Looking for a super simple yet super scrumptious summer dessert? Look no further! I’ve got the perfect thing for you!

I’ve worked with Libby’s a few times and they are always wonderful to work with! Most recently they challenged me to come up with a sweet brunch recipe using canned peaches and apricots. A galette immediately came to mind!

I love making galettes because they are beautiful in a very rustic way, and they always taste great, especially with a bit of ice cream on top! The big bonus for me, however, is that they are super easy to make. You know how I love easy!

I made this apricot peach galette for our little family and they gobbled it up! Cate and Nate even had seconds. Nate said he wished it was all apricots (he loves apricots) but Cate protested loudly that the peaches were her favorite part (she loves peaches). I’m sure you can play around with the fruit to your own taste, but I kind of like having both in there to keep things interesting!

Before we get to the recipe, Libby’s has a lovely giveaway for you today! One lucky, randomly-selected reader will receive an assortment of Libby’s canned goods along with this gorgeous cherry serving tray set from Williams-Sonoma. (I’m completely jealous and wish I could enter this giveaway myself!) Here’s now to enter:

• Post any comment you like! Simple as that! (Maybe join in the debate with Nate and Cate…peaches or apricots or both?)
• Bonus Entry: Visit Libby’s Recipe App on Facebook and tell us your favorite recipe or the one you want to try most!
• Be sure to leave a separate comment for each entry.
• All comments must be posted by Midnight, PT on Saturday, July 20.

Thank you to Libby’s for sponsoring today’s post and for providing this giveaway! You can visit Libby’s on Facebook, Twitter, Pinterest or on their website.

Without further ado, I give you Apricot Peach Galette!

Apricot Peach Galette + A Giveaway!

 

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Author: Jane Maynard

Recipe type: Dessert

Ingredients

• 1 store-bought, refrigerated 9-inch pie crust OR ½ recipe for Pate Brisee from Martha Stewart (the pate brisee is delicious and easy to make, but a store-bought crust is even easier and still super yummy!)
• 1 can Libby’s sliced peaches or 3 fresh peaches, sliced
• 1 can Libby’s apricot halves or ~8 fresh apricots, halved and pitted
• Juice from ½ lemon (about 1-2 teaspoons lemon juice)
• 3 pinches of salt
• 1 – 2 tablespoons turbinado sugar (aka sugar in the raw)
• 1 egg, whisked with a bit of water

Instructions

1. Preheat oven to 400 degrees F.
2. Place pie crust or rolled out pate brisee (when you halve the Martha Stewart recipe, you should roll it out to about 12 inches or so) on a rimmed cooking sheet lined with parchment paper or a Silpat. Drain peaches and apricots. Slice apricot halves into thirds. Place drained peaches and apricots on center of crust in an even pile, leaving about a 2-3 inch border of crust around the fruit (if you use the store-bought crust, your border will be a bit smaller than the pate brisee). Drizzle fruit with lemon juice, sprinkle with pinches of salt, then fold edges of crust up around the sides. You can be as tidy or as sloppy as you like with the edges – it comes out pretty either way!
3. Once the border is folded up around the sides, brush the “crust” lightly but thoroughly with the egg wash. Sprinkle the crust liberally with turbinado sugar, and feel free to toss a few crystals of sugar on the fruit, too.
4. Bake for about 40 minutes, until the crust has browned nicely. Remove from the oven, let cool a few minutes, then serve. If you let it cool a little longer, you can usually transfer the galette easily to a serving platter using a few flat spatulas and some care.

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Growing up my mom would always make the best butterhorn rolls for the holidays. The recipe came from the Better Homes & Gardens cookbook, I believe. Once I was off on my own I followed what I thought was the same recipe in my version of the same cookbook…but they never quite tasted the same. Then, one year, my mom was looking at the recipe and she noticed they had actually changed it in the newer version of the cookbook. No wonder! But, since we’ve made that discovery, her cookbooks have been packed away in a storage unit and I haven’t been able to get my hands on the recipe.

Last Thanksgiving, our friends Peter and Nikki invited us over for Thanksgiving and took on the task of making homemade rolls. Their crescent rolls (which I guess are the same as butterhorn…I have no idea!) were DELICIOUS…better than mine, definitely rivaled my mom’s. Who knows, it might even be the same recipe that my mom used to use!

Until that old Better Homes and Gardens cookbook sees the light of day once again, I’m sticking with this recipe from Nikki.

P.S. This recipe is easy enough that I always end up making at least one more batch a day or two after whichever holiday we’ve made them for. We just can’t get enough and I don’t mind making them one bit!

Easy Homemade Rolls

 

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From Nikki and Peter Conti-Brown (I’m not entirely sure where they got the recipe”¦it was very sparse on directions, so I have filled in the details)

Author: Jane Maynard

Cuisine: Side Dish

Ingredients

• 1 Tablespoon active dry yeast, dissolved in ¼ cup very warm water (let yeast sit in water until it’s all foamy and dissolved)
• ¼ cup butter, softened
• ¾ cup milk
• ¼ cup sugar
• 3 eggs
• ¾ teaspoon salt
• 4-4½ cup flour

Instructions

1. Mix all the ingredients except the flour in your KitchenAid mixer with the paddle attachment or with your beaters. Slowly mix in the flour. Knead dough or mix on speed 1 or 2 with the dough hook on your KitchenAid (when I knead with the KitchenAid I let it go about 5 minutes). Let rise to double in size in a bowl, about an hour or so (cover the bowl with a light, clean towel and let rise in a warm/non-drafty place).
2. Punch dough down. Divide into two. Roll each piece of dough into a large circle, that is quite thin (1/8”³ – ¼”³). If you like a buttery flavor, brush melted butter onto the dough at this time, although they are great either way. Cut the dough like pizza into 16 pieces (you will end up with 32 rolls total). Roll each piece from the large end of the triangle and place on an ungreased cookie sheet or a silpat-lined cookie sheet with the tip tucked down and under the roll. Let rise again until about double in size, or about an hour or so (cover the rolls with a light, clean towel and let rise in a warm/non-drafty place).
3. Bake at 375 for 12 minutes or until browned on top and bottom.

Notes

Note: See comment #4 below – my mom found her recipe and posted it here! It’s VERY similar to this recipe, just a little bit different proportions.

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