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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

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 400 degrees F.
  • 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 35-45 minutes.

Notes

Notes:
Storing:
Transfer to an airtight container or covered plate and store in the fridge for 2-3 days. Reheat gently in the microwave for 30-45 seconds.
Helpful tips for this Stone Fruit Galette recipe:
  • I tested this stone fruit galette with homemade crust and a store bought one.  Please note, my homemade recipe creates 2 crusts(traditional top and bottom) so you can totally make 2 galettes or you can save the crust for something else. 
  • I added culinary lavender to my crust as well. This is totally optional and the crust can be made without it. 
  • Ovens can vary so if it starts to brown too quickly, gently put a loose foil tent over the edges.  
  • Don’t skip the cornstarch. This will help thicken all the juices released from the fruits.

 

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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