A couple of notes about this galette...
- Make sure you bake it on a sheet tray with sides in case the filling gets all bubbly and oozey on you (as it certainly will to some extent).
- Make sure to pile the crumb topping high on the galette as it will bake down and become one with the filling.
- That being said, you may have a little crumb topping left over. If so, use it to top your favorite muffin or quick bread or keep in the fridge for a day or so until you need it for something else.
Begin by rolling your pie dough into an approximate 10 or 11 inch circle. Then place your prepared peaches in the middle of the circle leaving an inch or two on each side. You will fold the sides up around the filling, pleating the dough as you go. The dough will then get brushed with an egg wash and sprinkled with sugar.
Next, spoon your crumb and almond topping into the center of the circle, covering the peaches, until it is piled high.
Bake the galette on parchment paper, and allow it to cool for 20-30 minutes before serving. This is important. If you slice it too early, the juices will leak out and the galette will fall apart.
Peach Crumb Galette- serves 6-8
1 prepared pie crust, preferably homemade
4 ripe peaches, peeled and sliced
1 Tbsp all-purpose flour, plus more flour for rolling out pie dough
1/3 cup granulated sugar, plus 1 Tbsp for sprinkling on crust
1/4 tsp ground cinnamon
pinch of nutmeg
1 tsp milk
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup sliced almonds
1/4 cup (1/2 stick) butter, softened
1/4 tsp cinnamon
Preheat oven to 350 degrees. Line a baking sheet (one with sides) with parchment paper. On a lightly floured surface, roll pastry dough into an approximate 11 inch circle (if it is a bit smaller, that is okay). Place the pastry circle on the parchment paper and set aside.
In a medium bowl, toss the sliced peaches with 1 tablespoon flour, 1/3 cup sugar, 1/4 teaspoon cinnamon, and a pinch of nutmeg. Place the coated peaches in the center of the pie circle, leaving a 1 to 2 inch border of pie dough around the edges. Gently fold the pie dough up over the edge of the peaches, pleating it as you go. Beat the egg and milk in a small bowl and brush on the exposed of the crust. Sprinkle the crust with 1 tablespoon sugar.
In a medium bowl, combine all ingredients for the crumb topping except the almonds. Using a pastry blender, cut the butter into the ingredients until the mixture resembles coarse meal and the pieces are no larger than small peas. Toss the almonds into the mixture. Mound the crumb topping into the center of the pastry, covering the peaches. Use as much of the topping as will fit as it will cook down a good bit. You may have a little left over.
Bake the pastry for 35-40 minutes until the pastry and topping are lightly browned and the filling is bubbly. Cool the galette for at least 20 minutes before slicing. Serve with ice cream or freshly whipped cream.