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Blueberry Raspberry Almond Galette

June 22, 2015

This double berry galette with almonds is super simple and easy to make, and it only requires a handful of ingredients!

blueberry raspberry almond galette 7 pin

Well, we already did one lazy person’s guide to making a pie, let’s just keep rolling with it. Might as well talk about this pretty little galette too. Especially because it’s red and blue = 4th of July appropriate.

blueberry raspberry almond galette 3

This is the closest I am going to get to 4th of July desserts. I had all kinds of big plans for red, white, and blue striped, sprinkled, dunked, and otherwise bedazzled foods. It’s not going to happen.

blueberry raspberry almond galette 5

I had an ambitious list of festive desserts to make to celebrate Independence Day, but they are out the window this year. I’ll sock away the ideas for next year, and we’ll make due with this berry-ful galette. Juicy blueberries and ripe, tangy raspberries, this galette also features liquor. Yaaaaaay. I wasn’t going to let you down after I promised we’d have a “Liquor Baking Week.” Amaretto is the perfect accompaniment to berries.

blueberry raspberry almond galette 10

Almonds and amaretto are amazing complementary flavors to berries. Fresh blueberries and raspberries get a quick Amaretto dousing before a hefty coating of sugar. Arrange the berries on a refrigerated prepared pie crust, fold up the edges, and you’re pretty much good-to-go. You can be enjoying this Blueberry Raspberry Almond Galette in about 30-35 minutes, start-to-finish. It’s easy, fast, and has delightful rustic charm. Most importantly, it’s delicious!

blueberry raspberry almond galette 13

Print

Blueberry Raspberry Almond Galette

This double berry galette with almonds is super simple to make. One of the easiest summer desserts ever!
Course Dessert - pie
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 slices
Author Sarah @ The Gold Lining Girl

Ingredients

  • 1 9-inch round refrigerated pie crust thawed
  • 1 c. fresh blueberries
  • 1 c. fresh raspberries
  • 2 tbsp. amaretto liqueur
  • 1/2 c. sugar
  • 1/3 c. sliced almonds
  • 1 egg white lightly beaten
  • 2 tbsp. turbinado sugar

Instructions

  1. On a large baking sheet lined with parchment paper or a silicone baking mat, unroll the pie crust.
  2. In a large bowl, combine berries and amaretto.
  3. Toss to coat, and allow to sit for 10 minutes.
  4. Add the sugar to the berry mixture and toss to coat.
  5. Spoon the berries onto the center of the crust, leaving 1.5-2 inch border at the edges.
  6. Fold the edges of the dough over the berry filling, overlapping where needed, and pinching to seal any cracks.
  7. Brush the crust lightly with egg white, and sprinkle with almonds and turbinado sugar.

  8. Bake at 375 degrees for 25-30 minutes, or until edges and bottom are golden brown, and pastry appears set.

  9. Allow to cool for about 10 minutes before cutting into wedges. Serve warm!

blueberry raspberry almond galette 16 blueberry raspberry almond galette 14

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  • Amaretto Pistachio CheesecakeAmaretto Pistachio Cheesecake
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  • Pecan Turtle TartPecan Turtle Tart

Filed Under: Pies, Recipes 10 Comments

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Lovely comments

  1. Stacey @ Bake.Eat.Repeat. says

    June 22, 2015 at 11:22 pm

    I love galettes, such a quick and easy way to have pie – and this one is super pretty too!

    Reply
    • Sarah says

      June 29, 2015 at 9:27 am

      Definitely! I love them too – so simple, quick, and versatile! Thanks, Stacey!

      Reply
  2. Medha @ Whisk & Shout says

    June 23, 2015 at 11:30 am

    This is stunning! I love the pastry topped with the sliced almonds. And this is super festive ๐Ÿ™‚

    Reply
    • Sarah says

      June 29, 2015 at 9:41 am

      Thank you, girl!

      Reply
  3. Manali @ CookWithManali says

    June 24, 2015 at 5:08 pm

    love galette! this looks fantastic Sarah and also very festive ๐Ÿ™‚

    Reply
    • Sarah says

      June 29, 2015 at 9:41 am

      Thanks so much, Manali!

      Reply
  4. ShelDonne says

    July 6, 2020 at 1:52 pm

    Did I miss it? I donโ€™t see where you said to add the almonds.

    Reply
    • Sarah says

      July 6, 2020 at 9:56 pm

      You’re right! I don’t know what the heck happened there! Thank you for catching that. Add the almonds after brushing the pastry with egg white, and before the turbinado sugar! I’ve updated the instructions. Thank you again. ๐Ÿ™‚

      Reply

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Hello, It’s Nice to Meet you!

I'm Sarah! A baker and dessert maker, craft addict, beauty product hoarder, and fitness enthusiast. I have a special affinity for shiny gold objects. I get distracted by glitter and sequins. If it's gleaming and lustrous, I need it. Welcome! Please stay awhile! Read Moreโ€ฆ

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