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Blackberry Mint Galette

This blackberry mint galette is packed with fresh summer berries, naturally sweetened, easily made vegan, and a thousand times easier than making a pie!

Course Dessert, Sweet Thangs
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 1 galette
Author Brewing Happiness


crust ingredients

  • 1 cup all purpose flour
  • 2 tablespoons cornmeal
  • 4 tablespoons butter or vegan butter
  • 5-6 tablespoons ice water
  • 1 tablespoons coconut sugar + more for crust topping
  • 1/4 teaspoon salt

filling ingredients

  • 2 cups fresh blackberries
  • 2 tablespoons fresh mint, finely chopped
  • 2 tablespoons coconut sugar
  • 1/2 lemon, juiced
  • 1 tablespoons cornstarch


  1. In a large bowl mix together your flour, cornmeal, coconut sugar, and salt.
  2. Add in 4 heaping tbsp of your very cold butter, and cut the butter into the flour mixture using a fork or knife. Do this just until the mixture is crumbly, and sticks together when you press it.

  3. Add in the ice water 2 TBSP at a time, and mix the dough until it begins to stick together.
  4. When all of the water is added, mold the dough with your hands into a circle (or a flattened circle), and wrap the dough in parchment paper.
  5. Allow the dough to cool in the refrigerator for 45 min to 1 hour.
  6. Preheat your oven to 325.
  7. While the dough is cooling, mix your blackberries in a bowl with the mint, lemon juice, coconut sugar and corn starch. Let that sit for 30 minutes.
  8. Once the dough is cooled, roll it out on a sheet of parchment paper. (You can use the same piece).
  9. You want to shape it into a circle of sorts, about 1/4 inch thick.
  10. Poke holes into the dough, and then begin spooning your blackberry mixture onto the center of the circle.
  11. Once the blackberries are all in the middle, fold up the edges to enclose the blackberries. (You will have to do some molding with your hands.)
  12. Coat the edge of your crust with melted Earth Balance and a sprinkle of coconut palm sugar.
  13. Transfer your galette and parchment paper to a baking sheet and bake for 45 minutes.
  14. Once done, let cool for at least 10 minutes.
  15. EAT UP.