Unlike the previous five 5th wheels we’ve lived in during our 24 years of full time RVing, our Landmark 5th wheel doesn’t have a conventional oven. However, It did come equipped with a convection/microwave oven and we bought a Breville toaster oven so I do have baking capabilities. I really like the toaster oven but it is the mini model that has size limitations. Fine tuning operation of a convection oven is a bit challenging but it gets easier with each use.
I don’t bake very often for one simple reason: if I bake it we will eat it and we don’t need to eat more sweets!
A few weeks ago our friends Sandy and Rick treated us to a delicious catfish lunch at their beautiful home. For dessert Sandy served a blueberry galette. Wow, we were impressed! I was shocked when she explained how easy it is to make this tasty dessert and decided that maybe, just maybe, even I could manage it!
I had wild blueberries in the freezer and a pasty shell on hand so my first foray was blueberry much like Sandy’s. Turned out pretty good!
GET loves peaches, me not so much, but I decided to treat him on this second attempt; a little more difficult but not too bad!
I chose Martha Stewart’s Stone Fruit recipe. I peeled and sliced about six small peaches. My slicing technique leaves a little to be desired. Very few nice uniform slices!
Following recipe instructions I first lined my baking pan (also my pizza pan, pans in a RV have to be multi-functional!) with foil and then topped the foil with non-stick parchment paper. I didn’t have any parchment paper and considered skipping this step but wanted to follow Martha's recipe. (And I had noticed that Sandy baked hers on parchment – if she did it it must be important to success!)
The recipe called for lemon juice. I got creative and included the zest of the lemon. Cornstarch, sugar and salt rounded out the ingredients. (Interesting that it called for no spices?)
Sandy said she uses ready made pie crust so I followed suit. Pillsbury makes such good pie crust that I don’t think there is a good reason to make my own! I know there are fabulous made-from-scratch pie crusts, in fact my sister-in-law Lee makes one, but for my level of baking Pillsbury does the trick.
I brushed a beaten egg on the crust and it was ready to go into the 375 degree oven. I think that I should have lowered the convection oven temperature to 350 degrees because the peaches got a little blackened on top!
Looks pretty in the shiny convection oven!
Out of the oven in about an hour, slid onto a polka dot plastic plate, sliced, topped with Blue Bunny vanilla ice cream and served on a paper plate! GET likes it!
Baking in a RV…yes, very doable with just a few adjustments!
