Having spent a majority of my childhood summers in Texas, I developed a never-ending love with peach cobbler. To this day, it would still be one of my favorite desserts, if allowed. With all the sugar and shortening, I won’t permit myself to eat it. But what is summer without peach cobbler?
This summer is about to get a whole lot better by bringing back memories of my summers in Texas, and bringing back my favorite dessert. I re -created a peach cobbler, in the form of a rustic galette, without using loads of sugar and shortening. Instead, I used a small amount of raw sugar and an olive oil crust. Wow! How amazingly flakey and buttery tasting the olive oil crust turned out to be. Seriously, this has all the taste of peach cobbler without all the sugar and fat.
Peach Galette + Olive Oil Crust
For the peach galette:
6 ripe peaches, sliced 1/2 inch thick (4 3/4 cups)
2 tablespoon raw turbino sugar
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
1 tablespoon cornstarch
2 disk olive oil crust
All-purpose flour, for surface
Turbino sugar (optional), for sprinkling
- Preheat oven to 375 degrees. Line a rimmed baking sheet with foil, then parchment. Stir together fruit, granulated sugar, lemon juice, salt, and cornstarch.
- Roll out crust, on a lightly floured surface. Transfer to baking sheet. Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with egg, and sprinkle with sanding sugar.
- Bake until golden brown and bubbling in center, about 1 hour. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Let cool completely. Serve with fat-free whipped cream.
To prepare the olive oil: About an hour before beginning the recipe, place the olive oil in a plastic container. Freeze until it’s opaque and still somewhat soft. If it is frozen, let it thaw a bit so that you can work with it.
2/3 cup olive oil, partially frozen (see above note)
2 1/2 cups flour
3/4 teaspoon salt
4 to 8 tablespoons ice water
1 tablespoon apple cider vinegar
- In a large mixing bowl, sift together the flour and salt. Working quickly, add the olive oil by the tablespoonful, cutting it into the flour with your fingers or a pastry cutter, until the flour appears pebbly.
- In a cup mix together 4 tablespoons of the ice water with the apple cider vinegar. Drizzle in 2 tablespoons of the water and vinegar mixture and using a wooden spoon or rubber spatula stir into the dough, adding more water a tablespoon at a time until it holds together to form a soft ball. Take care not to over-knead the dough.
- Divide dough in two, press into each disk about an inch thick and place each piece between two 14 inch long pieces of waxed paper. Use a rolling pin to roll each piece into a circle about 1/4 inch thick. For a more even, uniform circle of dough roll the pin one or two strokes outward away from you, turn the dough a few degrees and roll a few times again and repeat. Repeat with other half of dough. Refrigerate rolled dough wrapped in waxed paper until ready to use.