Recipe: Raspberry Peach Galette

Ingredients

Preheat the oven to 350°F.
Boil a large pot of water and blanch the peaches for 30 seconds, then transfer them to a cold water bath to cool.
Peel the peaches, remove the pits, and slice them thinly.
In a large bowl, combine the sliced peaches, raspberries, coconut sugar, lemon juice, vanilla extract, and flour, stirring to coat the fruit evenly.
In a food processor, combine the flour, salt, cold butter, and coconut sugar, pulsing until crumbly.
Add the ice water gradually until the dough comes together without being sticky.
Roll out the crust to ⅛ inch thick on floured parchment paper and transfer it to a baking sheet.
Place the fruit mixture in the center of the crust, leaving a 2-inch border, and fold the edges over the fruit.
Sprinkle with additional coconut sugar if desired.
Bake for 40 to 45 minutes until the crust is golden and the peaches are tender.
Cool on a wire rack before serving.

Servings

Calories

360

Total fat

19g

Total carbohydrates

49g

Total protein

Sodium

468mg

Cholesterol

46mg