Classic Blueberry Galette with Crumble Topping

Classic blueberry galette with crumble topping makes the best dessert! If you love homemade blueberry pie, then this easy blueberry galette is a must bake – it’s the best way to showcase blueberries without the stress of pie. Add this to your summer baking list!

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What is a galette?

A galette is a round free-form pie, similar to a rustic French tart. Whenever I’m craving a fruit-filled dessert, I make a galette with seasonal fruit – it’s so much easier than a homemade pie or tart, no dough crimping or special pan required!

Why you’ll love this blueberry galette:

Flaky pastry envelops bursting blueberries in this free-form blueberry pie, so simple and so scrumptious.

Topped with a buttery crumb topping for an extra delicious touch, this galette recipe is easy to assemble and incredibly versatile (step by step photo guidance provided below). Feel free to improvise your own galette with any mix of berries you love!

As much as you’ll be tempted to dig in as soon as the galette emerges bubbling from the oven, let it for at least 1 hour before diving in (the filling continues to thicken as it cools). Slice into wedges and enjoy with scoops of vanilla ice cream!

Love baking with blueberries? You may also like my moist blueberry loaf cake, bakery style blueberry muffins, or foolproof blueberry crumb cake!

Key Ingredients

Here’s what you need to make the best blueberry galette:

• Flour – Use all-purpose flour in the homemade pie crust.
• Salt – For flavor.
• Granulated sugar – Sweetens the blueberry filling and crumb topping. You’ll also sprinkle the pastry with sugar before baking.
• Unsalted butter – Use cold, cubed unsalted butter in the pastry and crumb topping. Cold butter ensures an extra flaky crust!
• Ice water – The key to a flaky, tender pie crust. Chill water for 10 minutes in the freezer before using.
• Rolled oats – For the crumble topping.
• Fresh blueberries – A must for blueberry galette! Out of season, you can use frozen blueberries straight from the freezer. Simply toss with the other filling ingredients until combined.
• Cornstarch – Thickens up the filling.
• Fresh lemon zest and lemon juice – Adds a nice brightness to the blueberry filling.
• Heavy cream – Brush over the pastry before baking. The cream adds a light sheen and nice color, without the mess of an egg wash.

How to Make Blueberry Galette

Pastry – Combine flour, salt, and sugar in a food processor. Add cubed butter and pulse just until the mixture resembles coarse meal. With the food processor running, add ice water in a steady stream through feed tube. Process just until dough holds together in large clumps, then wrap dough in plastic and flatten to form a disc. Chill dough for 1 hour.

Crumb Topping – Combine all-purpose flour, rolled oats, granulated sugar, and salt in a medium bowl.

Cut in butter with a pastry cutter until completely incorporated and large crumbs form.

Chill crumb topping in the refrigerator until ready to use.

Roll Dough – Place dough on a lightly floured piece of parchment paper and dust dough with flour. Roll out dough into roughly a 12-inch oval or circle, just shy of 1/4-inch thick.

Slide parchment paper with dough onto a rimmed baking sheet and chill in the refrigerator for 15 minutes. Preheat oven to 400°F.

Blueberry Filling – Place 1/2 cup fresh blueberries in a large bowl and crush gently with a fork. Add remaining 2 1/2 cups blueberries, sugar, cornstarch, salt, lemon zest and lemon juice to the bowl.

Use a spatula to gently toss blueberry filling ingredients together until combined.

Assemble Galette – Spoon blueberry filling over chilled crust, leaving a 2-inch border. Sprinkle evenly with crumb topping.

Fold up the pastry border, pressing the edges with a fork to seal. Chill assembled galette for 15 minutes.

Bake Galette – Brush pastry with heavy cream and sprinkle with sugar. Bake galette for 40 to 45 minutes, or until pastry is golden and filling is bubbly. Let cool for 1 hour on a wire rack before slicing and serving.

Make Ahead Tips

The dough and crumble topping can be made 1-2 days in advance and refrigerated until ready to use. You can also assemble the entire galette in advance, and freeze up to 2 months. When you’re ready to bake, transfer the galette directly from the freezer to the oven and bake as directed.

Our best blueberry recipes:

• The Best Blueberry Pie
• Blueberry Lemon Bundt Cake
• Blueberry Crumb Cake
• Blueberry Streusel Bread
• Blueberry Lemon Cream Scones

Did you try this Blueberry Galette Recipe? Let me know by leaving a comment and rating below!

Classic Blueberry Galette with Crumble Topping

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 16 reviews

• Author: Laura Kasavan
• Prep Time: 40 minutes
• Chill Time: 1 hour 30 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 55 minutes
• Yield: 1 galette, 8 servings
• Category: Dessert
• Method: Bake
• Cuisine: French

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Description

Classic blueberry galette with crumble topping makes the best dessert! You’ll love this easy blueberry galette recipe with blueberries baked in flaky pastry. Serve warm with vanilla ice cream! 

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Ingredients

Crust

• 1 3/4 cups (245 g) all-purpose flour
• 1/2 tsp salt
• 1 tsp (4 g) granulated sugar
• 11 Tbsp (154 g) cold unsalted butter, cubed
• 4 to 6 Tbsp (60 to 90 g) ice water

Topping

• 1/3 cup (47 g) all-purpose flour
• 6 Tbsp (32 g) rolled oats
• 1/4 cup (50 g) granulated sugar
• 1/4 tsp salt
• 6 Tbsp (84 g) cold unsalted butter, cubed

Filling

• 3 cups (510 g) fresh blueberries, divided
• 2/3 cup (133 g) granulated sugar (see note below)
• 1/4 cup (32 g) cornstarch
• 1/8 tsp salt
• 1 tsp lemon zest
• 1 tsp lemon juice

Assembly

• 1 Tbsp (15 g) heavy cream
• 1 Tbsp (12 g) granulated sugar

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Instructions

1. Make crust: Combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 4 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic wrap and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
2. Make topping: Combine flour, oats, sugar, and salt in a medium bowl. Cut in butter with a pastry cutter until completely incorporated and large crumbs form. Chill until ready to use.
3. Roll dough: Place dough on a lightly floured piece of parchment paper and dust dough with flour. Roll out dough into roughly a 12-inch oval or circle, just shy of 1/4-inch thick. Slide parchment paper with dough onto a rimmed baking sheet and chill in the refrigerator for 15 minutes. Preheat oven to 400°F.
4. Make filling: Place 1/2 cup (85g) blueberries in a large bowl and crush gently with a fork. Add remaining blueberries, sugar, cornstarch, salt, lemon zest, and lemon juice and toss to combine.
5. Assemble galette: Spoon filling over chilled crust, leaving a 2-inch border. Sprinkle evenly with crumb topping and fold up the pastry border, pressing the edges with a fork to seal. Chill assembled galette for 15 minutes.
6. Bake galette: Brush pastry with heavy cream and sprinkle with sugar. Bake galette at 400°F for 25 minutes, then rotate the baking sheet. Tent with foil if needed to prevent over-browning. Continue baking another 15 to 20 minutes (for a total baking time of 40 to 45 minutes), or until pastry is golden and filling is bubbly. Let cool for 1 hour on a wire rack before slicing and serving (filling thickens as it cools).
7. Wrap up leftovers in foil and refrigerate overnight. Re-warm in the oven (325°F) for 15 minutes or until heated through before serving.

Notes

Filling: The amount of sugar for the filling depends on the sweetness of the blueberries. If the blueberries are very sweet and flavorful, reduce the sugar to 1/2 cup.

Blueberries: I use and recommend fresh blueberries in this galette. Out of season, you can use frozen blueberries straight from the freezer. Simply toss with the other filling ingredients until combined and proceed with the recipe as directed.

Make ahead: The dough and crumble topping can be made 1-2 days in advance and refrigerated until ready to use. You can also assemble the entire galette in advance, and freeze up to 2 months. When you’re ready to bake, transfer the galette directly from the freezer to the oven and bake as directed.