There are a few recipes that black women are sure to inherit from their mothers and peach cobbler is one of them. I can recall cutting peaches for my grandmother and watching my mother mix the filling which always smelled like a medley of butter, cinnamon, peaches and warm vanilla beans. When it was my turn to make a cobbler, I decided to go a slightly different route. Confession: I cannot make pie crust to save my life, so I simplified my mother's recipe and decided on a peach galette! Think of it as a peach pie without a pie pan.
The perfect peach galette doesn't need ice cream or whipped cream. It stands beautifully on its own. Because I was brought up believing that it was the filling that mattered most, I use a frozen crust and focus solely on the filling. Here's to hoping that my toils will you be your gain!
Kim's Summer Peach Galette
MAKES: One 8 inch galette SERVES: 4
PREP TIME: 10 MINUTES COOK TIME 45-50 minutes
1 large can of peaches in heavy syrup
1 tablespoon of cinnamon
1 whole vanilla bean, cut lengthwise and scraped hollow
1/2 tablespoon of fresh ginger
1/2 teaspoon of nutmeg
Pinch of cardamon
1/2 cup of sugar
1/2 cup of brown sugar
1/4 stick of butter cut into small pieces
In a large bowl add peaches and seasonings. Mix well. Take a frozen pie crust and create a large bowl, folding the edges inward. Place on baking sheet covered with parchment paper. Next, add mixture. Sprinkle small chunks of butter atop the mixture and bake on 350 degrees for 45-50 minutes depending on your oven.