Easy Peach Galette
This summer, I challenged myself to try some new things--things that scared me. Call me crazy, but baking scared me. I absolutely love cooking. You can pretty much always find me in the kitchen, smiling as I try some new recipe. Baking...well, not so much. Baking typically leads me to be covered head-to-toe in flour and ends with me frustrated over the consistency and temperature of butter and my family fake smiling as they try something I've pulled out of the oven.
But following the nature of my summer challenge, off to the cupboard (and Pinterest) I went.
I eventually settled on a peach galette. Nothing screams summer to me quite like biting into a big juicy peach and having juice dripping all over your face. I absolutely love summer fruit, and peaches are by far my favorite (tied closely with cherries). So, peach galette it was. Note: the recipe also seemed pretty simple and didn't include flour--a big pro in my book!
As I pulled the galette out of the oven, I knew I finally did something right! The peaches were bubbling and juicy, and the crust was a pretty golden color. Not to mention, the entire house smelled amazing. For once, my family didn't have to fake smiles--the dessert was actually so good!
If you hate baking, try this recipe. If I can do it, so can you.
Easy Peach Galette
- 2 large peaches, thinly sliced
- 1 refrigerated store crust (unless you feel extra ambitious and want to make your own!)
- 1 tsp cinnamon
- 2 tbsp sugar
- 1 tbsp cold butter, cut into small pieces
- a little bit of water!
Pre-heat your oven to 375 degrees and cover baking sheet with parchment paper. Gently spread out pie crust on parchment paper--don't tear it!
In small bowl, combine butter, sugar, and cinnamon. The butter will still be left as little pieces, just coated in some cinnamon sugar.
Place peaches in ~artsy~ manner on pie crust, leaving about a two inch gap from the edge.
Sprinkle butter and cinnamon sugar mix on the peaches, leaving about 1/4 of the mixture left in the bowl.
Fold pie crust over until it meets the peaches. Brush the crust edges with cold water. Sprinkle rest of mixture on the crust.
Pop into the oven for 35-40 minutes until the crust is golden and the peach juices are bubbling!
This dessert would taste amazing with vanilla ice cream on top. FYI: this dessert is also good cold as leftovers (maybe from personal experience the next morning).