Tag Archives: peach

Peach Apple Galette

peachapple galette slice

You didn’t think I’d let summer near its end without sharing another peach recipe, did you?! Well, it turns out today is the perfect day to talk about peaches because it’s national “eat a peach” day.  If you insist, national food holiday gods, if you insist. 😉

Even though I’m back in Florida now, fresh peaches seem to be everywhere right now.  When I was still in New York, I had a craving for juicy peaches, so my mom and I drove out to a local farm store. While we were there, we noticed they had early apples available as well.  Since apple season is more or less nonexistent here in Florida, I took advantage. 🙂

peach apple galette

With pounds upon pounds of peaches and apples in hand, I decided to put the two fruits together to make one delicious tart… a peach apple galette.

What’s a galette, you ask?  The simple answer: a free-form, one-crust tart made with pie dough.  As the name may suggest, it’s very popular in France… Anyway, I was all set to make a real pie, but when I saw Sally post a recipe for a strawberry peach tart, I thought… well, I think I’ll make a galette. 🙂

peach apple galette slice

This tart is really the perfect transition into fall — peaches and apples. The duo are unexpectedly delicious and perfect, especially when you involve buttery, flaky pie crust.

Speaking of the crust, I’ll be honest — I used a pie crust mix here, but if you have a pie crust recipe you like to use, go ahead and make your own from scratch!

peach apple galette lbbakes


If you need a simple, delicious “end of summer” dessert recipe, I highly recommend you try this galette!

[print_this]Peach Apple Galette

A simpler version of pie, this free-form tart is filled with fresh peaches and apples for a unique dessert.  Serve with ice cream, yogurt, or whipped cream, if desired.

Serves 8

Prep time: 30 minutes

Cook time: 60 minutes

  • Pie dough for one (single layer) pie, chilled
  • 2 large apples, peeled and sliced
  • 2 large peaches, peeled and sliced
  • 3 tablespoons sugar
  • 1/4 teaspoon ground ginger
  • 1-2 tablespoons milk
  • Sugar, for garnishing

Heat the oven to 400 degrees F.  Line a baking sheet with parchment paper.

In a mixing bowl, toss the sliced apples and peaches with the sugar and ginger. Set aside.

On a flat, lightly floured surface, roll the pie dough out to 12-14 inch thickness (for a thicker crust, roll only to 12 inches; 14 inches for a thinner crust).  Carefully transfer the rolled out dough onto the prepared baking sheet.

Mound the fruit in the center of the crust, leaving about 1 1/2 inches around the edges.  Fold the edges up and over the fruit to seal (pinch to seal if necessary).  Brush the dough with the milk, then sprinkle with granulated sugar.

Bake 30 minutes.  Decrease the heat to 350 degrees F; bake an additional 30 minutes, or until the edges are golden brown.  Allow to cool before slicing.[/print_this]


Peach Banana Yogurt Bars

Good news!  I have things!  My household belongings finally arrived here in Florida this week, which means I don’t have to sleep on an air mattress anymore, don’t have to dress myself out of a suitcase, and I can mix cookies in my KitchenAid!  I think I forgot what it was like to have a kitchen full of dishes, pans, and small appliances.  It’s the little things in life, I tell ya!

To celebrate my reunion with all of my prized possessions, I’ve been taking advantage of my final few days before becoming a full-time doctoral student by baking up lots of good things.  Lots of cookies!  That’s probably no surprise.

In addition to the cookie frenzy, I also whipped up these yummy peach banana yogurt bars.

Peach banana, you may ask?  Yes… things I’ve learned about fruit in the past week: bananas ripen at rapid speed in August, even in an AC’ed apartment… and living right near Georgia means you get to enjoy some of the biggest, best peaches around. 🙂

I took my sweet peaches and super ripe bananas, grabbed a container of CHO, and got to work on a bar I’ve been snacking on all week long.  The bars taste very similar to banana bread, but I call them “yogurt bars” because the yogurt makes them incredibly moist, almost cheesecake-like.  Store ’em in the fridge and you’ve got the perfect snack for the tail end of summer. 🙂

[print_this]Peach Banana Yogurt Bars

Makes 12 bars

Prep time: 15 minutes

Cook time: 40 minutes

  • 1 ripe banana, mashed
  • 6 ounces lowfat plain (or peach!) Greek yogurt (I use Chobani)
  • 1 large egg
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 3/4 cup all-purpose flour
  • 1 large peach, skin removed and diced
Heat the oven to 350 degrees F.  Spray an 8- or 9-inch loaf pans with nonstick cooking spray.
In a large mixing bowl, stir the banana, yogurt, and egg until mixed well.  In a separate small mixing bowl, stir the sugar, salt, baking powder, baking soda, and flour.  Add the dry ingredients to the wet ingredients, stirring until just mixed.  Stir in the diced peaches.
Spread the batter into the prepared pan.  Bake 35 to 40 minutes or until an inserted toothpick comes out clean.  Allow to cool at least 10 minutes before slicing (I cut lengthwise down the middle, then 6 bars across). [/print_this]

Peach Basil Cream Pie

peach cream pie 1

Last Thursday, I made this pie.  Filled with fun healthy ingredients like pureed peaches, Greek yogurt, fresh basil, and… whipped cream.

peach cream pie 2peach cream pie 3

And then, after letting it set, rather than slicing into it to take a pretty picture and take a few bites, I packaged it up and brought it someplace. 


I brought it to the state fair.  To enter in the Pillsbury pie contest.

peach cream pie 4

I go to sleep at 10pm on Friday nights.  I prefer wine spritzers over beer.  And now I enter pies at the state fair.  Apparently I went from 25 years old to 80 this year. Help! 

Wait… don’t help.  I’m pretty content with my grandma-like life.  See you at bingo tonight? 

peach cream pie 5

I wish I could show you how this pie looks like when sliced into, because I bet it’s pretty.  A flaky golden brown crust filled with a pale yellow, peachy creamy filling.  Fragrant bits of basil in every bite!  And the whipped cream, well, we all know what that’s like. 

Peach Basil Cream Pie

You probably wouldn’t think to make a cream pie with sweet peaches and spicy basil, but the distinct flavors of each make for an irresistible pie.

Serves 8

Prep Time: 4 hours, 15 minutes

Cook Time: 15 minutes

  • 1 refrigerated pie crust (or your own recipe)
  • 1/4 cup loosely packed fresh basil leaves
  • 1 medium peach, peeled and quartered
  • 1/2 cup granulated sugar
  • 1 cup nonfat plain Greek yogurt
  • 2 cups heavy whipping cream

Heat the oven to 450°F. Bake pie crust as directed on package in an ungreased 9-inch pie plate. Cool completely on cooling rack, about 15 minutes.

Meanwhile, finely chop the basil with a sharp knife; set aside.

In a blender or food processor, combine the peach quarters and ¼ cup sugar. Blend for about 1 minute or until very smooth. Add the yogurt; blend for about 30 seconds or until mixed well. Pour mixture into a small mixing bowl and stir in chopped basil.  Set aside.

In a large mixing bowl, beat the heavy whipping cream and remaining sugar on high speed with an electric mixer for about 1 minute or until soft peaks form.

Fold half of the whipped cream into the yogurt mixture. Spread into cooled pie crust.  Spread the remaining whipped cream over the yogurt mixture.  Freeze at least 4 hours before serving.