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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For the last week, I’ve been brainstorming a way to make a caramel apple pie. In theory, it sounds delicious. But Nate and I both agreed that in practice it might not work the way we envision it. I can’t put my finger on it. Maybe it would work and I’m just over thinking it! Regardless, all this caramel apple pie thinking inspired what I actually ended up making…a caramel apple galette! For some reason, in my brain the caramel just seemed to work better with a galette than in a pie.

Yesterday I made this caramel apple galette and it came out great! Super yummy and I loved the caramel flavor paired with the apples (I know, big surprise). I also sprinkled a bit of coarse salt on top at the end. Salted caramel is always welcome in my world!

I didn’t add the caramel until right after the galette came out of the oven. I wanted the caramel to be smooth and gooey, not burned or caramelized. This technique worked perfectly.

I combined a few recipes and also simplified things by using a store-bought crust. Feel free to use your favorite homemade crust recipe if you like. For Thanksgiving cooking, I like to simplify wherever I can. In this case, a store-bought crust did the trick and tasted wonderful!

{Thanksgiving Prep} Caramel Apple Galette

 

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Author: Jane Maynard

Recipe type: Dessert, Thanksgiving

Ingredients

• One 9-inch pie crust (homemade or store-bought from the refrigerated section at the store)
• 3 granny smith apples, peeled, cored and sliced about ¼”³ thick
• 1 tablespoon lemon juice
• ⅓ cup granulated sugar
• ¾ teaspoon ground cinnamon
• 3 pinches of salt
• 1 tablespoon turbinado sugar (i.e. sugar in the raw) – you can use regular sugar if you need to
• 1 egg, whisked with a bit of water
• Caramel ingredients:
• ½ cup of granulated sugar
• 2 tablespoons water
• 2½ tablespoons unsalted butter, room temperature
• ¼ cup heavy whipping cream, warm

Instructions

1. Preheat oven to 400 degrees F.
2. Place sliced apples in a large bowl. Toss with lemon juice. Add ⅓ cup granulated sugar, the cinnamon and salt and stir well.
3. Lay rolled out 9-inch pie crust on cookie sheet lined with a silpat or parchment paper. Make sure there aren’t any holes in the pie crust!
4. Pile the applies in the middle, leaving about a 3 inches of crust around the edge. Fold edges of the dough up around the apples. Make sure not to break any holes in the dough and also make sure the dough wraps up and over the apples so there isn’t any leakage. Pour most of the sugary-lemon juice leftover in the apple bowl over the apples.
5. Brush outside of crust edges with egg then sprinkle with coarse turbinado sugar. I sprinkled a bit of that sugar over the apples as well!
6. Bake for about 40 minutes, until crust is dark brown. Remove from the oven and immediately pour caramel sauce (see directions below) over the apples, making sure to not spill over the edge of the galette. I poured most of the caramel from this recipe over the galette, with about ¼ cup or so left over.
7. If desired, sprinkle galette with a bit of coarse salt.
8. Caramel Instructions:
9. While galette is baking, combine the sugar and water in a small saucepan. Do not stir. Cook over medium-high heat until it starts to brown, swirling as it begins to brown to distribute the sugar. While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm.
10. Once sugar water is light brown, remove from the heat and add your room temperature butter. Whisk the butter in, being sure it’s totally combined. Add the warmed cream and whisk vigorously. (Watch out for steam when adding the butter and especially the cream.) Let sit until galette is done. Caramel should be pourable consistency.

Notes

A note on transferring to a serving platter:
If you want to transfer the galette to a serving platter, as I’m sure you will, it is a 2 person, 3-4 spatula job. Four-year old Anna was my assistant with moving the galette and she did beautifully!

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