Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
- 3–4 tablespoons ice water
- 3–4 ripe peaches, sliced
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour (for coating peaches)
- Optional: a pinch of cinnamon or nutmeg for extra flavor
Instructions
- Start by mixing the flour and salt in a large bowl. Add the cold, cubed butter and use a pastry cutter or a fullstar ultimate veggie prep master to cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- While the crust chills, toss the sliced peaches with granulated sugar, vanilla extract, and a tablespoon of flour to absorb excess moisture. Add spices like cinnamon or nutmeg if desired for extra warmth and aroma.
- Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface into a roughly 12-inch circle. Transfer it to a parchment-lined baking sheet. Arrange the peach slices in the center, leaving a 2-inch border around the edges. Fold the border over the peaches, pleating as needed to create a rustic edge. Brush the crust with an egg wash or milk for a golden finish.
- Bake in the preheated oven for about 40-45 minutes or until the crust is golden brown and the peaches are tender. Let it cool slightly before slicing and serving.
Notes
- For a more flavorful crust, chill the dough thoroughly and handle it minimally to keep it flaky.
- Sprinkle with cinnamon or nutmeg with the peaches for added warmth.
- Serve warm or at room temperature with whipped cream, vanilla ice cream, or honey for extra indulgence.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal Kcal
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg