This easy peach galette is simple to make and so delicious! The perfect dessert to make all summer long. It’s also vegan friendly with gluten and refined sugar free options!
My youngest joined the world of drivers this past week when she passed her permit exam. She did it in record time too, less than five minutes! I had the
grueling job pleasure of taking her on her very first drive. 😳 Let’s just say, I’m glad I’m not a full-time driving instructor! We had a few scares, and a few honks from angry and annoyed drivers, but she did pretty well, considering her only previous experience with driving was playing Mario Kart!
I came to the realization that this is the last time I’d teach one of my kids to drive. Soon she’ll have her driver’s license and be driving on the road by herself, like my son now does. Then I’ll have two kids to worry about (and stalk on the find my friends app) while they’re out driving. 🤦🏻♀️
Each milestone is bittersweet. I was so proud when my baby boy started crawling, and soon after, walking. Then I felt sad that his newly found freedom made him more independent, which also made him dislike being cradled and held like I was able to do when he was a baby. Each stage of development is super exciting, until you think about the fact that your little boy or girl is growing up.
As I enter into this final stage of parenting children, I look back at these last 15–17 years with a heart full of joy. I am so thankful to have had the privilege of mothering two incredible kids. Sure, I know there are some things I could’ve done better, but then again, there’s no such thing as a perfect parent. Instead of regret, I look at ways to improve now. You can only change the present, not the past.
One of the ways I know I can improve as a parent of teens now, is to help them to be more independent. It sounds easy, but has been hard for me. I have held onto this idea that doing things for them is how to be a good parent. Let me wash and fold your laundry, pack your lunch for work, iron your clothes, etc., when I really need to teach them how to do those things on their own.
I guess I feel like the more responsibility I give them, the less they will need me. But in reality, that is actually the goal. The goal is for them to be self-sufficient adults. If they don’t need your help when they’re adults, you did a good job preparing them!
Now it’s just a matter of putting it into action. My son is going into his senior year of high school and I’ve been in denial that I’m going to be the mother of an adult in less than a year. I’m just not ready for it. But it’s going to happen whether I’m ready or not, so instead of dreading it, I just need to embrace it and make this the best and most productive year I can.
Speaking of productive, we’re trying out a new cooking schedule in our house to share the responsibility of making meals. We each take turns cooking meals, which takes the load off of just one or two people and gives others, like my novice son, the opportunity to learn how to cook. It has actually made cooking dinner more fun, because you try to come up with interesting new meal ideas to make on your turn, instead of just relying on the usual go-tos.
And since I didn’t have to cook dinner much this week, it gave me the opportunity to get into the kitchen to whip up a quick treat for dessert. What better way to use up some of the juicy summer peaches sitting out on the counter than in a quick and easy galette! This version is vegan friendly and if you omit the turbinado sugar, is refined sugar free. I also have a gluten-free crust option.
Although making homemade crust is pretty simple, it comes together almost effortlessly if you use prepackaged pie crust or puff pastry. With store-bought crust, you can make this with as little as 4–5 ingredients. It doesn’t get much easier than that, folks.
You can even use another fruit, if you don’t have/like peaches. Nectarines, plums, berries, cherries, apples…there are a plethora of options making this dessert not only simple, but very customizable too. What’s your favorite fruit to use in galettes?
- Homemade or store-bought dough, recipe below
- 4–6 peaches, peeled and thinly sliced (I used white peaches, but yellow peaches will also work)
- 2 tablespoons melted butter (can use dairy-free)
- 2–3 tablespoons pure maple syrup or other sweetener of choice, depending on the sweetness of your fruit
- ¼–1/2 teaspoon cinnamon, use more or less to taste (optional)
- coarse turbinado sugar, for sprinkling on crust (optional. Omit if refined sugar free)
- 2 cups unbleached all-purpose flour
- 2 tablespoons coconut sugar or natural sugar
- ½ teaspoons salt
- ¾ cup vegetable shortening
- 3–4 tablespoons cold water
- Make the dough first. If using store-bought pie crust, continue to the directions below.
- Place dry ingredients—flour, sugar, & salt, into a large mixing bowl. Use a pastry blender to cut shortening (or butter) into the flour, until well incorporated and no large pieces remain; mixture should be crumbly.
- Stir in water, a tablespoon at a time, until the dough comes together. It should feel like soft play dough. If it's too crumbly, just add a little more water.
- Flatten dough into a round disk shape, cover in plastic wrap, and refrigerate while you prepare the apples.
- In a small bowl, mix together melted butter, maple syrup, and cinnamon. Set aside.
- Preheat oven to 400ºF. Take your dough out of the refrigerator 10 minutes before you plan to roll it out.
- Place dough on a piece of parchment paper and roll out into a large circle or oval.
- Arrange peach slices over the top of the dough, leaving about a 1–2 inch border. I took about 5–6 slices and fanned them out in different directions, but you can place them on there however you want.
- Once you've placed all of your peaches onto the dough, bring edges up over the fruit and pleat all the way around. Brush butter mixture evenly across the fruit and edges of the galette. If you'd like, you can sprinkle coarse sugar over the edges of the dough to add some extra sweetness and a bit of crunch.
- Place galette with parchment paper onto a large baking sheet and into the preheated oven. Bake for 40–50 minutes, until peaches are tender and crust is golden brown. Best served right away. Makes about 8-10 servings.