Description
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!).
Ingredients
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
Instructions
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.
To Assemble:
- 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.
To Serve:
Sprinkle the galette with additional granola and then slice. Top with dollops of yogurt, whipped cream, or a scoop of ice cream. Serve immediately.
Notes
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