Streusel-Topped Strawberry Galette Streusel-Topped Strawberry Galette

Food styling by Claire Stubbs | Prop styling by Madeleine Johari Image by: Joe Kim

A crunchy almond streusel takes this show-stopping free-form pie to a higher level. Make it with locally grown strawberries, since the flavour and texture of the filling depends on the quality of the berries.

  • Prep time 25 minutes
  • Total time 2 hours


Almond Streusel:


Pastry: In bowl, mix together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in large crumbs. Drizzle with water, tossing with fork until dough comes together and adding up to 2 tbsp more water if needed. Shape into disc. Wrap in plastic wrap and refrigerate for 1 hour.

Almond Streusel: In bowl, stir flour with sugar. Using fingers, rub in butter until crumbly. Stir in almonds. Set aside.

Toss together strawberries, jam, granulated sugar and cornstarch; set aside.

On large piece of parchment paper, roll out dough to 17-inch (43 cm) circle. Transfer dough and paper to large baking sheet; sprinkle with ground almonds, leaving 3-inch (8 cm) border. Scrape strawberry mixture onto almonds.

Fold over pastry edge to make 12-inch (30 cm) round. Trim off excess parchment paper. Sprinkle streusel over strawberries.

Mix egg yolk with 2 tsp water; brush over pastry. Sprinkle with coarse sugar. Bake in bottom third of 375ºF (190°C) oven until golden, 50 to 60 minutes. Let cool on pan on rack.

Makes 10 to 12 servings.

Nutritional facts Per each of 12 servings: about

  • Fibre 3 g
  • Sodium 165 mg
  • Sugars 28 g
  • Protein 5 g
  • Calories 421.0
  • Total fat 19 g
  • Potassium 194 mg
  • Cholesterol 51 mg
  • Saturated fat 10 g
  • Total carbohydrate 60 g


  • Iron 15.0
  • Folate 39.0
  • Calcium 3.0
  • Vitamin A 14.0
  • Vitamin C 72.0
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Baking & Desserts

Streusel-Topped Strawberry Galette