Peach Crumble Galette

galette with what you've got

I found myself this week with a Costco-sized flat of fresh peaches ripening (and then rotting) at a pace that even Marco, who consumes close to a bushel of fruit a day, couldn’t keep up with. As yet another beautiful peach turned to mush in what felt like a matter of minutes, I started brainstorming ways to bake them up and found myself once again, digging through the bowels of my freezer. My scavenger hunt resulted in a sheet of puff pastry and a deli container of streusel topping and this simple, bake-with-what-you’ve-got galette was born.

This recipe is begging to be riffed on. You can use puff pastry or classic pie dough, store-bought or homemade if you’re feeling up to it. You can scratch the streusel completely, sub in a crumble topping, or replace it with a fun glaze. You can use big, beautiful, ripe peaches or another summer fruit that may be ripening too quickly in your kitchen. Really, anything goes!

On flavor notes: I LOVE the flavor combination of peaches and fresh marigolds and my garden is currently teeming with little orange and red flowers so I sprinkled a few over top of my finished galette. That saying “what grows together, goes together” was really meant for peaches who absolutely shine when paired with basically any summer herb. You can sprinkle in a bit of rosemary or basil or lavender for some added pizzazz.

an easy galette formula

crust + fruit + extras (optional) + ice cream (not optional) = easy dessert-ing all summer long