BBQ Blueberry and Raspberry Galette

  • Prep time: 25 minutes
  • Baking time: 30 minutes
  • Makes: 12 Servings
  • Freezing: Excellent
3 cups (750 mL) Robin Hood® Quick Cooking Oats (not instant)
1/3 cup (75 mL) toasted slivered almonds
¼ cup (50 mL) dried cherries or cranberries, coarsely chopped
¼ tsp (1 mL) salt
1/3 cup (75 mL) Stevia In The Raw® Bakers Bag
1/3 cup (75 mL) Sugar In The Raw® Natural Turbinado Sugar
2 tbsp (30 mL) cocoa powder
2 tbsp (30 mL) butter
¼ cup (50 mL) milk
1/3 cup (75 mL) Jif® Smooth Peanut Butter
1 tsp (5 mL) vanilla extract
1Preheat BBQ grill to 400°F (200°C). Line a baking sheet with foil.
2Crust: Combine flour and salt in a large mixing bowl. Cut shortening into flour with pastry blender or 2 knives until mixture is blended and shortening resembles pea-sized pieces. Add 4 tbsp (60 mL) water and stir with fork, adding enough additional water if necessary until the mixture holds together in a ball. Roll dough out on a lightly floured surface, into a 16” (40 cm) circle. Don’t worry if it comes out a different shape, the more rustic looking the better! Transfer pastry to prepared baking sheet. If dough tears, just push it back together.
3Filling: Combine fruit, sugar, flour, and cinnamon in a large bowl. Pile fruit mixture in middle of pastry, leaving a 2” (5 cm) border. Fold edges over, overlapping slightly. Brush pastry with water and sprinkle with sugar.
4Turn off one side of grill and place baking sheet on that side. Bake 25-30 minutes or until crust is golden brown and fruit is bubbling. Cool on wire rack. Top with fresh basil or mint. Serve warm or at room temperature.