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Grilled Blackberry Crostata Gluten Free Dairy Free

Grilled Blackberry Crostata

An easy recipe for a blackberry (or mixed summer fruit) crostata that you can cook directly on the grill!
Course Dessert
Cuisine American
Keyword Blackberry Galette, Grilled Berry Crostata, Grilled Desserts
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 50 minutes
Servings 6 servings


For the Gluten Free Dairy Free Pastry Dough

  • 1 1/2 cups Gluten Free All Purpose 1-to-1 Baking Flour (we recommend Bob's Red Mill)
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup cold Vegan Butter (I used Earth Balance Soy Free Buttery Sticks)
  • 6-8 tablespoons ice cold almond milk (or water)

For the Filling

  • 2 cups blackberries (or mixed berries and fruit)
  • 1 tablespoon gluten free flour (I used the same one as for the crust)
  • 1 tablespoon sugar
  • 1/4 teaspoon grated orange zest
  • 1 tablespoon freshly squeezed orange juice
  • 1/4 teaspoon grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1/8 teaspoon cinnamon (just a pinch!)
  • 1 large egg, beaten
  • 1-2 tablespoons sliced almonds
  • Turbinado sugar (for the topping, about 1 teaspoon)


  • Preheat grill to 375 degrees, and prep for indirect cooking with a pizza stone set in the center of the grill. (If using the oven set to 400 degrees. See notes.)
  • Combine the flour, salt, sugar, and cold butter in a food processor. Pulse a few times to break up the butter and get a crumbly mixture. Slowly add in the cold almond milk (or water) one tablespoon at a time, pulsing quickly to combine. I usually add 6-8 tablespoons by the time the mixture feels right and slightly moist.  
  • Place dough onto a sheet of parchment paper with a dusting of flour, flatten with hands and shape into a disk. Then place another sheet on top and roll out to an 11" circle. 
  • For the filling:  In a separate large bowl gently mix all of the ingredients together until combined.
  • Spoon berry mixture onto the center of the dough, leaving a border of about 2 inches. Gently fold up the uncovered border over the edge of the fruit mix and pinch into pleats if necessary, creating a 9" round circle.
  • Brush the pastry with egg wash, sprinkle just the pastry with the shaved almonds and the turbinado sugar.
  • Transfer to a pizza stone centered on the grill, close the lid, and cook until the pastry is browned and the filling is thickened (time can vary because the heat fluctuates inside a grill). Keep a close eye on it after 35 minutes. This should be done anywhere from 35-45 minutes, or until crust is golden and the filling is bubbly. Cool for 15 minutes before serving. 


The pastry dough recipe was adapted from this Bob's Red Mill recipe
When cooking in the grill temperatures will fluctuate. We recommend aiming for 375, knowing temps could change and likely raise. We don't want it going much higher than 400, so 375 is a good temp to aim for. If you're cooking in the oven you can set it to 400 knowing it will stay consistent the entire time.