Sweet and tart with the fresh flavor of crisp Granny Smith apples and juicy blackberries, this Apple and Blackberry Galette is held together with a tender and flaky crust that features a bit of almond flour and some ground cinnamon for extra flavor.
You can just do no wrong with an apple, especially when you’re working with a Granny Smith. Add fresh blackberries to the equation and each bite is sweet, tart, and filled with a pop of juiciness thanks to the berries. The crust is incredibly tender and forgiving thanks to the high ratio of almond flour to all-purpose flour. While the almond flour makes the dough incredibly soft, it also allows you to give it a knead and roll it out again if necessary without giving you a too tough crust.
The almond gives this galette a nice nutty touch to complement the fruit flavors and it helps keep it all from being too sweet. Of course, you can make this with a regular pie crust as well and it will be just as tasty with the fresh sweetness of the fruit.
I’m not going to lie. Trying to keep up with a year of pies and tarts is rough. It’s only been a month and I’m already scrambling to find the necessary time to commit to baking and tweaking and photographing pies. I’m going to try my best to keep up with it. I’m also determined to get fully back into writing this year and work on a novel draft, so if something non-pie pops up every once in a while, please forgive me. We all remember that I’m terrible with time management these days, right?
That doesn’t mean to say that I don’t love pies. And galettes. And mini pies. Give me anything in a buttery pastry crust and I am all in for it. And, I’m all about the rustic, folded over edges and exposed filling of this galette! The blackberry juice seeps into the apples a bit allowing the colors to pop more than they already do. Each bite is honestly delicious on its own, but warm up a slice and top it with a scoop of vanilla ice cream and you have a dessert that you’ll want to make the time for whenever you can.
| Prep Time | 10 minutes |
| Cook Time | 40-50 minutes |
| Passive Time | 90 minutes |
| Servings |
servings
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- 90 grams all purpose flour plus extra for dusting and rolling
- 80 grams almond flour
- 1/2 tsp ground cinnamon
- 1/2 Tbsp granulated sugar
- 113 grams salted butter cold and cubed
- 1/2 cup water
- 1/2 cup ice
- 1/2 tsp apple cider vinegar
- 1/2 Tbsp vodka
- 2-3 Granny Smith apples medium to large
- 1 1/4 cup blackberries
- 1 Tbsp lemon juice
- 1 Tbsp light brown sugar
- 2 Tbsp granulated sugar
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 tsp vanilla extract
- 2 Tbsp sliced almonds (optional)
- 1 egg large
- 1 Tbsp water
- raw sugar for sprinkling
Ingredients
Almond and Cinnamon Single Pie Crust
Apple and Blackberry Filling
To Bake
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- In a medium bowl, whisk together the flour, almond flour, cinnamon and sugar. Add in the cold cubed butter and toss in flour to coat. Using your finger tips, rub the butter into the dry ingredients until you're left with pea sized pieces. In a measuring cup, stir together the water, ice, apple cider vinegar, and vodka. Add this wet mix to the bowl 1/2 Tbsp at a time. Using a butter knife or your fingers, stir until large clumps begin to form, slowly adding more water as needed--this dough doesn't need much more than 1-2 Tbsp though so be careful not to add too much. Using your hand, bring the dough together into a ball. Gently give the dough a couple of kneads (it'll be super soft and tender thanks to the almond flour which also allows it to be worked a little bit more than usual). Once the dough is brought together, form it into a flat disc and wrap in plastic wrap. Using a rolling pin, press down on the dough until it is tightly sealed in the plastic. Chill for an hour.
- Wash and scrub the outside of the apples. Slice thinly with the skin on and place the slices in a large bowl. Wash and drain the blackberries then add to the bowl with the apple slices. Add the lemon juice, light brown sugar, granulated sugar, cinnamon, cardamom, salt, and vanilla extract. Toss to coat the apples and blackberries. Set aside.
- Make sure an oven rack is placed in the center of the oven, and preheat to 400°F. Line a large baking sheet with parchment paper and set aside.
- Remove the chilled dough from the fridge. Generously flour your work surface and the top of the dough. Roll the dough out until you have a circle about 12 inches in diameter and 3mm high. Gently roll the dough onto the rolling pin and transfer it to the prepared baking sheet. The dough will be tender and it may begin to fall apart as you transfer it. This dough is super forgiving and you can patch it up as needed either using an extra piece of dough from the outside to fill in a space, or just using your finger to seal any cracks. Chill the rolled out dough for another 30 minutes.
- Once the dough has chilled, I like to layer 1 Tbsp of sliced almonds at the bottom of the filling to act as a sort of barrier from the moisture. This step is completely optional.
- Using a slotted spoon, scoop the apple and blackberry filling onto the center of the dough. You'll want to leave about 1.5 inches-2 inches around the side to fold up and hold all the filling in. Be careful not to pile it too high--you want the dough to be able to hold it all in (depending on how large your apples are and how many you use, you might have some extra filling). If using the almonds, sprinkle the remaining Tbsp over the top of the fruit. Gently fold the edges of the crust over onto the fruit. Be careful not to form any cracks--if you do, gently pinch the pastry to seal them up.
- In a small bowl, whisk together the egg and water to create an egg wash. Brush over the top of the pastry. Sprinkle with raw sugar.
- Bake 20-25 minutes. Cover with foil to stop the top from browning and bake for an additional 20-25 minutes. Remove from the oven and allow to cool completely on the tray. Slice and serve as is or with a scoop of vanilla ice cream for extra indulgence.