Peach Galette

Fresh peaches are tossed with cinnamon sugar and then baked inside a buttery, flaky crust to make this easy Peach Galette.

This was the first galette I made (almost ten years ago now) and I loved it from the first bite. A galette is lighter than a pie, not at all heavy with fruit or overly sweet with sugar. I love this method of baking fruit.

I followed Deborah Madison’s recipe for an all-butter crust and it was perfect. The outer crust was beautifully flaky and the bottom held up against all of the fruit juices during cooking.

You only need six ingredients to make a Peach Galette and it never fails to impress. I hope that your family loves this every bit as much as we do!

The beauty of a galette is that it doesn’t need to be perfect at all. It’s a simple crust topped with fresh fruit. Fold the sides in to contain the fruit and its juices as it bakes.

Galettes are one of those desserts that we call “rustic” and we get away with making them as messy as we like. There’s no pressure for perfection.

I find it easiest to roll out the dough on a slice of parchment paper and then bake it on the same paper. This eliminated the need to transfer the dough from one surface to another.

Peach Galette Recipe

Combine the dry ingredients in the bowl of a Kitchenaid mixer, or in any large bowl if you are using a handheld mixer. Add the cold cubed butter and mix with the paddle attachment until the butter is well combined and the dough forms crumbs in the bottom of the bowl.
Add the ice water slowly, one tablespoon at a time, stirring with a fork or the mixer paddle attachment until the dough comes together when pressed in hand.
Wrap the dough in saran wrap and refrigerate for at least 15 minutes. While the dough is chilling, wash and slice the peaches.
Place the peach slices in a bowl and sprinkle with the cinnamon-sugar mixture. Toss gently and set aside.
Preheat the oven to 425 degrees. Once the dough has chilled, roll it out into a 14″ round. The beauty of a galette is the rustic appearance. It does not need to be perfect.
Brush the dough with the melted butter and then pile on the peaches. Fold the galette edges over onto the peaches.
Brush the edges of the dough with butter and then lightly dust the crust with sugar.
Bake at 425 for 15 minutes, then reduce the temperature to 375 for 40-45 more minutes.
When the crust is nicely browned, remove from the oven and let cool for a few minutes before serving.

Peach Recipes

When peaches are in season, they’re about the only fruit I want to eat. You’re likely to find sliced peaches on my lunch plate any time we have them in the house.

There really are endless ways to use peaches. From Peach Jam to Peach Caprese Salads, Baked Peaches with Raspberries and Lemon Curd or Grilled Peaches with Ice Cream, Peach BBQ Sauce and Habanero Peach Jam over Brie, you’ll want to try them all.

Summer Pound Cake with Peaches is a deliciously gorgeous dessert or you can cool off with Honey Roasted Peach Frozen Yogurt. Peaches and Cream Oatmeal is a 10-minute weekday breakfast that the whole family loves. And when you have a little more time on the weekend, you’ll want to try the Peaches and Cream French Toast Casserole.

Peach Oatmeal Crunch has been a family favorite for quite a few years and the classic Southern Peach Cobbler will forever hold a place in all of our hearts. And for a spectacular treat, save a bit of cobbler and make Peach Cobbler Ice Cream.

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5 from 1 voteSweet summer peaches are sliced thin and baked into a flaky pastry crust to make this easy galette. Topped with ice cream, it’s a win with everyone.SavePin Print ReviewPrep Time: 30 minsCook Time: 1 hrTotal Time: 1 hr 30 minsCourse: DessertCuisine: AmericanServings: 6 servings

Ingredients

Crust Ingredients

▢2 cups all-purpose flour
▢1/2 teaspoon salt
▢1 tablespoon sugar
▢12 tablespoons cold butter, cut into small 1/2″ cubes
▢1/3 – 1/2 cup ice water

Filling Ingredients

▢5-6 medium peaches
▢2 tablespoons sugar
▢1 teaspoon cinnamon
▢1 tablespoon melted butter, for brushing the dough

Instructions

Preheat the oven to 425 degrees. Combine the dry ingredients in the bowl of a kitchenaid mixer, or in any large bowl if you are using a handheld mixer. Add the cold cubed butter and mix with the paddle attachment until the butter is well combined and the dough forms crumbs in the bottom of the bowl.
Add the ice water slowly, one tablespoon at a time, stirring with a fork or the mixer paddle attachment until the dough comes together when pressed in hand.
Wrap the dough in saran wrap and refrigerate for at least 15 minutes. While the dough is chilling, wash and slice the peaches. Place the peach slices in a bowl and sprinkle with the cinnamon sugar mixture. Toss gently and set aside.
Once the dough has chilled, roll it out into a 14″ round. Brush the dough with the melted butter and then pile on the peaches. Fold the galette edges over onto the peaches. Brush the rest of the dough with butter and then lightly dust the crust with sugar.
Bake at 425 for 15 minutes, then reduce the temperature to 375 for 40-45 more minutes. When the crust is nicely browned, remove from the oven and let cool for a few minutes before serving. Enjoy!

Recipe Arts