Food,  Table Talk

The BEST Blueberry Crumble Galette

Blueberries are coming into season! One of my favorite things to do in June is to pick blueberries at a local berry farm. There are blackberry bushes to pick from, too, that I use for blackberry jam. Those blueberries though find their way into the freezer to be used for blueberry muffins and French toast casseroles and blueberry syrup for starters. Today, they will find their way into the best blueberry crumble galette.

Quick. Easy and delicious.

Perfect for summer, right? A great idea when the house fills with family in a few weeks. A perfect morning addition to breakfast or a wonderful dessert served warm with ice cream after dinner. You pick!

I think what I love about this blueberry galette is that I have added a crumb topping that gives it a more richer flavor to enhance the fruit. I have also added the zest and juice of a lemon to just bring out that blueberry flavor even more.

Doesn’t it look gorgeous?

If you have a favorite pie dough or pastry recipe, feel free to use it. But, when family come in, I’ll make life a bit easier and simply use a Pillsbury pie crust from the refrigerated case at my local grocery. It makes life easier and still works well for that crust. I always add parchment paper to a baking stone when baking it.

Simply mix the blueberries, flour, sugar, lemon juice and zest together and add to that crust.

Here’s the fruit mixture of blueberries, sugar, flour, lemon zest and juice.

Add the fruit mixture to the center of the pie dough or pastry, leaving about an 1 1/2″ edge. Add the crumble mixture evenly over the blueberries.

Mound fruit in the middle and leave an edge to fold over the dough into pleats. You can add an egg wash or crushed cookies under the mixture to prevent the galette from getting soggy.
Spread the crumble mixture evenly across the blueberry galette.

Fold the edge of the pastry in, making pleats. Brush the pleats with either an egg wash or heavy cream and sprinkle the entire galette with a little sugar.

Adding a little heavy cream or egg wash to the pleats will add a shine and help the crust to brown.
Sprinkle the entire blueberry galette with a little granulated sugar before baking.

Blueberry Crumble Galette

The perfect easy blueberry galette for breakfast, brunch or dessert.
5 from 3 votes
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, brunch, Dessert
Cuisine American
Servings 8

Equipment

  • cookie sheet or baking stone
  • oven

Ingredients
  

  • 3-3 1/2 C fresh blueberries
  • 1 pie crust recipe or premade pie crust
  • 1 T sugar
  • 1 1/2 T all purpose flour
  • 1 lemon- juice and zest
  • 4 T butter
  • 1/4 C granulated sugar
  • 1/4 C all purpose flour
  • 1 T heavy cream or egg wash
  • sugar to sprinkle over the galette
  • TIP: crushed cookie crumbs to prevent soggy crust

Instructions
 

  • Preheat the oven to 375 degrees.
  • Prepare your pie or pastry dough and roll out into a 12" circle on a parchment lined baking sheet.
  • TIP: Crushed cookies or an egg wash are recommended to cover the dough before adding the fruit mixture so that the fruit will not create a "soggy bottom" of the crust after baking. This is especially helpful if using blueberries from the freezer.
  • Combine together blueberries, 1 T sugar and 1 1/2 T flour, and the lemon zest and juice in a large bowl.
  • Pour the blueberry mixture into the center of the dough into a mound leaving an inch and a half border around the edge of the dough.
  • Combine the 4 T butter, 1/4 C flour and 1/4 C sugar together in a small bowl for the crumble using a fork or a pastry blender.
  • Add the crumble over the blueberry mixture evenly.
  • Fold the dough up over the edge of the blueberries and pinching to make pleats. Brush the pleated dough with a bit of egg wash or heavy cream and a pastry brush.
  • Sprinkle granulated sugar over the top of the galette.
  • Bake in a preheated oven for 25 minutes or until the crust is golden brown.

Notes

A rustic galette that is perfect for adding to a breakfast or brunch menu or for an evening dessert. Add a touch of whipped cream or ice cream if serving for dessert.
I have also divided the dough up to make individual galettes with different berries when hosting a gathering. Enjoy!
TIP: Feel free to use blackberries or raspberries if you prefer!
TIP: Covering the crust prior to baking with an egg wash or crushed cookies – you choose which flavor– will help in preventing a “soggy bottom” of the crust while baking. Nilla wafers, graham crackers, biscotti, coconut or key lime thinsters and ginger snaps are some of the favorite cookies used for crumbs to absorb the fruit juices and add flavor.
 
 

Bake the galette until golden brown!

Blueberry Crumble Galette—I wish your feet were under my table for this one!

This is such an easy and delicious recipe. I love making these blueberry galettes while berries are in season, but, I have also used berries from the freezer to make them other times of the year.

Serve warm.

They are so good added to a brunch menu or for a great summer dessert served warm with ice cream or whipped cream. And, that great serving piece?

How to showcase that Blueberry Galette?

I love a Nora Fleming cake pedestal. One of my favorite ways to serve. Add one of her flag minis for the summer through Labor Day and it’s perfect for a gathering. If you aren’t familiar with her products–she carries a great line of stoneware and melamine serving pieces. Those “minis” slide in and out with silicone stem. You may have noticed them on my plate rack wall. I love changing out the seasonal minis with the platters there.

By the way, this is my blueberry picking buddy, Jude. Isn’t she the cutest? She loves to go blueberry picking with me. I’m sure her touch helps to make any blueberry recipe better. The challenge will be to have enough blueberries left for her Mom to use for cooking after her siblings get through snacking!

Just gives us another good reason to go blueberry picking again. Right?

Enjoy!

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