blackberry & nectarine galette

Ok friends. Let's talk about The Great British Baking Show. Have you seen it? Do you know what I'm talking about? My sister introduced me to the show a few weekends ago, and now I'm hooked. Like, hooked to the point that I watched all three seasons in their entirety in about 2 weeks. I consider the show educational (because it teaches you science and complicated baking techniques) so I can justify the amount of hours spent watching TV...it was basically school!

All that educational programing (HA) has me so inspired to start baking on a regular basis again, and it's given me some confidence to start trying things I wouldn't have tried before. The bakers on the show try their hand at pastries and treats that I've never even heard of, and they offer explanations on the "why" behind baking. 

Their explanation on why homemade crust works inspired me to make my own pie crust in this galette! This is my third attempt at homemade crust, and believe me when I say the first two were not pretty. This time the crust turned out perfectly, and it really is so delicious. 

This galette was originally supposed to be cherry a la How Sweet Eats, but I could find cherries or a cherry pitter, so I used what was freshest: blackberries and nectarines! I think what makes this galette work is the tart fruit with the sweet and buttery pastry. If you can't find blackberries or nectarines you can successfully sub in a tart fruit of any kind. 

Blackberry + Nectarine Galette

pastry recipe from How Sweet Eats

filling recipe adapted from The New York Times

For the pastry (makes two)

4 cups all-purpose four

1 tablespoon sugar

3 teaspoons salt

1 large egg, lightly beaten

1 teaspoon white vinegar

1/2 cup ice cold water

1 1/2 cups (24 tablespoons) unsalted butter, cut into chunks

sugar for sprinkling over crust

1 egg + a little water for brushing over the crust

Sift together flour, sugar, and salt in a large bowl and whisk together.

In a small bowl whisk together egg, vinegar, and water.

Add butter chunks into the flour mixture and combine together by hand until the mixture resembles a sandy texture. 

Pour egg mixture into the flour mixture and combine with a wooden spoon until the mixture comes together. 

Turn dough out onto your counter top and knead until the dough is smooth and pliable. Roll into a large ball.

Cut dough ball in half. Cover both dough balls in plastic wrap freeze one for later use, and refrigerate the other for no more than 30 minutes. 

Preheat oven to 400 degrees.

For the Filling

2 pounds nectarines, pitted and sliced 

6 ounces fresh blackberries

1/4 cup sugar

3 tablespoons cornstarch 

1 teaspoon cinnamon 

1/2 teaspoon vanilla

Toss all ingredients together in a large bowl and let rest while crust rests in the fridge. 

To Assemble the Tart

Roll dough into a loose circle shape on a floured surface to about 1/4 inch thick. 

Place dough on a parchment lined baking sheet.

Scoop fruit mixture into the center of the dough, leaving about a 2 inch border around the edges. 

Fold and pleat crust over the filling. Brush beaten egg and water over the exposed crust, and top the entire galette with a generous sprinkle of sugar. 

Bake galette for 40 - 45 minutes, or until crust is golden brown. 

Serve to friends with ice-cream, or eat in bed while watching reruns of The Great British Baking Show. 

peach + blackberry breakfast crisp

I'm learning things about myself all the time, and lately I've noticed that I'm very indecisive. My favorite color = all the colors! Favorite band? How does someone even narrow that down? I still can't even decide what I want to be when I grow up and I'm already a grown up! However, ask me my favorite summer dessert and I'll have an answer for you.....BLACKBERRY COBBLER! It's so delicious, super easy, and buttery topping meets tart, warm berries. What could be better than that?

I know something that may be better than warm fruit dessert cobbler. Warm, crunchy, sweet, breakfast fruit crisp. Yes, that's right people, breakfast crisp! And it's healthy and really satisfying. Now I can have cobbler/crisps twice a day, and you can too!

Peach + Blackberry Breakfast Crisp

adapted from Annie's Eats

For the Granola

1/2 cup sweetened shredded coconut

1 1/2 cups coarsely chopped walnuts

1 1/2 cups rolled oats

1 1/2 tablespoons coconut oil

2 tablespoons honey

2 tablespoons maple syrup

pinch salt

dash of cinnamon & nutmeg

Preheat oven to 325 degrees and prepare a sheet pan with parchment paper. 

In a small skillet over medium-high heat, toast coconut until light brown and fragrant. Remove from pan and place in a large glass bowl.

Toast walnuts in the same pan over medium-high heat until fragrant. Add in coconut oil and allow to melt, then add in the oats. Lightly toast over heat (about 3 minutes).

Pour walnuts and oats into the bowl with the toasted coconut. Add in honey, maple syrup, salt, and spices. Stir to combine.

Pour oat mixture onto the prepared sheet pan and spread into a thin layer. Bake for 15 minutes stirring occasionally. Let cool while preparing fruit filling.

Fruit Filling

1 lb. frozen peaches

1 1/2 tablespoons cornstarch

1 tablespoon coconut sugar (or regular sugar)

Juice from half a lemon

6 ounces fresh blackberries

Increase oven temperature to 375 degrees. 

In a large baking dish, combine everything but the blackberries until well combined and the cornstarch is dissolved. Stir in blackberries gently. 

Bake for 20 - 30 minutes or until fruit is juicy. Sprinkle granola over the top of the fruit filling (you will not use all the granola) and bake again for another 10 minutes or until the fruit is bubbling. 

Cool briefly before serving with vanilla greek yogurt.

Breakfast fruit crisps for President!