<- Back To Recipes
Raspberry Galette with Cinnamon and Almond Crumble

2023-02-20 - Written by: Emma J. Wilson

Dessert Fruit Tart Cinnamon Almonds

Raspberry Galette with Cinnamon and Almond Crumble

A sweet and tangy raspberry galette topped with a crunchy cinnamon and almond crumble.

Raspberry Galette with Cinnamon and Almond Crumble

Servings:

  • 8-10 people

Ingredients:

For the Pastry Dough:

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup cold unsalted butter, cut into small pieces
  • 1/4 cup ice water

For the Raspberry Filling:

  • 3 cups fresh raspberries
  • 2 tbsp granulated sugar

For the Cinnamon and Almond Crumble:

  • 1 cup sliced almonds
  • 1 tsp ground cinnamon
  • 1/4 cup brown sugar
  • 1/4 cup cold unsalted butter, cut into small pieces

Instructions

Make the Pastry Dough:

  • In a large mixing bowl, combine flour and salt.
  • Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
  • Gradually add the ice water, stirring with a fork until the dough comes together in a ball.
  • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Raspberry Filling:

  • In a medium bowl, combine the fresh raspberries and granulated sugar. Let it sit for about 15 minutes, allowing the berries to release their juice.

Make the Cinnamon and Almond Crumble:

  • In a small bowl, mix together sliced almonds, cinnamon, brown sugar, and cold butter until crumbly.

Assemble and Bake the Galette:

  1. Preheat oven to 375°F (190°C).
  2. On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch.
  3. Transfer the dough to a baking sheet lined with parchment paper.
  4. Spread the raspberry filling over the center of the dough, leaving a 1-inch border around it.
  5. Sprinkle the cinnamon and almond crumble evenly over the filling.
  6. Fold the edges of the pastry dough over the filling, pressing gently to seal.
  7. Brush the pastry crust with a little milk or beaten egg for a golden glaze.
  8. Bake for 40-45 minutes or until the crust is golden brown.

Notes

  • This recipe makes one large galette, but you can easily halve the ingredients and make individual mini galettes.
  • If using frozen raspberries, thaw them first and pat dry with paper towels to remove excess moisture.
  • You can substitute fresh blueberries or strawberries for a different flavor combination.