I have declared this summer to be the summer of galettes, crisps, and cobblers. I also decided it was the summer of s’mores, in the form of milkshakes and brownies. I just can’t get enough of marshmallows and fresh fruit. On my food blog a few weeks ago, I shared a recipe for blueberry cobbler and there was also a brief spell in June where I was making Shauna Neiquest’s blueberry crisp every Saturday for movie night. When you are dealing with wonderfully fresh summer fruit, the hard work is done for you; their fresh flavor is the highlight of any dessert. This simple blackberry galette is summer in it’s most purest form, second only to eating them straight from the bush.
I can’t lie to you, so I will admit that these berries were purchased in the freezer section. I can’t resist frozen fruit on clearance; you can’t beat the price! But this Blackberry gallette recipe works well with fresh or frozen. One of my favorite baking tricks is infusing granulated sugar with citrus zest; as you rub the zest into the sugar, you are releasing all their oils and it perfumes the sugar, which in turn, flavors the fruit. For this galette, I used lime zest, but lemon would be just as delicious.
I am really excited to share this other tip with you. I am all about simple cooking and baking; I just can’t get behind marrying too many flavors and techniques. But I love little steps that either solve a problem or elevate the flavors in a dish with minimal effort on your part. This tip deals with the former: soggy bottoms. Fruit pies can suffer from this all-too often. And in my research of galettes, I came across a few solutions. It couldn’t be simpler or more effective; all you need is a tablespoon of sugar, flour (all-purpose or even almond flour works), or plain bread crumbs (I know that’s a strange one, but Dorie Greenspan swears by it and she can do no wrong). All you do is sprinkle it on the unbaked pie crust before you add the fruit and it creates this barrier that allows the crust to get crispy and prevents it from being soggy. Life changing!
Save the fussy, time consuming recipes for winter and embrace the simplicity of summer with this perfectly simple blackberry galette; enjoy!
- 1/4 cup sugar
- 1 tsp lime or lemon zest
- 12 oz blackberries, fresh or frozen
- One single layer pie crust (either homemade or store-bought)
- 1 Tbs sugar, flour, or plain bread crumbs (see note)
- 1 egg with a splash of water, for the egg wash
- 1 tsp of sugar, to sprinkle over crust before baking
- Preheat oven to 350
- In a bowl, combine the 1/4 cup of sugar with the teaspoon of citrus zest. Using your fingers, press the zest into the sugar, releasing all their oils. The sugar will be amazingly fragrant at this point--yum!
- Toss the blackberries into the sugar mixture and set aside.
- Roll out the pie crust to a circle roughly 12" in diameter. Sprinkle a tablespoon of sugar, flour, or bread crumbs over the surface.
- Pile the fruit in the center of the pie crust, spreading out but leaving an inch or two along the edge.
- Fold the pie crust towards the center, making 8 or so pleats. Brush the crust with egg wash and sprinkle with 1 teaspoon of sugar.
- Bake for 30-45 minutes. If it needs more time after 30 minutes, cover with tin foil to prevent it from burning.
- Cool for 15 minutes before serving.
- The tablespoon of sugar/flour/bread crumb is to prevent the crust from becoming soggy from the fruit--try it! It's an amazing trick.