Thought I’d share this quick, easy, and very tasty Peach Galette recipe. What’s awesome is that it’s a great dessert- sitting there looking all fancy! I make my own pie crusts in a food processor (takes all of 10 minutes) - but you can also use pre-made crusts. Here, I was taking advantage of some beautiful peaches given to me by a friend. You can also make apple galettes or berry galettes.
For this one- you need 4 medium yellow peaches
1/4 cup brown sugar
1/2 tsp cinnamon
1 Tbsp corn starch
1 beaten egg
sanding sugar
Prepare your pie crust on parchment paper- eventually, you’ll transfer the galette to a flat sheet pan. If you are using premade crusts, allow to sit on the parchment for a good 20 minute rest.
Preheat your oven to 375
Wash up those peaches and cut them into 1/4 inch slices with the skins left on.
Gently toss the peaches, brown sugar, cinnamon, and corn starch in a medium bowl.
Layer your peaches- starting with outside ring- around and around until you fill in the middle. Make sure to leave 1 1/2 inch border of dough.
Fold over the edges- overlapping and crimping as you go.
Brush edge of dough with egg. Sprinkle with Turbinado sugar.
Bake for 40-45 minutes- turning pan 1/2 way through cook. Make sure crust is a golden brown.
Serve warm, served with vanilla ice-cream or fresh whipped cream.
Im a Southern cook and I promise you’ll love this!
For this one- you need 4 medium yellow peaches
1/4 cup brown sugar
1/2 tsp cinnamon
1 Tbsp corn starch
1 beaten egg
sanding sugar
Prepare your pie crust on parchment paper- eventually, you’ll transfer the galette to a flat sheet pan. If you are using premade crusts, allow to sit on the parchment for a good 20 minute rest.
Preheat your oven to 375
Wash up those peaches and cut them into 1/4 inch slices with the skins left on.
Gently toss the peaches, brown sugar, cinnamon, and corn starch in a medium bowl.
Layer your peaches- starting with outside ring- around and around until you fill in the middle. Make sure to leave 1 1/2 inch border of dough.
Fold over the edges- overlapping and crimping as you go.
Brush edge of dough with egg. Sprinkle with Turbinado sugar.
Bake for 40-45 minutes- turning pan 1/2 way through cook. Make sure crust is a golden brown.
Serve warm, served with vanilla ice-cream or fresh whipped cream.
Im a Southern cook and I promise you’ll love this!
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