Easiest Way to Prepare Tasty Peach and Blackberry Galette

Healthy, Easy, Delicious, fresh and Yummy Recipe.

Peach and Blackberry Galette. This delicious blackberry and peach galette is made with a whole wheat crust. It's a beautiful, rustic dessert that's perfect for summer time! My galette is composed of a flaky whole wheat crust, lots of butter and sweetened with a bit of raw sugar and honey.

Peach and Blackberry Galette They're easier to make than a pie, but taste just as great. In a large bowl, mix the peaches and vanilla. Then add the brown sugar, honey, cinnamon, nutmeg, and flour mix well. You can cook Peach and Blackberry Galette using 23 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Peach and Blackberry Galette

  1. Prepare of Crust.
  2. It's of flour.
  3. Prepare of sugar.
  4. It's of salt.
  5. It's of of unsalted butter, frozen and grated.
  6. You need of almond extract.
  7. Prepare of -6 tbsp ice water.
  8. Prepare of Filling.
  9. You need of or 1 lb frozen peaches, thawed and rinsed.
  10. Prepare of cartons (6 oz. ea.) fresh blackberries, rinsed.
  11. It's of cornstarch.
  12. It's of sugar.
  13. It's of salt.
  14. Prepare of lemon juice.
  15. It's of lemon zest.
  16. It's of freshly grated nutmeg.
  17. You need of **Nut /Base Filling**.
  18. You need of hazelnuts, finely ground.
  19. You need of flour.
  20. Prepare of sugar.
  21. Prepare of Garnish For Crust.
  22. Prepare of egg, beaten.
  23. It's of turbanado sugar (or regular sugar).

Blackberry and Peach Galette is a beautiful, and simple rustic dessert that's perfect for summertime! Use peaches, apricots, or any other beautiful stone fruit and berries for this rustic easier-than-pie dessert. Enter the galette in all its crisp glory. The freshly-baked crust emits the aroma of almonds, crumbling easily while being firm enough to hold its shape.

Peach and Blackberry Galette instructions

  1. Crust-Mix flour, sugar, salt and almond extract. Stir in grated butter and mix with a pastry cutter or by ur hands (make sure butter is frozen so it doesnt melt by the warmth of your hands) to a pea size crumb. Add in ice water one tablespoon at a time until sticky dough forms. Dont worry about blending in all the butter chunks perfectly to a pea size, it only makes the crust flakier in the final result!.
  2. Form dough in a ball shape and wrap in plastic and refrigerate for an hour to chill..
  3. Filling-Mix peaches, blackberries, cornstarch, sugar, salt, lemon juice, zest and nutmeg until coated and combined well. Refrigerate until ready to use..
  4. Nut Filling-Mix finely ground hazelnuts, flour and sugar. Set aside until ready to use. *I added this layer to the galette because it helps to keep the bottom of the crust from getting soggy once the fruit bakes in the dough.*.
  5. Preheat oven to 400°..
  6. Once dough is chilled, flour a work surface and rolling pin and roll dough to at least 12 inches around. Dont worry about your dough being perfectly round, after all, galettes are suppose to look rustic. Transfer the rolled dough to a parchment paper lined baking sheet..
  7. Put nut mixture in the middle of the dough and spread to about 1 1/2-2" from the edge of the dough..
  8. Add the filling to the middle of the rolled dough on top of the nut mixture leaving 1 1/2-2" around the edge of the dough to fold up. You can arrange a nice pattern with the peaches and blackberries to make it look pretty..
  9. Take the edges of the dough and fold up towards the middle of the galette and pleat the dough as you work around the edge. Remember, galettes dont have to look perfect, they're meant to look rustic and are very forgiving!.
  10. Take the beaten egg and brush the outside of the folded dough and sprinkle with the turbanado sugar or regular sugar..
  11. Bake for 25-30 minutes or until crust is golden brown. When done baking, let the galette cool slightly then transfer to a wire rack so the bottom of the crust can cool as well so it wont get soggy..
  12. Serve with ice cream on top or alone topped with fresh herbs..

Blackberry Peach Galette recipe from WHEN PIES FLY by Cathy Barrow. Recipe from WHEN PIES FLY by Cathy Barrow. The thing about berry pies is the filling gets even better if it has some time to hang out and develop. While I guarantee that this galette. This Mixed Berry Peach Galette has been happening on repeat since Adam first whipped it up at a dinner party a few summers back.