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Try SavoraGluten-Free Marionberry Galette with Almond Crust
This rustic Marionberry Galette features a flaky, buttery almond flour crust and sweet-tart Marionberry filling. It's a delightful gluten-free dessert that's easier to make than pie but just as satisfying!
Ingredients
- Almond Flour1 1/2 cups
- Gluten-Free All-Purpose Flour Blend1/2 cup
- Granulated Sugar1/4 cup
- Salt1/4 teaspoon
- (1 stick), cut into cubes Cold Unsalted Butter1/2 cup
- 4-6 tablespoons Ice Water
- Marionberries4 cups
- Granulated Sugar1/2 cup
- Lemon Juice1 tablespoon
- Cornstarch2 tablespoons
- Egg1
- Almond Milk1 tablespoon
- Turbinado Sugar1 tablespoon
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Learn MoreMethod
In a large bowl, whisk together the almond flour, gluten-free flour blend, sugar, and salt.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. In a large bowl, gently combine the marionberries, sugar, lemon juice, and cornstarch.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface (use gluten-free flour), roll out the dough into a 12-inch circle.
Transfer the dough to the prepared baking sheet.
Pour the marionberry filling into the center of the dough, leaving a 2-inch border.
Fold the edges of the dough over the filling, pleating as you go. Brush the crust with egg wash (egg beaten with almond milk) and sprinkle with turbinado sugar.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Let cool slightly before serving. Enjoy warm or at room temperature.
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