Peach Galette Frozen Peaches Recipes

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CHERRY PEACH PANTRY GALETTE



Cherry Peach Pantry Galette image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

1 round refrigerated pie crust
1 pound sliced frozen peaches, thawed and well drained
12 ounces frozen sour cherries, thawed and well drained
3 tablespoons cornstarch
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon sugar
1 large egg

Steps:

  • Preheat the oven to 425 degrees F. Line a cookie sheet or large rimmed baking pan with parchment paper and lay the round of pie crust on top.
  • Toss the peaches and cherries with the cornstarch, vanilla, cinnamon and 1/3 cup sugar in a bowl until well combined. Mound the fruit mixture in the center of the dough round and spread slightly, leaving a 1 1/2-inch border. Fold the edges over the fruit, pleating as necessary. Whisk the egg and mix with a tablespoon of water. Using a pastry brush, brush the egg wash on the exposed crust. Sprinkle the remaining tablespoon sugar over the top of the fruit. Bake until the crust is golden brown all over and the fruit juices are thick and bubbling, 30 to 35 minutes. Cool slightly and serve warm or at room temperature.

PEACH GALETTE RECIPE



Peach Galette Recipe image

This Peach Galette recipe is perfect in every way, with a buttery, flaky crust and juicy cinnamon-dusted peaches. Serve with scoops of vanilla ice cream.

Provided by Natasha Kravchuk

Categories     Medium

Time 2h5m

Number Of Ingredients 13

1 1/3 cup all-purpose flour (measured correctly by spooning and leveling )
1 Tbsp granulated sugar
1/2 tsp fine sea salt
8 Tbsp unsalted butter (very cold)
6 Tbsp ice water (or add to desired consistency)
1 egg (beaten for egg wash)
1 Tbsp coarse sugar
1 lb peaches (about 3-4 medium peaches or 3 cups sliced, not overly ripe )
1/4 cup granulated sugar
1 Tbsp all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp pure vanilla extract
1/2 Tbsp unsalted butter (cut into small pieces)

Steps:

  • In a food processor with the blade attachment, pulse together the flour, sugar, and salt until combined.
  • Cut cold butter into small (1/2-inch) cubes and add it to the food processor. Push the pulse button 8-10 times. Your butter should become pea-sized. Add ice water 1 Tbsp at a time and pulse between each addition. Your dough should be ready when it just begins to clump.
  • Form the dough into a disk. Don't overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
  • Preheat the oven to 425°F. On a floured sheet of parchment paper, roll the dough into a 12″ circle with a rolling pin. It doesn't have to be a perfect circle. Place the parchment paper and dough into a rimmed baking sheet and refrigerate while you make the peach filling.
  • In a small bowl, stir together granulated sugar, flour and cinnamon. Slice peaches into 1/2″ thick slices, place peaches in a medium bowl and sprinkle with flour mixture. Add vanilla and stir gently with a spatula until the flour is fully incorporated.
  • Arrange the peaches in a circular pattern over the dough working from the outside in and leaving a 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Dot the top of the peaches with small chunks of 1/2 tbsp butter.
  • Fold the edges of the galette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. Brush the crust with beaten egg and sprinkle with coarse sugar. Bake for 25-30 minutes until the crust is golden brown and the peach juices are syrupy. It's ok if it juices start oozing from the bottom. Let sit 15 minutes before serving.

Nutrition Facts : Calories 339 kcal, Carbohydrate 42 g, Protein 5 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 70 mg, Sodium 218 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 6 g, ServingSize 1 serving

PEACH COBBLER WITH FROZEN PEACHES



Peach Cobbler With Frozen Peaches image

Start defrosting the peaches about 2 hours before assembling and baking the cobbler. Timing does not include defrosting and marinating of the fruit

Provided by Abby Girl

Categories     Frozen Desserts

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs frozen peaches
1/4 cup sugar
1 teaspoon cornstarch
1 tablespoon lemon juice
1 pinch table salt
1 cup flour
3 tablespoons sugar (plus 1 additional teaspoon)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into 1/4-inch cubes (cold)
1/3 cup plain yogurt

Steps:

  • Preheat oven to 425 degrees.
  • For the filling: Defrost peaches completely in colander. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 2 tablespoons of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 15 to 20 minutes.
  • For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
  • To assemble and bake: When peaches bubble around edges, remove baking dish from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown, about 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.

Nutrition Facts : Calories 370.5, Fat 10.4, SaturatedFat 6.4, Cholesterol 27.2, Sodium 231.7, Carbohydrate 68.2, Fiber 3.3, Sugar 49, Protein 3.7

PEACH GALETTE



Peach Galette image

Provided by Marcy Masumoto

Categories     Brunch     Dessert     Bake     Picnic     Peach     Summer     Chill     Party     Potluck     Pastry     Advance Prep Required     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 8 to 9-inch galette; serves 6 to 8

Number Of Ingredients 15

Pastry:
3/4 cup unbleached all-purpose flour, plus more for working with the dough
6 tablespoons whole wheat flour
1 tablespoon granulated sugar
Scant 1/2 teaspoon kosher salt
1/2 cup plus 1 tablespoon cold unsalted butter, cut into small chunks
1 large egg
1 1/2 teaspoons milk
1 tablespoon beaten egg or heavy cream
Turbinado sugar, for sprinkling
Filling:
1/2 cup granulated sugar
3 tablespoons unbleached all-purpose flour or tapioca flour
1/2 teaspoon ground cinnamon
6 to 8 soft peaches or with give, peeled, halved, pitted, and cut into 1/4 to 1/2-inch-thick wedges

Steps:

  • To make the pastry, combine the flours, granulated sugar, and salt in a food processor and pulse until blended. Scatter the butter over the flour mixture and pulse until it looks like coarse sand. (Alternatively, combine the flour, sugar, and salt in a bowl and work the mixture with a pastry blender until it has a sand-like texture.) In a small bowl or cup, whisk together the 1 egg and the milk until blended, pour into the food processor or bowl all at once, and pulse or gently mix by hand until the dough forms a rough clump. Do not overwork the dough to avoid toughness.
  • Lightly flour a work surface. Transfer the dough to the floured surface, form it into a ball, and then flatten into a disk 1 to 1 1/2 inches thick. Don't knead it! Wrap it in plastic wrap and refrigerate for at least 1 1/2 to 2 hours or for up to 1 day.
  • When the dough is well chilled, preheat the oven to 375°F.
  • Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes. Meanwhile, make the filling. In a small bowl, stir together the granulated sugar, the flour, and the cinnamon, mixing well. Place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently. (If the peaches are tart, you may want to add a little more sugar.)
  • Lay a large sheet of parchment paper on a work surface and dust the parchment with flour. Place the dough on the floured parchment and roll it out into a round about 11 inches in diameter and 1/8 inch thick. Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry round comfortably. Starting 1 to 1 1/2 inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles, continuing until you reach the center of the round. Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. If your peaches are extra juicy, leave the extra juice in the bowl so that the filling does not overflow in the oven. Brush the pastry border with 1 tablespoon beaten egg and then sprinkle lightly with the turbinado sugar.
  • Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling. If your galette has a lot of juice, you may want to place a second pan on the lowest rack in the oven under the baking sheet to catch any juices that overflow.
  • Let the galette cool on the baking sheet on a wire rack. Cut into wedges to serve.

PEACH GALETTE



Peach Galette image

This summer peach galette is a sheet pan dessert that's easier than pie. Serve it this summer with a big scoop of vanilla ice cream!

Categories     baking     dessert

Time 15m

Yield 10-12 servings

Number Of Ingredients 10

All-purpose flour, for dusting
2 refrigerated pie doughs (from one 14-oz box)
1/2 c. granulated sugar
2 tsp. ground cinnamon
1 tbsp. plus 1 tsp. cornstarch
6 medium peaches, pitted and sliced (about 6 cups)
1 tbsp. lemon juice
2 tbsp. heavy cream
1 tbsp. coarse sugar (like turbinado)
Vanilla ice cream and caramel sauce, for serving (optional)

Steps:

  • On a lightly floured surface, unroll the two pie doughs. Overlap the dough by 3 inches to make a long, rectangular shape. Using a rolling pin, roll back and forth over just the center of the dough to bind them together, close the gaps between the two circles, and make it an even thickness. Transfer to a large, parchment-lined baking sheet.
  • Preheat the oven to 425˚.
  • Combine the granulated sugar, cinnamon and cornstarch in a large bowl. Add the peach slices and lemon juice and toss gently to coat.
  • Arrange the peaches in a single layer on the pie dough, overlapping slightly, leaving a 1 ½-inch border. Fold the edges of the dough over the outer edge of the peaches, crimping every 3- to 4-inches, to keep the crust flat against the fruit. Brush the edges of the dough all over with heavy cream and sprinkle with coarse sugar. Drizzle ¼ cup of the liquid left in the mixing bowl over the peaches.
  • Bake for 10 minutes. Reduce the oven temperature to 375˚ and bake for another 30 to 35 minutes, until the filling is bubbly and the crust is golden brown. Cool 5 minutes on the baking sheet, then slide the galette, on the parchment paper, to a cooling rack. Let cool at least 30 minutes before slicing. Serve warm with vanilla ice cream and caramel sauce, if you like.

BLUEBERRY AND PEACH GALETTE



Blueberry and Peach Galette image

This is a quick and easy way to make dessert! Perfect for last minute company. The rustic look makes it even more appealing. Serve it warm with vanilla ice cream.

Provided by csingleton24

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 1/2 cups fresh blueberries
4 medium peaches, peeled and sliced
1/2 cup sugar
3 tablespoons all purpose flour
2 tablespoons fresh lemon juice
1 ready to roll refrigerated pie crust
1 egg white
2 teaspoons milk
coarse sugar, for sprinkling

Steps:

  • Preheat oven to 350 degrees.
  • Roll out room temperature pie crust on parchment paper placed on a baking sheet. Make sure you use the parchment paper because the mixture will leak out!
  • Mix blueberries and peaches with flour, sugar and lemon juice in large bowl until completely mixed.
  • Add fruit mixture to the middle of the pie dough and turn up sides of dough all around. The dough will overlap at certain areas. This is okay, it makes it rustic!
  • Mix egg white and milk together with whisk in small bowl and brush on the pie crust edges. Sprinkle sugar over wet dough.
  • Bake in oven for 1 hour.
  • Cool before serving.

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