Blueberry Peach Galette Recipes

BLUEBERRY AND PEACH GALETTE

Blueberry and Peach Galette image

This is a quick and easy way to make dessert! Perfect for last minute company. The rustic look makes it even more appealing. Serve it warm with vanilla ice cream.

Provided by csingleton24

Categories Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups fresh blueberries
4 medium peaches, peeled and sliced
1/2 cup sugar
3 tablespoons all purpose flour
2 tablespoons fresh lemon juice
1 ready to roll refrigerated pie crust
1 egg white
2 teaspoons milk
coarse sugar, for sprinkling

Steps:

Preheat oven to 350 degrees.
Roll out room temperature pie crust on parchment paper placed on a baking sheet. Make sure you use the parchment paper because the mixture will leak out!
Mix blueberries and peaches with flour, sugar and lemon juice in large bowl until completely mixed.
Add fruit mixture to the middle of the pie dough and turn up sides of dough all around. The dough will overlap at certain areas. This is okay, it makes it rustic!
Mix egg white and milk together with whisk in small bowl and brush on the pie crust edges. Sprinkle sugar over wet dough.
Bake in oven for 1 hour.
Cool before serving.

WHOLE WHEAT BLUEBERRY PEACH GALETTE RECIPE BY TASTY

Whole Wheat Blueberry Peach Galette Recipe by Tasty image

Here's what you need: whole wheat flour, coconut sugar, salt, butter, ice water, peaches, blueberry, lemon zest, coconut sugar, cornstarch, cinnamon, ground cardamom, vanilla extract, egg, turbinado sugar, vanilla ice cream

Provided by Mercedes Sandoval

Categories Desserts

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 cups whole wheat flour
2 tablespoons coconut sugar
1 teaspoon salt
8 tablespoons butter, cold, cubed
7 tablespoons ice water
2 peaches, pitted and sliced
2 cups blueberry
1 tablespoon lemon zest
2 tablespoons coconut sugar
1 teaspoon cornstarch
½ teaspoon cinnamon
½ teaspoon ground cardamom, optional
1 teaspoon vanilla extract
1 egg, beaten
turbinado sugar, for sprinkling, optional
vanilla ice cream, for serving

Steps:

In a large bowl, combine the whole wheat flour, coconut sugar, and salt.
Add the butter and use a pastry cutter to work it into the flour mixture, until the butter becomes about the size of peas. Work quickly to keep the dough cold.
Add the ice water 1 tablespoon at a time and mix thoroughly until dough becomes crumbly and just hydrated enough to hold together.
Dump the mixture onto a floured surface and form the dough into a disc with your hands. Cover and chill for 30 minutes.
Meanwhile, make the filling: combine the peaches, blueberries, lemon zest, coconut sugar, cornstarch, cinnamon, cardamom, and vanilla in a large bowl and mix well. Cover and chill while the dough chills.
Preheat the oven to 375˚F (190˚C).
On a lightly floured surface, roll out the dough into a circle about ¼- to ½-inch (6 to 13 mm) thick.
Carefully use the rolling pin to transfer the dough to a 10- or 12-inch (25 cm or 30 cm) cast-iron skillet. Gently press the dough against the bottom and sides of the pan.
Add the filling to the center, then fold the edges of the crust in.
Brush the edges of the crust with egg wash and sprinkle with turbinado sugar, if desired.
Bake for 45-50 minutes, or until golden brown.
Serve warm or at room temperature, with ice cream, if desired.
Enjoy!

Nutrition Facts : Calories 311 calories, Carbohydrate 44 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, Sugar 16 grams

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