Sour Cream Blueberry Crumble

Crust and topping

3/4 cup almond flour + ¾ cup lupin flour (can use all almond flour if needed/preferred*)
or, you can use 1 ½ cups of boxed cake mix
2/3 cup brown sugar substitute + ¼ cup allulose
(omit the sugar of you use a cake mix)
¼ tsp salt (optional)
¾ cup butter, frozen and cubed
1 tsp almond extract, can use vanilla if that is your preference

*Almond flour has oils in it. If using all almond flour, suggest covering the crumble for half of the bake time. If needed, you can add some foil over the top of the crumble is getting too browned.

Filling

1 large egg + 1 egg yolk
2/3 cup brown sugar substitute + ¼ cup allulose
½ cup sour cream or plain Greek yogurt**
1/3 cup almond flour
¼ tsp salt (optional)
1 tsp almond extract, can use vanilla if that is your preference
3 cups blueberries – frozen or fresh

**You cannot substitute regular yogurt, there is too much liquid, and your filling will come out too loose.

For the crust:

Add all ingredients to the bowl of a food processor. Pulse until the mixture looks like sand. Add all -1/2 cup of the crust to the bottom of a greased 8x8 pan, then set both aside. You will add the 1/2 cup crust over the top of the blue berry mixture.

For the filling:

Add all the ingredients together except the blueberries and mix to combine. Once combined, slowly fold in the blueberries and add immediately to the crust. Sprinkle the 1/2 cup of crust that you set aside for the crumble topping. Add dish to a pre-heated 350 oven and 45 minutes – please do not forget about the note above on almond flour. Add more time in 3 minute increments until the curst is dark golden brown.

Spring Galettes: The Perfect Rustic Dessert for the Season, the One with Blueberries!

Spring is almost here, and you know what that means—flowers start blooming, the sun is shining, and our ovens are begging for a new recipe to celebrate the season. Enter the Spring Galette, a no-fuss, rustic beauty that delivers big flavor with minimal effort. If you’ve never made a galette before, think of it as a pie’s laid-back, effortlessly chic cousin who looks good but never tries too hard.

Why Galettes? Because Pie Can Be a Diva

Look, I love a good pie, but let’s be honest, it demands commitment. Chilling the dough, rolling it just right, crimping edges, making sure the filling doesn't turn into a soupy mess... It’s a whole thing. A galette, on the other hand, is refreshingly forgiving.

This free-form pastry doesn’t require perfection, which means you don’t need to be a pastry chef to make it look—and taste—amazing. Plus, galettes are endlessly adaptable. Whether you’re craving something sweet with spring’s freshest fruit or a savory version with cheese and herbs, there’s a galette for you.

The Secret to a Perfect Spring Galette

Here’s what makes a galette shine in springtime: seasonal produce, a buttery crust, and just the right balance of sweet and tart.

1. The Crust: Keep It Flaky, Keep It Simple

Galette dough is basically pie dough’s chill sibling—just flour, butter, a pinch of salt, and a little cold water. Some recipes sneak in a bit of sugar or almond flour for extra flavor, but at its core, the crust is all about butter and texture. Keep everything cold, don’t overwork the dough, and you’ll be golden (literally).

2. The Filling: Spring is Your Playground

Spring brings some of the juiciest, most vibrant fruits to the market, making it the perfect time to experiment. Here are some winning combinations:

• Strawberry-Rhubarb – A classic for a reason. Sweet, tart, and pure nostalgia in every bite.

• Peach & Blueberry – Peaches start showing up in late spring, and they pair beautifully with blueberries.

• Raspberry-Lemon – Bright, tangy, and utterly refreshing.

• Apple-Honey-Lavender – If you want something unique, try this floral-infused treat.

Oh, and if you’re keeping things low-carb and sugar-free, you can absolutely make a keto-friendly galette using Carbquik or almond flour for the crust and allulose or monk fruit for sweetening. The beauty of a galette is its adaptability!

3. The Final Touches: Don’t Skip These

Before baking, brush the crust with an egg wash for that beautiful golden color. If you're feeling fancy, sprinkle the edges with a bit of coarse sugar (or a sugar-free alternative). Once it’s out of the oven, let it cool slightly, then finish with a drizzle of sugar-free glaze or a dollop of whipped cream.

No Excuses—Make a Galette!

So, if you’ve been hesitant to try your hand at baking, a spring galette is the perfect place to start. It’s forgiving, it’s fun, and it looks like something you’d pay $8 for at a fancy café. Plus, nothing beats the smell of a homemade galette wafting through your kitchen on a sunny spring afternoon.

Let me know if you try making one—bonus points if you experiment with a low-carb version! Happy baking! 🌸🥧

Now, on to the recipe!

This is an original It'sLizParker! recipe! I have tested this pastry dough soooo many times and I finally got it right. It is as flaky as AP dough (if you're used to GF cooking) and deliciously buttery. You can use cold (almost frozen) butter, cream cheese, and a combination of both. This is good for fruit with the added sweetener to the dough or leave it out and make a caramelized onion and bacon gallette.

🥧 Do not use wet fruit, the crust will not hold together (i.e. tomatoes).
🥧 Do not eat this right out of the oven, it will not stay together and the flavor will be off.
🥧 Do not use uncooked fruit.
🥧 I have not tested this with any other binding agent. Xanthan gum is my to go. I cannot promise results will be the same.
🥧 Do not sub more coconut flour in for another flour. 1/4 cup of coconut flour is equal to 1 cup of almond flour.
🥧 Your results may vary depending on your ingredients.

Here are the brands that I use:
➡️ Blue Diamond fine grind almond flour
➡️ Bob's Redmill coconut flour, Xanthan Gum, and baking powder
➡️ Lupina lupin flour
➡️ Lankanto allulose