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Blueberry Peach Galette

This galette has a buttery and flakey crust and a jammy blueberry filling with sweet peaches
Prep Time1 hour
Cook Time45 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: dessert, gluten-free, grain-free, Paleo, vegetarian
Servings: 1 pie

Ingredients

  • ½ of this pie crust recipe
  • 16 oz frozen or fresh blueberries (about 2.5 cups)
  • 3 peaches, sliced (about 2 cups)
  • 3 tsp tapioca starch
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp coconut sugar (optional for sprinkling on the crust)

Instructions

For the pie crust:

  • Make the pie crust according to the instructions BUT instead of using maple syrup, use 2 tbsp coconut sugar. Once the dough is made, wrap in parchment and place in the refridgerator for one hour and while making the filling

For the filling:

  • In a medium sized bowl, add the blueberries, sliced peaches, tapioca starch, lemon juice and maple syrup. Mix well
  • Preheat the oven to 350 degrees. Turn a baking tray upside down set aside
  • Remove the pie dough from the fridge and roll out into a circle to about ¼ inch thick between two pieces of parchment paper. Place the parchment paper (with the dough in the middle)on the upside down baking sheet and gently roll back the top piece of parchment paper. You should end up with an upside down baking tray with parchment paper and the pie dough on top.
  • Gently place the blueberry mixture in the center of the dough. Working with the parchment paper, lift one side up and place over top of the blueberries. Continue all the way around until the blueberries are partially covered and there's an edge of about 1 inch
  • Place in the preheated oven and bake for about 45 minutes or until the edges are golden brown and the blueberry filling starts to bubble. remove from the oven and allow to cool before enjoying!