Preheat oven to 350 degrees
Place the rolled out dough on parchment paper and onto a baking stone or sheet
Melt the butter and generously brush the dough with about 1 tbsp of the butter
Spread oats evenly over the dough, leaving approximately 1.5″ of the outer circle bare
In a large bowl, gently stir together the apples, raspberries, cinnamon, honey and 1 tbsp of the melted butter until coated ( use more butter if desired)
Spoon the mixture on the inner portion of the dough (the portion covered with oats)
Carefully fold the 1.5″ outer bare portion of the dough over the edge of the apple mixture to hold the fruit in…working your way around the circle/square to create a ‘lip’ to the galette – this will form a “rustic” edge.
Brush this outer, folded portion of the Galette with the remaining butter.
Bake at 350 for 45-55 minutes or until the dough edges are golden.