Apple galette with wild blackberries

So we survived the yearly August family visits.  Let´s just say I have thoughts about the whole extended family arrangement predicted for the post collapse future. Now, after a couple of days of rain and a sudden drop in temperatures, it feels like we are well and truly heading into fall. 

And I am pleased to offer this easy galette, made with home grown apples from the tree that´s now producing more, and more accessible apples that we had pruned last winter, along with blackberries from the nearby hedges.  No idea what the variety of apple actually is - blushed golden, not too sweet.  I remain unconvinced by the local ¨cooker¨ Reinetta.

Butter crust from Louis P. De Gouy´s The Pie Book, which I had in the freezer.  Galette recipe from Smitten Kitchen.  She´s my go to dessert source.  I did substitute half brown sugar for white, just because I like it more.  Also made a great zucchini bread (courgette) recipe from her site when we were overwhelmed.

Apple/berry filling couldn´t be simpler.  I did go ahead and use the peels and cores for a sugar syrup and basted the whole thing when it came out of the oven.  Perfect balance between not too dry and crumbly, but not soggy.  It is a bit of a faff turning every 15 minutes, but as our oven heats significantly more at the back than the front, just as well.

Hope everyone had a swell summer!