Craving a summer dessert? Bake a Fresh Peach Galette with Buttery Crust using simple tips and seasonal fruit. But here’s the twist—did you know that the average homemade fruit dessert takes over two hours to make?
With this rustic and flavorful galette, you’ll deliver bakery-quality results in less time while celebrating the vibrant taste of fresh peaches! Perfect for warm evenings, family gatherings, or solo indulgence, this peach galette is your answer to showcasing summer’s best fruit without the fuss of a pie. Plus, with only 7 easy steps, even baking newbies can enjoy success from their very first attempt!
So, if you’re looking for a juicy, golden treat that’s deliciously easy, keep scrolling—we’re about to make magic happen in your kitchen.
Ingredients List
Let’s assemble your toolkit for this sweet masterpiece. These ingredients deliver that iconic buttery crust and caramelized peach center:
🧈 For the Buttery Crust:
- 1½ cups all-purpose flour (for a heartier crust, substitute ½ cup with whole wheat flour)
- 1 tbsp granulated sugar
- ½ tsp sea salt
- 10 tbsp unsalted butter, very cold and cubed
- 4–6 tbsp ice water
🍑 For the Peach Filling:
- 4 large ripe peaches, sliced (2½–3 cups total)
- ⅓ cup granulated sugar (swap with honey or maple syrup for refined sugar-free)
- 1 tbsp lemon juice (enhances brightness and balances sweetness)
- 1 tbsp cornstarch (for thickening; tapioca or arrowroot are great backups)
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon (optional, but cozy!)
🥚 For Assembly:
- 1 egg (for egg wash; vegan option: plant-based milk with maple syrup)
- 1 tbsp turbinado sugar (for sprinkling, adds texture and sparkle)
PRO TIP: Try adding a pinch of nutmeg or fresh thyme for an aromatic twist!
Timing
Here’s how long you’ll spend putting love into this galette:
- Preparation Time: 25 minutes
- Chill Time (for dough): 30 minutes
- Baking Time: 30–35 minutes
- Total Time: ~90 minutes
⏱️ Time-Saving Insight:
That’s 20% faster than the average fruit pie recipe, which typically requires 2+ hours from start to finish. Plus, this galette skips the pie tin, making cleanup a breeze.
Step-by-Step Instructions
Step 1: Make the Dough
In a bowl, whisk flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs. Slowly drizzle in ice water, stirring after each tablespoon, until the dough just comes together.
Form into a disk, wrap in plastic wrap, and chill for 30 minutes. Chilling = flakier crust. Don’t skip it!
Step 2: Prepare the Peaches
While the dough chills, place sliced peaches in a bowl. Toss with sugar, lemon juice, vanilla, cornstarch, and optional cinnamon. Let the filling sit for 10–15 minutes—this draws out juices and enhances flavor consistency.
TIP: Use peaches that are ripe but firm; overripe fruits will release too much liquid.
Step 3: Roll Out the Dough
On a floured surface, roll the dough into a 12-inch circle, about ⅛ inch thick. Don’t worry about perfect edges—a galette is wonderfully rustic!
Transfer to a parchment-lined baking sheet.
Step 4: Assemble Your Galette
Spoon your peach filling into the center of the dough, leaving a 2-inch border. Fold the edges gently over the filling, pleating as you go to encase the fruit.
Crust fans, feel free to get artsy here—sprinkle extra sugar or add decorative crimps.
Step 5: Apply Egg Wash and Sugar
Beat the egg and lightly brush over the crust for a golden-brown finish. Sprinkle with turbinado sugar to add crunch and glimmer.
Vegan? Use almond milk and a dab of maple syrup instead!
Step 6: Bake to Perfection
Preheat oven to 400°F (200°C). Bake for 30–35 minutes until the crust is golden and the peaches are bubbling. Rotate midway to ensure even baking.
The aroma alone will have your kitchen smelling like a French patisserie.
Step 7: Cool and Serve
Transfer to a wire rack and let cool for 10–15 minutes. Serve warm or at room temperature—a scoop of vanilla ice cream never hurt anyone!
PRO TIP: Don’t cut while piping hot—it needs a few minutes to set.
Nutritional Information (Per Slice—8 Total)
- Calories: 275
- Carbohydrates: 32g
- Fat: 15g (Saturated Fat: 9g)
- Protein: 3g
- Fiber: 2g
- Sugar: 14g
Data sourced from USDA FoodData Central. Values may vary based on ingredient swaps.
Healthier Alternatives for the Recipe
Looking to indulge mindfully? Here are easy swaps without sacrificing flavor:
- Crust: Use whole wheat pastry flour or almond flour mix for added fiber.
- Sugar: Substitute coconut sugar or monk fruit sweetener for fewer refined carbs.
- Butter: Replace with vegan butter or chilled coconut oil for a plant-based option.
- Filling: Add antioxidant-rich blueberries or blackberries for a mixed-fruit variation.
Gluten-Free Tip:
Use a 1:1 gluten-free flour blend and increase chilling time to avoid a crumbly texture.
Low-Sugar Variation:
Omit turbinado sugar on the crust and reduce filling sugar to 2 tbsp—peaches deliver plenty of natural sweetness.
Serving Suggestions
How to elevate this already-exquisite dessert:
- À la Mode: Top warm slices with vanilla bean ice cream or peach sorbet.
- Drizzle of Joy: Add a touch of salted caramel or honey-harissa glaze for a gourmet twist.
- Brunch Vibes: Pair with Greek yogurt and a sprinkle of granola for a morning treat.
- Party Platter: Slice into mini wedges and serve with a cheese board—surprise your guests!
Personal Touch:
Try a dash of cardamom for a flavor profile that rivals fancy patisseries.
Common Mistakes to Avoid
Even the easiest recipe can trip you up—here’s how to sail past the pitfalls:
- Skipping the Chill: Warm dough = runny mess. Always chill your crust!
- Using Overripe Peaches: Too soft = watery filling. Choose firm, slightly ripe peaches.
- Undercooking the Galette: Golden crust is a must—bake until truly golden-brown.
- Overloading with Fruit: Stick to the 2½–3 cup range to prevent overflow.
Pro Insight:
Use parchment paper when baking—it saves on cleanup and keeps your crust crisp.
Storing Tips for the Recipe
⏳ Have leftovers? Here’s how to keep them as fresh as that first bite:
- Room Temp: Store loosely covered up to 24 hours.
- Refrigerate: Seal tightly for up to 4 days. Reheat in a 350°F oven for 8 minutes to restore crispness.
- Freeze: Wrap slices in foil and then in freezer bags. Store up to 2 months. Reheat directly from frozen.
Meal Prep Bonus:
Make the dough up to 3 days in advance or freeze it for future self-love servings.
Conclusion
The summer solution to your sweet cravings has arrived: craving a summer dessert? Bake a Fresh Peach Galette with Buttery Crust using simple tips and seasonal fruit. You’ll embrace a rustic process, enjoy fewer dishes, and deliver showstopping results—no rolling pin anxiety or pie plate needed.
Try it today, personalize it tomorrow, and make it your signature summer dish!
If you loved this recipe, check out our Apple Galette with Brown Butter Crust or explore 8 No-Bake Summer Desserts for Instant Gratification.
FAQs
❓ Can I use canned or frozen peaches?
Yes! Drain canned peaches well and reduce added sugar. For frozen, thaw and blot dry before use.
❓ What if I don’t have a pastry cutter?
No worries. Use a fork, your fingers, or even two butter knives in a criss-cross motion.
❓ Can I make it vegan?
Absolutely! Use vegan butter in the crust and a plant-based milk + maple syrup mix for the egg wash.
❓ Why did my galette turn soggy?
It’s often due to excess moisture. Avoid overripe peaches and ensure your filling isn’t too juicy. Cornstarch helps, so don’t skip it!
❓ How do I avoid crust cracks?
Don’t overwork the dough and always chill it before rolling. Slight cracks are okay—they add rustic charm!