This easy Peach Galette is the perfect summer dessert, made with juicy, fresh peaches wrapped in a buttery, flaky homemade pie crust and baked until golden and bubbling. It is simpler than pie, made with ingredients you probably already have on hand, but just as delicious! I like to serve it with a drizzle of honey and a scoop of vanilla ice cream on top. Once you see how easy it is to make a galette, you have to try my Strawberry Galette, too! Made with fresh strawberries and the same flaky pie crust, it’s just as simple and just as delicious!
What Is A Galette?
A galette is basically a free-form pie or tart where you fold the edges of the pastry over the fruit filling. Unlike a traditional pie, it’s baked right on a baking sheet, no pie dish needed. That’s what makes it simpler, quicker, and just as delicious! I have made both sweet and savory galettes, from my Apple Galette and Blueberry Galette to my Tomato Galette.
Ingredients & Substitutions
- Pie Crust: I encourage you to try this galette with my homemade pie crust; it’s a no-fail recipe made with shortening! (If you prefer, I also have an All Butter Pie Crust recipe.) This dough makes enough for two crusts, but you’ll only need one for this fresh and flavorful galette. Save the other pie crust for another delicious dessert like my Pecan Cream Pie!
- Peaches: Look for ripe peaches that are soft, but not squishy. Avoid bruised or hard peaches. Slice the peaches (I had about 3 cups) and mix them with sugar, cornstarch, and cinnamon to help thicken the juices and add flavor. There is no need to peel the peaches since they soften while baking. (But, you can if you prefer.)
- Egg Wash: Beat an egg and brush it over the exposed edges of the pie crust before baking. This gives the crust a beautiful golden color and a shiny finish.
- Turbinado Sugar: Turbinado sugar has large, light brown crystals that add a crunchy texture and a subtle molasses flavor to the galette’s crust. Sprinkling it on top helps the crust brown nicely and adds a touch of sweetness and sparkle. If you don’t have turbinado sugar, regular granulated sugar works fine, too.
Can I Use a Store-bought Pie Crust For Peach Galette?
Yes! While homemade crust is flakier and more flavorful, a store-bought crust works perfectly in a pinch. (That said, I really stand by my homemade pie crust; it is a no-fail favorite!)
Can I Use Frozen or Canned Peaches Instead of Fresh Peaches?
Yes! You can use frozen or canned peaches in your peach galette if fresh peaches aren’t available. Just be sure to drain any extra liquid well to avoid a soggy crust. For frozen peaches, thaw and pat them dry before mixing. I love having the option of making this peach dessert all year round, even when peaches are not in season.
Make-Ahead Peach Galette Tips for a Perfect Crust
If you want to make your peach galette ahead of time, the best way to keep the crust crisp is to store the pie crust and filling separately. Roll out the crust and refrigerate it, and keep the peach filling in an airtight container for up to 24 hours. When ready to bake, simply assemble and bake as usual. This helps prevent a soggy crust and keeps the galette tasting fresh and flaky.
Why Is My Peach Galette Crust Soggy?
If your peach galette crust turns out soggy, here are a few tips to help prevent it:
- Use cornstarch: The cornstarch in the filling helps thicken the peach juices as they bake, so they don’t soak into the crust.
- Don’t assemble too early: If you’re making it ahead of time, keep the crust and filling separate until just before baking. This keeps the crust from absorbing too much liquid.
- Chill the crust: Make sure your pie crust is cold before baking. A chilled crust bakes up flakier and holds its shape better.
How to Store and Reheat Peach Galette
Once the peach galette has cooled completely, cover it loosely with aluminum foil or plastic wrap and store it in the refrigerator for up to 3 days. You can also place it in an airtight container. For the best texture, reheat slices in a 350°F oven for about 10–15 minutes until warmed through and the crust is crisp again. You can also microwave it for 20–30 seconds, but the crust may soften.
Can You Freeze a Peach Galette?
Yes! You can freeze a peach galette either before or after baking, which makes it a great make-ahead dessert. Here’s how:
To Freeze Before Baking: Assemble the galette, but don’t bake it. Place it on a baking sheet and freeze for 1–2 hours until firm. Once frozen, wrap it tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe container or bag. It will keep for up to 2–3 months. When ready to bake, no need to thaw, just bake it straight from frozen. You’ll still get a crisp, golden crust and juicy peach filling.
To Freeze After Baking: Let the baked galette cool completely, then wrap it well and freeze for up to 2 months. To reheat, place it in a 400°F oven straight from frozen and bake for 25–30 minutes, or until warmed through and the crust is crispy again.
Peach Galette
Ingredients
- 1 recipe homemade pie crust, use half
- 3-4 medium peaches, sliced (about 3 cups)
- 1 tablespoon granulated sugar
- 1 ½ tablespoons cornstarch
- ½ teaspoon ground cinnamon
- 1 large egg, beaten
- 1 teaspoon turbinado sugar
- honey, optional, for serving
- vanilla ice cream, optional, for serving
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- Roll out the pie crust on a lightly floured surface into a 14-inch circle, about ⅛-inch thick. Transfer it to the parchment-lined baking sheet and refrigerate while preparing the filling.
- In a medium bowl, combine the peaches, granulated sugar, cornstarch, and cinnamon. Gently toss to coat the peaches evenly. Let sit for about 10 minutes to allow the juices to develop.
- Remove the chilled pie crust from the refrigerator. Spoon the peach mixture into the center of the dough, leaving a 2-inch border.
- Fold the edges of the dough over the filling, pleating as needed to form a rustic crust.
- Brush the exposed crust with the beaten egg. Then, sprinkle with turbinado sugar.
- Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, tent them with aluminum foil.
- Let the galette cool for at least 10 minutes before serving.
- Drizzle with honey and top with vanilla ice cream, if desired.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These galettes are so easy to make, and I love the juicy peachy filling in this one!
Elizabeth
I am starting to love peach desserts! This galette is fantastic, and I love the homemade crust.
Bella
I was glad the peach filling wasn't too sweet. And the crust holds it all in perfectly.
Stephanie
I love rustic desserts like this! The peach flavor really shines, and the sugar on the crust adds the perfect crunch.
