Whole Wheat Blueberry Peach Galette

Instructions

• In a large bowl, combine the whole wheat flour, coconut sugar, and salt.
• Add the butter and use a pastry cutter to work it into the flour mixture, until the butter becomes about the size of peas. Work quickly to keep the dough cold.
• Add the ice water 1 tablespoon at a time and mix thoroughly until dough becomes crumbly and just hydrated enough to hold together.
• Dump the mixture onto a floured surface and form the dough into a disc with your hands. Cover and chill for 30 minutes.
• Meanwhile, make the filling: combine the peaches, blueberries, lemon zest, coconut sugar, cornstarch, cinnamon, cardamom, and vanilla in a large bowl and mix well. Cover and chill while the dough chills.
• Preheat the oven to 375˚F (190˚C).
• On a lightly floured surface, roll out the dough into a circle about ¼- to ½-inch (6 to 13 mm) thick.
• Carefully use the rolling pin to transfer the dough to a 10- or 12-inch (25 cm or 30 cm) cast-iron skillet. Gently press the dough against the bottom and sides of the pan.
• Add the filling to the center, then fold the edges of the crust in.
• Brush the edges of the crust with egg wash and sprinkle with turbinado sugar, if desired.
• Bake for 45-50 minutes, or until golden brown.
• Serve warm or at room temperature, with ice cream, if desired.
• Enjoy!