Easy Peach Galette
Easy Peach Galette
This easy peach galette recipe is like a peach pie, but easier. If you’re looking for a new peach recipe to try this season, then let it be this one! Made with fresh, ripe peaches, cinnamon, and nutmeg, this peach galette recipe will be one to beat.
This easy peach galette recipe is like a peach pie, but easier. If you’re looking for a new peach recipe to try this season, then let it be this one! Made with fresh, ripe peaches, cinnamon, and nutmeg, this peach galette recipe will be one to beat.
TELL ME MORE ABOUT THIS GALETTE!
First off, what is a galette? A galette is similar to a pie except a galette’s crust is baked on a flat baking pan rather than in a dish. So, a galette is essentially a pie, but easier! All you have to do is roll out the flakey, buttery dough and then fill it up with your ingredients. Fold the edges just slightly over the filling to create a pretty, crispy crust.
This peach galette is such a wonderful summer recipe because it only takes a few ingredients to make. If you love peach cobbler or peach crumble, then this peach galette is right up your alley. With lots of cinnamon, nutmeg, and, of course, peaches, this is an easy dessert recipe you’ll want to make for your family again and again.
This recipe tastes great on its own, but is also amazing with whipped cream or ice cream. Yum!
HOW TO MAKE THIS PEACH GALETTE
To make this flakey peachy galette at home, first start with the pie crust. Pulse the ingredients together in a food processor until combined. Add cubed butter, and pulse a few more times until the dough forms small crumbs. Drizzle in some cold water and pulse again until the dough just starts to come together.
Flatten into a 1" disc and wrap it in plastic wrap. Refrigerate for at least 30 minutes. You can refrigerate the dough for longer (up to a day) to suit your schedule.
Now, let’s make the filling for our peach galette. All you have to do is toss all of the peach filling ingredients together until the peaches are coated in the sugar, cornstarch, and spices. I used 3 medium, ripe peaches for my filling, but you can use more or less depending on the size of your peaches.
Pour the peach filling onto the center of the pie crust, leaving a 2" space around the edges. Gently fold the edges of the pie crust on top of the peaches so it covers them slightly. Bake for 30-40 minutes until the edges are brown, and the filling is bubbly.
Allow to cool before serving and serve with ice cream or whipped cream!
KEY INGREDIENTS
PIE CRUST
flour
cane sugar
butter
PEACH FILLING
fresh peaches, pitted and sliced
cane sugar
cornstarch
lemon
vanilla
cinnamon
nutmeg
egg for wash, or use non-dairy milk if vegan
HOW LONG DOES THIS GALETTE TAKE TO MAKE?
There are three steps to making this easy peach galette at home:
Pie crust: 15 minutes, plus 30 minutes of rest time
Galette filling: 10 minutes
Baking: 40 minutes
So from start to finish, this fresh peach summer galette recipe will take about 1 and a half hours to make.
HOW DO YOU STORE THIS GALETTE?
This homemade peach galette tastes best the same day it’s made, however you can slice up any leftovers and store them in an airtight container in the fridge for a day or two. Reheat the leftover slices in the oven at 350 F for about 10 minutes to keep the crust crispy, or simply reheat in the microwave for a quick snack. And don’t forget the ice cream!
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Easy Peach Galette
Ingredients
- 1 ½ c flour
- pinch of salt
- 8 tbsp butter, cold and cubed
- 4 tbsp water, cold
- 1 tbsp cane sugar, for topping (sub: coconut sugar if rsf)
- 3 medium peaches, pitted and sliced
- 2 tbsp cane sugar (sub: coconut sugar if rsf)
- 1 tbsp cornstarch
- Juice of 1/2 a lemon
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Egg, for egg wash (sub: non-dairy milk if vegan)
Instructions
- Pulse the flour, sugar, and salt together in a food processor until combined.
- Add in the cubed butter, and pulse a few more times until the dough forms small crumbs.
- Drizzle in the water and pulse 2-3 more times until the dough just starts to come together.
- Pour the dough onto the counter and knead it lightly just to bring it together and form a rough ball. Flatten it into a 1" disc and wrap it in plastic wrap.
- Refrigerate for at least 30 minutes.
- Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.
- Place all of the peach filling ingredients in a large bowl, and lightly mix it together so the peaches are evenly coated in the sugar, cornstarch, and spices.
- Roll the cold pie dough into a circle on the counter until it's about 12" wide. It doesn't have to be perfect and pretty, just flat!
- Transfer the pie dough onto the baking sheet. I find it's easiest to do this by wrapping the dough around the rolling pin and then unravelling it on the baking sheet.
- Pour the peach filling onto the center of the pie crust, leaving a 2" space around the edges.
- G ently fold the edges of the pie crust on top of the peaches so it covers them slightly, and brush the pie crust with the egg wash (or non-dairy milk, if using).
- Bake for 30-40 minutes until the edges are brown, and the filling is bubbly.
- Allow to cool before serving.
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!