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PEACH BLACKBERRY GALETTE
CRUST – do NOT over mix
1 1/4 cups all purpose flour + flour for rolling
1/4 teaspoon fine ground sea salt
2 teaspoons sugar
1/2 cup cold unsalted butter, chopped
3 tablespoons ice cold water

• In food processor pulse flour, salt and sugar until combined.
• Add butter pieces, pulsing until becomes coarse crumbs.
• Sprinkle with ice water.
• Pulse again JUST until dough is crumbly, but holds together when squeezed together. You can add 1-2 more tablespoons as necessary to get desired texture.
• Form dough into a disc, wrap in plastic wrap and chill at least 1 hour.

FILLING
2 1/2 pounds white peaches, pitted, peeled and sliced
1 bag frozen blackberries, thawed and drained well
1/4 cup light brown sugar
2 tablespoons Wondra flour

• Toss fruit together and then sprinkle with flour and brown sugar tossing again until well coated.

CRUMBLE
1/3 cup packed light brown sugar
1/3 cup Wondra flour
1/3 cup old fashioned rolled oats
6 tablespoons cold unsalted butter, chopped

• Combine flour, brown sugar and rolled oats.
• Using your hands add butter and work into large crumbs.

ASSEMBLY

• Preheat oven to 375°.
• Lightly flour rolling pin and work surface.
• Roll out dough to 12 inches.
• Place dough in a 9 inch pie pan or make free form galette on prepared cookie sheet.
•  Add filling and top with crumble mixture.
• Bake 1 hour until golden and bubbly.
• Let cool on wire rack 1-2 hours before serving.