Blueberry Almond Crumble Galette

This rustic and easy to make Blueberry Almond Crumble Galette is a delicious way to enjoy fresh blueberries while they're in season.

My favourite way to enjoy blueberries is when they're baked in a dessert and become all jammy such as in pies, galettes or in cobblers like this Blueberry Cobbler.

Galettes and pies are perfect for keeping the focus on the fruit filling and are great for using up the abundance of fresh berries we have in the summer or other seasonal fruits.

I usually lean towards making galettes since they are meant to look rustic and there isn't a need to fuss with the pie dough to get a perfectly crimped edge. As long as you roll out the dough into a circular looking shape, you're on your way to a beautiful looking galette.

How to Make a Blueberry Galette

For this blueberry galette recipe, I've combined the delicious flavours of almonds and blueberries by adding ground almonds to the galette dough and topping the galette with an almond crumble. 

The crust has a wonderful light and flaky texture and the ground almonds give it just a little added texture and crunch.

The blueberry filling is a combination of fresh blueberries, a bit of sugar and a touch of crumbled marzipan (or almond paste, either will work in this case) and a sprinkling of flour to thicken the blueberry juices.

The almond crumble top, is a mixture of butter, flour, marzipan and sliced almonds and makes this dessert extra special and so delicious.

Here's an overview of the ingredients and steps to make this blueberry marzipan galette. You can see the ingredient amounts and detailed instructions in the recipe card at the end of the post.

Ingredients Overview

• All-purpose flour
• Butter: Unsalted butter
• Granulated sugar
• Salt
• Egg
• Blueberries: fresh or frozen
• Grounds almonds: This ingredient is optional and can be substituted with all-purpose flour
• Crumbled marzipan (or almond paste): This ingredient is optional.
• Almond extract
• Sliced almonds
• Turbinado sugar (coarse sugar)

Steps Overview

To Make the Galette Pastry:

1. Add the flour, ground almonds, sugar and salt to the bowl of your stand mixer. Mix on low speed to combine. Add the cubed butter and blend until only small pieces of butter are visible and the flour mixture sticks together when you hold it in your hand.
2. In a separate small bowl, whisk the egg yolk with the milk and add it to the flour mixture while mixing on low-speed. Beat until the dough starts to come together.
3. Gather the dough and wrap in plastic. Let the pastry dough rest in the refrigerator while you prepare the crumble topping and blueberry filling.

To Make the Almond Crumble Topping:

1. In a bowl, combine the flour, granulated sugar, marzipan, butter and almond extract. Using a pastry cutter (or your fingers) blend everything together until large clumps form. Set crumble aside to use after you have assembled the galette.

To Make the Blueberry Filling:

1. In a large bowl, combine the blueberries with the sugar, crumbled almond paste (or marzipan) flour and salt. Mix well and set aside. 

To Assemble the Galettes:

1. Take the pastry dough out of the refrigerator and let it sit at room temperature for 5 to 10 minutes. 
2. Meanwhile, place a rack in the centre of your oven and preheat it. Line a baking sheet with parchment paper.
3. Lightly flour your surface and roll out your dough into one large disk or two smaller disks (if you prefer to make smaller galettes).
4. Transfer pastry onto the lined baking sheet. Top the centre with the blueberry mixture, then spread it out to within one and a half inches of the edge.
5. Gather the edges of the pastry around the blueberries by overlapping the creases of dough over each other slightly.
6. Sprinkle the crumble topping above the blueberries. And then sprinkle the sliced almonds on top of the crumble.
7. Whisk egg white until foamy and brush the edges of the galette with it. Sprinkle the top of the galette crust with the turbinado sugar.
8. Bake galette for 45 to 50 minutes or until the pastry is golden brown and filling is bubbling. 
9. Remove from the oven and let the galette cool a bit before serving warm, or cool completely and serve it at room temperature.

Serving Suggestions

For a heavenly dessert, serve this Blueberry Almond Crumble Galette warm or at room temperature with a scoop of vanilla ice cream!

Storage Instructions

Store leftover blueberry galette in a storage container and refrigerate for up to 5 days.

If after making this recipe, you're looking for a way to use leftover marzipan, give these delicious Chewy Almond Marzipan Bars a try!

More Blueberry Desserts

• Pear and Blueberry Crumble
• Fresh Peach and Blueberry Cake
• Blueberry and Lemon Scones
• Blueberry Jam and Hazelnut Bars

Blueberry Almond Crumble Galette

Author: Adapted from Fine Cooking

This rustic Blueberry Almond Crumble Galette is a delicious way to make use of fresh blueberries while they're in season.

4.82 from 11 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert, Dessert/ snack

Cuisine American

Servings 8 people

Calories 387 kcal

Ingredients

  

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Dough:

• 1-½ cups all-purpose flour
• ¼ cup grounds almonds optional, can substitute with ¼ cup all-purpose flour
• 2 teaspoon granulated sugar
• ½ teaspoon salt
• 11 Tablespoon unsalted butter
• 1 large egg yolk Reserve the whites for brushing the galette dough with before baking.

Almond Crumble Topping:

• ¼ cup all-purpose flour
• 2 Tablespoons granulated sugar
• 2 Tablespoons marzipan (or almond paste) optional, can substitute with 2 tablespoons of all-purpose flour.
• 2 Tablespoons butter
• ¼ teaspoon almond extract

Blueberry Filling:

• 4 cups blueberries fresh or frozen
• ¼ cup granulated sugar
• 2 Tablespoons crumbled marzipan (or almond paste) optional
• 1 Tablespoon all-purpose flour
• ⅛ teaspoon salt

Assembly:

• ¼ cup sliced almonds
• 1 egg white
• 1 Tablespoon turbinado (coarse) sugar optional

Instructions

 

To Make the Galette Pastry:

• In the bowl of your stand mixer fitted with the paddle attachment, on low speed, mix the flour, ground almonds, sugar and salt.
• Add in the cubed butter, and blend for a couple of minutes or until just small pieces of butter are visible and the flour sticks together when you hold it in your hand.
• In a separate small bowl, whisk the egg yolk with the milk and add it to the flour mixture all at once while mixing on low-speed for about 15-20 seconds, or until the dough starts to come together.
• If you want to make two smaller galettes, divide the dough in half and wrap each half with plastic wrap. Let the dough rest in the refrigerator while you prepare the filling and crumble topping.

To Make the Almond Crumble Topping:

• In a medium bowl, combine the flour, granulated sugar, marzipan, butter and almond extract. You can use a pastry cutter, but I like to use my fingers to blend everything together until large clumps form. Set aside to use after you have assembled the galettes.

To Make the Blueberry Filling:

• In a medium-sized bowl, combine the blueberries with the sugar, crumbled almond paste (or marzipan) flour and salt. Mix well. Set aside.

To Assemble the Galettes:

• Take the dough out of the refrigerator and let it sit at room temperature for 5 to 10 minutes.
• Place a rack in the centre of your oven and preheat oven to 350ºF. Line a baking sheet with parchment paper.
• Lightly flour your surface and roll out your dough into a disk that is approximately a 12" circle and about ¼ inch thick.
• Fold the dough in half and transfer onto the lined baking sheet. Top the dough with the blueberry mixture, then spread it out to within 1.5 inches of the edge.
• Gather the dough around the blueberries by overlapping the creases of dough over each other slightly.
• Sprinkle the crumble topping above the blueberries. And then sprinkle the sliced almonds on top of the crumble.
• Whisk the egg white (remaining from the egg used in the dough) until foamy and brush the edges of the galette with it. Sprinkle the top of the galette crust with the turbinado sugar.
• Bake galette for 45 to 50 minutes or until the pastry is golden brown and filling is bubbling.
  
• Let the galette cool for 20 minutes before serving warm, or you can let it cool completely and serve it at room temperature. Serve plain or with vanilla ice cream.
  

Nutrition

Calories: 387kcalCarbohydrates: 37gProtein: 5gFat: 25gSaturated Fat: 12gCholesterol: 72mgSodium: 188mgPotassium: 121mgFiber: 3gSugar: 22gVitamin A: 645IUVitamin C: 7.2mgCalcium: 33mgIron: 1.3mg

Keyword Blueberry Almond Galette, Blueberry Galette, Galette, Rustic Galette

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!