Blueberry Peach Galette with Cinnamon Sugar Crust.

Making summer dessert dreams come true with this blueberry peach galette. I live for a good galette! Seriously. When I first discovered galettes, my world changed. Feeling that pie dough is high maintenance in itself – let alone trying to work the dough into the pie dish and making the edges all pretty. I have […]

The post Blueberry Peach Galette with Cinnamon Sugar Crust. appeared first on How Sweet Eats.

Making summer dessert dreams come true with this blueberry peach galette.

blueberry peach galette with cinnamon sugar galette

I live for a good galette!

Seriously. When I first discovered galettes, my world changed. Feeling that pie dough is high maintenance in itself – let alone trying to work the dough into the pie dish and making the edges all pretty. I have patience for many food related things but that was never one of them. I’ve got better at it over the years, but the galette is the answer to a quick and delish pie-like treat!

blueberries and peaches

The “rustic” feel of the galette is just another word to say that you don’t have to be as precise in making pretty crust. As long as your filling works and your pie crust recipe is legit? The galette wins! 

I’ve made quiiiiiite a few here on the blog. The first I ever made was a ginger peach galette. I’ve done sour cherry, apple cheddar and savory versions like summer chicken pot pie and butternut squash. They are all so darn good. Something about bites of that crust. Yum. 

blueberries and peaches in galette dough

This version is a spin on my blueberry peach cobbler bars in The Pretty Dish. Those bars are incredible and if you don’t have the book yet, go grab a copy

Blueberry peach is such a perfect summer combo and one that I find myself craving.

Right?

So I took a note from this stone fruit tart I made last year and used a cinnamon sugar crust too, which is crunchy and crispy and a texture lovers dream. Oh my gosh.

sprinkling cinnamon sugar on dough

HEAVEN!

This crust is so wildly good! I like to use a mix of turbinado sugar and cinnamon because the coarse granules make the crust even better. It’s just SO extra crunchy. Please please try it.

blueberry peach galette with cinnamon sugar galette

And the filling is a bubbly blueberry peach bomb. I swear the inside of this just straight up tastes like SUMMER. Then it mixes with the ice cream and you just don’t even know what to do with yourself.

blueberry peach galette with cinnamon sugar galette topped with ice cream

Oh oh! And you can easily make the galette dough ahead of time of course – store it in the fridge and use when ready. Other fruits work in the filling, though I am most partial to berries and stone fruit, of course.

Especially when mixed together!

blueberry peach galette with cinnamon sugar galette topped with ice cream and fresh mint

P.S. I am probably the person that steals all of the crunchy crust right there.

blueberry peach galette with cinnamon sugar galette topped with ice cream and fresh mint

Don’t forget a big scoop of vanilla bean ice cream! 

Can’t be beat.

sliced blueberry peach galette with cinnamon sugar galette topped with ice cream and fresh mint

Blueberry Peach Galette

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Blueberry Peach Galette with Cinnamon Sugar Crust

This blueberry peach galette is a summer dessert dream. Juicy blueberries and peaches in a cinnamon sugar crust. Delish!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Chilling Time 30 minutes
Total Time 2 hours
Servings 4 people
Author How Sweet Eats

Ingredients

dough

  • 4 cups sifted all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 large egg lightly beaten
  • 1 teaspoon white vinegar
  • 1/2 cup ice cold water
  • 1 1/2 cups cold unsalted butter cut into pieces, 3 sticks or 24 tablespoons
  • 1 egg + a few drops of water beaten together, for brushing
  • ¼ cup raw turbinado sugar + ½ teaspoon cinnamon, for sprinkling

filling

  • 1 ½ cups blueberries
  • 2 peaches, thinly sliced
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • fresh mint, for garnish
  • vanilla ice cream. for serving

Instructions

dough

  • NOTE: this makes TWO galette crusts! I highly suggest following this recipe and making two - stick one in the freezer so you have it when needed. You can freeze it for 3 months!
  • Add the flour, sugar, cinnamon and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
  • Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so separate it into 2 sections now, – or separate it after it’s refrigerated.
  • Refrigerate the dough for 30 minutes. Freeze one of the other balls of dough!
  • After 30 minutes, preheat the oven to 400 degrees F.

filling

  • Combine the blueberries and peaches in a large bowl. Stir together the sugar, cornstarch , lemon juice and salt. Pour it over the fruit and toss well.
  • Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.)
  • Roll one of the pie crusts into a… “rustic”shape – like a big circle with ragged edges, until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.
  • Layer the fruit in the center leaving a 2-inch+ border of crust. Once the fruit is layered, fold the crust over top of it. Brush the crust with the beaten egg wash.
  • Sprinkle on the cinnamon sugar mixture and press it into the crust. Sprinkle any of the exposed crust with the sugar.
  • Bake the galette until the crust is golden and the fruit is syrupy, about 40 to 45 minutes. Let it cool slightly before serving with ice cream and a fresh mint leaf.

blueberry peach galette with cinnamon sugar galette topped with ice cream and fresh mint

How is this so heavenly?! 

The post Blueberry Peach Galette with Cinnamon Sugar Crust. appeared first on How Sweet Eats.

Pantry Peach Galette

Pantry Peach Galette
I love baking with fresh fruit, but you always don’t have to wait for your favorite fruits to be in season to bake with them. You can use frozen fruit or canned fruit to make delicious desserts, too! This Pantry Peach Galette is an easy and delicious dessert that you can bake up …

The post Pantry Peach Galette appeared first on Baking Bites.

Pantry Peach Galette
I love baking with fresh fruit, but you always don’t have to wait for your favorite fruits to be in season to bake with them. You can use frozen fruit or canned fruit to make delicious desserts, too! This Pantry Peach Galette is an easy and delicious dessert that you can bake up with ingredients that are probably in your pantry right now.

A galette is a free-form pie that is shaped on a baking sheet, not in a pie pan. They are meant to have a rustic, handmade look to them – and they’re easier to put together than most traditional pies. Galettes can have all kinds of fillings, although fruit is usually the most common. This particular galette has a filling that is made with peach preserves and canned peaches, so you don’t need to make a trip to the grocery store or wait until peaches are in season to give it a try.

Jarred peaches that are packed in juice are my top choice for this recipe, although they should be drained of juice before using.. If you don’t have that, you can use canned fruit that is packed in syrup, so long as you completely drain the syrup first. Heavy syrup will make this pastry too sweet and can simply add too much excess moisture to the recipe. Jarred and canned peaches are usually already halved. For this recipe, you’ll want to cut each peach half into thirds or quarters.

I used a homemade pie crust for this recipe that is made with a blend of whole wheat and all purpose flour. The whole wheat flour gives the crust a nutty flavor that adds a nice contrast to the sweet, juicy peaches. If you only have all purpose flour, you can simply substitute it for the whole wheat flour in my recipe below – or use your own recipe, if you prefer! You can also use refrigerated or frozen pie dough, so take a peek in your freezer and see if you have any unused pie crusts leftover from holiday baking in there that need to be used up.

Bake the galette until it is golden brown and the filling is bubbling. Unlike a fresh fruit tart or pie, the tenderness of the peaches is not a good indicator of doneness because jarred/canned peaches are usually already quite tender. If the crust appears to be browning too much, put a little bit of aluminum foil loosely over it.

The galette will be ready to eat as soon as it has cooled down. Serve it in generous wedges and pair it with a scoop of vanilla ice cream, if you have some. It is best on the day that it was baked, so don’t hesitate to indulge in a second slice!

Pantry Peach Galette
dough for 1 9-inch pie crust, chilled
1 cup peach preserves
1 cup chopped thinly sliced, canned peaches

Preheat the oven to 400F. Line a baking sheet with parchment paper.
Roll out chilled pie crust on a lightly floured surface until it is a round about 10-11-inches across (approx 1/8-inch thick). Transfer to a parchment-lined baking sheet.
Spread peach preserves on rolled out crust, leaving a 1-inch border around the edges. Arrange peach slices evenly over the preserves. Fold the border of pastry up over the cut peaches to form the outer edge of the crust and prevent juice from the fruit from leaking out.
Bake for about 40 minutes, or until galette is golden brown.

Serves 6-8

Whole Wheat Pie Crust
2/3 cup all purpose flour
1/2 cup whole wheat flour
1/4 tsp salt
1 tbsp sugar
5 tbsp butter, cold and cut into a few pieces
3-4 tbsp cold water

Whisk together flours, salt and sugar in a large bowl. Rub in butter with your fingertips until the mixture resembles a very coarse, wet sand with no pieces larger than a pea. Pour in water and press dough together with your hands until it comes together into a ball. Add a bit more water if necessary.
Wrap dough disc in plastic wrap and refrigerate it for 4 hours, or until ready to use (freeze for 1 hour for faster prep). Roll out on a floured surface and bake according to [the pie/galette] recipe directions.

Makes 1 crust.

The post Pantry Peach Galette appeared first on Baking Bites.

Honeycrisp Galette with Cheddar Crust and Thyme Butter.

This apple cheddar galette is giving me LIFE.  Yessss I know I’m going over the top with apples. But can you blame me? The best of the best are in season and to make them into almost-pie is the first step. If you have a copy of my first book, Seriously Delish, then you know […]

The post Honeycrisp Galette with Cheddar Crust and Thyme Butter. appeared first on How Sweet Eats.

This apple cheddar galette is giving me LIFE. 

This apple cheddar galette is made with honeycrisp apples, set in a cheddar herb crust and brushed with thyme butter! So delicious and perfect for fall.

Yessss I know I’m going over the top with apples. But can you blame me?

The best of the best are in season and to make them into almost-pie is the first step.

unbaked apple galette

If you have a copy of my first book, Seriously Delish, then you know that I have a white cheddar apple cobbler in there. Or crumble! Maybe it’s a crumble.

Whatever it is, it’s fantastic and it’s one of the first recipes that got my family on board with the whole apple + cheddar combo.

I know that a lot of you have enjoyed the combo for ages. That there hasn’t been an apple pie slice served without cheddar cheese. But not here! 

This apple cheddar galette is made with honeycrisp apples, set in a cheddar herb crust and brushed with thyme butter! So delicious and perfect for fall.

At least, not in that way. Apples have always been one of my favorite snacks so it wasn’t unusual for me to have an apple AND cheddar on a plate as a snack, but never eaten together. You know?

Well. If you haven’t tried the combo, you must.

It’s everything!

This apple cheddar galette is made with honeycrisp apples, set in a cheddar herb crust and brushed with thyme butter! So delicious and perfect for fall.

I used my regular galette crust (why do I feel like the queen of galettes? I googled howsweeteats + galettes and I have so many! Because pie is terrifying?) and went with this cheddar version. I first shared it this past summer when I made tomato pie (it’s life changing, for real) and it’s a dreamy, cheesy crust! 

This apple cheddar galette is made with honeycrisp apples, set in a cheddar herb crust and brushed with thyme butter! So delicious and perfect for fall.

But! My favorite part of this whole thing might be the thyme butter. Brush just a touch of it on the apples once the whole thing comes out of the oven and you will be in heaven. It’s so decadent and buttery and indulgent and delicious. While still being a slightly lighter fruit dessert!

Before you tell me I’m crazy, I’m not saying this is LIGHT, but it’s not as decadent as a huge slice of double chocolate cake or something. Right?

I mean, it’s made with fruit… SO. 

https://www.howsweeteats.com/2015/07/summer-chicken-pot-pie-crostata-with-herbed-crust/

Anyhoo, you know I love a galette because it’s quicker and easier than pie. There is no stress over perfection – you just fold it into a “rustic” shape and then serve it on a fancy tray or plate from “Pottery Barn” (read: Home Goods or TJ Maxx) for that whole rustic vibe. 

And it feels fancy! 

https://www.howsweeteats.com/2015/07/summer-chicken-pot-pie-crostata-with-herbed-crust/

Seriously tastes like the best slice of fall you’ve ever had.

https://www.howsweeteats.com/2015/07/summer-chicken-pot-pie-crostata-with-herbed-crust/

Apple Cheddar Galette with Thyme Butter

Apple Cheddar Galette

This apple cheddar galette is made with honeycrisp apples, set in a cheddar herb crust and brushed with thyme butter! So delicious and perfect for fall.

crust

  • 4 cups sifted all-purpose flour
  • 1 tablespoon sugar
  • 3 teaspoons salt
  • ¼ teaspoon dried thyme
  • 1 large egg, (lightly beaten)
  • 1 teaspoon white vinegar
  • 1/2 cup ice cold water
  • 1 cup cold unsalted butter, (cut into pieces)
  • 2/3 cup finely grated sharp cheddar cheese
  • for brushing: 1 egg + a few drops of water, (beaten together)
  • coarse sugar mixed with a pinch of dried thyme, (for sprinkling)

filling

  • 2 large honeycrisp apples, (thinly sliced)
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

salted thyme butter

  • 3 tablespoons unsalted butter
  • 1 tablespoon fresh thyme leaves
  • pinch of salt
  1. Add the flour, sugar, thyme and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces and cheddar into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
  2. Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so you can either separate it into 2 sections now, or separate it after it’s refrigerated. Refrigerate the dough for 30 minutes. (The other dough can be thrown in the fridge for a few months!)
  3. After 30 minutes, preheat the oven to 400 degrees F.

filling

  1. Add the sliced apples to a bowl. Sprinkle the apples with cornstarch, sugar, cinnamon, ground ginger and salt. Toss the apples well and let them sit for 10 minutes.
  2. Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.) Roll one of the pie crusts into a… “rustic” shape – no shape necessary really – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.
  3. Layer the apples in the center leaving a 2-inch+ border of crust. Once the apples are layered, fold the crust over top of the apples. Brush the crust with the beaten egg wash. Sprinkle any of the exposed crust with coarse sugar. Bake the galette until the crust is golden, about 40 to 45 minutes.
  4. Before serving, brush the apples with the thyme butter.

thyme butter

  1. Place the butter and thyme in a saucepan. Heat over low heat until the butter melts, then let it sit for 10 minutes. Sprinkle in the pinch of salt and stir.

https://www.howsweeteats.com/2015/07/summer-chicken-pot-pie-crostata-with-herbed-crust/

Those little triangles of love though!

The post Honeycrisp Galette with Cheddar Crust and Thyme Butter. appeared first on How Sweet Eats.