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Bumbleberry Galette

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"Use all-butter pie dough and mixed berries to create this divine dessert."
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2 h 25 m servings 361
Original recipe yields 8 servings


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  1. Roll dough out to an 11-inch round on a lightly floured work surface. Transfer to a baking sheet lined with foil and parchment paper. Chill, covered, while making filling.
  2. Whisk white sugar and cornstarch together in a large bowl. Gently fold in berries, sprinkle with lemon juice, and stir until thoroughly coated. Sprinkle with liqueur.
  3. Scatter bread crumbs across center of dough, leaving a 2-inch border. Spoon berry filling onto center of dough. Scatter butter cubes on top. Working your way quickly around galette, fold outer 2 to 3 inches of dough up and slightly over filling, pleating as needed to hold in filling.
  4. Beat egg with cool water and kosher salt. Brush crust with egg wash and sprinkle generously with sparkling sugar. Chill galette for 30 to 45 minutes.
  5. Set a baking stone, baking steel, or inverted baking sheet on the center rack of oven and preheat to 400 degrees F (200 degrees C). Slide baking sheet with galette onto hot stone; bake until filling is bubbling and crust is a deep golden brown, 35 to 40 minutes. Cool for 1 hour or more before serving.


  • Cook's Notes:
  • Use this recipe for All-Butter Pie Dough.
  • Thawed frozen berries will work here. I used 1 cup each cranberries, blueberries, and raspberries.
  • Foil Hack: When you want to slide something off a rimless baking sheet after baking but don't want it to bubble over in the oven while it bakes, line the baking sheet with foil and fold up all 4 edges to contain any leaks during baking. When it's time to slide, just flatten one edge of the foil, and voilà!
  • Crème de violette or Grand Marnier® can be used in place of elderflower liqueur.

Nutrition Facts

Per Serving: 361 calories; 18.7 44.2 4.2 31 323 Full nutrition

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