This Skillet Stone Fruit Galette features a heaping mound of fresh, juicy stone fruit that is enveloped in the flakiest, all-butter crust, topped with a load of streusel and baked to a crisp perfection in a cast iron skillet. It’s an easy, rustic summer dessert that is sure to please any crowd.
There are so many reasons to love summer. The sun. Swimming. Having relaxed, unscheduled days. And best of all – the fresh produce – especially when you live in a climate where the weather can get downright nasty in the winter. So when I can get my hands on local, stone fruit, I get my hands on a whole lot of it. My husband always asks what I’m going to do with so much fresh fruit. Well, here’s the answer: I bake fruit desserts like this Skillet Stone Fruit Galette.
This recipe is adapted from one of my most used cookbooks, The Four & Twenty Blackbirds Pie Book. Their all-butter crust recipe is so easy, and without fail, it comes out a flaky and perfectly golden. Their crust recipe is unique because it includes cider vinegar. The vinegar helps the crust develop a tremendously flaky texture without imparting too much additional flavor.
I’ve made about 4 or 5 of the pies in the book, and every single one has been pretty perfect. Their fillings are never too sweet, and the natural flavor of the fruit always shines through. I already have their oatmeal pie and a grapefruit pie earmarked. I can’t wait to try them! And, next time we are in New York City, I’m determined to get my family over to Brooklyn for some pie at The Four & Twenty Blackbirds Pie Shop!Until that happens, I’ll happily use the cookbook to whip up more of desserts like this Skillet Stone Fruit Galette.
This post is linked to these awesome parties.