Blueberry Peach Galette with Cinnamon Sugar Crust.
Making summer dessert dreams come true with this blueberry peach galette.
I live for a good galette!
Seriously. When I first discovered galettes, my world changed. Feeling that pie dough is high maintenance in itself – let alone trying to work the dough into the pie dish and making the edges all pretty. I have patience for many food related things but that was never one of them. I’ve got better at it over the years, but the galette is the answer to a quick and delish pie-like treat!
The “rustic” feel of the galette is just another word to say that you don’t have to be as precise in making pretty crust. As long as your filling works and your pie crust recipe is legit? The galette wins!
I’ve made quiiiiiite a few here on the blog. The first I ever made was a ginger peach galette. I’ve done sour cherry, apple cheddar and savory versions like summer chicken pot pie and butternut squash. They are all so darn good. Something about bites of that crust. Yum.
Blueberry peach is such a perfect summer combo and one that I find myself craving.
So I took a note from this stone fruit tart I made last year and used a cinnamon sugar crust too, which is crunchy and crispy and a texture lovers dream. Oh my gosh.
This crust is so wildly good! I like to use a mix of turbinado sugar and cinnamon because the coarse granules make the crust even better. It’s just SO extra crunchy. Please please try it.
And the filling is a bubbly blueberry peach bomb. I swear the inside of this just straight up tastes like SUMMER. Then it mixes with the ice cream and you just don’t even know what to do with yourself.
Oh oh! And you can easily make the galette dough ahead of time of course – store it in the fridge and use when ready. Other fruits work in the filling, though I am most partial to berries and stone fruit, of course.
Especially when mixed together!
P.S. I am probably the person that steals all of the crunchy crust right there.
Don’t forget a big scoop of vanilla bean ice cream!
Can’t be beat.
Blueberry Peach Galette
Blueberry Peach Galette with Cinnamon Sugar Crust
- 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
- 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.
- 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.
How is this so heavenly?!