June 14, 2018 This week’s farm veggie recipe idea:
Included in box: blackberries
This rustic Blackberry Galette is a quick and easy dessert recipe that can be assembled in just 10 minutes using store-bought, refrigerated pie crust.
- 1 9 inch refrigerated pie crust
- Sprig of mint to garnish
- Low Cow Lite Ice Cream for serving
- 2 full cups blackberries
- 3 tbsp turbinado coarse sugar
- Zest from ½ small lemon juice of ½ small lemon
- 1 tsp vanilla extract
- 2–3 tbsp flour
- 2 tbsp sliced almonds
- 1 egg
- 1 tsp turbinado coarse sugar
Preheat oven to 375 degrees.
In a large bowl, gently combine blackberries with sugar, lemon zest, lemon juice, vanilla and 2 tbsp. flour. Add additional flour if the mixture is very wet.
Gently unfold and lay out pie crust on a baking sheet lined with parchment paper.
Pour the blackberry mixture in the center of the unfolded pie crust leaving a 2-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats.
Whisk egg and, using a pastry brush, brush the egg onto the crust and sprinkle with almonds and sugar.
Bake until juices are bubbling and the crust is golden, 35 to 40 minutes.
Remove from oven, let sit for 5-10 minutes, serve with a scoop of ice cream on top and enjoy!