Skillet Blackberry Galette
- 1 1/2 cups all purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 9 tablespoons (4.5 ounces) cold, unsalted butter, cut into 1/2 inch pieces
- ¹3 to 4 tablespoons cold water
- 2 pounds fresh blackberries
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/4 cup sweetened coconut flakes (cold and diced)
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 6 tablespoons butter (3 ounces)
- 1/2 cup all purpose flour
- 1 egg yolk, lightly beaten
- Granulated sugar for sprinkling
- Whipped mascarpone, whipped cream, or vanilla ice cream
- Make the crust—In a large bowl, whisk together flour, sugar, and salt. Add butter and work it in with a pastry cutter or your fingertips until it resembles coarse meal with a few pea-sized pieces. Create a well in the center and sprinkle in 3 tablespoons cold water. Work water into flour with your fingertips until the dough holds together in a ball. If dough seems too dry, sprinkle in the rest of the water, a teaspoon at a time, until it comes together. Form dough into round disc, cover with plastic wrap, and refrigerate for at least 1 hour.
- Prepare to bake—Once dough has rested, remove from fridge and preheat oven to 375°F.
- Prep the berries—Add berries to a large bowl and toss with powdered sugar and lemon juice to coat. Set aside.
- Prep the oats—Add oats to another large bowl, along with brown sugar, coconut, cinnamon, salt, butter, and flour. Mix with hands until crumbly.
- Roll out the crust—Place dough on a lightly floured surface and roll to 1/2 inch thickness (about 15 inches round). Transfer dough to a large, oven-safe skillet and press into bottom and sides with about 2 inches overhang.
- Assemble the galette—Spread oat mixture over dough, top with blackberries, and sprinkle with lemon zest. Fold dough over blackberries, brush with beaten egg, and sprinkle with granulated sugar.
- Bake and serve—Transfer skillet to preheated oven and bake for about 40 minutes. If top crust is already browned, tent with foil and continue baking for another 20 minutes or so to ensure a crispy bottom crust. Remove from oven and cool for 10 to 15 minutes (if you can wait that long!). Serve warm slices garnished with whipped mascarpone, whipped cream, or a dollop of vanilla ice cream.