It’s hard to believe that summer is pretty much over. It seems like just yesterday I was waking up to a frozen pond at our apartment in Green Bay. Somehow, it’s five months later and we’re living in France patiently waiting for the arrival of Baby Girl B. Can you believe we only have 5 weeks left until my due date?
Anyway the end of summer means peaches, and I’ve been devouring them like crazy – they’ve really always been one of my favorite fruits. So I decided to take my love of peaches and do a little easy baking, and I made a ginger peach galette for you.
I took some peaches, peeled them, sliced them, and seasoned them up a little before placing them into a pre-made pie crust. I didn’t even put it in a pie plate because that would take way too much effort.
After baking in the oven for a bit, the peaches transformed into a beautifully rustic dessert with just a hint of sugar and spice. The perfect way to celebrate the remainder of our summer season.
- 1 pie crust
- 6 cups peeled and sliced peaches
- 2 teaspoons grated fresh ginger
- 1 tablespoon lemon juice
- 1/3 cup sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 3 tablespoons cornstarch
- Preheat oven to 375˚F (190˚C) and roll out pie crust onto a parchment-lined baking sheet.
- In a large bowl, stir together the peach slices, ginger, lemon juice, sugar, cinnamon, nutmeg and cornstarch.
- Place peach filling in the center of the pie crust. Spread filling over the pie crust leaving a border of 1 1/2 – 2 inches. Fold the edges of the pie crust up and over the peaches.
- Bake for 45 – 50 minutes, or until crust is golden brown and peaches are soft. Allow galette to cool for about 10 minutes before slicing.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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