Going Free-Form with a Fruit Galette

I don’t do double crust pies well. I just can’t get them to look nice around the edges, despite trying all the tricks. Then I thought of doing a Galette, a more free-form pie that has a “rustic” look. (I love the word “rustic” because it’s my excuse to be really imperfect and still sound like it was on purpose!) Pies, galettes and cobblers are a great way to use up fruit that has seen better days. When I made this galette, I had some rhubarb, blueberries and peaches. But you can use any fruit that you think would go well together including frozen fruit that has been defrosted and drained of extra liquid.



Mix all of the ingredients of your filling together in a large bowl.

1 thawed pie crust

2 cups worth of diced fruit of choice

1 TBS Brown sugar (can add more)

1 TBS corn starch

Pinch of salt

1 egg, beaten with a splash of milk

1 TBS sanding or turbinado sugar


Heat oven to temperature recommended on pie crust packaging.

Lay out the pie crust on a non-stick (like Silpat) liner on a baking sheet.

Mix the fruit, sugar, corn starch and salt together in a large bowl.

Spoon fruit mixture in the center, leaving about an inch and a half all around the edge.

Fold in sections of the outer edge of the crust you just left exposed, turning the galette as you go. There will be a large section of fruit filling showing.

Brush the crust you have now folded up with the egg wash.

Sprinkle the crust with the sanding or turbinado sugar. This isn’t just to sweeten it a bit, it’s to leave a crystalline effect that is very pretty.

Bake according to instructions.

Allow to cool 15 minutes or more. Cut into wedges, like a pie, to serve. It would be good served a la mode or with a dollop of whipped cream.


Leave a generous edge all around to fold in.

I’d love to show you a picture of the finished product, fresh out of the oven. It was lovely and golden brown. However we had company over and they all descended and topped their slices with vanilla ice cream before I could get a shot. I guess I’ll consider that a compliment!


Pretty, huh? You should have seen it baked! Without letting it cool a bit, and while my back was turned, the family descended. The aftermath was a plate of crumbs and some happy tummies. 

Fast Fruit Cobbler

Fruit Cobbler - Baked

Baked and bubbling Fast Fruit Cobbler

Summertime is fruit time! While I love eating fresh fruit and serving it as close to its natural state as possible, it’s also fun to use fruit in baking. My hubbie is a cobbler fanatic so whenever I have stone fruit and/or berries that have seen slightly better days, I bake up a cobbler! 

I’ve made this recipe many times and it always comes out perfectly. As with just about every recipe I provide, feel free to tinker to your liking. For example, alter the amount of sugar (very sweet fruit calls for a slight decrease in the amount). Also, try out different stone fruits such as cherries, apricots and nectarines or blueberries.

Spread the cobbler love throughout the year by freezing fruit. Berries, stone fruit and diced rhubarb freeze beautifully as long as you freeze them on a baking sheet (lined with parchment paper) so that none of the bits are touching. Then promptly put them in a plaster zipper bag and back into the freezer.

Fast Fruit Cobbler

4 TBS melted unsalted butter
3/4 cup flour
1/2 cup sugar
2 TBS sugar mixed with 1 tsp. almond extract (this addition makes ALL the difference)
1 tsp. baking powder
1/4 tsp. salt
3/4 cup milk
2-3 cups diced fruit (stone fruit and/or berries)

1. Preheat the oven to 350 degrees with the rack in the middle position.
2. Pour the butter and milk into a medium-size bowl.
2. Add  the dry ingredients together (excluding the almond sugar).
3. Whisk until all the lumps are gone.
4. Pour the batter into a square or circular pan that is about 8 inches across.
5. Sprinkle the fruit onto the batter, distributing it evenly. Don’t push it down – let it lie.
6. Drizzle the almond sugar mixture over the fruit – it will be like a thick syrup.
7. Bake for 50 minutes total, turning the pan around half way through to ensure even baking. Okay so maybe 50 minutes isn’t so fast but it’s very fast to assemble. 
8. Allow pan to cool, sitting on a raised rack for about 20 minutes. The cobbler will taste better as it cools and is really awesome the next day. Serve with a little whipped cream or ice cream.

Fruit Cobbler - raw

This is about to be an amazing cobbler, just as soon as it bakes. 

Breakfast with a twist By Edan Goode

As you have noted from previous posts, I believe it’s ok to be a little sneaky with food if it results in added nutrition in my family’s everyday favorites. While I’d prefer they say, “Please Mom, make some of your whole wheat bread and throw in some extra oat bran,” it won’t happen in my lifetime. So instead, I augment here, tweak there and they’re eating healthy without even realizing it.

Our weekend breakfasts are no exception. I have a great recipe for pancakes that is good on its own but beautifully adapts to some healthful changes. I happily share it with you, here. Feel free to sneak in your own healthy additions.

Edan Goode’s Secretly Healthy Pancakes
Makes 8-10 pancakes depending on the size

1 cup whole wheat flour
1/4 cup all purpose, unbleached white flour
1 egg
1/4 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
3/4 to 1 cup skim milk
3 TBS safflower or olive oil
2 TBS flax meal or oat bran
Fruit and nut mix-ins such as berries, banana slices, chopped pecans, walnuts or almonds.

Preheat a skillet over medium heat. Use a nonstick skillet or add a little butter. Combine all of the ingredients until smooth. Pour the batter into a measuring cup for ease of pouring. Or, use a gravy ladle to spoon up perfect portions. Place fruit and/or nuts on each pancake at this point while the top side is still wet. Don’t add them to the batter in the bowl because they’ll just sink to the bottom and won’t be evenly distributed.

When the edges begin to dry and harden, flip the pancakes. Cook the second side until it is golden brown. Keep the pancakes warm until the entire batch is done.  Sprinkle more fruit and/or nuts over the top of the pancakes.