In a large bowl, sift the flour and add salt and baking powder. Cut cold butter into cubes and add to the flour. Using a fork or spoon, break the butter into the flour. Make a small pit in the center of the flour and slowly incorporate water. Add 1 teaspoon of water at a time or more, if needed, to make sure the dough comes together with no dry spots.
Coat your hands in flour and begin to form the dough into a round disc. Then, wrap the dough in plastic wrap and transfer it to the fridge for at least 30 minutes before using.
While the crust is chilling, slice 2-3 peaches and the strawberries. Transfer the sliced strawberries into a medium-sized bowl and add honey (or maple syrup), cinnamon, and vanilla. (Allow time for the peaches to absorb the flavors—about 20 minutes). In a small bowl, lightly coat the sliced strawberries in corn starch.
Transfer the dough onto a lightly floured surface and begin to roll out the dough into a rectangle or circle until it is about 1/4 in thick. (If the dough is too crumbly, do not be scared to add more water.)
Line a baking sheet with parchment paper. Transfer the crust onto the prepared baking sheet. Brush the dough with 2 tbsp of honey (or maple syrup) and sprinkle with cinnamon, 1/4 tsp. Leaving a 1-inch border around the edge, add the strawberries and peaches to the crust. Pour a tablespoon or two of any extra liquid from the peaches over the fruit.
Fold the edges of the crust over the fruit. Brush the dough with butter and sprinkle with coconut sugar. Then, place the galette in the fridge for 30 minutes to chill. Preheat the oven to 375 degrees F.
Transfer the galette into the oven and bake for 45 minutes, or until golden brown.
Let cool for 5 minutes, then top with ice cream if desired. Enjoy!