This Blackberry Peach Galette might make you forget that you are eating AIP/Paleo! Perfectionist skills not required.Jump to Recipe
I can’t help it. I seriously love to bake. It was one of my favorite self-care-type things to do before I went on this crazy healing journey, and I see no reason to stop now. But I am on a healing journey, so I try to make what I bake have at least something nutritious about it. If we are serious about healing, we need to keep the treats to a minimum. Nevertheless, we are human, no…?
OK, enough with the cautions. This thing is SCRUMPTIOUS. At this time of year, the peaches at the farmers’ market are starting to fall off of their peak freshness. Some of them have lost their sweetness. They’re just kind of… sad. I wanted a way to stretch peach season just a bit, so this is what I did. The addition of blackberries adds a little tartness for balance. Besides, they look pretty!
Perfectionist skills not needed
One thing I love about a galette is that you don’t need to worry about perfectly crimped edges as you would a pie. Nope. You just roll out the dough, plop the fruit in the middle, and sort of moosh up the sides. It doesn’t even have to be perfectly round! See?
I guarantee that your pie crust will break, and – hear me on this – it’s totally ok! The pie crust recipe I use is super forgiving. Just press it back together. Got one side higher than the other? Rob some dough from the high side and stick it to the other. It will eat just the same. And precisely no one will care – unless they are Martha Stewart, and she doesn’t live here.
Enough of my blabbing. Go get you some peaches and blackberries, and enjoy a little treat. Just remember, friends – moderation. 😀
Love and healing,
Blackberry Peach GaletteCourse: DessertCuisine: AIP, PaleoDifficulty: Medium
This Blackberry Peach Galette might make you forget that you are eating AIP/Paleo! Perfectionist skills not required.
- Pre-heat oven to 400 degrees F. Make pie crust, and roll it between two sheets of parchment paper until it is 11″ in diameter. Carefully peel off top layer of parchment paper. Transfer the crust right on its paper to a pizza pan or large cookie sheet.
- Place peaches in a large mixing bowl. Sprinkle with arrowroot flour, cinnamon and salt. Drizzle on 2 TBSP honey and lemon juice. Toss until peaches are well coated. Add blackberries, and gently fold everything together.
- Turn fruit mixture out onto the pie crust. Spread it a bit, leaving about a 2-inch edge. Gently fold the edges of the crust over just the sides of the fruit, leaving the fruit showing in the middle.
- Bake for 15 minutes. While the galette is in the oven, whisk together 1 TBSP coconut milk and 1 TBSP honey. At the 15-minute mark, brush the crust edge with half of this mixture. Put the galette back in the oven, and bake for another 15 minutes.
- Let the galette cool. Just before serving, dab the fruit and crust with the rest of the honey/coconut mixture, just to add a bit of shine.
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