Fresh Blueberry Galette
Piles of blueberries in a rustic pie crust topped with a crumble topping.
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Servings: 8 servings
Equipment
Ingredients
- 1 9 inch dough circle
For the Filling:
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 3 Tablespoons cornstarch
- 2 Tablespoons crystallized ginger minced
- 1/4 teaspoon salt
- 1 Tablespoon lemon juice
For the Topping:
- 1/3 cup all purpose flour
- 1/3 cup rolled oats
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 4 Tablespoons butter
Instructions
- Preheat the oven to 400 degrees.
- Take the dough circle out of the freezer and let thaw for 15 minutes on a piece of parchment paper on a baking sheet. Set aside.
- Meanwhile, in a large bowl combine the blueberries, sugar, cornstarch, salt, crystalized ginger, and lemon juice. Mix well to combine.
- In a small bowl combine the flour, oats, sugar, and salt and mix well. Cut the butter into small pieces and place in the bowl. Use your fingers and mix together until a crumble forms.
- Spoon the blueberry mixture into the center of the dough circle, leaving 1 1/2 inches around the edges. If there is extra liquid in the bowl from the blueberries discard it instead of pouring it onto the dough circle.
- Sprinkle the blueberry mixture with the crumble topping.
- Carefully fold up the 1 1/2 inch border of the dough circle up over top of part of the blueberry filling. Use a fork to press the edges to seal them.
- Bake for 30 minutes. If the top of the dough is getting too brown cover with a piece of foil and continuing baking for an additional 15 minutes.
- Remove from the oven and cool on a wire cooling rack for at least 30 minutes before cutting and serving.
Notes
A Hezzi-D original recipe