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    You are here: Home / Recipes / Vegan / vegan blackberry peach galette

    vegan blackberry peach galette

    Jul 15, 2020 · Leave a Comment

    This Vegan Blackberry Peach Galette is sweet, simple, and sophisticated! Fresh fruit and a flaky pie crust are combined in this dessert that is perfect for summer.

     

    blackberry peach galette on plate

    Hello my beautiful friends! Happy Wednesday. I have a delicious treat for you today that is simply perfect for summer. This Vegan Blackberry Peach Galette uses just a handful of ingredients to deliver a charmingly rustic, scrumptious dessert! I just love quick and easy sweets like this. All you need is fresh peaches, blackberries, sugar, lemon juice, cornstarch, pie crust, and a bit of non-dairy milk. Easy peasy, lemon squeezy!

    overhead photo of blackberry peach galette with sprig of mint

    I am no stranger to galettes... I actually just made a mixed berry one the other week which was pretty great! I wanted to see if I could simplify the process, though. For the berry galette, I found that pre-cooking the filling helped a lot in preventing the crust from being soggy and soaked with juice. I took a chance with this blackberry peach galette and skipped that step, and I am so glad it worked! Peaches, especially from fresh, don't make nearly as much water as (frozen) berries, so it worked well and I was able to omit a step. I like to make my recipes as simple as possible when I can!

    blackberry peach galette on serving plate

    slice of blackberry peach galette on plate with ice cream

    How do I made a vegan blackberry peach galette at home?

    • First, prepare the filling. In a large bowl, mix up the juice from one lemon, some sugar (I used coconut sugar), and cornstarch. Slice up a few peaches, and add them in! Toss in some fresh blackberries as well. Mix to combine!
    • Next, grab your pie crust. I use store-bought to make things as easy as possible. Roll it out onto a baking sheet lined with some parchment or a silicone liner. Heap the fruit filling in the center of the crust, leaving behind any excess liquid or juice (we don't want a soggy bottom)!
    • Fold over the edges of the pie to create your crust. Brush with some nondairy milk, and sprinkle the galette all over with coarse Turbinado sugar. Next - chill your galette! This is super important to ensure that it keeps its shape 🙂 I recommend at least 30 minutes. 
    • Finally, bake your galette until golden brown, flaky, and fragrant. Enjoy with a scoop of vanilla ice cream or coconut whipped cream!

    overhead photo of a slice of galette with ice cream and mint

    I hope you guys will give this vegan blackberry peach galette a try - it is so simple and seriously delicious! The golden flaky crust, the fresh fruit filling... ahhh. It's perfect with some coconut whip on top! You can even garnish with your home-grown mint for a special touch 😉 

    Looking for more galette inspo?

    • Vegan Summer Berry Galette
    • Vegan Caramel Apple Galette
    • Vegan Chocolate Cherry Galette
    • Blueberry Galette

    vegan blackberry peach galette
     
    Save Print
    Prep time
    10 mins
    Cook time
    40 mins
    Total time
    50 mins
     
    This Vegan Blackberry Peach Galette is sweet, simple, and sophisticated! Fresh fruit and a flaky pie crust are combined in this dessert that is perfect for summer.
    Author: Valentina | The Baking Fairy
    Recipe type: Pies & Tarts
    Serves: 6
    Ingredients
    • 1 store-bought refrigerated pie crust
    • juice of 1 lemon (about 1 tbsp)
    • ⅓ cup sugar
    • 1 tablespoon cornstarch
    • 2 cups thinly sliced peaches (about 3 small-medium peaches)
    • 1 cup fresh blackberries
    • nondairy milk and turbinado sugar, for topping
    Instructions
    1. First, prepare the filling. In a large bowl, combine the lemon juice, sugar, and cornstarch. Mix until smooth.
    2. Add in your sliced peaches (peeled if you'd like) and blackberries, and toss to combine.
    3. Next, grab your store-bought pie crust, and unroll it. Place it on a baking sheet lined with a silicone liner or parchment paper.
    4. Heap the blackberry peach filling in the center of the crust, leaving any excess liquid behind.
    5. Fold and crimp the edges of the pie over to create the crust. Brush the crust with nondairy milk, and sprinkle with Turbinado sugar.
    6. Chill the galette for 30+ minutes until solid. Meanwhile, preheat oven to 400F.
    7. When galette is chilled, bake for 35-40 minutes until golden brown and flaky, and the filling is bubbling.
    8. Serve warm with ice cream or coconut whip!
    3.5.3251

    *Disclosure: I am part of the Amazon Associates Program, and there may be affiliate links on this page. If you buy anything through my website, I will receive a small percentage of the profit at no extra cost to you. Thank you for supporting my blog!*

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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    Hi, I'm Valentina, aka The Baking Fairy! Baking, cooking, food photography, cake decorating, party planning... I do it all. Oh, and I'm a pediatric Physician Assistant in my spare time. You can follow my crazy adventures here. Welcome to my blog!

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