There’s something magical about baking with fresh summer peaches. When they’re perfectly ripe, they don’t need much more than a flaky, buttery crust and a few simple ingredients to create a dessert that tastes like summer in every bite. That’s exactly why I love making a rustic peach galette, also known as a peach crostata. Unlike a traditional pie, there’s no pie plate to fuss with and no perfectly crimped edges to worry about. The beauty of a galette is in its rustic, free-form appearance. Those imperfect folds and bubbling peach juices are exactly what make it so charming.
As a chef, I’m always looking for simple techniques that make a big difference, and one of my favorites is grating frozen butter directly into the flour when making pie dough. The tiny pieces of butter stay cold and evenly distributed throughout the dough, creating beautiful flaky layers as the galette bakes. It’s an easy trick that produces bakery-quality results every time.
For this galette, I like to let the peaches be the star of the show. Six ripe peaches, a little granulated sugar, a touch of brown sugar, vanilla, lemon juice, and just enough cornstarch to lightly thicken the juices are all you need. One ingredient I love adding is a light sprinkle of almond flour directly onto the dough before the peaches go on. It quietly absorbs excess juice, helps keep the bottom crust crisp, and adds a subtle nutty flavor that pairs beautifully with peaches without overpowering them.
To assemble the galette, roll your chilled pie dough into a circle about twelve inches across and place it on a parchment-lined baking sheet. Sprinkle two to three tablespoons of almond flour over the center of the dough, leaving about a two-inch border all the way around. In a large bowl, gently toss six sliced peaches with one-third cup granulated sugar, two tablespoons light brown sugar, one tablespoon cornstarch, one teaspoon vanilla extract, one teaspoon fresh lemon juice, and a pinch of kosher salt. Let the peaches sit for about ten to fifteen minutes to allow the juices to develop. Spoon the peaches onto the prepared dough, leaving most of the liquid behind in the bowl. Fold the edges of the dough up over the fruit, pleating as you go to create that signature rustic look. Brush the crust with an egg wash made from one egg beaten with a tablespoon of water, then generously sprinkle the crust with coarse sanding sugar for extra crunch and sparkle.
Bake the galette in a preheated 400-degree oven for fifteen minutes. Reduce the temperature to 375 degrees and continue baking for another twenty-five to thirty-five minutes, or until the crust is a deep golden brown and the peach filling is bubbling thickly in the center. Allow the galette to cool for at least twenty minutes before slicing so the juices have time to set.
If your peaches are especially juicy, you can increase the cornstarch to one and a half tablespoons or add an extra tablespoon of almond flour beneath the fruit. Keeping the dough cold throughout the process is one of the biggest secrets to achieving a flaky crust, so if time allows, refrigerate the assembled galette for fifteen to twenty minutes before baking.
This peach galette is delicious served warm with a scoop of vanilla ice cream, freshly whipped cream, or a spoonful of mascarpone cheese. If you want to give it a bakery-style finish, brush the peaches with warmed apricot preserves or peach jam immediately after it comes out of the oven. The fruit develops a beautiful glossy shine that makes the finished galette look as incredible as it tastes.
Leftovers can be stored covered at room temperature for one day or refrigerated for up to four days. Reheat individual slices in a 350-degree oven or air fryer for a few minutes to crisp the crust before serving. If you’re making the pie dough ahead of time, wrap it tightly in plastic wrap, vacuum seal it, and freeze it for up to twelve months for the best quality.
Whether you call it a peach galette or a peach crostata, this is one of those recipes that celebrates everything wonderful about peach season. It’s simple enough for a weeknight dessert, beautiful enough for entertaining, and proof that the best recipes often let great ingredients speak for themselves. I hope you enjoy making it as much as I do, and if you give it a try, I’d love to hear how it turns out.
You can see the YouTube video here.
Rustic Peach Galette
Equipment
- 1 large mixing bowl
- 1 baking sheet
- rubber spatula
- measuring cups and spoons
- Rollin pin
- Parchment paper or silicon baking mat
Ingredients
- 1 Disc Pie dough homemade or store bought
- 6 Peaches give or take 2 pounds
- 1/3 cup Granulated sugar
- 2 tbsp Brown sugar
- 1 tbsp Cornstarch 1.5 if peaches are really juicy
- pinch Kosher salt
- 1/2 tsp Almond extract or 1 tsp vanilla
- 1 tbsp Lime or lemon juice
- 1/4-1/2 tsp Cinnamon optional
- 1 tbsp Butter cold, cubed
- 2-3 tbsp Almond flout optional
- 1 Beaten egg
- 1-2 tbsp Coarse sugar optional
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment or a silicone mat.
- Remove the pits and slice the peaches into 8ths and place in a large bowl.
- Add all the other ingredients except for the butter and almond flout. Mix well and set aside.
- Roll your dough out to about a 12-13 inch circle and transfer it to the baking sheet.
- If using sprinkle the almond flour on the crust leaving a 2 inch border.
- Pile the peaches on top of the almond flour again leaving the border. If there is a lot of juice in the bowl reserve it don't put it on the crust.
- Fold the border of the dough up around the peaches creating a crust.
- Brush the crust with the beaten egg and if using it sprinkle with the coarse sugar. You can use regular sugar here too.
- Bake for 15 minutes at 400 then reduce the oven to 375 and bake for a further 25-35 minutes or until the crust is golden and crisp. Gently lift with a spatula to check that the bottom is browned.
- Allow the galette to cool for at least 15 minutes before slicing and serving.
