Cinnamon-Crusted Peach Galette

This galette is something I've never made before, but I loved everything about it! It was honestly so fun to make and it tasted amazing! Now I want to make all the galettes I can.
A galette is basically a very "rustic" pie that is usually filled with fruit. I love anything that doesn't have to look perfect to still be pretty.
I also decided to add a cinnamon sugar crust and it was the best decision ever! That flaky, cinnamon crust was to die for. And hey, so was the peach filling!

Cinnamon-Crusted Peach Galette
Adapted from Natasha’s Kitchen
1 lb. ripe peaches, about 4 medium, peeled if desired
1/4 cup sugar
1 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. pure vanilla extract
1/2 Tbsp butter

1 1/4 cup flour
1 1/2 tsp. sugar
1/2 tsp. salt
1 stick (8 Tbsp.) very cold butter (Chill the butter in the freezer for at least 20 minutes).
6 Tbsp. ice water
1 egg
2 tsp. sugar + 1/4 tsp. cinnamon, combined

How to Make the Dough:
1. In a food processor with the blade attachment, pulse 1 1/4 cups flour, 1 1/2 tsp. sugar and 1/2 tsp. salt until well mixed.
2. Cut cold butter into small cubes and add it to the food processor. Push the pulse button 8 times. The butter should become pea-sized. Add ice water 1 tablespoon at a time and pulse between each addition. The dough should be ready when it just begins to clump. I used 6 Tbsp of ice water.
3. Form the dough into a disk. Don’t overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for at least 1 hour.

How to Assemble the Peach Galette:
1. Preheat oven to 350 degrees F.
2. In a small bowl, beat the egg and set aside.
3. Slice peaches into 1/2-inch thick slices. Place peaches in a medium bowl and sprinkle with 1 Tbsp. flour, 1/4 cup sugar, 1/2 tsp. cinnamon and 1/2 tsp. vanilla. Stir gently with a spatula just until combined.
4. On a sheet of parchment paper, roll the dough into a 12-inch circle. Place the parchment paper and dough into a rimmed baking sheet.
5. Drain peaches and arrange in a large even circle over the dough, leaving a 1.5 to 2-inch dough border. Dot the top of the peaches with small chunks of 1/2 Tbsp. butter.
6. Fold the edges of the galette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. (If the dough becomes too warm and hard to work with, place in the fridge or freezer for a few minutes.)
7. Brush the crust with beaten egg and sprinkle with cinnamon sugar mixture.
8. Bake for 40-45 minutes or until the crust is golden brown and the peach juices are syrupy. Let sit 15 minutes before serving.


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