Blueberry Almond Streusel Galette
User Reviews
5.0
9 reviews
Excellent
-
Cook Time
mins
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Course
Dessert
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Cuisine
American, International, Vegetarian
Blueberry Almond Streusel Galette
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Blueberry galette with an almond streusel topping. Serve with vanilla ice cream or whipped cream, if desired.
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Ingredients
For the galette:
- 1 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup coarse cornmeal
- 1/4 teaspoon salt
- 1/2 cup cold butter cut into small pieces
- 1/3 cup buttermilk
- 2 cups blueberries
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
For the streusel topping:
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 2 tablespoons almond paste
- 2 tablespoons butter
- 1/4 cup sliced almonds
- 1 egg beaten
- 2 tablespoons turbinado sugar
Instructions
- To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.
- Center a rack in the oven and preheat to 350 degrees F. In a small bowl, combine the blueberries, 1 tablespoon of sugar, and cornstarch. Set aside.
- To make the streusel topping, combine the flour, brown sugar, almond paste, butter, and almonds. Rub together with your fingers until the ingredients come together and form a streusel topping.
- Remove the galette dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Place the blueberries on top of the dough, leaving a 2-inch border. Sprinkle the almond streusel over the blueberries. Fold the dough border over the blueberries, overlapping where necessary and pressing gently to adhere the folds.
- Lightly brush the edge of the dough with the egg and sprinkle turbinado sugar over the galette crust.
- Bake the galette for 45 minutes, or until the crust is golden brown. Transfer the baking sheet to a wire rack to cool to room temperature before slicing. Slice and serve.
- *Note-you can make the galette dough in advance. It will keep in the refrigerator for 3 days. Serve the galette with whipped cream or ice cream, if desired.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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