Easy Peach Galette Recipe
There is something magical about fresh peach season.
Every summer I find myself coming home from the farmers market with more peaches than I planned to buy. They’re just too beautiful to pass up. Some get eaten over the kitchen sink with juice running down my arm, some end up in smoothies, and the rest usually find their way into dessert.
While I love a traditional peach pie, sometimes I just don’t feel like fussing with a lattice crust or perfectly crimped edges. That’s where this Peach Galette comes in.
If you’ve never made a galette before, don’t let the fancy French name intimidate you. It’s simply a rustic free-form pie that’s wonderfully forgiving. In fact, the more rustic it looks, the prettier it becomes.
Sweet, juicy peaches are tossed with cinnamon, nutmeg, allspice, and a touch of honey before being wrapped in a flaky buttery crust. As it bakes, the fruit becomes perfectly tender while the edges of the crust turn beautifully golden and crisp.
It’s one of those desserts that looks like it came from a little country bakery but is surprisingly easy to make at home.
Why You’ll Love This Peach Galette
- Easier than making a traditional pie
- Perfect for fresh summer peaches
- Rustic desserts don’t have to be perfect
- Uses a store-bought or homemade pie crust
- Ready in about 90 minutes
- Wonderful served warm with vanilla ice cream
What Is a Galette?
A galette is a rustic French pastry made by folding pie dough over a fruit filling instead of baking it in a pie plate.
Because there isn’t a pan holding everything together, the edges naturally fold over the fruit creating its signature casual appearance. There are no perfect crimped edges or elaborate lattice tops to worry about.
It’s one of my favorite desserts to make when I want something impressive without spending hours in the kitchen.
Ingredient Notes
Fresh Peaches
Look for peaches that give just slightly when gently squeezed. They should smell sweet and fragrant but still be firm enough to slice.
Warm Baking Spices
Cinnamon, allspice, and nutmeg enhance the natural sweetness of the peaches without overpowering them.
Honey
Just a little honey brings out the peach flavor and helps create a beautiful glossy filling.
Almond Extract
This is completely optional, but peaches and almonds are natural flavor partners. Just a tiny splash gives the filling a subtle bakery-style flavor.
Tips for the Best Peach Galette
Don’t skip chilling the assembled galette before baking. Cold butter equals a flakier crust.
Discard most of the excess juices from the peaches before adding them to the crust. Too much liquid can make the bottom soggy.
Leave about a two-inch border around the fruit so there’s enough dough to fold over the filling.
Brush the crust generously with egg wash and sprinkle with coarse sugar for a gorgeous golden finish.
Serving Suggestions
This Peach Galette is wonderful all on its own, but if you really want to make it special, try serving it with:
- Vanilla bean ice cream
- Fresh whipped cream
- Lightly sweetened mascarpone
- Vanilla Greek yogurt for brunch
- A drizzle of warm caramel sauce
It’s equally at home after a backyard barbecue as it is for Sunday dinner with family.
Variations
Once you master the basic recipe, try changing up the fruit.
Some delicious combinations include:
- Peach and blackberry
- Peach and blueberry
- Peach and raspberry
- Peach and cherry
- Peach and nectarine
A handful of toasted sliced almonds sprinkled over the filling before baking also adds wonderful texture.
Storage
Store leftover galette loosely covered in the refrigerator for up to three days.
To reheat, warm slices in a 325°F oven for about 10 minutes. This helps crisp the crust much better than the microwave.
Frequently Asked Questions
Yes. Thaw them completely and drain off as much liquid as possible before using.
Not at all. The skins soften beautifully during baking and add lovely color to the finished galette.
Yes. Assemble the galette and refrigerate it for several hours before baking. You can also freeze the unbaked galette for later.
Both homemade and quality refrigerated pie crusts work beautifully in this recipe.
More Summer Desserts You’ll Love
If you enjoy baking with fresh summer fruit, be sure to try some of my other seasonal favorites:
- Lightly Sweet Strawberry Shortcakes
- Summer Bread Pudding Cups with Blackberries
- Italian Almond Cake
- Baked Peaches with Crumble Topping
- Gluten-Free Blackberry Lemon Blondies
If you’re hosting brunch, this Peach Galette would also be wonderful alongside my Homemade Oven Baked Granola and Smoothie Bowl recipes.
Final Thoughts
One of the things I love most about baking is that it doesn’t have to be perfect to be beautiful.
In fact, that’s exactly what makes a galette so charming. Every fold is a little different, every peach arranges itself in its own way, and no two galettes ever look exactly alike.
So don’t stress about making perfect edges. Embrace the rustic look, pour yourself a cup of coffee, and enjoy one of summer’s sweetest rewards.
I hope this Peach Galette becomes one of those recipes you find yourself making every peach season.
Happy baking!
Peach Galette
Equipment
- Large baking sheet
- Parchment paper
- Rolling Pin
- Medium mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Pastry brush
- Sharp knife
- Cutting board
Ingredients
- 1 9-inch pie crust, store-bought or homemade
- 2 medium fresh peaches about 2½ cups sliced
- ¼ cup light brown sugar
- ¼ teaspoon ground cinnamon
- ½ tablespoon cornstarch
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- ¼ teaspoon fresh lemon juice
- ½ tablespoon honey
- ⅛ teaspoon almond extract optional
- 1 large egg beaten
- 1 teaspoon cane sugar for sprinkling
Instructions
- Slice the peaches into ¼-inch wedges, discarding the pits. Place the sliced peaches in a medium bowl.
- In a small bowl, whisk together the brown sugar, cinnamon, cornstarch, allspice, and nutmeg.
- Sprinkle the spice mixture over the peaches and gently toss to coat. Add the vanilla extract, lemon juice, honey, and almond extract (if using). Fold gently until evenly combined, being careful not to break up the peach slices.
- Line a large baking sheet with parchment paper.
- On a lightly floured surface, roll the pie crust into approximately a 12-inch circle. Transfer it to the prepared baking sheet.
- Arrange the peaches in the center of the crust, leaving about a 2-inch border around the edges. Discard any excess liquid remaining in the bowl.
- Fold the edges of the crust up and over the peaches, overlapping sections as needed and gently pressing them together to seal.
- Spoon about ½ tablespoon of the reserved peach juices over the fruit.
- Refrigerate the assembled galette for 30 minutes.
- Meanwhile, preheat the oven to 400°F (200°C).
- Brush the crust with the beaten egg and sprinkle evenly with the cane sugar.
- Bake for 36–38 minutes, rotating the baking sheet halfway through baking, until the crust is golden brown and the peach filling is bubbling.
- Allow the galette to cool on the baking sheet for at least 15 minutes before slicing and serving.
Notes
- Firm-ripe peaches work best since they hold their shape while baking.
- If your peaches are especially juicy, pat them dry lightly with a paper towel before mixing with the filling ingredients.
- Almond extract is optional but adds a lovely bakery-style flavor.
- Refrigerating the assembled galette before baking helps prevent the crust from shrinking.
- Delicious served warm with vanilla ice cream, whipped cream, or freshly whipped mascarpone.
Recipe Tips
- Arrange the peach slices in concentric circles for a bakery-style presentation.
- Don’t overfill the crust or excess juices may leak during baking.
- For extra crunch, sprinkle sliced almonds over the peaches before baking.
- Best enjoyed the day it’s baked, but leftovers can be refrigerated for up to 3 days.
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