Join me in celebrating Juneteenth by checking out the list of contributors to the 2021 Juneteenth Virtual Cookout down below. 40+ black creators contributed to this collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second independence day, the final emancipation of those enslaved in the US back in 1865. Join in, share, and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2021 on Instagram.
Around this time last year, I debuted a peach cobbler galette recipe. Since then, I’ve been convinced that cobbler makes for a perfect galette filling – a match made in heaven. This year, I’ve taken my chance with a strawberry cobbler galette, essentially strawberry cobbler filling in a freeform galette crust.
Pies, Cobblers, & Galettes
This strawberry cobbler galette blurs all the lines between cobblers, galettes, and pies. Pies need little explanation. There’s a bottom crust, a filling, and typically a top crust, unless you’re making sweet potato pie, key lime, or another topless pie. It’s baked in pie pan. Easy right?
A galette is a freeform pie (not baked in a pie pan or any pan that determines the shape). The galette crust is rolled flat and filled with fresh fruit or savory ingredients, and then folded around the edges of the filling.
A traditional cobbler does not have a bottom crust. It’s a fruit filling topped with a sweetened biscuit-like crust. And, of course, there are variations, like crumb toppings. It’s baked in a baking dish or a cast-iron skillet, not a pie pan, and the fruit and crust topping are “cobbled” together.
Here, I’ve made a strawberry cobbler filling and cooked into a sweetened crust, which mirrors my pie crust recipe, but is slightly sweeter. It’s freeform, meaning there’s no pie pan or skillet to shape the crust. The crust is simply folded over the filling a baked on a flat, parchment-lined baking sheet.
Gluten-Free Galette Crust
For the galette crust, I used measure-for-measure gluten-free flour from King Arthur. If you’re not sensitive to gluten, you can use all-purpose flour alike. I use the same recipe for my pie crusts and galettes. For galettes, I may just add a pinch of sugar and I always coat the crust with sugar for a sweetened version. It’s a mostly butter crust with vegetable shortening. It’s very simple and requires only a mixing bowl and a pastry blender.
Strawberry Cobbler Filling
For the strawberry cobbler, I used and prefer fresh strawberries, although frozen strawberries would work as long you allow them to fully thaw and drain excess water before using them in the recipe. To prepare the strawberries, wash and pat them dry, and remove the leafy green tops. The strawberries I had on hand were quite large, so I cut them in halved, but if you’re working with smaller ones, I’d leave them whole. The best part about cobbler is the large pieces of fruit, so cutting them into small pieces will leave you with more of a jam filling rather than a cobbler.
The strawberries are simmered for a several minutes with granulated sugar, vanilla extract, and butter. Once they’ve slightly cooled, mix in the cornstarch.
Watermelon Ice Pops by A Girl Called Adri
Juneteenth Soul Rolls by Black Girls Who Brunch
Honey Buttermilk Biscuits with Roasted Strawberries by Britney Breaks Bread
Strawberry Collins by Brownbelle
Peach Cobbler Cinnamon Rolls by Butter Be Ready
Red Hot Pepper Shrimps by Chef and Steward
Jalapeno Cornbread Muffins by Chef Curl Ardee
Lemon Sour Cream Pound Cake by Chenée Today
Vegan Ranch Style Beans by Collards Are The Old Kale
Jamaican Jerk BBQ Ribs by Cooks with Soul
Sweet and Tangy Coleslaw by Crumb-Snatched
Strawberry-Basil Sorbet by D.M.R. Fine Foods
Red Velvet Layer Cake with Chocolate Covered Strawberries by Dash of Jazz
Red Velvet Cookies by Dish It With Tisha
Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz
BBQ Baked Beans by Food Fidelity
Black Eyed Pea Salad by FoodLoveTog
Harissa Honey Roasted Vegetable Skewers by Geo’s Table
Gluten Free Peach Cobbler (Vegan) by Good Food Baddie
Crispy Gluten-free Baked BBQ Chicken Wings by Gristle and Gossip
Summer Watermelon Fizz by Handy Chef
Watermelon and Cucumber Salad by Heal Me Delicious
Smoky Party Style Jollof Rice by Immaculate Ruemu
Crab Boil & Garlic Butter Sauce by Jamieson Diaries
Tamarind BBQ Wings by Just Add Hot Sauce
Hibiscus Rum Punch by Kenneth Temple
Strawberry Cheesecake Ice Cream by Lenox Bakery
Crockpot BBQ Pulled Pork Sandwiches by Mash & Spread
Grilled Hot Links & Chow Chow by Meiko And The Dish
Strawberry Lemonade Sangria by Nik Snacks
Brown Sugar Caramel No-Churn Ice Cream by Open Invitation Entertainment
Strawberry Basil Pineapple Mocktail by Orchids + Sweet Tea
Lemon Meringue Tart by Peaches 2 Peaches
Spicy Shrimp Creole by Pink Owl Kitchen
Strawberry Crunch Cake Brownies by Razzle Dazzle Life
Grilled Maque Choux Salad by Savor and Sage
Savannah Red Rice by Seasoned To Taste
Country Style Potato Salad by Sense & Edibility
Deviled Eggs by Slight Kitchen Werk
Rum Punch by Sweet & Sorrel
Mint Julep by Sweet Tea + Thyme
Almond Peach Cake by That Green Lyfe
Strawberry Cobbler Galette by The Dana Renée Way
Strawberry Baby Back Ribs by This Worthey Life
Strawberry Cobbler Galette
This Strawberry Cobbler Galette brings the comfort to your Juneteenth celebration. It’s a simple sweetened, gluten-free pie crust with a fresh strawberry and vanilla cobbler filling that is as sweet as freedom.
Ingredients
- For the Strawberry Filling:2 pounds strawberries, halved or whole
- ¾ cup sugar
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- 3 tablespoons butter
- For the Galette Crust & Egg Wash:
- 2 1/2 cups measure-for-measure gluten-free flour (King Arthur works well)
- 1/4 teaspoon kosher salt
- 3/4 cup very cold butter (1 1/2 sticks), cut into tablespoon-sized slices
- 1/4 cup vegetable shortening, frozen, cut into large slices
- 1/2 cup very cold water
- 1 egg, beaten
- 2 tablespoons water
- Coarse demerara sugar, for topping the galette crust
Instructions
While the strawberry filling is cooling, prepare the galette crust: blend together flour, salt, butter, and shortening by hand with a pastry blender. once the butter and shortening is incorporated, the flour mixture will look like large crumbs. add in water and continue mixing. the mixture will begin to form into a dough—at this point, you can turn the dough out onto a flat surface or baking mat. continue incorporating the dough until the flour is no longer visible. using a rolling pin, roll the dough out into a large rectangle—10×16 rectangle.
Prepare egg wash in a small bowl, by whisking together an egg and 2 tablespoons of water. Using a pastry brush, lightly brush the surface of the galette dough with the egg wash. set the egg wash aside.
Slowly add the strawberry filling to the center of the dough rectangle. If you’re worried about the liquid part of the filling spilling over before you fold up the galette, “drain” the cobbler filling onto the dough rectangle and add the cobbler liquid reduction once the galette is folded.
Fold up the edges of the galette and brush the crust/edges with egg wash and sprinkle with demerara sugar. Bake at 400 degrees for 25-30 minutes. Serve warm with ice cream or cold.
[…] Strawberry Cobbler Galette by The Dana Renée Way […]