I have just what you need to impress Mom this weekend.
The perfect Mother’s Day treat!
This mixed berry and granola galette is as delicious as it is gorgeous, and it belongs on your Mother’s Day menu. You can serve it warm or at room temperature, or for brunch or dessert.
One thing’s for sure: it’s an impressive dish any which way!
I have talked about this at length before, but I loathe making homemade pie dough. I’ve had success only a handful of times, and I’m convinced it’s because I did not grow up in a pie household.
My mom did not make pie. My grandmother did not make pie. At least not from scratch! I don’t have that tried-and-true family pie dough recipe to rely on.
And when you visit the interwebs for a basic pie dough recipe, it’s completely overwhelming! So many opinions. So many different options.
It’s all too much.
One thing I HAVE mastered and use all the time is a simple crostata/galette pastry dough. I’m not sure how it would work in a pie, but the less fussy, more forgiving free-form pie-like pastries are where my heart is anyway.
This galette’s crust is super simple to make and if I can do it, so can you!
The dough has both butter and cream cheese in it, and it’s made in a food processor. Very hands off. Very hard to mess up.
The process is pretty straight forward. Add the cold butter and cream cheese to the dry ingredients and pulse the machine until those infamous pea-sized bits of butter form. Add in just enough ice cold water to bring the dough together. That’s it! No kneading. No fussing.
I promise you: it’s so easy.
Once the dough is formed, we chill it in the fridge for a bit and prep the filling.
The filling uses any type of berry you prefer! I love a mix of blueberries, blackberries, and raspberries. Strawberries would be fantastic, too – just make sure to dice them so they are a similar size to the other berries.
The berries get tossed gently in some lemon juice, sugar, cornstarch, and pinch of salt for flavor. And then we add in some granola!
I wanted this galette to have some texture and crunch, and I thought maybe adding some toasted nuts would do the trick. But I wanted it to be more interesting than that!
I always have granola in my house, whether it’s store-bought or homemade. It made for a delicious and texturally exciting addition here. Granola already has its own spices and toasty caramely flavor, so it works wonderfully with the sweet and juicy berries.
We all know this from eating granola and berry breakfast parfaits! They just go together.
The galette is formed by rolling out the dough, adding the filling, and folding up the edges of the dough to create a crust. Free form! No fuss! My kind of pie.
I like to brush the edges of the dough with egg wash and then douse it in a healthy sprinkling of raw sugar. The crunch and sweetness this gives to the crust is unmatched. LOVE IT.
The galette gets baked until golden around the edges and the berries are bursting and juicy. It is a sight to behold!
All that’s left to do is let it cool a bit, top with more granola, a dollop of yogurt or ice cream, and serve!
I adore desserts like this. They’re easy but so impressive. People, particularly Mom, will be thrilled when you bring this to the breakfast, brunch, lunch, or dinner table.
You can keep your fancy pie dough, guys. This is all I need!
Happy (early) Mother’s Day to all my fellow badass mamas out there. Eat some galette and relax this weekend!Print
This Mixed Berry & Granola Galette is a stunner! Easy to make but impressive. Buttery, crispy dough encases a mix of blueberries, raspberries, and blackberries bursting with sweet juices. A sprinkling of granola over the top is the crunch you never knew you needed! It’s perfect for Mother’s Day (or any day!).
For the Dough:
- 1½ cups all-purpose flour
- ¼ cup powdered sugar
- 1 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 4 oz cream cheese, cold
- 3–4 tablespoons ice water
For the Filling:
- 4 cups mixed berries (see NOTE)
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- ¼ cup granulated sugar
- Tiny pinch of salt
- ½ cup granola (homemade or store bought)
- Egg wash, for brushing
- 2 tablespoons turbinado/raw sugar, for sprinkling on the crust
Options for Serving:
- Additional granola
- Yogurt, whipped cream, or vanilla ice cream
- Powdered sugar
For the Dough:
- Combine the flour, sugar, and salt in a food processor. Pulse to combine.
- Add in the butter and cheese and pulse the machine a few times until pea-sized butter crumbs form in the flour.
- Add in 2 tablespoons of water, run the machine a couple times, and then keep adding 1 tablespoons of water at a time until a ball of dough forms.
- Place the dough on a sheet of plastic wrap and form into a ball. Gently press the ball into a disc, wrap well in the plastic wrap, and place in the fridge for at least 30 minutes. The dough can be made a day or two ahead and stored in the fridge.
For the Filling:
- While the dough is chilling, make the filling by mixing together the berries, lemon juice, cornstarch, sugar, and salt. Gently toss everything together so that the berries don’t get too broken up.
- Stir in the granola. Set filling aside.
- Preheat the oven to 425°F.
- On a lightly floured surface, roll out the chilled dough until it is about ¼-inch thick and about 12 inches in diameter.
- Transfer the rolled out dough to a parchment-lined baking sheet.
- Place the filling in the center of the crust.
- Gently fold the dough over along the edges to form a shell around the filling. Press the dough together gently so that it holds its shape.
- Brush the dough with the egg wash and sprinkle with the raw sugar.
- Bake for 25-30 minutes or until the dough is golden brown around the edges and crisp on the bottom and the berries are juicy.
- Allow to cool for 10 minutes before slicing and serving.
Sprinkle the galette with additional granola and then slice. Top with dollops of yogurt, whipped cream, or a scoop of ice cream. Serve immediately.
Any berries will work for this. I used a mix of blueberries, blackberries, and raspberries. If using strawberries, be sure to dice them so they are a similar size to the other berries being used.
- Prep Time: 35 minutes (mostly inactive time)
- Cook Time: 30 minutes
- Category: brunch
Keywords: mixed berry galette, mixed berry crostada, mixed berry and granola galette, mixed berry pie, homemade crostada dough