Cherry & Blueberry Galette

This cherry and blueberry galette is easy peasey and delicious. Served with a scoop or two of vanilla ice cream, it's a delight. I used frozen berries because it's winter and I find that out-of-season berries lack a little something. I'm a big proponent of frozen ones because they're picked at the height of their growing season. 

Cherry and Blueberry Galette | This Healthy Table

I love a galette - which you probably know if you're a regular reader of this blog. They're so much easier than a pie. No offense to pies, but you have to be careful with the edges and rim - they look a little messy if they aren't perfect. And with galettes, the messier the better - I just call it rustic and move on. No crimping edges with forks for me, thank you very much :) 

I've been walking, with a bit of running thrown in (hello, couch to 5k, for the third time), for the past few weeks. Since it's now apparently spring in February?! I bought a new pair of shoes to try out because I read a bunch of rave reviews online. And, I am nothing if not swayed by the good people of the internets. The shoes are made from wool and are super cushiony. They're made by a new company called Allbirds. Today is my first day out in them, and I'm hoping they'll be great. Reviews to come!

Cherry and Blueberry Galette | This Healthy Table

Hope you're having a great week and enjoy this lovely recipe for dessert! 

Cherry & Blueberry Galette

Makes 6 servings | Prep Time: 5 minutes | Total Time: 1 hour


1 pie crust*

2 cups dark sweet cherries, frozen or fresh

1 cup blueberries, frozen or fresh 

1/3 cup cane sugar

1 tablespoon flour

1 tablespoon fresh lemon juice

zest of one lemon

1 egg

optional: vanilla ice cream 


Preheat oven to 375 degrees F (190 C). 

Combine cherries, blueberries, sugar, flour, and lemon juice in a large mixing bowl and stir to combine. 

Roll out pie crust to a 12 inch round. Put dough on top of parchment paper on a cookie sheet. 

Mound cherries and blueberries in the center of the pie crust, leaving 2 inches of border. 

Fold edges up over and slightly overlap dough on itself. 

Beat egg in a small bowl and brush on dough edges. 

Bake for 40 to 50 minutes or until golden brown. 

Let cool for 10 minutes before cutting. 

*either use a store bought pie crust or use this recipe from Sally's Baking Addiction

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