Blueberry-Peach Galette
Ingredients
- ½ (14.1-oz) pkg refrigerated piecrusts, thawed
- 4 peaches, pitted and thinly sliced
- 1 cup blueberries
- 2 tsp almond extract
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
- 1 large egg, lightly beaten
- Vanilla ice cream (optional)
Instructions
- Preheat oven to 350°F. Place piecrust on a parchment paper-lined baking sheet.
- Stir together peaches, blueberries, almond extract, sugar, and flour in a bowl until peaches and blueberries are evenly coated.
- Spoon filling into center of crust, and spread, leaving a 2-inch border around edge. Fold edges of crust over filling, overlapping as needed. Brush edges of crust with egg. Sprinkle with more sugar, if desired.
- Bake 40 minutes. (If crust begins to overbrown, loosely cover galette with foil.) Remove from oven; cool slightly. Slice and serve with vanilla ice cream, if desired.
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