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!! ;)
- 1/2 batch Pie Crust, single sheet
- 1 cup fresh blackberries
- 4 small plums, pitted and sliced
- 1/2 cup light brown sugar
- 1 1/2 teaspoons corn or tapioca starch
- 1/2 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.
*I made the mistake of not baking mine on a rimmed-foil lined sheet and my oven was a smoky- drippy disaster. Learn from my mistake! :) Recipe adapted from Smitten Kitchen via Bon Appetit
Nutrition Information:Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g