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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 2 |
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Here's a quick and easy way to create a beautiful summer fruit dessert. I love to use fresh peaches, strawberries and blueberries, but frozen fruits should also work. You can also use fresh nectarines or apricots in place of the peaches. It will look like you spent hours making this fancy 30 minute dessert! Pairs great with a scoop of vanilla ice cream. Ingredients:
2 (9 inch) refrigerated pie crusts |
3 fresh peaches - peeled, pitted and sliced |
1 pint fresh strawberries, sliced |
1/2 pint fresh blueberries |
4 tablespoons white sugar, divided |
4 tablespoons all-purpose flour, divided |
6 tablespoons turbinado sugar, divided |
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it.
3. Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.
4. Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar.
5. Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.
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