Blueberry and Blackberry Galette with Cornmeal Crust

Blueberry and Blackberry Galette with Cornmeal Crust
( disclaimer one- I had no blackberries---)
Crust:
1 ¾ cup all purpose flour
1/3 cup raw organic sugar
¼ cup cornmeal
¼ tsp. salt
½ cold ,cold butter, cut into small pieces
1/3 buttermilk- or in my case milk

lightly spoon flour into measuring cup and level with knife.
Combine flour, sugar, cornmeal into food processor and pulse to mix.
Add:
Butter- pulse 3-4 times or more in my case.
Add milk to just hold together but not wet.
Chill- I did over night.

Filling: Combine in a bowl toss well to coat.
4 cups of blueberries
2 cups of blackberries- I only used the 4 cups of blueberries.
½ cup of sugar- I used 1/4th
3 TBS. flour
2 TBS. lemon juice
2 TBS. milk

I added a TBS of orange liqueur, cinnamon and chopped up orange rind

Preheat oven to 350
Roll crust into a 15 inch prefect circle
Not really I just threw that in.
I rolled this on a pastry cloth I have using light flour on top.
Flipped it over onto lightly flour dusted wax paper.
Continued to roll using light flour on the rolling pin.
Then flipped it over on parchment paper to bake and place that on a baking sheet.

Place the filling on crust leaving about 2 inches all the way around the edges.
Fold edges inward to center, pressing gently to seal.

I baked for 30 minutes then brushed the piecrust with 2TBS. Blackberry Jam heated with about 1 TBS. orange liqueur.
I poured the extra on the berries.
Baked another 30 minutes.
Let cool and serve.

Blueberries

What is summer without fresh summer fruits?
I love summer vegetables, but summer fruits are a bit of heaven.
When the blueberries start coming in I head out to the bushes every morning with a bowl. I love to pick enough to go with my morning cereal right off the bush. They are sweet, yet tart and still a little warm.........oh yum!
Mark on the other hand prefers his with some sugar and flour and cooked with some sort of topping.... I'll go with that as well. But I still prefer them off the vine and in a bowl with cereal or yogurt.

Crisp is my favorite quick dessert.This past week was the first picking to have enough for a Crisp and put some in the freezer for those winter months.

Pick and sort through the berries, wash and put in a handmade pottery pie plate or baking dish.
How many you wonder- as many as you can get in the dish----

The topping:


3/4 cup white flour
3/4 cup old fashion oats
1/2 stick butter- you can use more if you like- but I try to use a Little less if I can.
1/2 cup white sugar
1/4 cup brown sugar and cinnamon of course- do you really need me to tell you how much???
As much as you like!


Place this all in a bowl and use your fingers to work the butter into the flour/oats/sugar throw in 1/2 cups nuts


Throw the whole mess on top of your fruit and bake 350 for about 35-45 minutes.


Serve slightly warm with ice cream or yogurt.

We use a yogurt topping:
Take a cup of low fat or regular yogurt.
Place it in a strainer which you have about 4-6 coffee filters placer inside. Don't have the filters? Use paper towels. Put the strainer over a bowl. This is important- or you will have a big mess!
Let the yogurt sit in the fridge covered for a few hours.
This will make a nice thick pudding like substance.
To this add brown sugar to taste and a bit of vanilla and some cinnamon, if you like.
Use this to top your crisp or for that matter anything you would use ice cream on.
Enjoy!