Whole Wheat Blueberry Peach Galette
featured in Fruity Galettes For The Holidays!
This rustic galette is a delicious summer dessert that's both easy to make and impressive to serve. The combination of sweet peaches and tart blueberries, baked in a crispy whole wheat crust, will make your taste buds sing.
Tasty Team
85% would make again
Under 30 minutes
Inspired by bakedbyanintrovert.com
Under 30 minutes
Ingredients
for 8 servings
Dough
- 2 cups whole wheat flour (260 g)
- 2 tablespoons coconut sugar
- 1 teaspoon salt
- 8 tablespoons butter, cold, cubed
- 7 tablespoons ice water
Filling
- 2 peaches, pitted and sliced
- 2 cups blueberry (200 g)
- 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
Nutrition Info
- Calories 311
- Fat 13g
- Carbs 44g
- Fiber 5g
- Sugar 16g
- Protein 6g
Estimated values based on one serving size.
Preparation
- 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!
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Inspired by bakedbyanintrovert.com