This rustic and easy to make Blueberry Almond Crumble Galette is a delicious dessert and a great 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 needed to make this blueberry galette.
- All-purpose flour
- Butter: Unsalted
- Granulated sugar
- 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)
For a heavenly dessert, serve this Blueberry Almond Crumble Galette warm or at room temperature with a scoop of vanilla ice cream!
Store leftovers in a storage container and refrigerate for up to 5 days.
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
- 1-1/2 cups all-purpose flour
- ¼ cup grounds almonds optional, can substitute with 1/4 cup all-purpose flour
- 2 tsp. granulated sugar
- ½ tsp. salt
- 11 tablespoon unsalted butter
- 1 large egg yolk Reserve the whites for brushing the galette dough with before baking.
- 4 cups blueberries fresh or frozen
- ¼ cup granulated sugar
- 2 tablespoon crumbled marzipan (or almond paste) optional
- 1 tablespoon all-purpose flour
- ⅛ tsp. salt
Almond Crumble Topping:
- ¼ cup all-purpose flour
- 2 tablespoon granulated sugar
- 2 tablespoon marzipan (or almond paste) optional, can substitute with 2 tablespoons of all-purpose flour.
- 2 tablespoon butter
- ¼ tsp. almond extract
- ¼ cup sliced almonds
- 1 egg white
- 1 tablespoon turbinado sugar
To make the dough:
- 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.
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 make 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" 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 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.
Saturday 8th of July 2017
This looks delicious, I'll be giving this one a try soon.
Sweet and Savoury Pursuits
Sunday 9th of July 2017
Thanks so much, hope you like it!
Thursday 6th of July 2017
Looks delicious, Fida. I love galettes and I love blueberries, so this is a winning combination for sure.
Sweet and Savoury Pursuits
Saturday 8th of July 2017
Thank you Louise!