You know those cute fruit comparisons during pregnancy? Like how every week they tell you how big your growing baby is with a new fruit to compare to? Well I have totally been baking with my fruit-baby of the week which I think is funny. Especially since I have really had no idea I was doing it until afterwards. First there was the No-Bake Cheesecake with Quick Blueberry Sauce during my early blueberry-sized baby days, and then this Roasted Plum and Raspberry Smoothie with the baby had grown into raspberry-sized cuteness. I skipped a few weeks probably because I wasn’t inspired by grapes and kumquats- but after I baked this Blackberry Plum Galette last week and then was notified that “This week your baby is the size of a plum!” I had to laugh. This week the baby is the size of a pea pod which is cute as can be but not too inspirational baking-wise. (Maybe next week for lemon though?)
Galettes are otherwise known as a lazy-girl’s pie and that is just what this girl is lately. Hot and lazy. Sitting in the AC seems like the only viable option when it is a heat index of over 100 degrees out. It actually wasn’t too hot when I baked this, but now it’s so nasty in my kitchen- you may get only frozen desserts until I visit my parents in Milwaukee this weekend where it’s supposed to be 70 DEGREES. Hallelujah!
I love the dark rich color from the blackberries and plums and the fact that both fruits are naturally on the tart side- made for a really delicious flavor. I used my favorite pie crust, tossed the fruit with some sugar, thickener and vanilla and that’s pretty much it. This thing is easy. Not only that- but it takes no time and can be make with so many different fruit options. Peaches or nectaries would be a great sub for the plums, and any other berry would work as well. I love me some easy desserts don’t you?
Stay cool my friends. I don’t know if this epic heat wave has hit other areas of the country- but I am arming myself with tons and tons of water and the baggiest loosest clothes I can find. Is it too much to say that I really don’t care for summer in New York and am SO grateful that I am in the early stages of pregnancy and aren’t yet feeling big and uncomfortable? My good friend is due any day now and it can’t be easy. 2 months till fall!! ;)
- ½ batch Pie Crust (single sheet)
- 1 cup fresh blackberries
- 4 small plums, pitted and sliced
- ½ cup light brown sugar
- 1½ teaspoons corn or tapioca starch
- ½ teaspoon vanilla extract
- 1 beaten egg
- raw sugar for sprinkling
- Roll out crust to a 12 inch circle and chill in the fridge while you prepare the filling
- In a medium-sized bowl combine the sugar, corn starch and vanilla and stir. Add the fruit and toss until well coated. Let the fruit release it's juices by allowing it to sit for about 20 minutes, stirring it 2-3 times.
- 5 minutes before the fruit is ready- take the crust out of the fridge and let it soften slightly at room temperature on a sheet of parchment placed on a rimmed, foil-lined baking sheet*.
- Use a slotted spoon to transfer the fruit into the center of the crust leaving a 2 inch border. Drizzle most of the juices on top of the fruit.
- Brush the inside crust border with egg and fold the corners of the crust in and over the fruit- sealing it in. (Any holes in the crust may lead to a leaky, juicy mess.)
- Brush the outside with egg and sprinkle with raw sugar.
- Bake at 375 F for 45-55 minutes- or until the crust is golden and and fruit is bubbly. Serve warm with ice cream or at room temperature.
Recipe adapted from Smitten Kitchen via Bon Appetit
Meagan @ A Zesty Bite says
July 16, 2013 at 9:37 amI think this galette is absolutely beautiful! Love the theme of the fruits with each week of your pregnancy.
Audra says
July 16, 2013 at 11:47 amThanks Lady- who knows if I’ll be able to keep it up but it’s kinda cute! :)
cassie says
July 16, 2013 at 9:44 amThis is so pretty! I love galettes much more than pies because of the “rustic” feel. I love this!
Amy @ Elephant Eats says
July 16, 2013 at 9:58 amI love that this galette has two similar colored fruits- so pretty! A rustic galette makes so much more than a fussy pie crust. Enjoy the 70 degree weather!!! so jealous… ;)
Annie @ Annie's City Kitchen says
July 16, 2013 at 10:47 amIt’s like that galette was made for pictures. It’s so photogenic! Pretty pretty!
Audra says
July 16, 2013 at 11:47 amThanks Annie! I liked those dark moody purple colors too :)
Jennifer | Bake or Break says
July 16, 2013 at 11:08 amLooks delicious! Funny, but I have a galette on my baking horizon. Great minds, right?
Audra says
July 16, 2013 at 11:46 amYes absolutely! I think they’re just the easiest thing!
marcie@flavorthemoments says
July 16, 2013 at 11:26 amThis is one beautiful looking galette….the colors are gorgeous!
Carrie @Bakeaholic Mama says
July 16, 2013 at 1:19 pmAudra, this is gorgeous! I think galettes are the most baked/eaten dessert in my house during the summer. How can you resist all that gorgeous stone fruit and berries?
Carolyn says
July 16, 2013 at 1:47 pmLooking forward to a watermelon recipe in January! :-)
Awesome post!
ashley - baker by nature says
July 16, 2013 at 2:09 pmThis galette is just perfect!!! So gorgeous and full of flavors!
Tracey says
July 16, 2013 at 2:59 pmThis is seriously the most gorgeous galette, Audra! The deep purple colors just scream fall to me. I love a galette, so much quicker and easier than pie but with all the same great elements :)
Nessa says
July 16, 2013 at 3:33 pmSuch a stunning, rustic galette! I have to try this :)
Sarah W. Caron (Sarah's Cucina Bella) says
July 16, 2013 at 4:32 pmThat crust! It’s simply stunning. The sugar makes me want to lick the screen … if that wasn’t totally bizarre to do. Also, that is so cute about your unintentional fruit of the week baking! Congratulations (how did I miss this amazing news?!?)!
tara says
July 16, 2013 at 7:07 pmThis is a gorgeous color!
I think that’s so cute, the produce being the size of the baby. Totally make something with lemon!!
Elisa @ Insalata di Sillabe says
July 17, 2013 at 1:59 amThis rustic galette looks so good! Actually galette is one of my favorite summer desserts to bake, since the fruit combinations are endless…for example, I’ve never tried the blackberry/plum combo so far…I think it’s time to fix this lack of mine!
xo, Elisa
Georgia @ The Comfort of Cooking says
July 17, 2013 at 12:13 pmAudra, I LOVE galettes and yours looks just wonderful. They’re my favorite summer dessert – hearty but yet light at the same time, super quick and easy, and full of fruit!
Rachel @ Bakerita says
July 18, 2013 at 12:12 amThis looks awesome!! Such a light, delicious summery dessert.
Joanne says
July 18, 2013 at 6:40 amI cannot imagine being super pregnant in this heat! I feel like i”ll have to arrange all my pregnancies so that I either give birth right before summer or am just barely pregnant during it!
This galette is gorgeous and I think it’s so cute that you’ve been baking with your baby’s fruit size!
Chloe says
July 19, 2013 at 12:29 pmI love the rich dramatic presentation of this dish. This would be great for a special occasion with guests. Thanks.
Serena says
July 27, 2013 at 10:21 pmMade this tonight with blackberries and peaches. The peaches were so sweet I only needed 1-third cup sugar. It was amazing. Thanks for the awesome inspiration!
Audra says
August 1, 2013 at 7:57 amThat’s a wonderful combo! Thank you so much for letting me know how it turned out! :)
Colette (Coco) says
July 29, 2013 at 1:05 pmI love rustic desserts like this one.
The rich purple colour from the fruit is amazing.
Boo says
March 4, 2014 at 1:45 pmThis is the second time ive made this, first time I made it with plum and apple, this time with plum and blackberries, both are equally yummy.
Zsuzsanna says
August 2, 2015 at 12:36 pmI think that 3/4 cups of light brown sugar should only be 1/4 cup…I followed the recipe and it was way too sweet. Then I went back to the original at Smitten Kitchen’s website, and she only used 1/2 cup. I would also use more blackberries next time.
Audra says
August 2, 2015 at 11:59 pmHmm I guess that’s possible! It has been so long since I made this recipe there may be a typo. I’ll look into it and edit if need be!
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