If you are looking for delicious ways to use those in-season peaches then this easy summer peach galette is for you. This is a no-fuss galette that uses just peaches, pie crust, and a little sugar and nothing else. This peach galette recipe is best served warm with a nice big scoop of vanilla ice cream.
If you have never made galettes, they are really easy and essentially the lazy person's pie. I make them all the time and my three favorites are this one, my zucchini galette, and my strawberry galette.
You can start with good quality store-bought pie crust or you can make your own. Whatever you have the time for is fine because this peach recipe is all about easy.
Many times galette recipes will have a creamy layer underneath the topping but since I like opting for a big scoop of ice cream on top, it really isn't necessary. This peach galette is all about the peaches and a delicious sugar-coated pie crust.
Ingredients for this peach galette recipe
Pie Crust. Store-bought or homemade pie crust.
Coarse sugar (or regular if that is all you have)
Cherry Simple Syrup (if you want to make a fancier version of this galette. This step is optional!) You can also use a nectarine jam (or any jam) to brush over the top if you prefer to not make a simple syrup.
How to make
The steps to making this peach galette are very simple. If you can roll out pie crust (and there is no need to be perfect) and slice peaches then you've got this. It really looks beautiful as well.
Slice your peaches
This one is fairly straightforward. You want to slice your peaches to a width of about ⅛ inch. You also want to choose the least ripe peaches you can find since you want them to hold up in the baking process.
Save your super ripe peaches for eating as is.
Roll out your dough
Next, you want to roll out your dough. Now you can start with store-bought pie crust or make your own.
I like making lots of my homemade pie crust at the start of each season and freezing it for just this type of recipe. Do what is easiest for you!
Add peaches and then start folding in the sides of your pie crust
I like to take my sliced peaches and start placing them in the center first, making sure they are all facing the same direction, like in the picture above. Then I placed another row of peach slices outside of the center but placed them facing the opposite direction of the the peaches in the center.
This is not necessary but makes the galette look pretty!
You are then going to start to fold your pie crust over the peaches. When you do this, make sure you cover only half of the outer row of peaches.
Finish folding in the sides of your pie crust and add the finishing touches
Just keep folding in the edges of your pie crust. You are just taking large sections of the crust, and folding it so that it goes at least halfway over the outer layer of peaches.
You want to press down a little on the folds to keep it sealed. Really easy.
For the finishing touches, I like to brush the folded crust with an egg wash because this browns up the crust nicely in the oven. If you don't do this step that is fine, the crust will not look as glossy and brown though.
The other finishing touch that I love using is sprinkling some turbinado sugar (raw coarse sugar) on top of the egg wash on the crust. This adds a nice sweet crunch to the finished crust and tastes so good. If you don't have this type of sugar any sugar will work fine.
Before I start the galette, I like to make a quick simple syrup with cherries to brush on top of the peaches when the galette comes out of the oven. You can use a regular simple syrup as well.
This step gives the extra sweetness to the galette at the end of baking so the crust does not get mushy.
That is it! It really is just slicing a few peaches, rolling out a pie crust and assembling. Once the peach galette is all cooked up, it looks beautiful and it makes the perfect summertime treat.
How to serve this peach galette
I love sitting down to this easy dessert on a summer evening out on the porch. We get lots of fireflies so we nibble on this while we watch them out on their beautiful light show.
I love to cool my peach galette outside so I do not warm up the house too much. I will just place a cloche (a cover to keep the bugs out) over the top while I grab my plates, utensils, and the ice cream and then I let everyone know that dessert is served.
Both the galette and crostata are basically the same thing, a free-form pie crust with a topping. Crostata is the Italian version of the French galette.
This is a matter of personal preference. You can eat a galette either hot or cold.
More Easy Summer Desserts:
- Strawberry Galette
- Balsamic Strawberries
- Turmeric Ice Cream
- Mini Cheesecake Bites
- Easy Classic Carrot Cake
- Creamy Lemon Bars
- Key Lime Tart
- Italian Berry Cake with Mascarpone Cream
Easy Peach Galette
- 3 Peaches
- 1 Pie Crust
- 1 egg beaten.
- 3 tablespoon Coarse sugar or regular if that is all you have
- Optional- cherry simple syrup for brushing on top of the peaches after they are done baking. You can also use a regular simple syrup. This is for a more dressed up galette. It is optional but really good. For the cherry simple syrup recipe
- Pre-heat your oven to 375 degrees.
- Slice your peaches. You want to slice your peaches to a width of about ⅛ inch. You also want to choose the least ripe peaches you can find since you want them to hold up in the baking process. Save your super ripe peaches for eating as is.3 Peaches
- Next you want to roll out your dough. Now you can start with store bought pie crust or make your own.1 Pie Crust
- Place your rolled out dough on to a large baking pan.
- Add your sliced peaches.
- I like to take my sliced peaches and start placing them in the center first, making sure they are all facing the same direction, like in the picture above. Then I place another row of peach slices outside of the center but making them face the opposite direction of the the peaches in the center. This is not necessary but makes the galette look pretty!
- You are then going to start to fold your pie crust over the peaches. When you do this, make sure you cover only half of the outer row of peaches.
- Finish folding in the sides of your pie crust.
- Brush the folded crust with an egg wash. Take 1 egg beat it and then brush this on the crust.1 egg
- Sprinkle some turbinado sugar (a raw coarse sugar) on top of the egg wash on the crust and over the peaches. If you don't have this type of sugar granulated sugar will work fine.3 tablespoon Coarse sugar
- Bake for 25-30 minutes or until the crust is golden brown
- Once out of the oven, brush the peaches with the cherry simple syrup, or regular simple syrup. you want to brush that on when the peaches come out of the oven and are still hot.Optional- cherry simple syrup for brushing on top of the peaches after they are done baking. You can also use a regular simple syrup.
- Let cool for a few minutes before serving.
Nutrition Values are estimates only.See full nutrition disclaimer here
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