Looking for a delicious blackberry dessert cute enough for guests and easy enough for even a novice baker? You need this gorgeous, crisp-baked blackberry galette in your life! The rustic whole grain dough comes together easily in about 5 minutes in the food processor and you can use either fresh or frozen blackberries so it’s a great, accidentally vegan, back pocket recipe for whenever you need a treat.

blackberry galette on parchment with a slice removed
This gorgeous dessert is WAY simpler than it looks. Even a novice baker can do it, I promise!

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I am always saying that I’m not a “baker” … which is not to say I don’t bake! There are plenty of muffins, cookies and even cakes in my life (you’ve got to the try blackberry pie bars in my cookbook Good For Your Gut!) it’s just that I don’t do Baking, emphasis on the capital B. Like I’ve never made a croissant or pie from scratch in my life. But I do make galettes…LOTS of galettes. 

A galette is essentially like pie for beginners and it’s the perfect vehicle for whatever fruit is in season – yes, I love fruit for dessert…and not just because I’m a dietitian! – but that you can also whip up in the dead of winter with frozen fruit and inject a little sunshine into your day. 

I just get really excited to show people how simple – and delicious – eating plants can be. That whole grains can be craveable. And that a little sugar goes a long way.

And this blackberry galette recipe makes a wonderful, not-too-sweet, dessert that works just as well for brunch or breakfast. In fact, my favourite part of making this homemade galette is waking up in the morning and enjoying it with a cup of coffee.

So grab some blackberries, and let the flour fly!

A few tips + tricks to help you rock this rustic blackberry galette

A while back, I discovered a simple food processor tart dough recipe from Ina Garten and it launched an obsession that started with my gorgeous pear tart and who knows where it will end? If in a few years time, you see me putting mac and cheese in a galette, you have my full permission to tell me to cool it! 

bowls of blackberries, flours, butter, sugar and lemon zest
That’s right: just 8 ingredients (and that’s including salt!) to make a beautiful galette

You’re making two very simple components for this dessert with just 8 ingredients and like 15 minutes of hands on time: a simple whole grain vegan galette dough in the food processor and a filling that’s essentially blackberries with a couple of pantry items like cornstarch and sugar.

whole grain galette dough in food processor
Pulse the flours, salt, sugar and butter until sandy. Then drizzle in water, while pulsing until dough comes together like this.
hand sprinkling flour on whole grain dough
Scoop the dough out onto a floured surface. If it looks wet, give it a heart sprinkle of flour and work it in, adding flour as needed until it’s not sticky anymore.
ball of galette dough on parchment paper
Press dough into a disk and wrap in parchment paper and place in fridge for 1 hour

This easy whole grain galette definitely requires some extra downtime for chilling and baking but that’s almost entirely hands off so you can do other things. Like laundry. Or Netflix. Just don’t forget to set a timer! 

hands rolling galette dough on parchment with wooden rolling pin
roll out dough on parchment paper into a roughly round or oblong shape, about 1/4 inch (1/2 cm) thick
whole grain dough on pan with parchment
transfer the parchment to a rimmed baking sheet…no dough handling required!
blackberries covered in cornstarch in glass bowl with spoon
Gently toss the blackberries with sugar, cornstarch, lemon zest and a pinch of salt. Easy!

Make This Recipe Your Own: add orange zest instead of lemon, or a sprinkle of thyme. You could even mix up the berries if you wish!

blackberry filling on pastry dough on top of parchment lined pan
place blackberry mixture into centre of dough, leaving about 2 inches around edge
hand folding galette dough over blackberry filling
then fold the edge of the dough over the blackberries, gently pressing where dough overlaps.
blackberry galette before baking on parchment
Then you’re ready to bake! A wider crust will make spillage a bit less likely, which is what I did here.

Tips, Tricks and Substitutions

  • This galette will keep well on the counter, covered in food wrap, for up to a day or in the fridge, tightly wrapped for up to three days.
  • As is typical with a galette, some of the juices may escape and harden on the pan. For this reason, always cover your baking sheet with parchment for easy clean up! Want to avoid this? Rolling it slightly thicker, and leaving a bit extra dough to fold over helps.
baked blackberry galette on parchment lined pan
Look how cute she is! Rustic, with a crisp, richly flavoured dough. If you’re looking for a good recipe with fresh blackberries, this is it.

More simple vegan tarts and galettes

blackberry galette on parchment with a slice removed

Crisp-baked Blackberry Galette

6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Chilling Time: 1 hour
Total Time: 2 hours 5 minutes
This gorgeous blackberry galette is cute enough for guests and easy enough for even a novice baker? The rustic whole grain galette dough comes together easily in about 5 minutes in the food processor and you can use either fresh or frozen blackberries so it’s a great, accidentally vegan, back pocket recipe for whenever you need a treat.
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Ingredients

Easy Whole Grain Galette Dough

  • 1 cup spelt or whole wheat flour
  • 1 cup all-purpose flour
  • ¾ cup cold Earth Balance Baking Sticks, 1 ½ sticks, diced
  • 1 tablespoon cane sugar
  • ½ teaspoon salt
  • ½ scant cup water

Blackberry Galette Filling

  • 1 pound fresh or frozen blackberries, about 4 cups
  • 2 tablespoons cane sugar, if blackberries are tart, use ¼ cup total
  • 1 tablespoon cornstarch
  • zest of half a lemon, a little squeeze of juice is nice too!
  • pinch salt
Imperial – Metric

Equipment

  • Food Processor

Instructions 

  • If using frozen berries, start by thawing them in a mesh strainer set over a bowl while you prepare the dough. Zero waste tip: use any juices you catch in the bowl for a smoothie!
  • Prepare the dough: place the flours, cane sugar, salt and buttery sticks in the food processor and pulse until the butter is in pea-like pieces and the mixture looks like sand, about 10-12 pulses. Then, drizzle the water into the food processor while pulsing, just until dough comes together – it’s quick! Look too dry? Drizzle in more water, 1 tablespoon at a time.
  • Flour your surface, and knead the dough a few times until it comes together in a flattened disk. If dough feels a bit too wet or sticky, just knead a little more flour until it's no longer sticky. Wrap disk in plastic wrap and chill in the fridge for one hour.
  • Preheat the oven to 400℉ (205℃). Cut a large piece of parchment and lightly flour it. Place chilled dough on floured parchment and roll out to roughly 10 x 14 inch square. No need to get it perfect, rustic is what we’re after. Transfer the parchment to a rimmed baking sheet.
  • Make the filling: how much sugar you add to the filling is up to you. Taste your blackberries first, and if they’re super sweet, just add 1-2 tablespoons for flavour enhancement. If they’re tart, use a full ¼ – 1/3 cup of cane sugar or your favourite granulated sugar replacement.
  • In a medium bowl, gently toss berries with sugar, cornstarch, lemon zest and salt. Pour into the centre of the dough, spreading it out leaving about 2 inches (5cm) border. Then, fold that dough over the filling, so it forms a shallow "bowl" over the filling, pressing gently where the dough folds over itself to help seal it.
  • Bake for 45-55 minutes, until filling looks jammy and bubbly and dough is golden brown and crisp. Check after 45 minutes, and every few minutes after that. Let cool for at least 10 minutes before slicing and serving.
  • Galette will keep on the counter for a day or in the fridge, wrapped, for up to 3 days.
Cuisine: American, French
Course: Brunch, Dessert
Author: Desiree Nielsen, RD

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