Blackberry Galette with Lavender Whipped Cream

This recipe for a Blackberry Galette with Lavender Whipped Cream is garnished with sugared edible flowers for a floral twist on a classic. This perfect summer dessert is sure to please your eyes and your taste buds.

Recipe by Staci

oregon berries crafty staci blackberry galette and lavender whipped cream


For the Blackberry Galette

1 premade rolled pie crust
3 Cups blackberries
1/4 Cup granulated sugar
2 Tablespoons cornstarch
Juice from 1/2 lemon
Zest from 1/2 lemon
Egg white
Turbinado sugar

For the Lavender Whipped Cream

1 Cup heavy cream
¼ Cup loose and lightly chopped lavender flowers and/or leaves
2 Tablespoons granulated sugar


Blackberry Galette Steps

Step 1
Preheat oven to 350°F.

Step 2
Combine the berries, sugar, cornstarch, juice and zest in a bowl.

Step 3
Lay out the pie crust on a baking sheet. Staci likes to use a silicone mat underneath.

Step 4
Pour the blackberry mixture in the center, leaving about 4″ to the edge.

Step 5
Fold up the edges all the way around. You can dab a little water inside the folds if you’re having trouble getting it to stick.

Step 6
Brush the crust with the egg white and sprinkle with turbinado sugar.

Step 7
Bake for about 40 – 45 minutes, or until the crust is golden brown.

Step 8
Cool, cut into wedges and garnish with lavender whipped cream (preparation steps listed below) and sugared flowers (click here to see a tutorial).


Lavender Whipped Cream Steps

Step 1
Combine cream and lavender in a small saucepan.

Step 2
Heat over low until it just starts to simmer.

Step 3
Remove from the heat, cool and strain out the lavender.

Step 4
Pour the cream into a container. Store in the fridge for several hours or, even better, until the next day.

Step 5
Pour the cream into a cold mixing bowl, add sugar and whip on high for about a minute, or until stiff peaks form.