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Peach Crisp (Gluten-Free)

This luscious peach crisp recipe is full of warm, gooey, lightly cinnamon-y summer peaches. It’s finished with a crisp-but-tender oat and almond topping. Add a scoop of…

The post Peach Crisp (Gluten-Free) appeared first on Cookie and Kate.

peach crisp recipe

This luscious peach crisp recipe is full of warm, gooey, lightly cinnamon-y summer peaches. It’s finished with a crisp-but-tender oat and almond topping. Add a scoop of melty vanilla ice cream for the perfect late summer dessert.

Like my other crisp recipes, the recipe just-so-happens to be gluten free, so you can share it with more of your friends. Please don’t dismiss this recipe if you’re not gluten free (I’m not). It’s simply the best peach crisp I’ve ever had!

peaches

As a bonus, this crisp is a healthier option than most others. I replaced half of the butter with yogurt, which gives it an awesome, faint tang. It also has less sugar in it than most, because ripe, juicy peaches are plenty sweet as is. Frozen peaches are not nearly as nice.

Peach season is in full swing, so load up the cart with fresh peaches while you still can. Enjoy the leftovers for breakfast with Greek yogurt. You can’t beat that!

Continue to the recipe...

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Peach biscuits

Whenever my group of friends gets together, breakfast is an important beginning to our day. While in our regular lives, we may get by on only a cup of coffee…
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Whenever my group of friends gets together, breakfast is an important beginning to our day. While in our regular lives, we may get by on only a cup of coffee...

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Peach pico de gallo

For the past couple of weeks, I’ve been obsessed with making sausages. It’s my final lesson to learn in my Goldee’s barbecue education, and while I’m not a stranger to…
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For the past couple of weeks, I’ve been obsessed with making sausages. It’s my final lesson to learn in my Goldee’s barbecue education, and while I’m not a stranger to...

Source


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Ginger Peach Overnight Oats

This easy overnight oatmeal is loaded with flavor from fresh peaches and crystallized ginger. And it only takes a few simple ingredients to throw it together. My husband’s parents visited us this week and we ate at a lot of restaurants. A lot. And alth…

This easy overnight oatmeal is loaded with flavor from fresh peaches and crystallized ginger. And it only takes a few simple ingredients to throw it together. My husband's parents visited us this week and we ate at a lot of restaurants. A lot. And although I kept trying to remind myself to photograph my meals,...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Ginger Peach Overnight Oats.


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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 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.


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Peach and Raspberry Buckle

Peach and Raspberry Buckle

A buckle is a great dessert to bake when you want to take advantage of a kitchen full of ripe, seasonal fruit. And this Peach and Raspberry Buckle is no exception! The simple dessert is loaded with sweet-tart raspberries that are a nice counterpoint to honey-sweet peaches, and they give each slice …

The post Peach and Raspberry Buckle appeared first on Baking Bites.

Peach and Raspberry Buckle

A buckle is a great dessert to bake when you want to take advantage of a kitchen full of ripe, seasonal fruit. And this Peach and Raspberry Buckle is no exception! The simple dessert is loaded with sweet-tart raspberries that are a nice counterpoint to honey-sweet peaches, and they give each slice of buckle a beautiful pop of color. It has a bit of streusel to contrast with the tender cake and juicy fruit, resulting in a dessert that is an addictive slice of summer.

Wondering what a buckle is? A “buckle” is a fruit dessert that is in the same family as cobblers, crumbles and crisps. Buckles are unique because they start with a cake-like batter, then fruit is folded in. The name comes from the fact that the cake-like batter is loaded with so much fruit that it “buckles” underneath all of it.

To ensure a tender cake, I make the batter for this buckle in the food processor, using the machine’s blades to cut the butter into the other dry ingredients. This step can be done by hand, but it saves you a lot of time to use the food processor. The other reason why I make the batter this way is that it allows me to set a small portion of the sandy buttery mixture aside to be used as a streusel for the finished dessert. The remaining butter mixture has vanilla and almond extracts added to it, as well as egg and milk, before the fruit is folded in.

I recommend either slicing your peaches in 6-8 slices for a medium-large sized peach. The dish has a fairly long baking time – in part because the peaches release so much moisture into the batter – and you want to ensure that the pieces are large enough that they don’t break down completely in the oven! Be careful as you fold the raspberries in so they don’t get crushed by the peaches. If you are using frozen raspberries, use them frozen, not defrosted.

The buckle can be served slightly warm or at room temperature. It is delicious on its own, however it also pairs well with a scoop of vanilla ice cream. While I tend to make this for dessert, it could double as a brunch dish, since the streusel on top is reminiscent of the streusel layer on top of coffee cake. The buckle is best within two days of baking, but I find that my buckles rarely last that long, as they get eaten much sooner.

Peach and Raspberry Buckle
1 1/2 cups all purpose flour
1 t baking powder
1/4 tsp salt
1 1/4 cups sugar
1/2 cup butter, cold and cut into pieces
1 large egg
2 tsp vanilla extract
1/4 tsp almond extract
1/2 cup milk
3 medium-large ripe peaches, sliced in 1/6 or 1/8 pieces
1 cup (8 oz) raspberries, fresh or frozen

Preheat oven to 350F. Lightly grease an 8 or 9-inch square baking pan.
In a large bowl, combine flour, baking powder, salt and sugar and whisk together. Add butter and rub in to flour mixture, until mixture is sandy and no pieces larger than a small pea remain.
Remove 1/2 cup of the mixture and place it in a small bowl. Set aside.
Add egg, vanilla extract and milk to the large bowl and stir to combine.
This can all also be done in a food processor, cutting in the butter by pulsing the blade, adding the wet ingredients and whizzing everything together to form the batter. The batter should be transferred to a bowl after it has been mixed.
When batter comes together, fold in the peaches and raspberries.
Pour batter with berries into prepared pan. Sprinkle with crumb mixture that was set aside in the small bowl.
Bake for 50-60 minutes, until a toothpick inserted into the cake comes out clean. Juices from the peaches may be bubbling at the edges of the pan, but the juices should look thickened, not watery. (8-inch pans may take 5-10 minutes longer than 9-inch pans).
Allow to cool for at least 20 minutes before serving. Serve warm or at room temperature.

Serves 6-8.

The post Peach and Raspberry Buckle appeared first on Baking Bites.


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Ginger Peach Crisp

This ginger peach crisp recipe is made with a warm ginger-vanilla peach filling and topped with a crispy almond oat topping. Does it get much better than a hot bowl of peach crisp and a melty scoop of cold vanilla ice cream on a summer day? ♡ My go-to ginger peach crisp recipe is one […]

This ginger peach crisp recipe is made with a warm ginger-vanilla peach filling and topped with a crispy almond oat topping.

Ginger Peach Crisp

Does it get much better than a hot bowl of peach crisp and a melty scoop of cold vanilla ice cream on a summer day? ♡

My go-to ginger peach crisp recipe is one of those summertime faves I look forward to all year long. The moment that fresh, ripe, juicy peaches finally arrive on the scene, we turn on the oven (ever so briefly) to bake up a hot and bubbly pan to serve after dinner as the evening sunshine lingers. Then any leftovers are — of course — absolutely happening for breakfast the next morning. But once you finish up one pan, somehow another gathering always has a way of popping up that calls for one more batch, followed by more peachy breakfasts, followed by one more batch…and the delicious cycle keeps going. I mean, once you get going with this ginger peach crisp, why stop?

I’m especially partial to this particular recipe because it’s quick and easy to prep, it’s naturally gluten-free and vegan, and the addition of fresh ginger makes all of the flavors here absolutely shine. It’s also a very flexible recipe, so feel free to sub in different kinds of fruit, nuts or seasonings that you love best. And if you really want to go decadent, I also sometimes serve this peach crisp drizzled with my favorite bourbon caramel sauce, which our friends and family absolutely adore.

So round up a few pounds of peaches while they’re still in season, and let’s bake up a delicious crisp together tonight!

(more…)

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.