Go Back

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.