Fresh, juicy peaches are tossed with cinnamon sugar and then baked inside a buttery, flaky crust to make this easy Peach Galette. You only need six ingredients to make it and it never fails to impress.
What is a galette?
The first galette I ever made was peach 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.
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. No-pressure desserts are my favorite!
Peach Galette
To make this peach galette, you’ll need the following ingredients:
- fresh peaches
- flour
- salt
- butter
- sugar
- cinnamon
- water
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°F. 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°F for 15 minutes, then reduce the temperature to 375°F for 40-45 more minutes.
When the crust is nicely browned, remove from the oven and let cool for a few minutes before serving.
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.
Servings: 6 servings
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Preheat the oven to 425°F. Combine the flour, salt, and sugar in a mixing bowl. Add the cold, cubed butter and beat with an electric mixer until the butter is well combined and the dough forms crumbs in the bottom of the bowl.
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Add the ice water slowly, one tablespoon at a time, stirring with the mixer until the dough comes together when pressed in hand. Wrap the dough in saran wrap and refrigerate for at least 15 minutes.
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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.
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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.
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Bake at 425°F for 15 minutes, then reduce the temperature to 375°F for 40-45 more minutes. When the crust is nicely browned, remove from the oven and let cool for a few minutes before serving.
I like to leave the skin on the peaches because I prefer the look and the taste that way. Don’t slice them too thin either. With medium-size peaches, I usually get about 10-12 slices from each one.
Calories: 443kcal · Carbohydrates: 50g · Protein: 6g · Fat: 25g · Saturated Fat: 5g · Sodium: 482mg · Potassium: 294mg · Fiber: 3g · Sugar: 17g · Vitamin A: 1493IU · Vitamin C: 8mg · Calcium: 25mg · Iron: 2mg
originally published 8/6/11 – recipe notes and photos updated 9/16/24
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