuring a bit more apricot flavor compared to plums. They hold up beautifully to baking or roasting and make for an excellent addition to this galette.  

How to Make this Delicious Homemade Apricot & Wild Blackberry Galette Recipe

This galette is ready in just under an hour. It's sure to become a delicious addition to your collection of blackberry recipes. Here's how we make it:

• Begin by preheating oven to 400° Fahrenheit. Combine cornstarch, citrus zest, salt, and ⅓ cup brown sugar in a medium bowl. Toss with your hands to combine, then add fruit and toss to coat. Add citrus juice and vanilla. Toss together gently.
• Roll out prepared pie dough onto a parchment lined rimmed baking sheet dusted with a small amount of all purpose flour to prevent sticking. Arrange fruit mixture in the center and spread out evenly, leaving a 3" border around the amount of fruit in the middle. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Whisk together the egg with 1 tablespoon water to create an egg wash and brush all over dough. Sprinkle sugar evenly over dough.
• Place galette in oven and immediately reduce heat to 375°. Bake, rotating halfway through, until crust is deep golden brown everywhere, fruit is softened, and juices are bubbling, 45–50 minutes. Let galette cool at least 30 minutes before serving. It's great served at room temperature with a dollop of freshly whipped cream or a scoop of your favorite vanilla ice cream. You could even use a dollop of greek yogurt sweetened with a touch of vanilla or maple syrup. 

More Seasonal Galettes to Try

Check back for more seasonal galettes to try including this Peach & Thyme Galette that uses another summertime stone fruit favorite!