Serve up this Whole Wheat Berry Peach Galette with some ice cream and you’re definitely going to want seconds. This healthier summer dessert is guaranteed to be a hit.
Let’s just talk about the fact that I immediately ate this piece of berry peach galette with ice cream for lunch the day I made it. One bite and I was like “Oh em gee this is amazing…” Not even a minute later my plate was empty with nothing but a crumb.
It’s funny… I don’t normally bake with peaches. But having a food blog I like to share recipes with seasonal produce (obvs). My Pal actually is the one who texted me one day and said I needed something with peaches. And I was like “Oh yeah, you’re right…duh, peaches.”
Truthfully, peaches aren’t my favorite summer fruit. I do thoroughly enjoy them, I just don’t think to buy them often. They also tend to turn pretty quick if you’re not paying attention. And one of my pet peeves is wasting food. So most of the time I end up avoiding them altogether. But for the sake of the peach-loving community, I needed something with peaches, STAT.
Immediately my thoughts turned to my fool-proof scones. I consulted Pal. But she came up with a better idea: a galette. DUH, again. A galette, yes of course. Those things that are kind of like a pie, but actually kind of better and definitely way easier.
I decided I’d throw some berries into the mix because I had some fresh ones I needed to use up. And of course the flavor combo of peaches with raspberries plus blueberries takes this galette to the next level. The berries get so juicy!!
Whole Wheat Berry Peach Galette
Okay, let’s chat about the recipe real quick.
How to Make a Whole Wheat Galette
I’ll be real with you (always)… The first time I tested the dough I used all whole wheat white flour and all frozen coconut oil. But it just didn’t yield the results I was looking for. The dough was a little dry but I didn’t want to overdo the liquid, so I went back and looked into a few different recipes to see what else could work. After conferring with several different dough recipes, I knew I had to look to baking’s best friend for the the answer. AKA… Butter.
Guys, butter does stuff with baking that coconut oil can’t. You just can’t deny that. Once I made the necessary changes I got the flavor profile and flaky crust I was looking for. Sweetbabyjesus we were ready for the filling.
Just a simple combination of peaches, blueberries, raspberries, tossed with a little bit of sugar and flour.
Once you roll out the galette dough flat (about ¼” thick and 10” circle) arrange the fruit and fold the crust over the edge just slightly over the edge of the fruit.
The next step here is crucial… the egg wash. Please please please do the egg wash! It creates a crisp crust and the perfect texture. I went ahead and added some shredded coconut and oats for fun but sliced almonds would also work. Of course you can also leave plain.
All that’s left to do is bake for about 15 minutes and let cool before serving.
Don’t forget the ice cream! It is a *MUST*.
Don’t be overwhelmed by the instructions, I am just being thorough! 🙂
- For the dough:
- ½ cup all-purpose flour
- ¾ cup whole wheat white flour (or whole wheat)
- ½ tsp salt
- 2 tsp granulated sugar (I used turbinado)
- ¼ cup butter (½ stick), frozen and cubed
- ¼ cup coconut oil, frozen
- 4 TBS ice cold water
- 1 TBS apple cider vinegar
- 1 large egg, beaten (for egg wash crust)
- For the filling:
- 2 large peaches, thinly sliced
- ⅓ cup raspberries, fresh
- ¼ cup blueberries, fresh
- 2 TBS granulated sugar (I used turbinado again, but feel free to use coconut for refined sugar-free)
- 1 TBS whole white wheat flour
- Note: I used my food processor for the dough but it can easily be made with a pastry cutter/dough blender in a large bowl.
- Before you begin, make sure your butter is cut into ½” cubes and frozen. Also freeze your coconut oil: line a small bowl with plastic wrap and measuring out ¼ cup of coconut oil into lined bowl. Freezer for at least 30 minutes, or until frozen solid.
- Also add a few ice cubes into small bowl of water, plus apple cider vinegar.
- In the bowl of large food processor, pulse together flours, salt and granulated sugar. Add in frozen cubed butter and pulse about 5 times. Break apart frozen coconut oil into chunks (I used my hands but you could also use cutting board), add to food processor bowl and pulse again about 6 times. Mixture will resemble a coarse meal, it is okay if you have chunks of coconut oil or butter still. Add in ice cold water + ACV mixture, 1 tablespoon at a time, pulsing in between until dough comes together. You should need about 5-6 tablespoons of water. Dough should just come together and not be overly wet. If you think you added too much water work in some more flour with your hands. If you think it’s too dry and dough doesn’t form a ball, add a tiny bit more water.
- Preheat oven to 425F and line large baking sheet with parchment paper, set aside.
- Roll ball of dough out on a flat surface, either a lightly floured silicone mat or parchment paper, about 10” in diameter. Transfer rolled dough to baking sheet and chill in fridge while you prep the berries.
- In a medium bowl gently toss together sliced peaches, raspberries, and blueberries with 2 TBS sugar and 1 TBS flour.
- Once the dough has chilled for 10-15 minutes, arrange peaches and berries in a single layer in the middle of the dough, leaving about 1-2 inches of room on the outside of the dough. Fold over extra dough onto edge of fruit and pinch together any spots where the dough has come apart. Brush crust with egg wash and dust with coconut, rolled oats, or sliced almonds if you wish.
- Bake galette for 14-17 minutes, or until crust is lightly golden. Allow galette to cool on pan for 5-10 minutes (excess liquid will solidify once cooled). Slice galette into 6-8 triangles, serve with whipped topping, coconut cream, or ice cream for a lovely treat!
–Approximate nutrition based on 8 servings
- Serving Size: 1 slice
- Calories: 229
- Sugar: 7
- Sodium: 155
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 4
- Cholesterol: 39
how about you?
- Thoughts on galettes?
- Thoughts on desserts à la mode? I love melty ice cream with warm desserts but for some I know the mix is a no-go.
If you make this berry peach galette (or anything from FMK, for that matter) I’d love to see!
Be sure to tag me on social and #fitmittenkitchen so I don’t miss it! X