This Rustic Berry Galette is simple to make and even better to eat. A tender, flaky crust, juicy mixed-berry filling, and a spiced oat topping combine for a dessert that feels special but is much easier than a traditional pie. Embrace the galette’s rustic, freeform shape—you’ll be hooked.
Why You’ll Love This Berry Galette
If perfecting a pie crust has felt intimidating, a galette is the perfect solution. It delivers the same buttery crust and juicy filling but in a relaxed, freeform format—you don’t need a pie pan or flawless edges. This recipe comes together faster than a typical pie and still tastes like a celebration. Serve warm with whipped cream or a scoop of vanilla ice cream for a lovely finish.
Ingredients
The ingredients are grouped to make the process clear: crust, filling, and topping. Quantities are included in the recipe card below.
Galette Crust
- All-purpose flour
- Salt
- Butter – cold
- Water – cold
Berry Filling
- Brown sugar – packed
- All-purpose flour
- Lemon zest
- Mixed fresh berries – a combination works best; the original uses raspberries, blueberries, and sliced strawberries, but use your favorites
Galette Topping
- Old-fashioned oats
- Brown sugar – packed
- Cinnamon
- Butter – cold
How to Make This Berry Tart Recipe
Step 1: Preheat
Preheat the oven to 425°F (220°C).
Step 2: Make the Crust
- In a medium bowl combine the flour and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs; don’t overwork it—some larger pieces of butter are fine.
- Add 4 tablespoons of cold water and mix; if the dough is still dry, add a final tablespoon. Use a fork until large clumps form.
- Gather the dough into a disk, wrap tightly, and place in the freezer to chill while you prepare the filling and topping.
Step 3: Make the Berry Filling
In a large bowl combine the flour, brown sugar, and lemon zest. Add the berries and gently toss until evenly coated. Set aside.
Step 4: Make the Topping
In a small bowl combine the oats, brown sugar, and cinnamon. Cut in the cold butter until the mixture forms fine crumbs. Reserve until assembly.
Step 5: Assemble the Berry Galette
- Remove the pastry disk from the freezer. On a well-floured surface, roll it into about a 15-inch circle. Lightly dust the dough with flour, fold it in half and then in half again to transfer it to a greased or parchment-lined baking sheet.
- Unfold the dough and pile the berry filling in the center, leaving a border of dough around the edges. Fold the edges up over the filling in a rustic pleat. Sprinkle the oat topping over the exposed berries and crust edges.
Step 6: Bake
Bake 30–35 minutes, until the crust is golden and the filling is bubbling. Allow the galette to cool for 10–15 minutes before slicing so the juices set slightly. Serve warm or at room temperature.
FAQs
Yes. Thaw frozen berries first and drain off excess liquid so the filling isn’t watery.
A pie is usually baked in a pan and fully enclosed by crust, while a galette is freeform, baked on a sheet, and the crust is folded over the filling’s edges.
A galette is a rustic, freeform tart. The terms can overlap, but a galette emphasizes a simple, unfitted crust.
Store covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 4 days.
More Berry Recipes To Try
- Triple Berry Pretzel Salad
- Frozen Triple Berry Cheesecake
- Triple Berry Coconut Parfait
- Healthier Berry Cheesecake Parfait
- Berry Icebox Cake
DID YOU KNOW….
Rating and sharing recipes is one of the best ways to support food creators. If you make this galette, consider leaving a rating or sharing a photo on social media to show your support.
Rustic Berry Galette
Ingredients
- Crust
- 1 ½ cups all purpose flour
- ¾ teaspoon salt
- ½ cup + 2 tablespoons butter cold
- 4-5 tablespoons cold water
- Filling
- ⅔ cups packed brown sugar
- ½ cup all purpose flour
- 1 teaspoon lemon zest
- 5 cups mixed fresh berries
- Topping
- ¼ cup old fashioned oats
- ¼ cup packed brown sugar
- ¼ teaspoon cinnamon
- 2 tablespoons butter cold
Instructions
-
Preheat oven to 425 degrees F.
-
To make the crust, combine the flour and salt. Cut in the butter until coarse crumbs form. Add 4 tablespoons cold water and mix; add the last tablespoon if needed. Form a disk, wrap, and freeze.
-
For the filling, combine flour, brown sugar, and lemon zest. Toss with berries to coat and set aside.
-
For the topping, mix oats, brown sugar, and cinnamon, then cut in the cold butter until crumbly. Set aside.
-
Roll chilled dough into a 15-inch circle, transfer to a prepared baking sheet, spoon filling into the center, fold edges over the filling, and sprinkle the topping over the galette.
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Bake 30–35 minutes until golden and bubbling. Cool 10–15 minutes before serving.
Notes
- If using frozen berries, thaw and drain before mixing into the filling.
- Store leftovers covered at room temperature for up to 2 days or refrigerated in an airtight container for up to 4 days.
Nutrition
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Carbohydrates: 62g
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Protein: 4g
