White Peach Cobbler Galette
By now we all know my obsession with galettes. They are so easy to assemble, taste amazing and is a super light dessert. One of my favourite combinations of fruit galettes that I’ve made was strawberry peach. I decided this time to do a simple peach one and add some cobbler topping to merge the two desserts into one.
Truth be told, I sent my husband to the grocery store and he came back with white peaches. I didn’t intend this to be a white peach galette but we had to make do. I think it came out great and tasted amazing. I loved the addition of the cobbler topping. Next time, I would still stick to regular peaches as I feel they are sweeter.
All in all, this White Peach Cobbler Galette is worth gossiping about!
White Peach Cobbler Galette
Yield: 8 servings
INGREDIENTS:
Dough
1.5 cups flour
2 tbsp sugar
1 stick cold butter, cut into cubes
1 egg
2 tbsp cold water
Pinch of salt
Filling
4 peaches, thinly sliced
2 tsp brown sugar
2 tsp sugar
1 tsp lemon juice
1/4 tsp cinnamon
Topping
1/4 cup flour
1 tbsp sugar
1/2 tsp brown sugar
1/4 tsp baking soda
2 tbsp butter
1 tbsp milk
1 tbsp oats
DIRECTIONS:
1. In a food processor, add the flour, sugar and salt. Pulse to incorporate.
2. Add in butter and pulse until small pea size balls form. Add in egg and 1 tbsp at a time of cold water until ball forms and pulls away from the food processor.
3. Remove from food processor and form into small disk. Wrap with plastic wrap and store in fridge for 30 minutes.
4. Meanwhile, in a large bowl, place sliced peaches, sugars, lemon juice and cinnamon. Set aside.
5. In a smaller bowl, make the topping. Combine all the ingredients and form together using a fork or your hands until you have a crumbly topping. Set aside.
6. Remove dough from fridge and roll out over a piece of parchment paper sprinkled with flour. Roll into a large circle.
7. Then place all of the peach filling into the center of the circle, leaving a large rim around the edge.
8. Carefully start to fold up the edges and push down into the filling. Do this around the whole galette. It’s ok if it rips or small tears happen. It’s rustic.
9. Place galette into fridge for another 30 minutes.
10. Remove galette from fridge and top with the crumble, pressing it into the peaches as much as possible.
11. Brush edges of crust with an egg wash and sprinkle with sugar. Place in a 400 degree oven for 40 minutes until crust is golden brown and peaches are cooked through. Enjoy!
** Pro-tip: If the peaches and crumble start to burn but it is not done baking, place a piece of tin foil over the top of the galette to prevent the top from burning. Continue to bake as per directions.
