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Raspberry and Blackberry Galette with Lemon Whipped Cream

Raspberry and Blackberry Galette with Lemon Whipped Cream

I surprised my family with this raspberry and blackberry galette with lemon whipped cream for dessert recently and we all thought it was wonderful. It was super simple to make because I used pre-made pie crust but you could totally make your own if you prefer. The galette takes minutes to throw together and my house smelled amazing while it baked. I made some delicious lemon whipped cream and it paired so nicely with our rustic pie and my entire family loved it.

Raspberry and Blackberry Galette with Lemon Whipped Cream

How to Make Raspberry and Blackberry Galette with Lemon Whipped Cream

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Unroll a pre-made pie crust and place it on the prepared baking sheet.

Pour the raspberries and blackberries into a bowl and sprinkle the white sugar, corn starch, and lemon zest on top. Gently stir the blackberries until the sugar and corn starch are evenly covering the berries.

Pour the berries inside the pie crust starting one inch from the edge. Fold the edge of the dough over the berries. Brush the dough with the beaten egg. Sprinkle the edges with the raw turbinado sugar.

Raspberry and Blackberry Galette with Lemon Whipped Cream

Bake in the oven for 35-40 minutes, or until golden brown.

Make the lemon whipped cream while the galette is baking by combining the ice-cold heavy cream, powdered sugar, lemon zest, and lemon juice together in a bowl. Using a beater, mix on high until the whipping cream is thick and fluffy. Refrigerate until needed.

Remove the galette from the oven and let cool for 10-15 minutes before slicing. Serve with lemon whipped cream. Enjoy.

Raspberry and Blackberry Galette with Lemon Whipped Cream

Raspberry and Blackberry Galette with Lemon Whipped Cream

Raspberry and Blackberry Galette with Lemon Whipped Cream

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Servings: 4
Author: Pam

Ingredients

Raspberry and Blackberry Galette:

  • 1 pre-made pie crust
  • 1 ½ cups fresh raspberries
  • 1 cup fresh blackberries
  • 3 tbsp white sugar
  • tsp cornstarch
  • ½ tsp lemon zest
  • 1 egg, well beaten
  • Turbinado sugar

Lemon Whipped Cream:

  • 1 cup heavy cream, ice-cold
  • 3-4 tbsp powdered sugar, to taste
  • 1 tsp lemon zest
  • 1 tsp fresh lemon juice

Instructions

  • Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  • Unroll a pre-made pie crust and place it on the prepared baking sheet. 
  • Pour the raspberries and blackberries into a bowl and sprinkle the white sugar, corn starch, and lemon zest on top. Gently stir the blackberries until the sugar and corn starch are evenly covering the berries.
  • Pour the berries inside the pie crust starting one inch from the edge. Fold the edge of the dough over the berries. Brush the dough with the beaten egg. Sprinkle the edges with the raw turbinado sugar. Bake in the oven for 35-40 minutes, or until golden brown.
  • Make the lemon whipped cream while the galette is baking by combining the ice-cold heavy cream, powdered sugar, lemon zest, and lemon juice together in a bowl.
  • Using a beater, mix on high until the whipping cream is thick and fluffy. Refrigerate until needed. 
  • Remove the galette from the oven and let cool for 10-15 minutes before slicing. Serve with lemon whipped cream. Enjoy.
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Recipe Rating




7 Comments

  1. 5 stars
    Spectacular! I have sincerely loved it. Not only how to prepare it, how delicious it has to be, but the presentation is beautiful, elegant … I will follow in your footsteps.
    Best regards from “My Kitchen”, Spain.

  2. I love this blackberry galette !!
    Really delicious

  3. Sure does look good. We had your tomato version this week for supper.

  4. It’s amazing how wonderful fruit becomes when it’s baked! Your galette looks amazing. Lemon whipped cream seems like an impossibility, but it’s really great!