Gluten-Free Blackberry and Frangipane Galette - Brambles, Thorns and a Slice of Spring!
Gluten-Free Blackberry and Frangipane Galette- Ready for the Oven.
Alright, flavor fanatics—let’s talk about Seattle spring. It’s that magical time when the city starts to wake up, and so do the blackberry brambles. They’re not exactly pretty right now—think “urban jungle” more than “picturesque garden”—but they’re a promise of something incredible to come. Enter: my Gluten-Free Blackberry and Frangipane Galette.
The Bramble Love-Hate Relationship
I spot those wild vines plotting their annual takeover. They scratch, they sprawl, and they’re basically impossible to get rid of. But here’s the thing: I wouldn’t trade them for anything. Because when those berries ripen, all is forgiven. There’s nothing quite like that first sun-warmed, juicy bite—mouthwatering, sweet, and just a little wild.
Bringing the Wild Inside
This galette is my ode to those unruly brambles and the anticipation they bring. I couldn’t wait for berry season, so I raided the grocery produce isle and paired those blackberries with a rich, almondy frangipane (that’s almond pastry cream to you and me). The result? A rustic, gluten-free galette that’s as bold and untamed as Seattle’s spring. It’s sweet, a little tart, and packed with flavor—just the way I like it.
Reinvention, One Slice at a Time
I love reinventing classics, and this one’s no exception. Turning a wild, foraged (grocery sourced) berry into a show-stopping dessert feels like a little rebellion against the ordinary. Plus, it’s gluten-free, so everyone at my table gets a slice of the adventure. Serve it up for brunch, dessert, or just because you’re craving a taste of the wild side—no thorns, just pure flavor.
A Note on Inspiration
Sometimes, the best ideas start with a scratch—literally—ouch! This galette was inspired by those thorny, stubborn, and honestly, kind of an eyesore brambles. But inspiration is kind of like magin and tada! Another galette is born!
Here’s to good cooking and eating!
Ingredients: A Breakdown of Flavorful Components
Unsalted Butter
Start with quality butter, then brown it for a nutty, toasty flavor that’s the backbone of the frangipane. The browning step adds a deep, caramelized complexity you just can’t get from plain melted butter.
Granulated Sugar
Provides the right amount of sweetness to balance the tart berries and highlight the almond flavor in the frangipane.
Large Eggs
The eggs bind the filling, add richness, and keep the frangipane soft and luscious. Room temperature eggs work best for a smooth texture.
Almond Flour
The heart of the frangipane—this finely ground almond meal gives a moist, nutty crumb and classic flavor.
Citrus Zest
Adds a fresh, zippy brightness that wakes up the whole filling and pairs perfectly with berries.
Salt
Just a pinch sharpens all the flavors and keeps the sweetness in check.
Gluten-Free Flour Blend
Helps the frangipane set and slice cleanly, while keeping the texture tender.
Almond Extract
Sweetens the topping while contributing a rich molasses flavor.
Vanilla Extract
Adds warmth and rounds out the flavors, making the frangipane taste rich and inviting.
Gluten-Free Pie Crust
Use your favorite homemade or store-bought gluten-free crust—just make sure it’s sturdy enough to hold all that juicy filling.
Blackberries
Plump, juicy, and bursting with tart-sweet flavor. If using frozen, add them straight from the freezer (but make sure they are not frozen into one large clump.
Half and Half (for the dough wash)
Brushed on the crust for a golden, glossy finish.
Coarse Sugar (Optional)
Sprinkled on the dough edge before baking brings and sparkle and a bit of crush to the finished galette.
Powdered Sugar (Optional)
A light dusting after baking gives a pretty, sweet finish.
Equipment You'll Need
Small Pan
For browning butter—watch it closely and swirl often for perfect golden color and nutty aroma.
Medium Mixing Bowl
Big enough to cream together the browned butter, sugar, and eggs without splashing.
Hand Mixer or Whisk
A hand mixer makes creaming easy, but a sturdy whisk and some elbow grease will do the job if you’re feeling old-school.
Hand Mixer or Whisk
A hand mixer makes creaming easy, but a sturdy whisk and some elbow grease will do the job if you’re feeling old-school.
Measuring Cups and Spoons
Measuring cups are essential for accurately measuring ingredients like flour and sugar. Precision matters in gluten-free baking—don’t eyeball it!
Zester or Microplane
Essential for extracting fresh lemon zest without bitterness.
Flexible Spatula
Perfect for folding in almond flour and scraping every last bit of frangipane from your bowl.
Baking Sheet Lined with Parchment
For easy transfer and cleanup, and to keep your galette from sticking.
Rolling Pin
Helps you roll out the gluten-free dough evenly—don’t worry about perfect circles, rustic is the name of the game.
Oven
You'll use a conventional oven to bake the crisp. Preheated to 350°F (177°C) to bake your crisp to perfection.
Cooling Rack
A cooling rack can help cool the crisp evenly once it's removed from the oven.
Substitutions
Remember to consider any dietary restrictions or preferences when making substitutions. The key is to adapt the recipe to needs while still maintaining the structure and flavors of the dessert. These ingredients have easy substitutions.
Butter
Feel free to use salted or unsalted butter in this recipe. Swap with vegan butter or high-quality margarine for a dairy-free version. Coconut oil works in a pinch, but the flavor will change. Additionally, if browned butter is not your jam, eliminate this step.
Gluten-Free Flour Blend
Any 1:1 gluten-free baking blend will work. If you’re not gluten-free, use all-purpose flour.
Lemon Zest
Lemon and orange are classic, but try lime or even grapefruit for a unique spin.
Blackberries
Raspberries, blueberries, or sliced peaches work beautifully if blackberries aren’t in season.
What to serve with Gluten-Free Blackberry and Frangipane Galette.
The Gluten-Free Blackberry and Frangipane Galette calls for something cool and light as a companion on the dish! Served warm or cool or even on its own - this crisp is sure to please!
Vanilla Ice Cream
The cool creaminess contrasts perfectly with the warm crisp. Vanilla ice cream or gelato would work great. To elevate it even more, add a zest of lemon or mix in lemon curd with the ice cream!
Whipped Cream
A dollop of lightly sweetened whipped cream adds an airy touch.
Hot Tea or Coffee
Pair it with Earl Grey tea or a rich espresso for an indulgent treat.
Sparkling Wine
Some champagne or prosecco goes a long way when combined with this desert.
Why will you love this Gluten-Free Blackberry and Frangipane Galette?
Sophisticated Flavor
This Gluten-Free Blackberry and Frangipane Galette recipe takes this classic dessert to new heights with the Almondy goodness of the classic Almond Cream known as Frangipane.
Deep, Complex Flavor: Browning the butter adds a toasty, almost caramel-like note that takes classic frangipane to the next level.
Tender and Moist: Almond flour keeps the filling soft and luscious, never dry or crumbly.
Gluten-Free Option
For individuals with gluten sensitivities or celiac disease, finding delicious gluten-free recipes can be a challenge. This Blackberry and Frangipane Rustic Pie offers a gluten-free alternative to traditional crisps, allowing those with dietary restrictions to indulge in a flavorful dessert without compromising on taste.
Rustic Charm
The Gluten-Free Blackberry and Frangipane Galettes rustic appearance adds to its appeal. It's an inviting and visually pleasing dish that feels cozy and comforting, perfect for sharing with friends and family during gatherings or special occasions.
Easy Preparation
Straightforward steps make this recipe accessible even for beginner bakers.
Adaptable for Dietary Needs
The recipe can be modified to suit various dietary preferences. You can easily make it dairy-free or vegan by using suitable substitutions, ensuring that everyone at your table can enjoy this delectable dessert.
Gluten-Free Blackberry and Frangipane Galette, ready to serve.
Simple and rustic dessert - Gluten-Free Blackberry and Frangipane Galette - It's a crowd pleaser.
Ingredients
Gluten-Free Pie Crust
1 1 Gluten-Free Pie Crust https://stevesinthekitchen.com/recipe/gluten-free-pie-crust/ (Make a single crust)
1tbsp Half and Half (For the dough wash)
1tsp Coarse Sugar (Optional)
Frangipane (Almond Pastry Cream)
8tbsp Unsalted Butter
1/2 cup + 1 tbsp Granulated Sugar
2 Eggs (Large)
1⅓cups Almond Flour
1tsp Citrus Zest ((Lemon or Orange))
1/4tsp ¼ teaspoon salt
1/4tbsp 1 tablespoon gluten-free flour blend
1/8tsp Almond Extract
1/4tsp Vanilla Extract
1tbsp Powdered Sugar
Instructions
Prepare the Gluten-Free Crust
1
Prepare a single gluten-free pie crust according to the recipe found here.
Roll out the gluten-free pastry dough to a thickness of about 1/8" into a circle approximately 14” in diameter.
Make the frangipane:
2
Brown the butter in a medium pan over medium heat, swirling until golden and nutty. Cool in a medium mixing bowl.
Add sugar to the bowl and cream together with the browned butter until light and fluffy.
Beat in eggs one at a time, just until incorporated.
Add almond flour, gluten-free flour, zest, salt, almond extract, and vanilla. Stir until smooth.
Set aside until assembly.
Assemble and Bake
3
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Spread frangipane in the center of the crust, leaving a 2-inch border.
Place fresh blackberries evenly across the frangipane.
Fold and Bake
4
Fold the edges of the dough over onto the filling.
Brush the folded dough edges with half and half.
Sprinkle course sugar over the edges.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Serve and Enjoy
5
Remove the galette from the oven and let it cool for a few minutes.
Slice, serve, and savor the flavor.
Note
Gluten-Free Flours
When it comes to baking gluten-free, the type of flour you use can significantly impact the texture and flavor of your final product. Here are some important tips regarding gluten-free flours:
1. Homemade Flour Blend
I use a custom gluten-free flour blend that I make myself, which weighs approximately 140 grams per cup. This blend typically includes a mix of gluten-free flours such as white and brown rice flour, potato starch, tapioca starch, sorghum and milk powder, providing a balanced texture and flavor for baking.
2. Store-Bought Gluten-Free Flours
If you prefer to use a store-bought gluten-free flour blend, it's crucial to check the packaging for the weight per cup, as this can vary between brands. Each manufacturer may have a different formulation, which affects the density and weight of their flour.
None of these flourscontain xanthan gum. So if your recipe calls for xanthan gum, omit the extra xanthan if using one of these blends. All of the manufacturers promote these products as a one-to-one replacement.
3. Measuring for Accuracy
For the most accurate results, I highly recommend using a digital food scale to measure your gluten-free flour. Measuring by weight ensures that you have the correct amount, leading to more consistent and successful baking outcomes. This method eliminates the variability that can come from measuring by volume, especially with gluten-free flours, which can be compacted or aerated differently.
Keywords:
Gluten-Free, Gluten-Free Blackberry and Frangipane Galette, Blackberry and Frangipane Galette, Blackberry and Frangipane, Gluten-Free Blackberry and Frangipane Pie, Blackberry and Frangipane Pie, Sweet Pastry Dessert, Seasonal Dessert, Step-by-Step Dessert, Gluten-Free Baking, Homemade Pie, Rustic Dessert
Did you make this recipe?
Tag @stevesinthekitchen on Instagram and hashtag it #stevesinthekitchen so we can see all your recipes.
Pin this recipe and share it with your followers.
Stephen Visintainer
Home Cook & Blogger
I'm a self-trained, home cook focused on reinventing recipes…making them gluten-free (if they aren’t already.) I started this journey several years ago after my wife started experiencing difficulties eating foods that contain gluten.
