Stone fruit galette recipe, as seen on Indy Style morning show

Stone fruit harvest is beginning to slow down at HMC Farms, so we are squeezing in as many ways to enjoy our delicious bounty as possible. One of our favorite quick and easy recipes for a dessert that’s sure to impress is a stone fruit galette. If you haven’t heard of a galette, it’s similar to an open-faced pie. It can be made using a single type of stone fruit, like peaches, or a variety of your favorites. In this case, we used peaches, nectarines, and plums to make a mixed fruit galette.

This recipe was featured on the Indy Style morning show by Lori Taylor from The Produce Moms. If you missed the episode, click here to watch how easy it is to make this crowd-pleasing dessert or brunch addition.

What you’ll need:

  • 6-8 pieces of HMC Farms peaches, nectarines, plums, plumcots, or summerwhites
  • Pie crust (pre made crust works just fine, but you can also make it from scratch)
  • 1/3 cup of sugar + 1 Tbsp for sprinkling (raw sugar can be used here)
  • 1 Tsp cinnamon
  • 1 Tsp lemon juice
  • 1 cup all-purpose flour
  • 1-2 Tbsp flour or cornstarch to thicken the filling
  • Beaten egg or cream for the edges of the crust

Steps to the easiest impressive dessert you’ve ever made:

  • Preheat the oven to 375° and roll out pie crust on parchment paper on top of baking pan or stone.
  • Slice the HMC Farms fruit.

Tip: A lot of our HMC Farms peaches and nectarines are clingstone varieties. We’ve found that the easiest way to create pretty slices of fruit is to place the fruit on a cutting board with the stem side down and slice straight down on each side around the pit. These larger pieces can be sliced more easily that trying to separate each slice from the pit individually.

  • Combine all ingredients (except for the egg or cream wash and the 1Tbsp of sugar) in a large bowl and gently stir.
  • Place the mixture from the bowl in the center of the pie crust.
  • Fold the crust in about 2” in overlapping pieces to create a pleated look.
  • Brush the top edges of the crust with the cream or beaten egg, and sprinkle the remaining sugar on it.
  • Bake for about 45 minutes, checking every 5-10 min beginning at 30 min.
    Tip: some of the juices will run out from the galette in the oven. Don’t be alarmed by this, but do prepare in order to prevent a mess in the bottom of your oven..
  • Remove galette from the oven and cool on a rack.

Peach oat muffins recipe, as seen on Indy Style morning show

Peaches make a great addition to baked goods from breakfast to dessert. One of our go-to breakfast recipes at HMC Farms is for peach oat muffins. These muffins are a great way to incorporate HMC Farms peaches into your breakfast, and they’re easy to make. This recipe makes about 10 muffins, so you won’t have to recruit a soccer team to help you eat them. You may have watched Lori Taylor from The Produce Moms demonstrate our recipe on the Indy Style morning show. If not, you can watch the segment here.

What you’ll need:

  • 2 medium HMC Farms peaches
  • 1 cup Greek yogurt
  • 1 large egg
  • 1 stick unsalted butter melted and cooled
  • 1 cup quick oats
  • 1 cup all-purpose flour
  • ½ cup of light brown sugar, packed (dark brown sugar will also work)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon
  • 2 tablespoons granulated sugar

Steps to homemade muffin deliciousness:

  • Preheat the oven to 400° and either line a muffin pan with paper liners, or lightly grease the muffin wells.
  • Chop the HMC Farms peaches into small to medium chunks. There is no need to peel the peaches unless you prefer to do so.
    Tip: Chop peaches in the summer and freeze them to use in muffins during the fall and winter months.
  • Combine all dry ingredients except for the cinnamon and sugar in a large bowl (oats, flour, brown sugar, baking powder, and salt).
  • In another bowl, beat the egg and then whisk in the Greek yogurt and butter. Add this mixture to the dry ingredients and stir with a spatula until combined well.
  • Gently mix the chopped peaches into the dough.
  • Scoop batter into the muffin pan, leaving 2 wells empty. These will not rise much, so fill them up to about the size you’d like them to be once they’re baked.
  • Combine cinnamon and sugar, and sprinkle over the top, using as much or as little as you’d like.
    Tip: for a fun twist, fill the wells halfway, add some of the cinnamon & sugar mixture, and top with more batter.
  • Bake for 20-26 minutes, checking every few minutes. The muffins are finished when a toothpick inserted into the middle comes out clean.
  • Remove from the oven and place on a cooling rack until ready to serve!

Recipes to Celebrate Summer Fruit