Easy Breakfast Blueberry Peach Galette

 

Easy Breakfast Blueberry Peach Galette

Yield: 1 Galette, 4-6 servings

Ingredients

1 Pre-made roll of pie crust, or homemade disc is you want to make it or have it reserved.
Frozen peaches and blueberries (or other fruit combo is OK!)
Sweetener (Agave, sugar, honey, brown sugar, or maple syrup all work well)
Flour or corn starch for dusting fruit
Handful or two of rolled oats
Lemon Juice (fresh lemon juice and zest if you feel fancy)
Cooking oil spray, or a little milk/cream
Turbinado sugar

This recipe is so easy, I don't even have measurements for it! You go completely by taste and feel! I'm not going to hyperlink all of the ingredients because most have their staples in their pantries and fridges, but if I super-recommend it, I'll link it for you!

Preheat the oven to 400ºF.

In a small-medium bowl*, add about 2-3 cups of partially frozen fruit. What I mean by that is, take it out of the freezer and let it start to thaw about half way in your bowl. You can use fresh or drained canned fruit, but if fresh, make sure the peaches are very ripe. I have also used other stone fruit like plums, nectarines... I've used thinly sliced pears, apples, etc.

Make is sweet. I have used all of the sweeteners I listed, my preference is agave, honey or sugar. Then, take a tablespoon from your silverware drawer and spoon a heaping spoonful of sugar over the fruit, or a heavy drizzle of liquid sugar of choice all over the fruit. Then, add a good squeeze of a lemon wedge or several drops of lemon juice from a bottle (start with a little, you can't take away.)

Give the fruit a stir, then give the juice a taste. Once it's to your liking, give a scoop of flour or cornstarch over your fruit with the same (rinsed) spoon from your utensil drawer. Stir. It should start looking a little syrupy and a tiny bit thicker. Adding this helps to congeal the juices as it bakes so that you don't have an oozy tart. Next, I had a handful of oats to the mixture to give the tart a little more substance for breakfast and to also help absorb the fruit juices. Set the bowl aside.

On a baking tray, add a square of parchment paper if you like not doing dishes :)

Unroll your pie crust directly onto the parchment paper. Give your fruit mixture a final stir, make sure it's not too soupy. Drain a little liquid out if it's looking too wet, or for a little extra insurance, put a sprinkling of oats at the bottom of your pie dough.

Spoon your mixture into the center of the dough, leaving about a 2 or 3 inch perimeter of dough. Fold the excess dough over onto the fruit. Spray the crust with cooking oil (avocado or a neutral tasting oil), or use a little melted butter or a brush of milk or cream. I have even used buttermilk for this step, very diluted yogurt and sour cream if I had no milk in the morning! Who needs to be wasting an egg for egg wash these days, anyway?

Sprinkle turbinado sugar on your crust (all over the galette if you really wanted to!) You may also use granulated sugar or brown sugar. Whatever you have on hand.

Bake your galette for around 30 minutes. Keep an eye on it. If it's baking unevenly, rotate it after 15-20 minutes. All ovens bake differently, and I'm sorry, for "easy" recipes such as this, I completely wing it. I will come back and update the time on this next time I make it. I have made a lot of pies and galettes... Trust your instincts, and your nose! The fruit mixture will look thicker and darker. The crust will be golden brown.

Allow to cool for at least 15 minutes. I highly recommend serving warm. If you are serving for breakfast or brunch, serve it with Greek yogurt. You can do plain with a drizzle of honey or agave on it. You can try the Cabot Vanilla Bean Yogurt (OMG, yum!) or serve it of course with whipped cream or ice cream. We are adults, you do that whenever you want on your terms.

ENJOY! Let me know what you think, or how you changed it up for yourself!

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