Skillet Peach and Mango Cobbler

Skillet Peach and Mango Cobbler
Skillet cobblers are go-to recipes for me during the summer, when I don’t always want to run my oven for an extended period of time but I still want a delicious dessert. Even I don’t want to be in a hot kitchen baking during a heatwave! As the name suggests, the whole cobbler …

The post Skillet Peach and Mango Cobbler appeared first on Baking Bites.

Skillet Peach and Mango Cobbler
Skillet cobblers are go-to recipes for me during the summer, when I don’t always want to run my oven for an extended period of time but I still want a delicious dessert. Even I don’t want to be in a hot kitchen baking during a heatwave! As the name suggests, the whole cobbler is made in a skillet on the stovetop. This Skillet Peach and Mango Cobbler is a great combination of rich peach and tropical mango, topped with a crisp topping that has both almonds and shredded coconut.

To make the skillet cobbler, you first combine the ingredients for the topping. The mixture comes together like a streusel and is then cooked in a large skillet, instead of being baked in the oven. You will need to keep an eye on the topping while it cooks, buttery mixture can go from toasted to burned if left unattended, but it only takes a couple of minutes for it to toast up in a hot pan. The mixture includes flour, rolled oats, almond flour (aka almond meal) and brown sugar, almond with some butter to bind everything together. I added untoasted shredded coconut at the end for its sweetness and chewy texture.

The filling is made by cooking peaches and mangos with sugar, as well as a bit of cornstarch to bind up the juices of the fresh fruit. Try to cut the fruit into evenly sized pieces so that everything takes the same amount of time to cook. The size of your fruits may vary (I’ve seen some pretty big peaches out there!), so just keep that in mind while you’re prepping your ingredients.

If you’re making this when fresh peaches or mango are out of season, this dish can also be made with frozen fruit. While fresh fruit is going to give you the best texture because the fruit tends to be a bit firmer after cooking, frozen fruit still makes a delicious cobbler. You can use frozen sliced peaches and sliced/cubed mango to make the dessert. The instructions are the same, you just might have a bit of extra liquid in the filling because frozen fruit tends to give off a bit more moisture than fresh. Frozen fruit will allow you to make this dessert all year round!

Skillet Peach and Mango Cobbler
Streusel
2/3 cup all purpose flour
1/2 cup rolled oats
1/4 tsp almond flour
1/3 cup brown sugar
1/4 tsp salt
1/4 cup butter, melted
1/3 cup shredded coconut

Filling
16 oz ripe peaches (approx 3 large)
16 oz ripe mango (approx 2-3 large)
1/2 cup sugar
1 1/2 tbsp cornstarch
1/8 tsp salt

In a medium bowl, whisk together flour, oats, almond meal, brown sugar and salt. Pour in melted butter and stir with a fork until mixture resembles wet sand.
Preheat a 10-inch skillet over medium heat. Add streusel mixture to skillet and cook, stirring regularly, until golden brown – about 5-8 minutes. Mixture will brown rapidly towards the end of the cooking time, so stir more frequently and remove from heat immediately to prevent it from burning if it turns dark brown. Transfer mixture to a tray to cool. When cool, stir in shredded coconut.

Peel peaches and remove pits, then cut each into 8-10 wedges. If peaches are very larger, cut the wedges in half cross-wise to make smaller pieces. Peel mangoes and cut fruit into chunks approximately the same size as the peach slices.
In a large bowl, combine fruit with sugar, cornstarch and salt, then fold with a spatula to combine.
Using the same skillet you used for the streusel, cook fruit mixture over medium heat, stirring regularly, until the fruit releases its juices and mixture begins to thicken, 7-10 minutes.
Divide fruit into individual serving bowls and generously top with streusel. Add a scoop of vanilla ice cream, if desired.

Serves 4-6

The post Skillet Peach and Mango Cobbler appeared first on Baking Bites.

Peach Compote

This sweet peach compote is ideal for serving over ice cream, yogurt, oatmeal, pancakes, and more! Whip up a batch…

A Couple Cooks – Recipes worth repeating.

This sweet peach compote is ideal for serving over ice cream, yogurt, oatmeal, pancakes, and more! Whip up a batch with overripe fruit.

Peach compote

Got a few ripe peaches on the counter? Try this sweet and tasty Peach Compote! A compote is one of the best ways to use fruit that’s almost overripe, like peaches, berries, apples or pears. Cook the fruit with a little sugar and it reduces down into a glossy, fruity sauce that’s perfect for ice cream, oatmeal, pancakes, and more. Flavored with a bit of cinnamon and vanilla, it’s heaven in every bite. We served this over melty vanilla ice cream and we couldn’t stop sneaking spoonfuls.

Ingredients for peach compote

A compote is a fruit sauce where fruits are cooked with water, sugar, and seasonings until thickened. You can serve compote as a dessert, or use it as a sauce for breakfast items like yogurt, oatmeal and waffles. This peach compote has a short ingredient list and comes together in just 10 minutes! Here’s what you’ll need:

  • Ripe peaches
  • Sugar
  • Lemon juice
  • Vanilla
  • Cinnamon and salt
Peach compote

Use fresh or frozen peaches…or peaches past their prime

A compote is a great way to use fruit that’s little past its prime. Because you’ll be cooking them down, it’s great for peaches that are just past perfectly ripe (but of course, not moldy!). It’s a great way to cut down on food waste when you have some fruit that’s ready to go bad. In our case, we had a load of peaches from peach picking that we had to use up: a compote was just the thing!

But if you’re simply craving peach compote, you can use regular ripe peaches or even frozen peaches. You may have to use a little more sugar if you use frozen peaches. Taste it once it’s done and stir in a bit more sugar as needed.

How to make peach compote (basic steps)

Peach compote is quick and simple to make: you’ll need about 5 minutes to prep the ingredients and 5 minutes to cook them. If you’re ready to get started, jump to the recipe below. Otherwise, here are the basic steps that outline the process:

  • Heat the peaches, sugar and seasonings over medium heat in a saucepan.
  • Cook about 5 minutes, breaking the peaches down with a potato masher. If you want a thicker sauce, you can also dissolve 1 teaspoon cornstarch in 1 tablespoon water and add that to the sauce. But we find it’s thick enough as is!
Peach compote

Ways to serve peach compote

There are so many ways to serve peach compote! Here are a few ideas that work as a dessert or for breakfast or brunch:

How do you plan to serve this peach compote? It’s endlessly versatile. Let us know in the comments below!

More peach recipes

Got more ripe peaches on hand? Here are some great peach recipes and peach desserts to use them:

This peach compote recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Peach compote

Easy Peach Compote


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup

Description

This sweet peach compote is ideal for serving over ice cream, yogurt, oatmeal, pancakes, and more! Whip up a batch with overripe fruit.


Ingredients

  • 2 cups chopped ripe peaches (1 pound or 2 medium large peaches)
  • ¼ cup sugar (or maple syrup)
  • ½ tablespoon fresh lemon juice
  • 2 tablespoons water
  • 1 pinch kosher salt
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon

Instructions

  1. Chop the peaches, leaving the skin on. 
  2. Bring the peaches, sugar, lemon juice, water, and salt to a low boil in a saucepan, and mash lightly with a potato masher until broken down into irregular chunks. Cook at a low boil for 4 to 5 minutes until reduced and saucy. (If it starts to become dry, you can add a splash more water.) 
  3. Remove from the heat. Stir in the vanilla and cinnamon. Taste and add additional sugar if desired. The sauce will thicken more as it cools. 
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Sauce
  • Diet: Vegan

Keywords: Peach compote

A Couple Cooks - Recipes worth repeating.

Peach Galette

Every summer I look forward to peach season so I can make Peach Cobbler, Peach Scones, Peach Burrata Salad, Peach Butter, and this Peach Galette. A galette is a rustic, free-form tart made with a single crust of pastry. Galette dough is …

Every summer I look forward to peach season so I can make Peach Cobbler, Peach Scones, Peach Burrata Salad, Peach Butter, and this Peach Galette. A galette is a rustic, free-form tart made with a single crust of pastry. Galette dough is similar to pie dough, but it is easier to make and very forgiving. You can fill…

Peach Crumble

This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit…

A Couple Cooks – Recipes worth repeating.

This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit and golden spiced topping.

Peach Crumble

Here’s a nostalgic dessert that’s easy to whip up and full of bold flavor: this Peach Crumble recipe! Imagine: a layer of juicy, tender peaches seasoned with vanilla and lemon juice. It’s topped with a golden crumble layer spiced with cinnamon and ginger that’s got just the right amount of crispness and irregular crumble pieces. Top with a dollop of vanilla ice cream and it’s an incredible treat. It’s become a favorite in our family rotation of summer desserts!

Ingredients in this peach crumble recipe

What’s the difference between a crumble and a crisp? Technically speaking, a crisp has oats or nuts in the topping, whereas a crumble has just butter, flour and sugar. However, the lines have blurred in modern definitions so you’ll now see a lot of crumble recipes with oats. We already have this delicious Peach Crisp recipe, so we wanted to try out a true “peach crumble” here. Here’s what you’ll need:

  • Ripe peaches (or canned unsweetened peaches in the off season)
  • Granulated sugar and brown sugar
  • Cornstarch
  • Vanilla extract
  • Lemon juice
  • Unsalted butter
  • All purpose flour
  • Cinnamon
  • Ground ginger
  • Baking powder
  • Salt
Peach Crumble

How to ripen peaches

It’s important to have ripe peaches for any peach dessert recipe to make sure the dessert comes out sweet enough. Do not attempt this peach crumble recipe with anything but beautifully ripe peaches! Give your peaches a gentle squeeze: it should be slightly soft to the touch. If the peaches feel firm, you’ll need a few days. Here’s how to ripen peaches:

  • Place the peaches in a paper bag.
  • Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
  • Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.

Or, use canned peaches in the off season

We prefer this peach crumble recipe with fresh, ripe peaches. But if it’s the off season and you’re dying for a peach crumble, canned peaches work too! Just make sure that the can says unsweetened peaches or “no sugar added” somewhere on the label. Use sweetened peaches and this will come out much too sweet.

Peach crumble recipe

Peel the peaches with the boiling water method

If you don’t mind cooked peach skin in your desserts, you can skip this step. But we think it technically makes a better peach cobbler because the texture of the fruit is smoother. To peel peaches, don’t whip out a vegetable peeler! Simply place them in boiling water for 45 seconds, then move them to ice water for about 1 minute. Use a sharp knife to pierce the skin, then use your fingers to pull it off in sheets. It’s so simple!

Serving this peach crumble

When it comes to peach desserts, here’s the thing: most of them taste better with vanilla ice cream. This isn’t always the case with other fruit desserts, but the combination of peaches plus sweet cream is to die for. Of course, you can use other things too! Here are a few ideas for how to serve peach crumble:

Peach crumble recipe

Leftover storage info

Want to save this peach crumble? This dessert saves well at room temperature, refrigerated or frozen.

  • It can stand for 1 day loosely covered at room temperature. This helps to maintain the crumble texture.
  • Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated.
  • Freeze up to 3 months. Freeze for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisped.

More peach desserts

Love a great peach dessert? Here are a few more recipes you’ll love:

This peach crumble recipe is…

Vegetarian. For vegan, use vegan butter.

Print
Peach Crumble

Easy Peach Crumble


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8

Description

This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit and golden spiced topping.


Ingredients

  • 5 cups sliced ripe peaches (2 pounds; about 6 medium or 2 16-ounce cans unsweetened peaches*)
  • 1 cup granulated sugar, divided
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup all purpose flour
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 7 tablespoons unsalted butter, melted (or vegan butter)
  • Vanilla ice cream, to serve

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Peel the peaches (or skip if desired): Prepare a medium saucepan of boiling water. Drop 3 peaches into the pot so that the water fully covers them and boil for 45 seconds. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers. Repeat until all peaches are peeled.
  3. Make the filling: Slice the peaches. In a medium bowl, mix them with ½ cup of the granulated sugar and the cornstarch, vanilla extract, and lemon juice. Then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  4. Make the topping: In a medium bowl, mix together the remaining ½ cup sugar and the flour, cinnamon, ginger, baking powder and kosher salt with a fork. Pour in the melted butter while mixing with the fork until all the butter integrates and a crumbly mixture forms. Use your fingers to sprinkle the crumbles evenly over the peach filling.
  5. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 1 hour, then serve. You can leave it out on the counter for up to 1 day, with a loose cover of foil or a towel to allow for air flow. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.

Notes

This peach crumble is best with fresh peaches, but in the offseason you can use canned unsweetened peaches (no sugar added). 

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Peach crumble, peach crumble recipe

A Couple Cooks - Recipes worth repeating.

Grilled Salmon with Mango Peach Salsa

If you are looking for a simple summer meal that is healthy, fresh, and a showstopper, you HAVE to make this Grilled Salmon with Mango Peach Salsa. It can be on the dinner table in under 30 minutes! You will WOW your family and friends with this meal b…

If you are looking for a simple summer meal that is healthy, fresh, and a showstopper, you HAVE to make this Grilled Salmon with Mango Peach Salsa. It can be on the dinner table in under 30 minutes! You will WOW your family and friends with this meal because it looks and tastes BETTER than…

Chipotle Peach Salsa

Use those fresh, juicy summer peaches to make this sweet and spicy Chipotle Peach Salsa! Goes great with chips, chicken, fish, and more!

The post Chipotle Peach Salsa appeared first on Budget Bytes.

Peach season is in full swing! And if there’s one thing I can’t resist, it’s a fragrant and juicy summer peach. And while peach desserts are great, peaches also go fabulously well with savory dishes. For this Chipotle Peach Salsa, the sweetness of the peaches perfectly balances the smoky heat of chipotle pepper, while lime and cilantro keep the salsa light and fresh. You’ve got to try this amazing salsa. Scoop it up with chips, spoon it over your grilled chicken or fish, or pile it onto some rice as part of a bowl meal! 

Originally published 7-30-2010, updated 8-6-2022.

Overhead view of a bowl full of chipotle peach salsa with chips.

What’s in Chipotle Peach Salsa

This fresh (not cooked) salsa is super simple. You’ve got some of the classic salsa ingredients like onion, garlic, cilantro, lime, and salt, but instead of using tomato as the base flavor, we’re using peaches. To balance the sweetness of the peach I’ve added some chipotle peppers in adobo sauce, which has a spicy and smoky flavor. Then for a little extra zing, I threw in some grated fresh ginger!

Is This Salsa Spicy?

Yes, this Chipotle Peach Salsa is spicy. You can control the level of the heat by adjusting how many chipotle peppers are added. Start with one and just stir in more until it gets to where you like it! If you prefer no heat, simply leave the chipotle peppers out and you’ll have a great classic peach salsa.

What to Serve with Peach Salsa

This salsa is so good you’ll probably find yourself stuffing chip after chip piled high with the salsa into your mouth. But if you want to serve it as part of a meal, try adding the salsa on top of grilled chicken, fish, or shrimp. Fruit also goes quite well with pork, so this salsa would be awesome on some pork chops or a pork tenderloin! It would also make a great add-on to bowl meals, like these Mango Coconut Tofu Bowls or Sweet and Spicy Chicken Bowls.

How Long Does it Last?

Fresh salsas last somewhere between 3-5 days in the refrigerator, but the longevity will depend on the freshness and ripeness of the ingredients. If your peaches are very ripe and soft, like the ones I used today, the salsa will break down a little faster. If the peaches are a little more firm, you may get more of a lifespan out of the salsa. But I love using soft peaches because they create a saucy texture in the salsa as you stir everything together!

Chipotle Peach Salsa on a chip with the bowl in the background.

Overhead view of a bowl full of peach salsa surrounded by chips, peaches, and limes.

Chipotle Peach Salsa

Use those fresh, juicy summer peaches to make this sweet and spicy Chipotle Peach Salsa! Goes great with chips, chicken, fish, and more!
Course Side Dish
Cuisine Southwest
Total Cost $3.19 recipe / $0.27 serving
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 ¼ cup each
Calories 36kcal

Ingredients

  • 2 lbs. ripe peaches 1.56
  • 1/4 red onion $0.11
  • 2 cloves garlic $0.16
  • 1 tsp grated fresh ginger $0.10
  • 2 chipotle peppers in adobo $0.20
  • 1/2 bunch cilantro $0.45
  • 1 lime $0.59
  • ½ tsp salt $0.02

Instructions

  • Dice the peaches into small pieces (peeling is not necessary). Finely dice the onion, mince the garlic, grate the ginger, mince the chipotle peppers, roughly chop the cilantro, and squeeze the juice from the lime.
  • Add the peaches, onion, garlic, and ginger to a bowl. Add one of the minced chipotle peppers, 1 Tbsp lime juice, and 1/4 tsp salt to begin with. Stir the ingredients to combine. Taste the salsa and adjust the salt, lime, or chipotle to your liking (I used 2 chipotle peppers, 2 Tbsp lime juice, and ½ tsp salt total).
  • Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 0.25cup | Calories: 36kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.2g | Sodium: 139mg | Fiber: 1g

Side view of a bowl of chipotle peach salsa.

How to Make Peach Salsa – Step By Step Photos

peach salsa ingredients from above.

For this Chipotle Peach Salsa, you’ll need 2 lbs. of fresh ripe peaches (about 8 peaches), ¼ of a red onion, 2 cloves of garlic, 1 fresh lime, about 1 tsp grated fresh ginger, ½ bunch of cilantro, and 2 chipotle peppers in adobo sauce.

Can of chipotle peppers open so you can see the peppers in the sauce.

This is what the chipotle peppers in adobo sauce look like. You can use one pepper if you just want a little heat, then add more to your liking. I added two peppers (finely chopped).

Salsa ingredients in the bowl, not mixed together.

Chop the peaches (not peeled) into small pieces. Finely dice the red onion. Mince the garlic and grate the ginger. Roughly chop the cilantro and mince the chipotle peppers. Add the peaches, onion, garlic, ginger, cilantro, and chipotle peppers to a bowl. Squeeze about 1 Tbsp lime juice over the top and add ¼ tsp salt.

Salsa stirred together in the bowl.

Stir everything together, then give it a taste. Add more lime and salt as needed. I ended up using 2 Tbsp juice and ½ tsp salt, total. If your peaches are very soft, they will form a saucy texture the more you stir the ingredients together. If your peaches are firm, you’ll have a chunkier salsa, similar to the texture of pico de gallo.

Overhead view of a bowl full of peach salsa surrounded by chips, peaches, and limes.

Enjoy that deliciously sweet and smoky peach salsa immediately or refrigerate for later!

Try These Other Salsa Recipes:

The post Chipotle Peach Salsa appeared first on Budget Bytes.

Peach Galette

This peach galette recipe is a triumph! It stars juicy ripe peaches and browned butter filling encased in a flaky…

A Couple Cooks – Recipes worth repeating.

This peach galette recipe is a triumph! It stars juicy ripe peaches and browned butter filling encased in a flaky pastry crust.

Peach Galette

Got a load of ripe, juicy peaches? Here’s the ultimate summer treat: this Peach Galette recipe! Imagine, a filling of tender fruit flavored with brown sugar, nutty browned butter and a hint of cinnamon and vanilla. It’s all encased in a flaky, buttery pastry crust. A galette is a rustic tart: the perfect easy alternative to a pie. This one was a huge hit in our house and with our readers. We had dozens of recipe testers try this one out before sharing it with you. The overall opinion? Fantastic.

Ingredients for a peach galette

A galette is a rustic French tart: a round pie made without a pie plate using a folded pastry crust. This peach galette is visually stunning: perfect for impressing at a dinner party or just enjoying on the patio on a summer evening. In fact, we’ve almost sworn off pies altogether: galettes are so much easier and even more fun! The most important ingredient to get ahold of for this one? Ripe peaches. Here’s what you’ll need:

  • Ripe fresh peaches: don’t compromise on ripeness! See the notes below. We don’t recommend using frozen here, though unsweetened canned peaches could work as a substitute. You can make this dessert with unpeeled peaches as we did, or peel the peaches using the boiling water method.
  • Brown sugar, granulated sugar, and turbinado sugar
  • Vanilla extract
  • Cornstarch
  • Cinnamon
  • Butter
  • Flour
  • Salt
  • Baking powder
  • Egg
Peach Galette Recipe

Tips on how to ripen & test peaches

Ripe peaches are key to this peach galette and any peach recipe! You might buy them rock hard, or so juicy they’re almost bruising. Gently squeeze the peaches to see if the flesh feels soft: if so, they are ripe. If there is any firmness, you’ll need to ripen them. Here are a few notes on ripening peaches and the sweetness of this recipe:

  • Here’s how to ripen peaches: If the peaches are almost ripe, simply place them on the counter for 1 day. If they are hard, place the peaches in a paper bag. Add a banana or apple inside, which emits ethylene gas and helps the peaches ripen faster. Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches.
  • Taste test the peaches: Taste test a peach when you’re ready to make the recipe. If it doesn’t taste tender and sweet, it’s not ready.

Vary the sugar to taste

Feel like your peaches aren’t quite there but you’re making the galette for an occasion? You can add a bit more sugar to compensate. Or, if you like very sweet desserts, you can use a little more sugar than specified. Here’s how to do it:

  • Vary the sugar in the filling if desired: This peach galette is perfect with ripe peaches and 6 tablespoons sugar. But if your peaches might be on the edge, use ½ cup sugar.
Peach Galette

Tips on working with galette dough

The other important part of this peach galette? The galette dough! Overall, this dough is very easy to work with: and you don’t need to shape it like you would for a pie. Here are a few notes to keep in mind when working with this dough:

  • Spoon and level the flour (or weigh it in grams). This provides the most accurate measurement: or you can weigh it! Scooping flour right out of the container packs it in, which can result in more flour in a cup.
  • Use a pastry cutter or fork to cut the butter into the dough. Mash it into the dry ingredients until a crumbly, pebbly texture forms.
  • Add just enough water for the dough to come together. Usually it takes us about 5 tablespoons, though this depends on the exact flour amount (again; grams is more accurate).
  • Chill 1 hour. This is important for the dough to set.
  • Roll into a 12-inch circle on a floured surface. You can pick up the dough and add more flour to the surface as necessary if it’s sticking.
  • Gently fold it up to create a 2-inch crust. You’ll need to overlap the folds to make a circle: see the photos.
  • Brush with an egg wash and sprinkle with sugar. This is important to get a nice golden sheen on the crust! We like using chunky turbinado sugar on the crust, but granulated sugar works too.
Peach Galette

What people are saying about this peach galette

Readers on Instagram volunteered in droves to test this recipe! A huge thank you to all our testers who helped us incorporate feedback into this recipe before sharing it here. Here’s what a few of them had to say:

  • “This peach galette is very good, simple to make, and looks impressive!” -Natalia
  • “This galette was delicious. The recipe was very simple to follow. Hubby thought it was perfect!” -Mary
  • “I don’t typically like to bake, but this recipe was very easy to follow and the dough came together beautifully!” -Vonda
  • “Overall, really easy, a simple recipe that wasn’t too sugary and really focused on the crust and the peach flavor.” -Bart
  • “It was amazing with a bit of vanilla ice cream!” -Hannah

Serving and storage info

This peach galette is incredible on its own, but we prefer it with a dollop of vanilla ice cream! The creaminess compliments it perfectly. We like to serve it with our own homemade ice cream (a fun project if you’ve never tried it!), but of course it works with any store-bought variety.

Want to store leftovers of this galette? Place it in a storage container and refrigerate for up to 4 days. If you’re making it the day before, leave it out on the counter for an hour or so before serving to let it come to room temperature.

More peach desserts

When it’s the season, make all the peach recipes! Here are some favorites you’ll love:

This peach galette recipe is…

Vegetarian. For vegan, use vegan butter.

Print
Peach Galette

Peach Galette


  • Author: Sonja Overhiser
  • Prep Time: 2 hours (including chill time)
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8

Description

This peach galette recipe is a triumph! It stars juicy ripe peaches and browned butter filling encased in a flaky pastry crust.


Ingredients

For the galette dough: 

  • 1 ½ cups [210 grams] all-purpose flour, spooned and leveled
  • 1 tablespoon granulated sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 10 tablespoons cold unsalted butter (or vegan butter)
  • 5 to 6 tablespoons cold water
  • 1 egg, for the egg wash
  • Turbinado sugar, for sprinkling

For the filling: 

  • 3 cups (about 1 pound; 3 to 4 medium) ripe yellow peaches, cut into 1/4-inch slices, skin on* 
  • 6 tablespoons light brown sugar, packed**
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 2 tablespoons unsalted butter (or vegan butter)

Instructions

  1. In a medium bowl, mix the flour, sugar, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
  2. Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour.
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. Mix the thinly sliced peaches with the sugar, vanilla, cornstarch, cinnamon, and salt. Brown the 2 tablespoons butter by heating it in a small skillet over medium heat for 3 to 4 minutes until it just turns brown, stirring occasionally. (Keep an eye on it as it starts to brown; it can go from brown to burnt pretty quickly.) Immediately remove from the heat and pour the butter into the bowl with the peaches, then mix gently to combine.
  5. On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet. 
  6. Arrange the peaches on the dough in a spiral pattern, keeping the juices inside the bowl. Leave at least 2 inches of dough around the outside edge. The pattern can be precise or more free-form: whatever you feel like! Leave out any peaches that you think might overfill the galette. Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos. 
  7. Gently pour the remaining juices from the bowl over the peaches. Whisk the egg and use a pastry brush to brush it onto the crust. Sprinkle the crust liberally with turbinado sugar (or granulated sugar). 
  8. Bake the galette for 25 to 30 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool to room temperature (about 1 hour) before slicing into pieces and serving. It’s divine with a dollop of vanilla ice cream. Store leftovers for up to 4 days refrigerated; bring to room temperature or warm in the oven before serving.

Notes

*Make sure the peaches are ripe and sweet (give one a taste): this can make or break the recipe! You can leave the skins on for this recipe, but if you prefer without, peel the peaches using this method

**If you like a sweeter dessert or your peaches aren’t fully sweet, use ½ cup brown sugar. Avoid using dark brown sugar as it makes the filling very dark.

  • Category: Dessert
  • Method: Baked
  • Cuisine: French Inspired
  • Diet: Vegetarian

Keywords: Peach galette, peach galette recipe, recipe peach galette, recipe for peach galette

A Couple Cooks - Recipes worth repeating.

Peach Galette

This stunning peach galette is stupid-easy to make. It’s my favorite way to showcase succulent summer peaches. You can use my simple three-ingredient pie dough recipe for the crust or opt for store-bought pie dough to get this luscious dessert on the table in under an hour.

The post Peach Galette appeared first on Budget Bytes.

This stunning peach galette is stupid-easy to make. It’s my favorite way to showcase succulent summer peaches. You can use my simple three-ingredient pie dough recipe for the crust or opt for store-bought pie dough to get this luscious dessert on the table in under an hour.

Overhead shot of peach galette surrounded by fresh peaches.

What is a galette?

Galette is French for a free-form pastry with a sweet or savory filling. It’s baked on a sheet pan, not a pie pan. It’s the perfect way to use a bounty of juicy, ripe peaches. It’s an absolute cinch to put together and looks gorgeous on your table for the three seconds it takes before it gets gobbled up.

How to pick a ripe peach

Skip pale yellow peaches and opt for fruit that has a deep golden color. It should feel heavy for its size, and the flesh should be firm but still have a bit of a give. The skin around the stem should be slightly wrinkled, and the fruit should have a robust honey-like aroma.

Can I use frozen, canned, or jarred peaches?

If prepping fresh peaches seems like too much work, or if you simply don’t have access to them, opt for two pounds of frozen. You can use canned or jarred but opt for ones without added sugar. Drain them and pat them dry. If all you have are peaches packed in syrup, rinse them off, pat them dry, and lower the sugar in the recipe to ¼ cup. 

Overhead shot of slice of peach galette on a wood plate with a dollop of whipped cream.

How do I serve a peach galette?

With pride! You can serve it warm or cold, though warm is so much better. I love finishing a peach galette with a pinch of flaky salt. Then I serve the slices with a dollop of homemade whipped cream and a drizzle of honey. It also goes well with a scoop of no-churn strawberry ice cream and chopped pistachios. If you want to get real fancy with it, serve it with a chilled glass of rosé. OH, YOU’RE WELCOME.

How to store leftovers

A galette is best enjoyed the day it’s made, but if you manage some sort of self-control, first email me your secret. Then wrap any leftovers in parchment or wax paper and store them in an air-tight container at room temperature for up to two days. There is NO WAY they will last any longer than that, so stop showing off your superior craving control and don’t even bother asking me about freezing.

Side view shot of slice of peach galette being lifted by a pie spatula.
Overhead shot of peach galette with one slice being removed.

Peach Galette

This stunning peach galette is stupid-easy to make. With the help of a pre-made pie crust, you can get it on the table in about an hour.
Course Dessert
Cuisine American
Total Cost ($8.16 recipe / $1.02 serving)
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 320kcal
Author Monti – Budget Bytes

Ingredients

  • 1 double pie crust* $1.34
  • 8 peaches $6.24
  • 1/2 tsp vanilla extract $0.26
  • 1/2 cup granulated sugar $0.19
  • 2 tbsp corn starch $0.02
  • 1 tbsp heavy cream $0.09

Instructions

  • Place a rack in the middle of your oven and preheat to 400°F. Moisten your countertop and place a 15×15-inch sheet of parchment paper on it. Dust the parchment paper lightly with flour.
  • Place the pie dough on the parchment paper and roll it out to 14 inches in diameter. Use a fork to poke a few holes in the center of the dough.
  • Transfer the pie dough on the parchment paper to a sheet pan and chill it in the freezer while you prepare the peaches.
  • Slice the peaches, skin on, into 1/2 inch thick slices. Place the slices in a large bowl and drizzle with vanilla. Mix the sugar and cornstarch, then sprinkle over the peaches.
  • Toss the peaches gently to cover them in the sugar mixture, then place them in a mesh sieve set over the large bowl. Macerate the peaches until they release their juices, about fifteen minutes.
  • Add the juices to a small pot set over medium heat and bring to a simmer. Do not stir. Swirl the juices. Once the juices thicken, remove them from the heat.
  • Remove the chilled pie dough from the freezer and layer it with the peach slices, working from the center out. Leave a four-inch border. Top the peaches with the cooled caramel.
  • Fold the outer lip of the dough over the peaches, pleating it where necessary. Lightly brush a thin layer of heavy cream onto the top of the galette.
  • Bake for 40 minutes, or until the crust is crispy and golden.
  • Cool the galette on the sheet pan for fifteen minutes before serving. Use the edges of the parchment paper to help you lift it off the sheet pan.

Notes

*You can substitute with store-bought pie dough, the kind that comes with two crusts.
If using store-bought pie dough:
  • Roll out two smaller rounds on separate pieces of parchment, each about 9 inches in diameter.
  • Use a fork to poke holes in the center of each crust, leaving a three-inch border.
  • Divide the peaches between the two chilled crusts. Leave a three-inch border.

Nutrition

Serving: 1slice | Calories: 320kcal | Carbohydrates: 50g | Protein: 4g | Fat: 12g | Sodium: 194mg | Fiber: 3g
Overhead shot of peach galette with one slice being removed.

How to Make Peach Galette – Step by Step Photos

Overhead shot of rolled out pie dough.

Place a rack in the middle of your oven and preheat to 400°F. Moisten your countertop with a sprinkle of water, place a 15×15-inch sheet of parchment paper on it, dust it with flour, and place the pie dough on top. Roll the dough into a 14-inch circle, about 1/4 inch thick, and use a fork to poke a few holes in the center. Transfer the pie dough on the parchment paper to a sheet pan and chill it in the freezer.

Overhead shot of sugar cornstarch mixture being sprinkled onto peaches with a tablespoon measure.

Cut the peaches with their skin on into 1/2 inch thick slices. Place the slices in a large bowl and drizzle with vanilla. Mix the sugar with the cornstarch, then sprinkle the sugar mixture over the peaches.

Overhead shot of wo hands tossing peaches with sugar mixture in a white bowl.

Toss the peaches gently to cover them in the sugar mixture. Place the peaches in a mesh sieve and place it over the large bowl. Macerate the peaches for about fifteen minutes until they release their juices.

Overhead shot of peach juice being strained into a pot.

Take the juices (not the peaches) and simmer them in a small pot. Do not stir, as this will crystallize the caramel. Occasionally pick up the pan to swirl the juices. Once the juices thicken and turn a golden brown, remove them from the heat.

Overhead shot of peach juice caramel being drizzled onto sliced peaches arranged on pie dough.

Remove the chilled pie dough from the freezer. Layer the peach slices on the dough, working from the center out. Leave a four-inch border. Top the peaches with the cooled caramel.

Overhead shot of pie dough edges being folded over peaches.

Fold the outer lip of the dough over the peaches, pleating it where necessary. You’re not looking for perfection here; that’s the beauty of a galette. Lightly brush a thin layer of heavy cream onto the top of the galette.

Overhead shot of baked peach galette.

Bake for 40 minutes, or until the crust is crispy and golden. Cool the galette on the sheet pan for fifteen minutes before serving. Use the edges of the parchment paper to help you lift it off the sheet pan.

Side shot of slice of peach galette on a pie spatula.

I mean, is this the prettiest thing you’ve seen all day or what?!?!?!? Eight servings for under $10 and JUST SIX INGREDIENTS. This one’s gonna be on repeat for a while.

The post Peach Galette appeared first on Budget Bytes.

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