In a large bowl, combine the flours and salt, and whisk to combine. Use a grater to shred the fat into the flour. (if using coconut oil, melt it, pour it into a cup to measure, then chill. When solid, run water over the cup to remove the oil, and shred the solid oil into the flour mixture)
Drizzle in the ice water while tossing the flour mixture with a fork. When it is all incorporated, press the dough together until you can form a ball. Press to make a disk and place on a floured counter.
Line a large rimless baking sheet with parchment (I use air-bake type pans.)Roll out the pastry to the width of the pan, about 14 inches. Carefully fold the dough in half, then use a metal spatula to transfer to the prepared pan. Repair and tears by patting with your fingers. Cover the whole pan with plastic and chill for at least an hour.
Preheat the oven to 425. Mix 1/2 cup of the sugar with the cinnamon in a cup, reserve. Peel, quarter, cores and slice the apples, keeping each quarter intact on your cutting board. Sprinkle the 2 tablespoons of flour over the dough, then sprinkle about half of the cinnamon sugar mixture over that.
Arrange the apples on the dough, starting by forming a circle about an inch from the edge of the dough round. Form another circle of overlapping slices inside that one, tucking and arranging apples as needed to make a nice, filled in galette. Fill the center with one apple quarter, and fill in around it with extra slices. Sprinkle with remaining cinnamon mixture.
Bake the galette for 20 minutes. Take it out of the oven and sprinkle with the raspberries and the remaining sugar. Bake for 20 minutes longer. The crust should be golden and the fruit lightly browned. Transfer pan to a rack to cool.Serve warm.