This rustic Blueberry Almond Crumble Galette is a delicious way to enjoy fresh blueberries while they’re in season.
My favourite way to consume blueberries is when they’re baked in a dessert where they become all jammy such as in pies, galettes or in cobblers such as this one. Galettes and pies are perfect for keeping the focus on the fruit itself and are great for using up the abundance of berries we have in the summer. I usually lean towards making galettes, I find them much simpler to make than pies. With galettes, there’s no need to fuss with the dough to get a perfectly crimped edge because galettes are actually meant to look rustic. As long as you roll out the dough into a circular looking shape, you’re on your way to a beautiful looking galette.
For this Blueberry Almond Crumble Galette, I’ve combined the delicious flavours of almonds and blueberries by adding ground almonds to the 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 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, a mixture of butter, flour, marzipan and sliced almonds make this dessert extra special and so so delicious.
Blueberry Almond Crumble Galette
- 1-1/2 cups all-purpose flour
- 1/4 cup grounds almonds
- 2 tsp. granulated sugar
- 1/2 tsp. salt
- 11 Tbsp unsalted butter
- 1 large egg yolk
- 4 cups blueberries
- 1/4 cup granulated sugar
- 2 Tbsp crumbled marzipan (or almond paste)
- 1 Tbsp all-purpose flour
- 1/8 tsp. salt
Almond Crumble Topping:
- 1/4 cup all-purpose flour
- 2 Tbsp granulated sugar
- 2 Tbsp marzipan (or almond paste)
- 2 Tbsp butter
- 1/4 tsp. almond extract
- 1/4 cup sliced almonds
- 1 egg white
- 1 Tbsp turbinado sugar
To make the dough:
In the bowl of your stand mixer fitted with the paddle, 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.
To make the 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 make the galettes:
Place a rack in the centre of your oven and preheat oven to 350ºF.
Line a baking sheet with parchment paper.
Take the dough out of the refrigerator and let it sit at room temperature for 5 to 10 minutes. Lightly flour your surface and roll out your dough into a disk that is approximately a 12" round and about 1/4 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.
Whisk the remaining egg white (from the egg yolk used in the dough) until foamy and brush the edges of the galette with it. Sprinkle the top of the galette 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.