Blueberry-Peach Galette

This is seriously the easiest dessert out there. Any-kind-of-fruit Galette. I know what you're thinking - sounds so sophisticated because it's French name, but I aint' tellin' no lie, it's easier than a pie. This dessert has 4 ingredients, one of which is store-bought, so chill.

Blueberry-Peach Galette

1 refrigerated pie crust

2 cups sliced fruit (I used fresh peaches and blueberries, but you can really use any kind of fruit)

2 tablespoons Turbinado sugar, or any other natural brown sugar (Think SugarInTheRaw; If you're still confused, click the link.)

2 tablespoons unsalted butter, small cubes

Preheat oven to 475. Line a baking sheet with parchment paper. Unroll the pie crust. Arrange fruit, leaving about a 2 inch border. Fold the dough, gentle gathering the excess, into a pie crust. Brush edges of pie crust with 2 tablespoons water. Sprinkle sugar over the fruit, and crust and arrange the cubed butter on top of the fruit. Bake for 30-45 minutes or until bubbly and brown. You might have to cover the with foil, if the crust gets too toasty.

Serve à la mode; avec la glace. (Ice cream, people.)