Posts Tagged ‘Peaches’

Peach Galette ~ bonjourHan

Ah, peach season. Warm, juicy, ripe fruit dripping with the sweet nectar of summer in Texas.

Unfortunately, it’s January, and while winter grapefruit is delicious, it does not belong in a galette. I have also never successfully convinced Stephen that grapefruit is useful for more than just making the sink garbage disposal smell nice. Peaches are LONG gone, but I saw this picture in some old iPhone photos and thought I would post the recipe, since (A) It’s one of our favorite go-to desserts, and (B) I wanted a galette. I still don’t have a galette, but at least now everyone else can know what I’m missing out on right now.


“Any old pie crust” will not do. The crust is a crucial part of this dessert, partly because it needs to hold up structurally, but mainly because there’s not enough filling to “mask” over it. You will definitely taste it, so it needs to be good.

Side note: Why even have a pie crust if it’s only going to be bland and possibly gross? Why not just have a bowl of pumpkin or baked apple filling and save everyone the trouble? A pie crust should be good. It should actually add to the flavor of the pie, not detract from it or have no taste. Even a simple crust with just a few ingredients can be delicious if it’s the right one for the pie. (If you have any more questions on My Food Philosophy 101, please see me after class.) But seriously. Crust. Don’t waste the carbs if it’s not good, man.


I adapted this crust from a galette crust recipe in “Cast Iron Cooking,” by Dwayne Ridgaway.

For the crust:

  • 1 1/4 cups flour
  • 1 Tbs sugar
  • 1/2 tsp salt
  • 7 Tbs cold butter, cut into pieces (If you can’t do dairy, then shortening is fine, but if you can, please use real butter!)
  • 3 Tbs ice water
  • Optional: 1/2 Tbs milk to brush over the prepared crust

For the filling:

  • 2 ripe peaches (ideally they will be soft and juicy, but not mushy)
  • 1-2 Tbs brown sugar (depending on how sweet your peaches are. Yes, I advocate taste-testing your peaches as you slice them. For safety purposes. And research. And posterity. And stuff. Basically, you need to end up with approximately two sliced peaches. If you started out with three, it’s none of my beeswax.)
  • 2 dashes cinnamon
  • 1 tiny dash nutmeg
  • Optional: 1/4 teaspoon vanilla extract

I actually don’t have a “recipe” for the filling and never measure, so this is just a guess on how much of everything to use. It should also tell you that this is a flexible recipe. Use whatever you have, and play around with it if you want. I would say the peaches and the sugar are the only required filling ingredients. And if “sugar” looks like honey  or maple syrup to you, I say go for it (though keep in mind the filling will probably be more likely to ooze out of the galette with the liquid sweeteners).


Preheat the oven to 400° F.

If you have a food processor:

  • Use plastic dough blades if you have them.
  • Toss in all the crust ingredients and pulse until it forms a ball.

If you don’t have a food processor:

  • Mix the flour, sugar and salt in a bowl. Using a fork or a pastry cutter, “cut in” the butter until it looks like large crumbs. Basically, this means mashing the butter until it becomes a million tiny pieces and is evenly distributed in the flour.
  • Add the ice water and mix with a fork until it forms a ball.
  1. Roll out the dough into a big circle (maybe 8-10 inches) on a baking sheet lined with parchment paper. The baking sheet must have edges, because the galette will likely leak a bit, and you do not want to chisel a hardened layer of burned fruit syrup off the bottom of your oven.
  2. Slice the peaches thinly and toss into a bowl with the remaining ingredients. It should not be as wet or gooey as a typical pie filling.
  3. Dump the filling into the center of the circle and fold up the edges toward the center, leaving a large “hole” (see the top photo on the left).
  4. Brush the milk over the folded crust for a simple glaze.
  5. Bake for 40 minutes. Let it cool for five minutes after removing it from the oven, then slice it into fourths like a pie. It serves four. Or, let’s be honest, two…

We also love apple galettes and berry galettes, depending on the season.

  • For apple, thinly slice an apple (or two, depending on the size) and mix with some brown sugar, cinnamon and a dash of ground nutmeg or cloves.
  • For berry, mix with some white sugar and about 1/2 teaspoon of lemon juice. Berries are very juicy, so I would avoid using more than 1 cup of berries for the filling.

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Peach cobbler in a bowl

It’s not quite a pie, but it’s not quite a cobbler either. What is it? Delicious.

My mom has an amazing Poor Man’s Cobbler recipe with a slightly more cake-like topping, which I’ll post some other time. But this is not Poor Man’s Cobbler. This recipe is a combination of cobbler and pie (like I know the exact difference, haha).

Peaches are in season, and I can’t get enough of the big, juicy stone fruits. In season means cheap, and Sprouts had peaches for $0.47/lb.! Oh, the things that make me happy these days.


The crust on this beauty is more flavorful than your average pie crust, but it’s still sturdy like a regular crust. And it’s really easy to work with!

For the Crust

  • 3 cups all-purpose flour
  • 1/4 cup sugar (I used brown sugar because I was out of white)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 2 eggs
  • 1 Tbs vanilla
  • 3 Tbs milk
  • For topping: 1 Tbs milk, a sprinkling of sugar, and a sprinkling of cinnamon

For the Filling

  • 8 medium peaches (the number of peaches is flexible)
  • 1 cup brown sugar (you can use 1/2 cup white and 1/2 cup brown sugar if you want)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg (or just sprinkle it on)
  • 1 tsp lemon juice

Of course, none of these measurements is set in stone. Feel free to experiment as you wish. 🙂

Side note: I think a stray nectarine may have made its way into the cobbler while I was trying to use up my fruit. The world did not end.


This is a very low-maintenance crust, along with a superbly easy filling. I love low-maintenance things. I AM low-maintenance.

  1. Combine the flour, sugar, baking powder and salt for the crust. Cut in the butter with a fork or a pastry blender until crumbly. In another bowl, gently beat the eggs and vanilla and add it to the flour mixture. Add the milk and stir until it becomes a ball.
  2. Split the dough into 2 pieces. Press 1 piece down onto the bottom of a 9 x 13 pan as the bottom layer. Refrigerate the remaining piece of dough.
  3. Pit the peaches and slice them thinly (don’t worry about making them perfect). You can peel them if you don’t want to bite into the occasional skin, but if you don’t care about eating the skins, and peeling them is not worth it to you, then don’t do it. I sure didn’t.
  4. Stir all the filling ingredients together in a large bowl and pour into the pan over the bottom layer of crust.
  5. Roll out the remaining piece of dough into a long rectangle to cover the filling in the pan. If you’re fancy, use “a rolling pin on a floured surface.” If you’re me, use an olive oil bottle and roll it between 2 sheets of waxed paper. Place the dough on top of the filling in the pan.
  6. Poke it several times with a fork. Brush the top with the remaining Tablespoon of milk and sprinkle it with a little cinnamon and sugar. Bake at 350° for 45 minutes.
  7. Plop a dollop of Bluebell “homemade vanilla” ice cream on top of a serving in your bowl. Consume with glee.
It refrigerates nicely, it doesn’t get soggy, and it doesn’t ooze out all over the place when you try to cut into it. By all that I mean to say, it’s great to bring to parties or serve to guests!
Pan of peach cobbler from the side
Peach cobbler in a bowl with whipped cream and a spoon

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Well, it’s been about six months….. I’ve missed you, blog. I’ve gained a strange obsession with food blogs, and I decided this one should have elements of that as well. So here we are.

Fresh summer produce

As I’ve mentioned, I love to experiment in the kitchen! Stephen had separate dinner plans tonight, so I was left all by my lonesome — which, for me, means that I can try all the extra-weird kitchen experiments that I want to test before I serve to Stephen. Which means it must be REALLY weird, because I’m not shy about my random creations. I am a really big proponent of using what you have, even if it seems like it won’t go together.

Fortunately, this one turned out to be a winner, and I even saved some for Stephen! Unfortunately, it also means I had to come up with a name and measurements for it.


  • 1 large ripe peach
  • 1 ripe Roma tomato
  • 1 clementine (sometimes called “cuties,” they look like tiny oranges)
  • 2 green onions
  • 1-2 Tbs raisins
  • 1-2 Tbs chopped pecans
  • 1/8 tsp salt
  • 1/4 tsp smoky chipotle powder
  • 1 Tbs jalapeño jelly (I’m sure you have this on hand, right..? If not, you can substitute some fresh jalapeños or 1 Tablespoon of chunky salsa)


  1. Chop the peach and tomato into small chunks (about 1/4″-1/2″). Slice the green onion into tiny slices. Place it all into a bowl.
  2. Peel and separate the clementine, and cut each wedge into three pieces. If you’re feeling adventurous, cut the clementine wedges over the bowl so the juice drips on the mixture.
  3. Add the remaining ingredients and stir gently once or twice, just enough to mix.
  4. Cover and refrigerate at least 30 minutes so the flavors can blend.

It was great on a salad with Romaine lettuce, sprouts and some mozzarella cheese. I didn’t use a sauce, but you might want to add a sprinkle of some vinaigrette if you like your lettuce wet. Don’t douse the flavor, though!


As always… experiment! The ingredients I used for this “recipe” were pretty random, and you may not have that exact combination in your refrigerator. Try different fruits. Try different nuts. Try different seasonings. Plums, almonds and chili powder might be a whole new taste sensation!

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