Everybody knows the best part of a fruit pie is the widest part of the wedge with double the crust. That filling-to-crust ratio is one of the many things that makes our Vanilla Rum Berry Galette so great. Every bite is filled with sweet blueberries and blackberries infused with the flavors of warm cinnamon, woody vanilla, and cardamom spiced rum. That was our attempt at sounding refined n’ stuff.
If we’re being honest, a galette is just a bougie way of saying “lazy person’s pie”. We’re 100% cool with that, and after making this galette, we think you will be, too.
This is an incredibly easy dessert to make and it’s a stunner when garnished with fresh mint and topped with whipped coconut cream or ice cream. Our Vanilla Rum Berry Galette is the perfect dessert for any time of year and can be served warm or cold. Because the dough and filling are made ahead of time, it’s a great dinner party or holiday option, too.Print
Vanilla Rum Berry Galette
For the Crust
- 1 1/4 cups Anthony’s blanched almond flour
- 2/3 cup Anthony’s tapioca flour
- 2 tbsp Anthony’s coconut flour
- 2 tsp Lakanto Classic or Granular Swerve
- 1/8 tsp salt
- 6 tablespoons cold unsalted butter, cubed
- 1 large egg, cold
For the Filling
- 2 cups fresh blackberries and blueberries, rinsed, drained, and at room temperature
- 1/2 cup Lakanto Classic or Granular Swerve, divided
- 1 tbsp Anthony’s tapioca flour
- 1 tbsp water, room temperature
- 1 tbsp butter or ghee, melted
- 2 tsp pure vanilla extract
- 1 1/2 tsp rum extract
- 1 1/2 tsp lemon juice
- 1/2 tsp balsamic vinegar (trust us on this, don’t skip it)
- 1 tsp ground cinnamon
- Generous pinch of ground cardamom
- 1 beaten egg for egg wash on crust
- Optional: Fresh mint for garnish, whipped coconut cream or ice cream for topping.
For the Crust
- Add all crust ingredients except for the egg to a food processor and pulse until mixture is the texture of coarse crumble.
- Add the cold egg and pulse again just until dough comes together.
- Remove blade and fold dough out onto a large piece of plastic wrap. Roll dough into a ball, then flatten slightly and wrap tightly in plastic. Refrigerate for about an hour, or up to overnight.
For the Filling
- Wash, drain, and sort berries for a total of 2 cups.
- In a medium size mixing bowl, combine extracts, lemon juice, melted butter/ghee, balsamic vinegar, and cardamom, then add berries and toss to coat evenly. Slowly add the cinnamon while continuing to toss, then add all but one teaspoon of the Lakanto or Swerve.
- Gently toss again to fully coat. This looks like a lot of sweetener, but it will cook down.
- Cover the bowl and allow mixture to sit at least one hour, and up to four hours before using. Note: You should still have the tapioca flour, water, and reserved teaspoon of sugar set aside.
Putting it Together
- When ready to roll the dough and assemble the galette, place oven rack at center position and preheat oven to 375 degrees F.
- Place the dough between two large pieces of parchment paper and roll out to a 10-12″ circle. It doesn’t have to be perfect – that’s the beauty of galettes. Place the parchment/dough package on a large baking sheet and remove the top layer of parchment paper.
- In a small measuring cup or mug, mix the tapioca flour and water to form a slurry, then add to the berries and toss. The wet ingredients will react with the tapioca and foam up a bit, dissolving some of the sweetener and activating the tapioca. This is normal.
- Place the berries into the middle of the dough circle and gently flatten out to form a crowded circular layer with no spaces between the berries. Stay about 2 inches from the edges of the dough.
- Beat the reserved egg for egg wash.
- Use the parchment paper to gently fold the dough upward and over on the edges, crimping the folds together as you go, and brushing the folds lightly with egg wash to seal. Be careful not to tear the dough while folding or the liquid from the filling will leak out while baking.
- Brush the entire top of the crust with egg wash and sprinkle with half of the reserved teaspoon of Lakanto or Swerve. Let sit for a couple of minutes, then brush again and sprinkle the remaining sweetener onto the crust.
- Bake on center rack for 30-35 minutes. The crust will be golden brown. Check at 30 minutes, watching closely thereafter.
- Remove and let rest for 10-15 minutes before slicing and serving. This gives the tapioca time to set. Also, no one wants to bite into a berry with a molten core.
Refrigerate leftovers in an airtight container up to 4 days.
Total time is active time and does not include dough chilling or filling resting. Dough can be made the night before. Berry mixture can be made up to four hours before baking. Both should be made at least an hour before assembling and baking.
Recipe can be made with all blackberries or all blueberries…but we really like the texture and balance of both.
Keywords: VANILLA, RUM, BLUEBERRY, BLACKBERRY, PIE, GALETTE, DESSERT, PIE, HOLIDAYS, PASTRY, GLUTEN-FREE, GRAIN-FREE, SUGAR-FREE, LOW GLYCEMIC INDEX, BLUEBERRIES, BLACKBERRIES, SUMMER DESSERTS, ANYTIME DESSERTS, EASY DESSERTS, BAKING, PALEO OPTION