As summer starts to wind down, dinners out on the patio and nights by the campfire are starting to look a bit scarce. This also means those sweet summer fruits will soon recede from the grocery store shelves. To celebrate the last of your summer days (and the freedom of your own kitchen #dormproblems), bake this healthy and delicious galette with sweet nectarines and blueberries to make the last of your baking days worthwhile.

Mini Peaches And Blueberry Galette

  • Prep Time:1 hour 15 minutes
  • Cook Time:20 minutes
  • Total Time:1 hour 40 minutes
  • Servings:2
  • Medium

    Ingredients

  • 1 1/8 cup whole wheat flour
  • 1/8 cup coconut flour
  • 1/4 cup margarine, cold
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon cane sugar or sweetner
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon lemon juice
  • 1 egg
  • 1/2 tablespoon cornstarch
  • 1/2 cup blueberries
  • 1/2 cup peaches, chopped
  • 2 tablespoon brown sugar
  • 2 1/2 tablespoon cold water
  • 1 1/2 teaspoon agave syrup
Photo by Stephanie Lee
Photo by Stephanie Lee

Step 1

Combine the flours and salt, then add the butter using a pastry cutter or fork. Mix well until you get pea-sized clumps

Photo by Stephanie Lee
Photo by Stephanie Lee

Step 2

Make a trough in the middle of the flour mixture and add the cold water one tablespoon at a time or until the mixture turns a clumpy consistency. Shape it into a disk, wrap it in plastic and refrigerate for an hour.

Photo by Stephanie Lee
Photo by Stephanie Lee

Step 3

Mix the fruit, agave syrup, brown sugar, cornstarch, lemon juice and vanilla extract together in a separate bowl.

Photo by Stephanie Lee
Photo by Stephanie Lee

Step 4

Take the refrigerated dough and roll it out to about 1/4 of an inch thick using a rolling pin and flour. Add the fruit mixture to the middle and spread it out so there’s a 1 inch rim of dough left.

Photo by Stephanie Lee
Photo by Stephanie Lee

Step 5

Fold over the edges toward the center. Brush it with a egg mixture and bake it at 415ºF for 20 minutes. Serve after cooling.

Photo by Stephanie Lee
Photo by Stephanie Lee