1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoon sugar
1 tablespoon vanilla extract
1/3 cup chilled oil (I use canola)
1/3 cup cold water
about 1 1/2 cups berries
1/3 cup sugar
2 1/2 tablespoons flour
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
flour for work area
1/4 cup maple syrup, cinnamon and sugar to sprinkle
1, Preheat oven to 375 degrees F. Mix dry crust ingredients together, then mix in wet ingredients. You may need to add extra flour, until the dough is slightly crumbly but still holds together.
2. Roll dough out using a floured rolling pin, and place in a 9” pan (should overlap edges of pan). Cut off the messy edges.
3. Refrigerate about 8-10 minutes, while you get the filling ready. Just mix all the filling ingredients together. Place in center of pie pan and fold edges over the sides. Before baking, drizzle ¼ cup maple syrup and sprinkle cinnamon and sugar over the galette.
4. Bake 30-35 minutes, or until the crust turns golden brown.
A good idea for the 4th of July is to use a strawberyy-blueberry mix and vegan whipped 'cream' on top- yummy
Source of recipe: It's a modified version of the Peach Galette from the blog of Chloe Choscarelli.