Fresh Summer Peach Galette
A simple and rustic dessert for all those fresh, in-season summer peaches...
Ingredients
- 1 9-inch pie crust
- 6 medium-sized peaches peeled and sliced
- ½ cup sugar
- 4 tbsp flour
- 1 tbsp corn starch
- 1/2 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- 2 tbsp Turbinado sugar (optional)
Instructions
- Roll out your pie crust into a 9-10 inch circle that's about 1/4 inch thick.
- Place the rolled pie crust on a parchment lined cookie sheet. A silicone baking mat would work, too.
- In a large mixing bowl, whisk together the sugar, flour, cornstarch, and spices.
- Add the sliced peaches into this mixture, and toss to coat completely.
- Arrange the peaches in the center of the pie crust. You can make a pretty pattern, or keep it rustic by just "dumping" them. Fold up the edges of the crust around the peaches.
- Press the Turbinado sugar into the edges of the crust. This is optional, but will give the crust a little bit of a crispness and sparkle around the edges.
- Bake the galette in a 425° oven for approximately 20 minutes, or until the crust starts to turn brown.
- Cool slightly before slicing. Can be served warm, or at room temp. Excellent with a scoop of vanilla ice cream or fresh whipped cream.