Estimated reading time: 7 minutes

Wild Blackberry Wineberry Pear Oatmeal Galette is made with wild blackberries, wineberries (Japanese Raspberry), and pears (similar to the Bosc variety). The recipe also includes a filling infused with mint & basil, has added oatmeal, and has a homemade, buttery pie crust. 

Wild Blackberry Wineberry Pear Oatmeal Galette

Hi Everyone, this recipe epitomizes my love of local, foraged ingredients to make a specific type of recipe I love that can be enjoyed on a weeknight dessert or for a holiday gathering.

I cover ingredient substitutions below if you don’t have wild-foraged blackberries, wild-foraged Wineberries, or Wild Pears. 

This recipe spans multiple seasons too, the way you can make this recipe possible is to collect the wild blackberries and wineberries and then freeze them and then make the recipe when wild pears are in season and make the galette then.

RELATED: Wineberry Recipes Collection

RELATED: Blackberry Recipes Collection

RELATED: Mile High Pear Pie

RELATED: Basil Recipes

Ingredients for Wild Blackberry Wineberry Pear Oatmeal Galette

Double Crust Pie Pastry *this Wild Blackberry Wineberry Pear Oatmeal Galette uses half of this pastry recipe

• 2 1/3 cups all-purpose unbleached flour, plus extra for rolling out the dough
• 1 cup unsalted butter, must be solid, chilled
• 1 tablespoon granulated white sugar
• 1 tablespoon of freshly squeezed lemon juice can be substituted for the same amount of apple cider vinegar
• 1/4 teaspoon Kosher salt can substitute with sea salt
• 3/4 cup ice water plus more, if needed
• 1 small egg beaten, for washing the pastry before baking
• 1-2 tablespoons Demerara (this is the variety that I use) baking sugar or turbinado raw sugar for sprinkling on the crust before you put it in the oven
• 1 tablespoon unsalted butter cut into small pieces to dot the top of the galette before baking

Wild blackberry, Wineberry, and Pear Filling

• 2 cups total fruit with an even amount of each (or close to it!) fruit/berries Blackberries, Wineberries (Japanese Raspberry), and Pear (Bosc) 
• 1 basil leaf, thinly sliced
• 1-2 mint leaves, thinly sliced
• 1/4 cup granulated white sugar, I use organic sugar
• 1 teaspoon freshly, squeezed lemon juice, can substitute for the same amount of apple cider vinegar
• 2 tablespoons cornstarch
• 1/8 teaspoon Kosher or sea salt
• 1/2 teaspoon ground cinnamon

Ingredient Substitutions 

• If you don’t have Wild Blackberries, just get cultivated blackberries from the grocery store or farmer’s market, or pick-your-own local farm.
• If you don’t have foraged, wild Wineberries (Japanese Raspberry), just use regularly cultivated raspberries from the grocery store or farmer’s market, or pick-your-own local farm.
• If you don’t have wild pears, just use a good, crisp, baking pear, like a Bosc variety, from the grocery store or farmer’s market, or pick-your-own local farm.
• If you don’t have oatmeal, which is used to thicken the filling, you can use 1-2 tablespoons of cornstarch, depending on how much juice there is

This post may contain affiliate links that won’t change your price but will share some commission.

Helpful Kitchen Tools for Wild Blackberry Wineberry Pear Oatmeal Galette

Here is a list of helpful kitchen tools for this Wild Blackberry Wineberry Pear Oatmeal Galette:

• rimmed baking sheet
• Silpat (silicone baking mat) or parchment paper
• measuring spoons & cups
• mixing bowls
• baking spatula
• wooden spoon for mixing

I include Amazon affiliate links in the recipe card to tools that I use below.

Web Story

This goes well with a scoop of No-Churn Vanilla Ice Cream and/or Vanilla Whipped Cream on top.

Our Other Recipes & Posts

If you like this Wild Blackberry Wineberry Pear Oatmeal Galette, you will want to check out our other recipes & posts:

• Rosewater Lemonade
• Strawberry Galette
• Honey Mustard Sauce
• Frosé (Frozen Rosé Wine)
• Apple Galette
• Cherry Nectarine Galette
• Incredible Homemade Apple Pie
• Homemade Nectarine Galette
• Dalgona Coffee (Whipped Coffee)
• Blueberry Galette
• Apple Date Galette

If you like this Wild Blackberry Wineberry Pear Oatmeal Galette like it, please rate the recipe in the recipe card below and let us know in the comments at the end of the post. Thank you for reading and following along!

Continue to Content

Wild Blackberry Wineberry Pear Oatmeal Galette

Yield: 8 slices

Prep Time: 1 hour 35 minutes

Cook Time: 35 minutes

Total Time: 2 hours 10 minutes

Wild Blackberry Wineberry Pear Oatmeal Galette is made with wild blackberries, wineberries (Japanese Raspberry), and pears (similar to the Bosc variety). The recipe also includes a filling infused with mint & basil, has added oatmeal, and has a homemade, buttery pie crust. 

Print

Ingredients

DOUBLE CRUST PIE PASTRY *THIS STRAWBERRY GALETTE USES HALF OF THIS PASTRY RECIPE

• 2 1/3 cups all-purpose unbleached flour, plus extra for rolling out the dough
• 1 cup unsalted butter, must be solid, chilled, cut into tablespoons
• 1` tablespoon granulated white sugar
• 1 tablespoon fresh squeezed lemon juice, can substitute the same amount apple cider vinegar
• 1 teaspoon Kosher salt, can substitute sea salt
• 3/4 cup ice water, plus more, if needed
• 1 small beaten egg, for washing the pastry before baking
• 1-2 tablespoons Demerara (course sugar) baking sugar, or turbinado raw sugar for sprinkling on the crust before you put it in the oven
• 1 tablespoon unsalted butter, cut into small pieces to dot the top of the galette before baking

Berry/Fruit Filling

• 2 cups total fruit with even amount of each (or close to it!) fruit/berries Blackberries, Wineberries (Japanese Raspberry) and Pear (Bosc)
• 1 basil leaf, thinly sliced
• 1-2 mint leaf, thinly sliced
• 1/4 cup granulated white sugar, I use organic sugar, you can substitute the same amount brown sugar
• 1 teaspoon fresh squeezed lemon juice, can substitute the same amount apple cider vinegar
• 2 tablespoons quick oats (or substitute 2 tablespoons cornstarch)
• 1/8 teaspoon Kosher or sea salt
• 1/2 teaspoon ground cinnamon

Instructions

DOUBLE CRUST PIE PASTRY *THIS GALETTE USES HALF OF THIS PASTRY RECIPE

1. Before starting, make sure all ingredients are cold to ensure the crust comes out flaky. The whole idea of this dough-making process is to keep the dough cold so that it comes out flakey when baked.
   In a large mixing bowl, mix 2-1/3 cups flour, 1 tablespoon sugar, 1 tablespoon apple cider vinegar or fresh lemon juice, 1/4 teaspoon salt, and 1 cup chilled butter slices. Using a pastry blender, work the mixture until you get a crumbly texture with about 1/2-inch inch butter chunks.
2. Starting with 1/4 cup ice water, gradually add the ice water into the mixture, and using a large fork and then your fingertips, work the dough until it just comes together into a ball. If it needs more ice water to form a ball, then you can add more and keep the ice water on hand in case you need more later if the dough dries out.
3. Wrap the dough in plastic wrap to prevent drying and refrigerate for a 1/2 hour before rolling it out.
   After chilling for a 1/2 hour, divide the dough ball evenly in half with a dough scraper. Wrap 1-half of the dough in the plastic wrap and return to the refrigerator to use for another recipe.
   Roll the chilled dough out in an 11-inch circle, 1/4 inch thick. Cover the dough with plastic wrap and chill the dough while you put together the fruit filling.

Fruit Filling

1. Preheat oven to 450 degrees F.
2. In a large mixing bowl, mix the fruit/berries, basil, mint, lemon juice or apple cider vinegar, cornstarch, sugar, Kosher salt, and ground cinnamon until combined.
3. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Place the chilled dough circle in the middle of the lined baking sheet
4. Brush the pastry crust with the beaten egg and sprinkle evenly with Demerara baking sugar.
5. Bake at 450 degrees for 20-25 minutes until golden. When it's done, allow cooling before serving, allowing the filling to firm up before slicing. Enjoy alone or with vanilla whipped cream and/or vanilla ice cream!

Notes

• You can take a shortcut with this recipe and get frozen pastry crust but I highly recommend my recipe for Double Pie Crust which I include. This galette recipe uses half of the Double Pie Crust recipe, so you can save the other half for another galette.

INGREDIENT SUBSTITUTIONS 

• If you don’t have Wild Blackberries, just get cultivated blackberries from the grocery store or farmer’s market, or pick-your-own local farm.
• If you don’t have foraged, wild Wineberries (Japanese Raspberry), just use regularly cultivated raspberries from the grocery store or farmer’s market, or pick-your-own local farm.
• If you don’t have wild pears, just use a good, crisp, baking pear, like a Bosc variety, from the grocery store or farmer’s market, or pick-your-own local farm.
• If you don’t have oatmeal, which is used to thicken the filling, you can use 1-2 tablespoons of cornstarch, depending on how much juice there is

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad

• 
  Non-slip Silicone Pastry Mat Extra Large with Measurements 28''By 20'' for Silicone Baking Mat, Counter Mat, Dough Rolling Mat,Oven Liner,Fondant/Pie Crust Mat By Folksy Super Kitchen (2028, red)
• 
  Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch (2 pack)
• 
  If You Care FSC Certified Parchment Baking Paper, 70 sq ft (Pack of 2)
• 
  Pyrex Smart Essentials 8-Piece Mixing Bowl Set
• 
  Wilton Easy Flex Silicone Spatula Set, Your Go-To Tools for Mixing, Folding, Scraping, Cooking and Serving., Blue, 3-Piece
• 
  Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
• 
  Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
• 
  Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 546Total Fat: 35gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 88mgSodium: 431mgCarbohydrates: 56gFiber: 4gSugar: 22gProtein: 5g

Please note that the Calculated Nutrition is an estimate at best.

Did you make this recipe?

Did you make this recipe? If you share it on social media tag us @lifeslittlesweets and hashtag it #lifeslittlesweets - Thank you in advance!

• First published: 10/10/2019
• Updated & republished: 9/16/2022

• Author
• Recent Posts

Follow me

Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

Follow me

Latest posts by Sara Maniez (see all)

• Burnt Basque Cheesecake - September 25, 2023
• Delicata Squash Recipe - September 24, 2023
• Olive Oil Cake - September 23, 2023