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Strawberry galette with strawberry crunch topping

This homemade strawberry galette with a strawberry crunch topping is an easy and delicious dessert that everyone will love.
Course Dessert
Cuisine American
Keyword strawberry crunch topping, strawberry dessert, strawberry galette, summer dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Calories 305kcal
Author Katie Beck

Equipment

  • Food processor

Ingredients

For the galette

  • 1 recipe favorite pie crust rolled out into the best circle shape you can manage
  • 4 cups sliced strawberries
  • ¼ cup sugar
  • 1 tablespoon flour
  • 2 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ tsp salt

For the strawberry crunch topping

  • 1 cup granola store bought or homemade, your choice
  • 2 tablespoon unsalted butter melted
  • ¾ cup dried strawberries
  • ¼ teaspoon salt

Instructions

For the strawberry crunch topping

  • Place your granola, dried strawberries and salt in a food processor. Process on low, and drizzle in your melted butter until fully incorporated.

For the strawberry galette

  • Preheat your oven to 350 and have a rack on the lower third of the oven ready to go. Have your pie crust rolled out and ready to go, I always keep mine in the fridge while I get the filling ready to go.
  • In a large bowl, gently mix together your sliced strawberries, sugar, lemon juice, flour, vanilla and salt. Let it sit for a few minutes, macerate and get juices flowing.
  • Pour all of the strawberry filling, including the accumulated juices, onto the middle of the rolled pie crust. Spread fairly evenly, but creating a sort of mound up to the center. It will look like too much filling, but the strawberries will cook down quite a bit.
    Also be sure to leave about and inch or so all the way around of pie crust, to fold over.
  • Sprinkle the top of the filling area of the galette with the strawberry crumble topping evenly.
  • Bake at 350 for about 30 minutes. About 10 minutes into baking, check the crunch topping, if it is starting to deeply brown cover, just the crunch topping, with a small square of foil. The galette is finished when the filling is bubbly and all the juices are flowing out the sides. The crumb topping should be browned nicely.

Notes

This strawberry galette with strawberry crunch topping can be eaten warm or at room temperature, and I highly recommend a scoop of ice cream on top!

Nutrition

Calories: 305kcal | Carbohydrates: 45g | Fat: 12g