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. Recipe makes one 10-inch galette.
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, and no dough crimping or special pan required!
Why you’ll love this easy blueberry galette:
Flaky pastry envelops bursting blueberries in this free-form blueberry pie, so simple and so scrumptious.
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Topped with a buttery crumb topping for an extra delicious touch, this galette recipe is easy to assemble and incredibly versatile. 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? Try my homemade blueberry pie recipe or the best blueberry crumb cake next!
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!
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Classic Blueberry Galette with Crumble Topping
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 25 minutes (plus chilling time)
- Yield: 1 galette, 8 servings
- Category: Dessert
- Method: Bake
- Cuisine: French
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!
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
Instructions
- 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).
- 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.
- 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.
- 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.
- 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.
- Bake galette: Brush pastry with heavy cream and sprinkle with sugar. Bake galette 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).
- 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.
Keywords: Blueberry, Blueberry Galette, Easy Blueberry Galette, Galette
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This galette was the crowd favorite dessert of our 4th of July party! Everyone loved it topped with vanilla ice cream.
★★★★★
What a delicious recipe!
The crumble on top brought it to another level. Highly enjoyed by all
★★★★★
Thanks so much, Chris!
I made this for a family bbq and it was a crowd pleaser! I followed the recipe to a t and it turned out perfectly,
The zest of the lemon and blueberries offset the sweetness of the crust/crumble deliciously. Will make again, saving this recipe for sure!
★★★★★
Hi Kristina, that’s great to hear! 🙂
RUN to the store and grab some blueberries PDQ – and make this lovely galette. A definite crowd pleaser. I followed the steps exactly – couldn’t have been more happier with the results. The crust is light, with a little bit of crispiness (not like your typical pie crust) – and it was PERFECT. Yes, you’ll need to play with the amount of sugar (as the recipe stated) with your blueberries. The topping was an added surprise and tasted so yummy. I served it plain – and it was SUPERB. Note to self: make two the next time.
★★★★★
Hi Diana, thank you so much for trying this galette and sharing your wonderful feedback. 🙂 I’m so happy to hear this recipe was a success for you!
Best galette ever!! The blueberry filling is so good (love the hint of lemon) and the streusel topping is easy + delicious.
★★★★★
Thanks so much for trying this recipe, Rachelle! 🙂
Added lemon zest to the filling and a bit of cardamom to the topping. One of the best things I’ve ever put in my mouth.
★★★★★
What’s the best way to store this after baking? – although it never lasts that long! :). How long will it be good for?
★★★★★
Hi Doug, I usually wrap up leftovers in foil and refrigerate overnight. Re-warm in the oven (325 degrees or so) before serving.
Doug, I’m a reader on the blog like you.
As Laura says in the recipe, cooling the galette on a rack will preserve the flakiness of the bottom crust. A tip I share: instead of putting galettes or pies in the refrigerator where humidity can have an impact on them, I store them in my microwave overnight (cooled, uncovered on a plate). It protects desserts such as these from any fruit flies (that can accompany fruit season in homes) and best of all, the crisp flakiness of the crust remains beautifully unchanged.
Obviously the microwave is not for long-term storage or for items that must be refrigerated due to dairy content. It does work perfectly for 1-2 days.
★★★★★
That’s such a wonderful tip, thank you for sharing! 🙂
Love your recipes! Have an extra Dufour puff pastry – can I use that for the crust? Any changes to the recipe? Thanks!
Thanks Doug, the puff pastry should work great. Roll out the puff pastry sheet and trim into a circle. Chill as directed throughout the assembly process before baking. Bake time should be about the same.
10 out of 10. I made this to take to a party and everybody went wild for it. Blueberry galette perfection. Thank you for the recipe!!
★★★★★
The most delicious galette and the crust is perfectly flaky!
★★★★★
Hi Carrie, so glad to hear that! 🙂
This was absolutely amazing. The crust came out perfectly and the flavor of the filling with fresh blueberries was phenomenal. I did add the zest of a lemon to the filling for a more lemony flavor and it worked so well. Baked on the longer end of the range and tented with foil for the last 10 mins. I’ll have to make one every summer now!
The crust is buttery and flaky and so lovely to work with. And the crumble on top of the sweet blueberry filling adds another layer of goodness. Absolutely delicious!
★★★★★
So glad you tried this galette, Amie! 🙂
Delicious flakey crust. Yummy filling. The crumble was so nice on top. I had less berries than the recipe called for but it worked just fine. I cooked mine about 5 min longer to get the nice toasty color. Family loved it. Thanks for this recipe!
★★★★★
Hi Joanna, so glad this galette was a hit! 🙂
Lovely recipe. Tried it – LOVE the crust and the filling. Mine baked a little faster (approx 30-35 mins) Cant wait to try this again when I have some icecream at home 😀
So glad to hear the galette was a success for you, Sarah! 🙂
Yumyumyum… made this today… love the crust… delicious delicious dessert…confession.. actually made two… giving one away tmrw. Thanks again laura!
★★★★★
That sounds perfect, thank you Joan! 🙂
Very flaky crust! Delicious! It does definitely need more baking time, just cover as noted to keep from turning too brown. Thanks for sharing your recipes!
★★★★★
Thanks Tammy, that’s so great to hear! Glad you tried this recipe! 🙂
Just lovely! I love the rustic simplicity of a galette and your blueberry one looks absolutely perfect 🙂
★★★★★
With a pie you get more berries, with a galette it’s all about the all about the flaky crust! This is a fabulous summer dessert. The topping adds so much texture and flavor.
All I have is frozen berries – should I thaw them first or use frozen? Thanks. This looks delicious.
Hi Mary, I’d use them straight from the freezer, without thawing. I would also add an extra tablespoon of cornstarch since they will have excess moisture. Happy baking! 🙂
OMG! This galette looks perfect! I love so much blueberry, I have to try it 🙂
Fruit based dessert is the best during summer!
Thank you so much, hope you love this recipe! 🙂