I’m pretty convinced at this point that coconut butter is God’s culinary gift to mankind. Eaten in spoonfuls out of the jar, spread onto toast, or baked in with a few cups of flour and sugar, as is the case here, coconut butter is possibly the richest spread available after butter. And it is SO. GOOD.
My newest roommate has an equally ambitious penchant for baking/cooking/hanging out in the kitchen, and made this one night with a bucketful of plums and apricots. I had just gone cherry pickin’ and so I did a little substituting, but the original was so wonderful that immediately after hers was finished, I made one myself.
The original recipe calls for coconut oil, which may end up being a better alternative, if you have it. I was without, however, and coconut butter served me just fine. I may also have tripled the amount of poppy seeds called for, but honestly, is there ever a reason to go light on poppy seeds? Or spices in general?
Whichever fruits you’ve spent the early days of summer salivating over–be they cherries, strawberries, or peaches–I promise they’ll do quite nicely resting in this wholesome, crumbly, poppy-seed laden, coconut-sweetened crust. Load ‘em up!
CHERRY AND APRICOT GALETTE
(adapted from My New Roots)
For the crust:
1 cup rolled oats
½ cup rye flour
1 ½ tablespoons poppy seeds
½ cup coconut butter, very cold
2 tablespoons honey
¼ cup ice water
For the filling:
1 cup apricots, pitted and sliced
1 cup cherries, pitted and halved
2 tablespoons honey
2 tablespoons rye flour
1 teaspoon vanilla extract
Zest of one lemon
½ teaspoon cinnamon
½ tsp. thyme
In a food processor pulse the rolled until they are finely ground and resemble flour. Add rye flour, poppy seeds, and pulse everything to combine. Add cold coconut oil and pulse until the mix has a sandy consistency. Add honey, pulse, then slowly dribble in the water one tablespoon at a time just until the dough comes together.
Empty the food processor onto a piece of plastic wrap, knead until it barely comes together. Roughly form a disc. Wrap with plastic film and place in refrigerator to chill for at least 30 minutes.
While the dough is chilling, make the filling. Pit and slice the cherries and apricots, then place in a bowl with flour, honey, vanilla, cinnamon, lemon zest, and thyme. Gently toss to coat and set aside.
Remove the dough from the fridge, unwrap it, and place on a large piece of parchment paper. Roll out the dough as circularly as possible, to about 1/8 inch thickness. Preheat oven to 375°F.
Place fruit in a ring formation or in rows, overlapping them slightly. Fold the edges up around the fruit in a shape you like. Place in the oven and bake for 30 to 35 minutes until the crust is golden brown and crispy. 
