Peach Galette

Peach Galette is an easy, rustic dessert! Made with sweet peaches wrapped in a buttery flaky homemade crust. A must make for summer!

When it comes to using fresh summer fruits to make desserts, pies and crisps usually get all the love. We love making blueberry pie and marionberry pie.

I also make a delectable blackberry crisp and an easy blueberry crisp. But if you’re looking for something that is a bit more rustic and falls somewhere in the ease factor between a pie and a crisp, you’ve got to try making a galette.

Specifically, this Peach Galette. I mean, sweet cinnamon and sugar coated peaches wrapped in a buttery, flaky, crust? It doesn’t get much better than that!

Let’s talk about what you’ll need to make it.

Peach Galette Ingredients:

This recipe is essentially broken up in to two parts: the peaches and the buttery pie crust. To make this recipe even easier, you can use a store-bought pie crust.

For the crust you’ll need all the usual suspects: flour, butter, salt and ice water. I don’t add any sugar to the pie dough because the peaches are really sweet and the edges of the crust are dusted with sugar.

For the galette filling you’ll need:

• FRESH PEACHES: You’ll need a pound of peaches, about 3 medium peaches. No need to worry about peeling them! Simply slice them into 1/4 inch slices.
• SUGAR: To help the peaches release their juices as they cook.
• FLOUR: Will help the juices of the peaches thicken as they cook.
• CINNAMON: Adds a warm cinnamon flavor to the peaches.

Step by Step Photos and Instructions:

One of the reasons that I love making galettes is that there is no need to roll the pie crust perfectly. No need to worry about fluting edges. The charm of this dish lies in the rustic appearance.

• STEP #1: Place flour, salt and cold shredded butter in a bowl. Use a pastry cutter (or fork) to work the butter into the flour until it is crumbly in texture. Gradually add ice water until the dough comes together.
• STEP #2: Form the dough into a ball, wrap in plastic wrap and flatten into a disc. Refrigerate for at least 1 hour (you can also freeze for 20 minutes or so if you’re pinched for time).
• STEP #3: When ready to cook, mix together peaches, sugar, flour and cinnamon. Gently mix to ensure the peaches are coated in the mixture.

• STEP #4: Roll the chilled dough out on a flour dusted silicone baking mat (or parchment paper). I rolled mine out to a 9 – 10 inch oblong shape. No need for it to be perfect.
• STEP #5: Place the peaches in the center leaving a 2 inch space around the edge of the crust. Fold the edges over to touch the edges of the peaches (some will be covered). Brush edges with beaten egg and sprinkle with coarse sugar.
• STEP #6: Bake at 425 for 10 minutes. Reduce heat to 375 continue baking for 25 – 30 minutes or until the edges are golden brown.
• STEP: 7 Slice and serve warm with vanilla ice cream.

Storage and Leftovers:

Keep any leftovers covered on the counter. Eat within a few days.

Looking for more peach desserts? Try these:

Raspberry Peach Crisp This Easy Raspberry Peach Crisp is a must make for summer! Fresh peaches and raspberries are tossed with sugar then topped with a crumble topping. Serve warm with vanilla ice cream!

Grilled Peaches are perfect for so many different meals. They can be served for breakfast, as an appetizer, as a side dish, or even as an easy dessert.  And they are also easy to make!