Oat-Crusted Maple Plum Galette

oat-crusted maple plum galette | le jus dI grew up in California, where, contrary to popular belief, there is the phenomenon of changing foliage in the fall. Admittedly, not a lot, but there are pops of red and yellow to be seen gracing the blue skies when October rolls around. One of the first harp pieces I learned to play was Feuilles d’Automne, by Alphonse Hasselmans. It was a beautiful, moody piece with a melancholy and deliberate melody, proudly displaying the almost mystical qualities of the harp. I’m a sucker for French romantic pieces and as a beginning harpist, I fell in love with this piece. At that time I’d never experienced full foliage changes but I could imagine it in my head. Bright reds, yellows, oranges and a light breeze and blue skies. Knit sweaters, boots, and oversized scarves. However, the reality is that this musically-provoked image was nothing compared to my first New England fall. Reds, yellows, and oranges, yes, but also all the tones in between. The goldens, the yellow ochres, the fiery reds and burnt orange, glistening and merging until you see an never-still ombre so brilliant you can’t look away. Even in gloomy days with a blanket of fog, you can see tips of color beckoning to you. Fall is wonderful. The sudden onset of apples, cinnamon-desserts, pumpkin, squash and the anticipation of the holidays is both giddily exciting but also overwhelming. Sometimes I want to just take a step back from all of that and just bask in nature’s transition from summer to winter.

Oat-Crusted Maple Plum Galette | le jus d

Oat-Crusted Maple Plum Galette | le jus dOat-Crusted Maple Plum Galette | le jus dOat-Crusted Maple Plum Galette | le jus d

Right on the tails of that sentiment, I’m going to talk about fall foods. On the forefront are pies, galettes, and tarts. Prune plums are bountiful and in season now – September and early October. Find them and grab onto them, because they disappear fast. They hold flavor really well after cooking and I’m itching to use them in a braise. The flavor of these plums pair perfectly with maple syrup. Fair warning: use good quality maple syrup. I used amber maple syrup from Vermont, specifically Farmhouse Pottery’s maple syrup. It is so good. Oh my God, taste this with a generic, low-grade maple syrup and you will instantly tell the difference. You don’t even need a sophisticated palate like for wine tastings. The difference is that obvious. Use quality maple syrup and your dish will shine.

Oat-Crusted Maple Plum Galette | le jus dOat-Crusted Maple Plum Galette | le jus dOat-Crusted Maple Plum Galette | le jus d

What is an oat-crusted galette? I was inspired by oat crumble pies and granola. I love the crunch of granola and the texture that a crumble can give to a pie, especially with juicy fruits in the filling. I also love textured and crispy surfaces when it comes to pie, so I thought, why not in a galette? Guys, it was good. Really crispy, crunchy, and the perfect amount of sweetness. Imagine extra crispy crust surrounding a juicy plum filling – delicious, right? Try it – I guarantee it won’t disappoint you.
Oat-Crusted Maple Plum Galette | le jus d

Oat-Crusted Maple Plum Galette | le jus d

Bake until golden and… you get a lovely, textured crust that is unimaginably crispy and flaky!!! Lovely, isn’t it? hints of maple syrup muddled with the juiciness of prune plums, all complemented by the subtle nutty crunch that the oat crust contributes – this is a galette that will please your guests. It’s easy to make and the oat crust will also hide any misshapen galettes you crimp!

Oat-Crusted Maple Plum Glaette | le jus dOat-Crusted Maple Plum Galette | le jus dOat-Crusted Maple Plum Galette | le jus dOat-Crusted Maple Plum Galette | le jus d

Note: This post is sponsored by farmhouse pottery. All opinions are purely my own. They were also featured on Food52 recently, so definitely check them out!

RECIPE: Oat-Crusted Maple Plum Galette
crust adapted from Four & Twenty Blackbirds

1 1/4 cup all purpose flour
1/2 tsp salt
1 tbsp sugar
1 stick butter, pre-chopped into 1 cm cubes and placed in freezer
1/2 cup cold water + 1 tbsp maple syrup

egg wash: 1 egg whisked with splash of water

¼ cup rolled oats
2 tbsp turbinado sugar
1 tbsp olive oil
1 tbsp maple syrup

1.5 cups prune plums, pit remooved and sliced thinly
1 tbsp sugar
zest of a lemon
1 tbsp flour
1.5 tbsp cornstarch
3 tbsp maple syrup


1| Pie Crust: Prepare all ingredients. Mix together flour, salt, and sugar.

2| Take butter out of the freezer and using a pastry cutter, a fork, or your fingers, work quickly and cut butter into dry ingredients. You should end up with pea sized chunks, which is completely fine!

4| Using one tablespoon at a time, mix water/syrup into butter/flour mixture, until just combined. Do not overmix or knead. Add the mixture gradually – you can always add more water, but you can’t take it out. The resulting dough should be damp but not moist.

5| Shape into a disk and wrap with plastic wrap. Chill in the fridge for at least 1 hour.

6| Oat Topping: combine all ingredients together and set aside.

7| Remove dough from fridge. On a sheet of floured parchment paper, roll out dough.

8| Mix plums with sugar, cornstarch, flour, lemon zest, and maple syrup. Spread plum slices on dough, leaving 1″ around the edges.

9| Fold edge over fruit and crimp all around.

10| Place parchment paper with the galette on baking sheet and brush with egg wash. Sprinkle generously with oat topping.

11| Bake at 375F for 40-45 minutes, until top is golden brown.


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  • Ohmygawd that oat crust is all sorts of beautiful!ReplyCancel

  • Wow what a beautiful galette your photos are incredible they scream fall. Beautiful xReplyCancel

  • Super into the slight octagonal shape going on here 😉ReplyCancel

  • I had no idea you were a harpist. Wow. What beautiful thoughts on the seasons changing and a perfect recipe to go with it. Thanks for sharing.ReplyCancel

  • That oat tart crust is an insanely good idea, I love it! So much extra texture and so pretty as well. Our current season change is from spring to winter – gradually warming and thinking of asparagus, strawberries, and lighter meals – but your description of autumn has me wishing for all those golden-red colours. Would love to give this galette a try though, so how do you think it would work with a maple syrup-strawberry filling?ReplyCancel

    • Hi Claudia! I think it’d work great with a maple-strawberry filling. Just make sure you drain the strawberries well before putting them on the crust, as they can be a bit juicier :).ReplyCancel

  • Omg this oat crust is GENIUS! So smart. And it looks so beautiful too! This galette sounds absolutely wonderful Betty! And yay for good maple syrup! It’s the best. <3ReplyCancel

  • Daaaang girllll! These photos (and beautiful galette) are awesome! I’m really intrigued by the lighting because there’s something mystical about it. It’s moody yet so crisp! Also, true that that there IS some foliage change in LA….but seriously NOTHING like the East Coast. It’s one of those things I love to hate seeing when I scroll through Instagram and East Coasters have the most beautiful bright reds. 😉ReplyCancel

  • Harpist? Seriously? Harpist, wedding photographer, cook? Are you trying to win the award for most romantic human to EVER EXIST EVER?! You just won it. You are amazing. And so is this galette. With and OAT CRUST because you are amazing. Wow.ReplyCancel

  • omahgerd, you play the harp!! That’s so cool! I wish I played another string instrument than the typical violin that all asians seem to play! please make these gorgeous galettes and play the harp at my wedding. XOXOXO HahahahaReplyCancel

    • I love violin!!! I wish I played a bow instrument. I took a year of cello at my last year of college and LOVED it…. but realities = can’t continue expensive music lessons lol!!!!ReplyCancel

  • I also grew up in California and didn’t know the true glory of fall until I lived in Michigan, it’s unreal! This galette is so pretty, love that sprinkle of oats!ReplyCancel

  • Your photography (and your blog) is simply beautiful Betty! I love your galette, what a lovely idea.ReplyCancel

  • You totally took galettes to a whole new level with that oat crumble crust Betty! And oh my goodness did reading your first paragraph on fall get me all sorts of worked up in excitement this morning. This is my first full fall season in a place that experiences it too (would love to see it in New England one day!) and I am just bursting at the seems. I could squeal with every leaf I see change. Hope you are “basking” in the gorgeousness that is this time of year. And you play the harp?! 10 more cool points for you 😉 xoReplyCancel

  • Betty, you make the most gorgeous galette! I’m so sad plum season is over. I’ll have to wait until next year to try this!ReplyCancel

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