Apple & Raspberry Galette – No sugar needed!

1 pie crust (your favorite recipe), rolled to 12″ diameter  rough circle 1/4 inch thickness

4 large apples  (try a mixture of reds and green) peel on, chop apples into bite-sized pieces

1/2 cup raspberries, fresh or frozen – if frozen, thaw and dry in paper towel

1/4 cup quick oats

1/2 cup honey

1 tsp cinnamon

3 tbs butter

Place the rolled out dough on parchment paper and onto a baking stone or sheet
Melt the butter and lightly brush the dough with about 1 tbsp of the butter
Sprinkle the oats in a light layer of quick over the inner portion of the dough, leaving approximately 1.5 ” of the outer circle bare
In a large bowl, gently mix together the apples, raspberries, cinnamon and 1 tbsp of the melted butter
Spoon the mixture on the inner portion of the dough (the portion covered with oats)
Drizzle the honey evenly over the apple mixture
Carefully fold the 1.5″ outer bare portion of the dough over the edge of the apple mixture,
working around the circle and folding in as needed to create an outer ‘lip’ to the galette – this will form an uneven and
“rustic” edge.
Brush this outer, folded portion of the  Galette with the remaining butter
Bake at 350 for 45-55 minutes, until the apple edges start to turn brown and the dough edges are golden