Add this to your insanely easy baking recipes collection. You won’t need a pie pan for this beautiful yet simple dessert. I used this recipe for pie crust, but a store bought refrigerated pie crust will work just fine. Instant ClearJel isn’t a necessary ingredient, however, I find it helps keep the galette intact, as well as give it a velvety smooth texture.
The result is a rustic, blueberry-peach filled pie crust that has been folded along the edge and baked in the oven. As the dessert sets, the natural juices from the fruit concentrate into syrup. Try it with a scoop of vanilla bean ice cream.
Blueberry Peach Galette
- Prep Time:15 minutes
- Cook Time:35 minutes
- Total Time:50 minutes
- 5 oz sugar
- 3 tablespoon instant clear gel
- 8 oz blueberries
- 2 large peaches
- 0.5 juice of a lemon
- 1 teaspoon lemon zest
- 1 12-inch pie crust
Preheat your oven to 425°F. While the oven is preheating, mix the sugar and instant clear gel.
Split and slice the peaches. Skin can be peeled or left on.
Gently combine the blueberries, peaches, lemon juice, zest, and sugar mixture in a bowl.
Pour fruit mixture into the center of 12 to 13 inch in diameter pie crust.
Fold in the edges of the crust, partially covering the fruit, working in a circle. Optional: mix one egg with one teaspoon of water, brush the edge of the galette and sprinkle with white sparkling sugar for a golden, flaky crust.
Bake for 30 to 35 minutes, or until the crust is golden brown.