Cast Iron Peach Galette

As we’re nearing the end of peach season, this is a quick and easy recipe to use up the last of the farmer’s market gems you’ve scored. This tangy and crusty mix is certain to be the perfect end to any meal at camp or home. In less than thirty minutes you can have this wrapped up and on the table for your guests to woo at.

Butter & flour to coat pan
1 store bought pie crust
3 peaches, cored/peeled/sliced
1/4 c brown sugar
1/4 c flour
2 tbsp sugar in the raw
1/2 tsp salt
2 tbsp butter, diced
1 egg, beaten
Sugar in the raw, for dusting the crust

Coat the cast iron skillet with butter and dust with flour. Lay in the pie crust centered in the skillet. In a large bowl, add the peaches, sugars and flour into a bowl to toss and coat. Dump the peach mix into the crust and spread out evenly. Start pulling in the sides up and over the edges (2-3 inches) all the way around. Use your beaten egg to brush the exposed crust and sprinkle with the sugar in the raw. Toss the diced butter scattered evenly over the top of the peaches and cook for 25-30 until the peaches are soft and the crust is golden brown as pictured. If you’re cooking at home the oven temp will be 375, otherwise cook indirectly over the campfire or over hot coals.

Serves 6