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Apple-Rhubarb-Ginger Galette

A galette is my cheater version of pie. Just one crust to roll and no pie pan fussing! Perfect for stone fruits, apples, berries, rhubarb, and oven ready in about 30 minutes. Or maybe a few minutes more if it’s your first time. This is a good starter recipe if you’ve never made pastry. See my step-by-step stir-n-roll pie crust pastry from the classic red 1950 Betty Crocker’s Picture Cookbook — page 433 in my mom’s book 🙂

Send me a picture of your galette and I’ll add it to this post!

Use your judgement for more or less sugar and cornstarch depending on the sweetness and juicyness of your fruit. 

• 4 cups sliced fresh fruit or whole berries (halve or quarter strawberries)

• 1/2 to 3/4 cup sugar

• 2-4 tablespoons finely chopped crystallized ginger (optional)

• 3-4 tablespoons cornstarch

• half recipe Shortcut Pie Crust  (or your favorite purchased single pie crust)


• Roll dough to about 11-inch circle. It’s important to roll this dough between wax paper as my step-by-step photos show in the directions.
You can try a well-floured surface if you don’t have wax paper. Plastic wrap and parchment don’t work so well.

• Dust with cornstarch or instant tapioca if fruit is very juicy

• Add fruit and fold crust over

• Brush crust with milk and sprinkle with sugar

• Bake on parchment lined baking sheet. 375F (convection) or 400F (conventional) 30 min or until bubbly and crust is golden.
Ovens vary, time and temp may need adjustment.

Serve warm or cool with ice cream or whipped cream. Yum!



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  1. Posted July 13, 2018 at 12:54 pm | Permalink

    I love galettes. I sprinkle rolled oats over the crust to help absorb some of the juice from peaches, nectarines etc.

    • Rosie's Kitchen
      Posted July 13, 2018 at 1:46 pm | Permalink

      Great idea Rita, I’ve not done that but will try it!

  2. erika mark
    Posted July 29, 2018 at 3:43 pm | Permalink

    Looks delicious! Maybe I’ll try it with peaches after we pick them next week!

    • Rosie's Kitchen
      Posted July 29, 2018 at 4:06 pm | Permalink

      It will be so good with your Arizona peaches! I’d like to pick peaches before the season is over.

  3. Posted July 29, 2018 at 10:03 pm | Permalink

    Galettes are the BEST! I need to go over to Reno to see what fresh summer fruit I can find!

    • Rosie's Kitchen
      Posted July 29, 2018 at 10:07 pm | Permalink

      I’m curious what fruits Reno is getting this time of year. Let us know!

  4. Posted July 30, 2018 at 10:47 am | Permalink

    Yay for galettes! They’re such a simple, unfussy way to enjoy fruit and pastry, and if they turn out funny-looking it’s okay–rustic is how it’s supposed to be. I love Rita’s idea about oats. One of my favorite things to do is brush the rim of the crust with egg white and then sprinkle it with coarse or decorator’s sugar-it looks pretty, and adds a nice crunch to the pastry.

    Not sure if you were asking for a picture of my version of your galette, or just a photo of any galette I made, but here’s my photo and recipe for individual Peach Galettes: https://jillhough.com/recipes/peach-galettes/.

    • Rosie's Kitchen
      Posted July 30, 2018 at 12:28 pm | Permalink

      I love your peach Galette, Jill! I have peaches waiting to bake into something now and was thinking a butter crust galette, so I’ll try yours. I often brush pie crusts with milk then sugar, it’s in my pie crust recipe but I didn’t mention for the galette. I’ll let you know how my peach galette turns out. 🙂