Blueberry Galette

My kids love blueberries. Don’t get me wrong. I’m not about to sit here and try to convince you that my little cherubs eat nothing but organic vegetables, whole-wheat, farm-to-table, magical food products, including dairy that has come directly from holy cows, tended and sung to by virgin Dutch milkmaids. Nope. Jovie is sitting next to me at this very moment, covered in Cheeto dust. I was so arrogant before I had kids, spewing judgmental nonsense like, “My kids will just eat what we’re eating!” and “If you don’t give them dino nuggets, they won’t want dino nuggets!” Ah, the sweet foolishness.

But blueberries, they love. It’s one of the healthy foods they actually request on a regular basis, so, of course, we always have lots in the fridge. This galette is one of the most wonderful desserts because while it tastes, looks, and sounds fancy and complicated, it couldn’t actually be easier! And believe me, even if your kids don’t love blueberries as much as mine do, this will change their minds! It is truly, exquisitely delicious, for kids and grownups alike.

Ingredients:

Blueberry Filling:

1 disk refrigerated pie crust, brought to room temperature (if you try to unroll this stuff while it’s cold, it’s a major pain to work with)

3.5 c. blueberries, washed and thoroughly dried

1.5 T. all purpose flour

1 T. granulated sugar

1 T. brown sugar

Zest and juice from one lemon

Almond Crumb Topping:

4 T. all purpose flour

1/4 c. sliced almonds

2 T. granulated sugar

2 T. brown sugar

3 T. butter, cubed

Egg Wash/Sugar Topping:

1 egg, beaten with a splash of water

1 T. granulated sugar

Instructions:

Preheat oven to 450 degrees

Unroll pie dough onto a parchment lined baking sheet

In a large bowl, mix all of the ingredients for the filling (except the pie dough), and mix gently, taking care not to smash the berries

Set aside while you make the crumb topping

In a medium bowl, mix all of the ingredients for the crumb topping. You can incorporate the butter any number of ways- a fork, a pastry blender, etc., but I like to use my fingers. Mix and squish the butter in with the other ingredients until mixture is crumbly

Pour blueberry mixture onto the pie dough, leaving about a 1″ border around the edges

Top with almond crumb topping, pressing gently into blueberry mixture

Fold the dough up and around the filling. One of the reasons I love a galette is because you’re actually trying to achieve a more “rustic” look. Perfectly decorated pie crust has never been one of my strengths, but messy…I mean… “rustic” I can do!

Brush the exposed dough with egg wash, and sprinkle with sugar

Bake 20 minutes until crust is a deep golden and filling is bubbly and beautiful

 

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