Summer is in full swing, which means more sun, fun, and a bounty of fresh, colorful produce to choose from. If you head over to your local farmer’s market or chain grocer, you’re sure to find an abundance of in season fruits and vegetables right now. Not only is there a larger variety of produce, but prices are likely to be significantly lower thanks to plentiful harvests.
The past several weeks have been cherries galore on sale, which is why my last post, Easy Cherry Upside-Down Cake, happened to feature them. This week it was BOGO raspberries and peaches. When I see great deals like these I can’t pass them up. I usually have no idea what to do with the ingredients at the time but I figure it out later. That was the case with this recipe. I had a bunch of peaches and raspberries with little time to myself to make anything. I needed something quick, easy, and would leave the fruit as the star of the show. This summer fruit galette was the answer.
What I love about this rustic dessert is the peaches and raspberries get to stand center stage. Usually in a pie it’s all crust and the fruit gets lost in between. With a galette, the fruit is showcased beautifully and the preparation couldn’t be easier. My 5 year old and one year old daughters even had a blast helping prepare this so if there is a rainy day or your kids love to bake, spend time together as a family making this galette. Oh and did I mention clean up is a breeze. I can count the amount of dishes I had on one hand which makes for an even happier baking experience. So the next time you see a bunch of summer fruit on sale, don’t hesitate to grab it and whip up this easy fruit galette for a quick dessert to accompany dinner or your next summer cookout!
Summer Fruit Galette
- 1 roll Refrigerated Pie Crust (2 rolls per box)
- 1 pound Peaches; pitted, halved, & sliced into ½ in. wedges
- 6 oz. Raspberries
- 1/3 cup Sugar plus 1 tsp.; divided
- 1 tsp. Lemon Juice
- Pinch of Sea Salt
- 2 tsp. Fat-Free Milk
- Preheat oven to 375°F. Cover a large baking sheet with parchment paper. Set aside.
- On a lightly floured surface, roll dough into a 13 inch circle. Transfer to prepared baking sheet. Set aside.
- In a large bowl, combine peaches, raspberries, 1/3 cup sugar, lemon juice, and salt. Mix well.
- Mound filling in center of prepared crust, leaving a 3 inch border. Fold edge of dough up and over filling, pleating as necessary. Brush edge of dough with milk and sprinkle with remaining 1 tsp. of sugar.
- Bake galette until filling is tender and crust is browned, approximately 35-40 minutes. Slide galette (with parchment paper) onto a wire rack to cool. Cut into wedges and serve.
PHOTOGRAPHY & STAGING: PETER MENDOROS
ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018
Stone fruits are one of summer’s best seasonal produce options. When I spotted some fresh Georgia Peaches on sale along with a red variety of plumcots, I had to bring them both home (plus a few plums that happened to hop on in). Unfortunately, these tasty gems go from remarkable to rotten extremely quick, like overnight quick. I probably should mention that it didn’t help matters that one of my cats decided to taste test one, bruising it pretty good. Of course once one peach gets bruised any near it also get bruised and soft.
Upon first glance, the fruit looked like it deserved a trip to the trash. However, the great thing about stone fruits are they can easily be salvaged. Crisps are a simple, rustic way to save any stone fruits that seem past their prime. My golden rule is if the fruit still smells sweet and you don’t see any mold it can be thrown in a crisp. A crisp is a simple way to showcase the abundance of summer’s stone fruits. All you need is a small baking dish, the fruit, and a few other ingredients that are typical pantry staples. No extravagant shopping trips necessary.
The stone fruits used in this crisp are peaches, plums, and plumcots. I specifically used black plums and red plumcots but you are welcome to use whatever combination you have on hand. I prefer this combination as it provides a mixture of tart and sweet fruits that complement one another. The goal is to add a hint of sweetness from the peaches but keep the flavor remaining tart overall so that it does not become too sweet when paired with the ice cream. The addition of cinnamon and nutmeg warms up the flavor of the stone fruits while the crispy oat topping provides a crunchy textural contrast to the soft fruit base.
I find this crisp to be the perfect end to any summertime meal. This year it will be served at our Independence Day BBQ. It is best served warm with some low-fat vanilla ice cream or frozen yogurt. Enjoy & Happy 4th of July to America!!!!!!!
- If you are preparing the crisp ahead of time and would like to serve it warm to guests, you can place it in single serving bowls then microwave each bowl for approximately 30 seconds. If you would like to heat up the entire crisp at once you can place it in a 350° oven for approximately 5 minutes or until it reaches your desired degree of warmth.
- This crisp yields about 6 servings, however it can easily be doubled. When doubling the recipe make sure you use a 13 x 9 inch baking pan to accommodate the larger amount of ingredients.
- The nutritional information is based upon a serving that includes ½ cup of crisp and 1/3 cup low-fat vanilla ice cream.
Summer Stone Fruit Crisp
Fruit Base Ingredients:
- 2 ¼ cups Sliced Peaches
- 1 cup Sliced Plums
- 1 cup Sliced Plumcots
- 3/8 cup Granulated Sugar
- 1 ½ tbsp. All-Purpose Flour
- ¼ tsp. Ground Cinnamon
- 1/8 tsp. Ground Nutmeg
Oat Topping Ingredients:
- ½ cup Old-Fashioned Rolled Oats
- ¼ cup Light Brown Sugar; packed
- 1.7 ounces All-Purpose Flour
- ¼ tsp. Ground Cinnamon
- ¼ tsp. Salt
- 2 tbsp. Unsalted Butter; melted
- 2 cups Low-Fat Vanilla Ice Cream
- Combine all of the fruit base ingredients in a large bowl. Let mixture stand for 15 minutes.
- Preheat oven to 400°. Grease an 8 x 8 inch glass or ceramic baking dish with nonstick cooking spray. Spoon the fruit mixture evenly into the prepared pan. Bake for 25-30 minutes or until bubbly.
- Meanwhile, combine the oats, brown sugar, flour, cinnamon, and salt in a medium bowl. Drizzle mixture with the butter. Stir mixture with a fork until crumbly.
- Once the fruit base has finished baking, sprinkle the oat mixture over the baked fruit. Continue baking another 10 to 15 minutes or until the topping is lightly browned and the fruit is bubbly. Serve warm with low-fat ice cream or frozen yogurt.
(½ cup crisp & 1/3 cup low-fat vanilla ice cream)
Weight Watchers: 14 Smart Points, 8 Points Plus, or 6 Traditional Points
RECIPE ADAPTED FROM: JEANNE KELLEY
PHOTOGRAPHY & STAGING: PETER MENDOROS
ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016