Apple & Blackberry Spelt Galette with Amaretti Crumb and Cardamom Stem Ginger Custard

This galette is made with spelt flour which gives it a lovely nutty flavour. A ginger and amaretti crumb adds more texture and flavour, while ensuring the pastry stays nice and crisp and doesn’t go soggy from the fruit. We used blackberries and apples as they were in season but you really could use any fruit (rhubarb, plums, and pears would all be delicious) - orange zest, vanilla, thyme and amaretto all complement each other beautifully and with a warming cardamom and stem ginger custard on the side, this is a winner of a pudding and a great one for Easter Sunday lunch. Plus, the beauty of a galette is it’s meant to be rustic, so you don’t have to be too precise about it all.