This Summer peach galette recipe is exactly the kind of summer dessert I love making when peaches are in season, and I want something easy without too much fuss. It takes just 11 ingredients and 20 minutes of prep time to make this delicious fruit galette.
If you enjoy fruit-forward bakes, you may want to try my chocolate cherry galette. Also pretty simple, yet just as delicious!
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Video Instructions
Try This Easy Peach Galette
There’s something special about bringing a golden galette to the table while it’s still slightly warm.
I love serving this to guests because it looks beautiful in that effortless homemade way, and nobody minds if the edges look rustic.
What Is Summer Peach Galette?
A galette is a free-form pastry made by folding pie dough around fruit filling instead of using a pie dish.
This version uses ripe peaches, almond slices, and a buttery crust baked until golden. Think of it as the easier version of peach pie, with even better texture in my opinion.
Why You’ll Love It
- Fresh Ingredients: The galette is made with juicy fresh peaches, the star of the show. You can use nectarines for a sweeter version.
- Simple to Make: There are only 11 ingredients needed, and no crimping is required.
- Perfect Texture: This easy galette has a perfectly flaky butter pie crust.
- Fast To Prepare: You only need 20 minutes of prep time, and slightly less if you use a store-bought pie crust.
Ingredients
• All-purpose flour: This forms the almond peach galette dough. I always spoon and level flour because too much can make pastry tough instead of tender.
• Cold unsalted butter: The key to flaky pastry. I never use room-temperature butter here because cold butter creates those lovely crisp layers and buttery flavor.
• Peaches: The star ingredient. Use ripe peaches that give slightly when pressed, not rock-hard ones. Fresh peaches give the best texture, but frozen peaches can work if thawed and drained well.
• Brown sugar: Adds gentle sweetness and a deeper caramel note than white sugar.
• Cornstarch: Helps thicken the peach juices so the filling stays luscious instead of watery.
How to Make Summer Peach Galette Recipe
1. Place flour, sugar, salt, and butter in a food processor and pulse for a few seconds. Larger butter flakes should still be visible.
2. Add one tablespoon of ice water and pulse for 1-2 times after every tablespoon. Shape the pie crust into a disc without kneading. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour (can be refrigerated for up to 2 days).
3. Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper. Set aside. Slice peaches.
4. In a large mixing bowl, stir peaches, sugar, cornstarch, and vanilla to combine. Set aside.
5. Roll out dough for the homemade pie crust into a ⅛ inch (0.4cm) thick circle and transfer to the prepared baking sheet. Spoon peaches without any liquid in the center of the dough, leaving a 3-inch border all around.
6. Fold edges over peaches and press gently to seal the edges.
7. Brush edges with egg wash, and sprinkle with almond slices.
8. Bake for about 25-28 minutes. Allow cooling at least 15 minutes before slicing and serving.
Tip: You can sprinkle some sugar over the top with a pinch of salt, or some cinnamon spice to add something extra when making these types of pies.
Recipe Tips
- Drain juice off of peaches so it doesn't make the galette watery.
- To make the perfectly flaky crust, do not overmix the dough.
- Don't use toasted almonds, because they will toast as the galette is baking.
What Can You Serve With This?
- Vanilla ice cream
- Whipped cream
- Coffee
- Tea
- Fresh berries
FAQs
When it is not possible to make this galette with fresh peaches that are not in season, I make this galette with other fruit, and it works just as well. Whatever you choose, don't use more than 1.1 lbs (500g) of fruit total. Here are my tested favorites: plums, blueberries, apples, and pears.
If they’re rock-hard, I let them sit at room-temperature for a day or two until ripe peaches soften slightly.
Always store it wrapped in an airtight container. You can choose to store it in the fridge or on the counter. Either way is fine, so go with your preference. It will last 2-3 days.
Yes, this peach almond galette can be frozen after it's baked for up to 1 month. Most importantly, you will need to tightly wrap the galette and store in an airtight container to keep it fresh. When ready to serve, let thaw on the kitchen counter for 1-2 hours or reheat in the oven for 10 minutes.
Recipe
Summer Peach Galette Recipe
Ingredients
pie crust
- 1 ½ cups all-purpose flour, spooned and leveled
- 2 tablespoon granulated white sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold
- 4 tablespoon cold water
- 1 large egg (for brushing the crust)
- ⅜ cup almond slices
filling
- 4 large peaches, pitted and sliced (about 1.1 lbs)
- ¼ cup light brown sugar, packed
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Place flour, sugar, salt, and butter in a food processor and pulse for a few seconds. Larger butter flakes should be still visible. Add one tablespoon water at the time and pulse for 1-2 times after every tablespoon. Form pie crust into a disc without kneading. Wrap in plastic foil tightly. Refrigerate for at least 1 hour up to 2 days.
- Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper. Set aside.
- In a large mixing bowl, stir peaches, sugar, cornstarch, and vanilla* to combine. Set aside.
- Roll out dough into a ⅛ inch (0.4cm) thick circle and transfer to the prepared baking sheet. Spoon peaches without any liquid in the center of the dough, leaving a 3-inch border all around. Fold edges over peaches and press gently to seal the edges. Brush edges with egg, and sprinkle with almond slices. Bake for about 25-28 minutes. Allow cooling at least 15 minutes before slicing and serving.
Notes
Cooking Time and Temperature
Bake at 425°F for 25-28 minutes until deeply golden and bubbling around the edge of the filling.Taste & Texture
Flaky crust with juicy peaches, tender filling, toasted almonds, and crisp golden edges.Storage, Freezing & Reheating
- Room Temp: Best same day.
- Fridge: Store covered 2-3 days.
- Freezer: Wrap tightly and freeze up to 1 month in freezer bags.
Serving Recommendations
I love serving this warm with vanilla ice cream or chilled with coffee the next day.Recipe Variations and Substitutions
- Use apricots instead of peaches.
- Add cinnamon or ginger to the peach filling.
- Swap peaches for cherries or berries.
Proper Storage Tips
- Cool fully before wrapping.
- Reheat slices briefly for the best texture.
- Keep crust uncovered until fully cooled.
Pro Tips
- Use cold butter for the best galette dough.
- Don’t overfill the center.
- Watch baking time closely near the end.
- I always drain extra peach juices before filling the pastry so the crust stays crisp.
- If your peaches are extra sweet, reduce the sugar slightly. If they need brightness, a little lemon juice helps.
- A sprinkle of coarse sugar over the crust before baking gives a lovely crunch.
Video
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Kiersten
From experience would you recommend freezing before or after baking?
Sabine
You could freeze the unbaked dough and the fruits separately and then assemble it once thawed. When already assembled, I recommend freezing after baking. Otherwise, the leaking water of the thawing fruits could make your crust soggy.
Heather
I knew that I have to make this galette as soon as peaches are available in the store. SO delicious. Great recipe.
Sabine
I’m so glad you like it, Heather!
Haley
That looks absolutely incredible.