Blueberry Peach Galette with Cinnamon Sugar Crust
User Reviews
4.9
138 reviews
Excellent
Blueberry Peach Galette with Cinnamon Sugar Crust
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This blueberry peach galette is a summer dessert dream. Juicy blueberries and peaches in a cinnamon sugar crust. Delish!
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Ingredients
dough
- 4 cups sifted all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 large egg lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 1/2 cups cold unsalted butter cut into pieces, 3 sticks or 24 tablespoons
- 1 egg + a few drops of water beaten together, for brushing
- ¼ cup raw turbinado sugar + ½ teaspoon cinnamon, for sprinkling
filling
- 1 ½ cups blueberries
- 2 peaches, thinly sliced
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- fresh mint, for garnish
- vanilla ice cream. for serving
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Instructions
dough
- NOTE: this makes TWO galette crusts! I highly suggest following this recipe and making two - stick one in the freezer so you have it when needed. You can freeze it for 3 months!
- Add the flour, sugar, cinnamon and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so separate it into 2 sections now, – or separate it after it’s refrigerated.
- Refrigerate the dough for 30 minutes. Freeze one of the other balls of dough!
- After 30 minutes, preheat the oven to 400 degrees F.
filling
- Combine the blueberries and peaches in a large bowl. Stir together the sugar, cornstarch , lemon juice and salt. Pour it over the fruit and toss well.
- Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.)
- Roll one of the pie crusts into a… “rustic”shape – like a big circle with ragged edges, until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.
- Layer the fruit in the center leaving a 2-inch+ border of crust. Once the fruit is layered, fold the crust over top of it. Brush the crust with the beaten egg wash.
- Sprinkle on the cinnamon sugar mixture and press it into the crust. Sprinkle any of the exposed crust with the sugar.
- Bake the galette until the crust is golden and the fruit is syrupy, about 40 to 45 minutes. Let it cool slightly before serving with ice cream and a fresh mint leaf.
Genuine Reviews
User Reviews
Overall Rating
4.9
138 reviews
Excellent
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