With flaky, buttery crust filled with a variety of stone fruits and sweet blackberries, this Stone Fruit Blackberry Galette is the perfect summer dessert. Serve it warm with a big scoop of vanilla ice cream for one of the easiest and best desserts you will ever make!
3cupsmixed stone fruitsliced; such as cherries, peaches, nectarines, apricots, plums (approx 350 grams)
1cupblackberriesapprox 150 grams
3tablespooncornstarch21 grams
¼ - ½cupgranulated sugardepends on how sweet the fruit is, 50-100 grams
1teaspoonvanilla
1teaspoonlemon juice
2tablespooncrushed cookies (Vanilla wafers, shortbread, or even crushed graham crackers) or breadcrumbsoptional, but highly recommended
1eggbeaten, for egg wash
Turbinado sugarfor sprinkling
Instructions
Dough:
In a medium bowl, whisk flour, sugar, salt, and baking powder.
Add the butter, working it in with your hands or a pastry cutter until the mixture resembles a coarse meal. It's okay if there are a few large pieces of butter remaining.
Using a rubber spatula, stir in the sour cream.
Transfer the dough onto a well-floured work surface and bring it together with a few quick kneads. Form the dough into a ball and slightly flatten it into a disk.
Cover in plastic wrap and place in the fridge for a minimum of 1 hour. *For making the dough using a food processor see notes below.
Filling and assembly:
In a medium-sized bowl combine fruits with lemon juice and vanilla. In a small bowl whisk sugar and cornstarch. Sprinkle sugar mixture over fruit and toss to combine. Set aside.
Cover the baking sheet with parchment paper.
Remove the dough from the refrigerator and let it stand for 10 minutes (it will be easier to roll the dough).
Roll the dough out on a floured surface into a 12-inch round about 1/8-inch thick. Mend any cracks or tears by pressing them back together with your fingers.
Use your rolling pin, roll the flattened dough onto the pin and transfer it onto a prepared baking sheet.
Brush the center of the dough with egg and evenly spread crushed cookies or breadcrumbs, leaving a 1 1/2" border around the edge. Evenly spread the fruit on top of the crushed cookies and pour over any access liquids.
Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating as needed, and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal).
Brush with egg wash and sprinkle with turbinado sugar. Place in the refrigerator for 30 minutes.
Preheat the oven to 405°F (200 °C) and place the rack on the bottom third of the oven.
Bake for 35-45 minutes or until the crust is golden brown and you notice bubbles coming from the fruit.
Remove from oven and allow to cool 15-20 minutes before slicing. Serve with vanilla bean ice cream! Enjoy!
Notes
You can make the dough using a food processor. Add the flour, sugar, salt, and baking powder to the food processor. Pulse a few times to combine. Add in cubed butter and pulse again until butter pieces are the size of peas. Add sour cream and pulse few times until the dough comes together. Transfer the dough onto a well-floured work surface, and bring it together with a few quick kneads. Form the dough into a ball and slightly flatten it into a disk. Cover in plastic wrap and place in the fridge for a minimum of 1 hour.