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close up picture of stone fruit galette

Easy Stone Fruit Galette with Peaches and Plums

Kristina Cadelina
Easy Stone Fruit Galette with Peaches and Plums features a homemade lavender pie crust along with sweet peaches and juicy plums. Don't forget to add a big scoop of vanilla ice cream!
5 from 2 votes
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Prep Time 30 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American, French
Servings 6
Calories 316 kcal

Equipment

  • baking sheet

Ingredients
  

Homemade Pie Crust

  • 2 1/2 cups all purpose flour
  • 1 teaspoon vanilla salt or fine sea salt
  • 1 teaspoon sugar
  • 1 cup butter cold, cubed
  • 1/4 - 1/2 cup ice water
  • 1 tablespoon lavender optional

Stone Fruit Filling

  • 2 medium peaches
  • 2 large plums
  • 1/2 small lemon juice lemon juice from 1/2 of a lemon
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 teaspoon ginger ground
  • 1 teaspoon cinnamon ground
  • 1/4 teaspoon nutmeg ground
  • 1/4 teaspoon cloves ground
  • 1-2 tablespoon demerara sugar for sprinkling
  • 1-2 tablespoon butter melted, for brushing crust

Instructions
 

  • Preheat the oven to 425 degrees.
  • Starting with the crust: Sift the dry ingredients together in a bowl.
  • Add the cubed butter and cut in with a pastry cutter. Combine until it resembles corn meal.
  • Add the iced water little by little and continue to combine the water with flour.
  • Pat together until it forms a ball. Shape into a disk. Then wrap it in plastic wrap . Refrigerate for 20 minutes.
  • In a large bowl, toss the peaches and the plums with the corn starch, lemon, sugar and spices. Let it sit in the juices while you roll out the pie dough.
  • Pull out the pie crust and cut in half. (Place the 1 of the crusts back in the fridge.) Place the dough onto a lightly floured surface. Roll out the dough to about a 12 inch circle. Wrap the dough onto the rolling pin.
  • Carefully place the dough in the center of the pan. Place the fruit in the center, leaving a border, about 1- 1 1/2 inches around the edges. Carefully fold the crust over the fruit.
  • Brush the edges with the melted butter. Then sprinkle the demerara sugar around the edges.
  • Bake until golden, about 25-30 minutes.
  • Serve with Vanilla Ice Cream and Enjoy!

Notes

Please note: The homemade lavender pie crust makes 2 servings, you will only use one for this recipe. You can save the extra dough for another galette or use to make mini hand pies or another dessert. Store the dough in the plastic wrap. It can be stored in the fridge for up to 3 days.
I didn't use any parchment paper on the baking sheet. The galette dough/crust has a lot of butter so it came off the baking sheet with no problem. 
My oven is super hot which means sometimes my baked goods are done faster than usual. The recipe calls for 25-30 minutes, but it could take a few minutes longer. 
To cut the butter into the flour, you can use a pastry cutter or a food processor. I've even used my finger tips over the years and it will still turn out. :)
For the crust, both the butter and the water need to be cold. 

Nutrition

Calories: 316kcalCarbohydrates: 69gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 5mgSodium: 59mgPotassium: 160mgFiber: 6gSugar: 33gVitamin A: 309IUVitamin C: 5mgCalcium: 88mgIron: 2mg
Keyword easy galette, galette, peaches, plums, stone fruit
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