There’s nothing quite like a galette to make you feel like a baking rockstar with minimal effort. This Blackberry Galette is my go-to when I want a dessert that’s rustic, unfussy, and lets seasonal fruit shine. With a flaky, buttery crust and a jammy blackberry filling, it’s the kind of treat that feels like summer—even if you’re pulling frozen berries from the freezer. Let’s roll up our sleeves and make this beauty together.
First, the dough. In a bowl, mix 1 ¼ cups of all-purpose flour, 1 tablespoon of sugar, and a pinch of salt. Cut in ½ cup of cold unsalted butter—cubed into small pieces—using a pastry cutter or your fingers until it looks like coarse crumbs with pea-sized bits. Drizzle in 3-4 tablespoons of ice water, one at a time, stirring with a fork until the dough just holds together. Don’t overmix; it should be shaggy. Shape it into a disk, wrap it in plastic, and chill it for at least 30 minutes. This step is key for that flaky texture we’re after.
While the dough rests, let’s tackle the filling. Grab 3 cups of fresh blackberries (frozen works too—just thaw and drain them first). Toss them in a bowl with ⅓ cup of sugar, 1 tablespoon of cornstarch to thicken the juices, a squeeze of lemon juice (about a teaspoon), and a pinch of zest for brightness. If you’re feeling adventurous, a dash of cinnamon or a splash of vanilla adds a cozy twist. Stir gently—the berries will break down a bit as they bake, and that’s part of the charm.
Preheat your oven to 400°F and line a baking sheet with parchment. On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle—don’t worry about perfect edges; jagged is the galette’s signature. Transfer it to the baking sheet, then pile the blackberry mix in the center, leaving a 2-inch border. Fold the edges over the filling, pleating as you go. It’ll look beautifully imperfect. Brush the crust with a beaten egg and sprinkle with a little sugar for a golden, crunchy finish.
Bake for 35-40 minutes, until the crust is deep golden and the filling bubbles like a sweet, inky lava. The smell will drive you wild—buttery pastry mingling with warm, juicy berries. Let it cool for at least 15 minutes so the juices set, though I won’t judge if you sneak a bite sooner. Serve it warm or at room temp, with a scoop of vanilla ice cream melting into the crevices or a dollop of whipped cream for pure bliss.
This galette is a love letter to simplicity—no pie dish, no lattice, just pure, honest flavor. Blackberries bring that tart-sweet balance that sings against the rich crust, but you can swap in blueberries, raspberries, or a mix if that’s what you’ve got. It’s forgiving, too—overfill it, and it’ll still taste amazing, even if it leaks a little.
Pair it with a chilled rosé or a cup of strong coffee to cut through the sweetness. It’s perfect for a casual dinner party, a picnic, or just treating yourself because it’s Tuesday. Leftovers (if there are any) hold up well for a day or two—just reheat gently to crisp the crust.
This Blackberry Galette is my reminder that the best desserts don’t need to be complicated—they just need good ingredients and a little heart. Give it a try next time you’re craving something sweet and seasonal. I’d love to hear how yours turns out—happy baking!
