Gluten-Free Blueberry Galette
This Gluten-Free Blueberry Galette is a delicious dessert that’s easier to make than a pie, with maple syrup-sweetened blueberry filling and a super flaky gluten-free crust. This healthier dessert is Paleo-friendly and refined sugar-free.
I love berry season. Seeing grocery store shelves packed to the brim with relatively cheap blueberries, raspberries, and strawberries always makes me smile. I love seeing farmers’ markets full of beautiful colored berry baskets begging to find their way into my market basket.
I’ve been going a little crazy for galettes, and after two savory versions (this mozzarella heirloom tomato galette and the spinach + artichoke mediterranean galette), it was time for another sweet one. The strawberry chocolate galette is ROCKING, but it needed a fruity friend that celebrated berry season. Enter: the blueberry galette!
Blueberries are a pie and galette classic, for good reason. Even average blueberries can become outstanding when they’re paired with the right flavors and baked until juicy and bursting in a super flaky crust. It’s a little bit of baking magic, and it’s not even too hard.
What exactly is a galette?
Galettes are like the easier, less intimidating little sister to a pie. No annoying crimping of the crust or making sure everything looks perfect – the whole point of a galette is that it’s rustic.
So when you’re rolling out the crust, you’re definitely aiming for a circle, but if it ends up more oval-shaped, no one’s judging you. The galette will still be rocking, even in an oval shape or with scraggly crust or whatever it is.
Thankfully, the crust for this blueberry galette is pretty dreamy to work with, especially considering it’s gluten-free and grain-free, with blanched almond flour and tapioca flour as the flours of choice. They create a light and nutty crust, made super flaky with the cut-in butter. Don’t work the butter in too much though! We want to see bits of butter when you’re rolling out the dough because that’s where the wonderfully flaky texture comes from.
Can you freeze the crust?
Yes, you can! If you want to prepare the crust ahead of time, you can freeze it in a round (tightly wrapped in plastic wrap and a zip bag to prevent freezer burn) for up to a few months. Defrost and continue with the recipe when you’re ready to bake.
You can also assemble the blueberry galette and freeze the whole thing like that if you want to make it up to a week ahead of time. Then when you’re ready to bake, bake straight from frozen and add a few extra minutes onto the baking time.
What’s in the blueberry filling?
For the filling, we have lots of fresh blueberries that we lightly sweeten with maple syrup. A bit of lemon juice and zest brighten things up, and we add a sprinkle of cinnamon for a touch of warmth. You’ll arrange the berries are arranged and tuck them into the crust. Then, sprinkle the crust with a cinnamon-coconut sugar mixture. When it bakes up, it gets crispy, browned, and caramelized in the oven, while the berries get super juicy and jammy.
I like serving slices of this healthy galette topped with a scoop of ice cream or whipped cream for dessert. You can also make it breakfasty and serve it with some Greek yogurt. Enjoy!
Want more galettes?! Here are sweet and savory options…
- Gluten-Free Mozzarella Heirloom Tomato Galette with Parmesan Crust
- Peach Galette from Kristine’s Kitchen
- Chocolate Strawberry Galette (Paleo + Gluten Free)
- Gluten-Free Spinach & Artichoke Mediterranean Galette
- Heirloom Tomato and Hazelnut Galette from Floating Kitchen
This Gluten-Free Blueberry Galette is a delicious dessert that’s easier to make than a pie, with the same fruity filling and super flaky crust. This healthier dessert is Paleo-friendly and refined sugar-free.
For the crust
- 1½ cups almond flour
- ½ cup tapioca flour
- 1 tablespoon coconut sugar
- ¼ teaspoon kosher salt
- 6 tablespoons cold grass-fed butter, cubed, or use coconut oil to keep dairy-free
- 1 egg
For the filling
- 16 oz. fresh blueberries
- 1 tablespoon lemon juice, from ½ a lemon
- Zest of 1 lemon
- 2 tablespoons maple syrup, can substitute honey
- 1 teaspoon vanilla extract
- 2 teaspoons tapioca flour
- ¼ teaspoon cinnamon
- 1 egg
- ¼ teaspoon cinnamon
- 1 tablespoon coconut sugar
- Combine the almond flour, tapioca flour, salt and butter in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of coarse meal.
- Add 1 egg and pulse/mix again until dough comes together. Turn out the dough onto a piece of plastic wrap and refrigerate for at least 1 hour or up to overnight.
- When ready to bake, preheat oven to 375°F.
- In a medium bowl, stir together the blueberries, lemon zest and juice, maple syrup, vanilla extract, tapioca flour, and cinnamon. Toss until coated and all the dry ingredients are moistened.
- Roll the dough out between two pieces of parchment paper into a circle, about 10” across. You want it thick enough to be able to hold the filling and fold up the sides.
- Place the filling in the middle of the circle leaving about 2 inches around the edge empty.
- Gently fold the sides up, creasing the dough together with your fingers as you go. I use the parchment to help support and fold the dough so it doesn’t break.
- Beat the remaining egg with a splash of water in a small bowl. Brush the outside edges of the galette with the egg wash. Stir together the cinnamon and coconut sugar and sprinkle on the egg-washed crust.
- Transfer the parchment with the galette to the baking sheet and bake for 30-35 minutes, until the blueberries are burst and bubbling and the crust is golden brown. Check the galette around 20 minutes and tent with foil if the crust is browning too quickly.
- Remove from the oven and let cool for 10 minutes before slicing and serving. Store leftovers in the refrigerator for up to 3 days.
Keywords: galette, blueberry galette, blueberry pie, gluten free crust, dairy-free crust, gluten free dessert