Kitchies! Let’s Talk About This Irresistible Peach Galette
There’s something truly magical about a peach galette—it’s like a pie, but way easier and just as delicious. The buttery, flaky crust wraps around sweet, juicy peaches that caramelize as they bake, creating a rustic dessert that’s both impressive and effortless.
What makes this recipe stand out is its simplicity. You don’t need a pie pan, a complicated lattice, or even perfect slicing skills. Just roll out the dough, pile on the peaches, fold over the edges, and let the oven do its magic. The result? A golden-brown crust with bubbling, syrupy peaches that taste like summer in every bite.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got a dessert that’s fancy enough for guests but easy enough for a weeknight treat. Ready to bake? Let’s go!
Why You’ll Love This Peach Galette
✔ No-Fuss Pie Alternative – All the deliciousness of pie without the extra effort.
✔ Crispy, Buttery Crust – Flaky pastry that complements the soft, juicy peaches.
✔ Perfectly Sweet & Tangy – A touch of sugar enhances the natural peach flavor.
✔ Customizable – Add cinnamon, almonds, or even a drizzle of honey for extra flavor.
✔ Great for Any Occasion – Breakfast, brunch, or dessert—this galette fits any meal!
Tips for the Perfect Peach Galette
- Use ripe, juicy peaches for the best flavor. If they’re too firm, let them sit at room temp for a day or two.
- Don’t skip chilling the dough—it keeps the crust flaky and prevents shrinking.
- If your peaches are extra juicy, add an extra teaspoon of cornstarch to prevent sogginess.
- Want more flavor? Add a pinch of nutmeg or a drizzle of honey before serving.
Substitutions & Variations
- No fresh peaches? Use frozen (thawed and drained) or canned (well-drained).
- Make it dairy-free: Use vegan butter for the crust.
- Love nuts? Sprinkle slivered almonds or chopped pecans on top before baking.
- Try different fruits! This recipe works beautifully with plums, nectarines, apples, or berries.
Make It Healthier
- Use whole wheat flour for a nuttier, fiber-rich crust.
- Reduce the sugar or use maple syrup instead.
- Swap out butter for coconut oil to make it lighter.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! The dough can be made up to 3 days in advance and stored in the fridge. You can also assemble the galette and freeze it before baking.
Q: Can I use store-bought pie dough?
A: Absolutely! If you’re short on time, a pre-made pie crust works great.
Q: What if my dough cracks while rolling?
A: No worries! Just press it back together—it’s meant to be rustic.
Q: How do I store leftovers?
A: Store at room temperature for 1 day or in the fridge for up to 3 days. Reheat in the oven for crispiness.
Q: Can I make this gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend and add ½ tsp xanthan gum for structure.
Final Thoughts
And there you have it—a rustic peach galette that’s easy, elegant, and absolutely delicious
PrintRustic Peach Galette
Description
There’s something truly magical about a peach galette—it’s like a pie, but way easier and just as delicious.
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp granulated sugar
- ½ cup unsalted butter, cold and cubed
- 3–4 tbsp ice water
For the Peach Filling:
- 4 large ripe peaches, sliced (no need to peel)
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- ½ tsp cinnamon (optional)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp butter, cut into small pieces
For Brushing & Topping:
- 1 egg (for egg wash)
- 1 tbsp milk or water
- 1 tbsp coarse sugar (for a crunchy finish)
Instructions
In a large bowl, mix the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, stirring until the dough comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
In a large bowl, toss the peach slices with sugar, cornstarch, cinnamon, vanilla, and lemon juice. Let them sit for 10 minutes to release juices.
Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out the chilled dough into a 12-inch circle (it doesn’t need to be perfect—rustic is the goal!). Transfer to a parchment-lined baking sheet.
Arrange the peaches in the center of the dough, leaving a 2-inch border. Dot the peaches with small pieces of butter.
Fold the edges of the dough over the peaches, pleating slightly as you go.
Whisk together the egg and milk/water and brush it over the crust. Sprinkle with coarse sugar for an extra golden, crunchy finish.
Bake for 35-40 minutes, until the crust is golden brown and the peaches are bubbling.
Let the galette cool slightly before slicing. Serve warm with vanilla ice cream or fresh whipped cream. Enjoy!
