When fresh peaches are at their best, they deserve a dessert that lets their flavor shine without a lot of fuss. In this post, we’re sharing a detailed recipe for a rustic peach galette — a free-form, no-pan-required pastry that’s easier than pie but just as impressive — along with a roundup of other fresh peach dessert ideas to explore.
Why a Galette Is the Perfect Fresh Peach Dessert
A galette is essentially a free-form pie: a buttery, flaky crust folded loosely around sliced fresh peaches, with no pie dish or lattice-weaving required. It’s more forgiving than a traditional pie, comes together faster, and puts the fresh peach flavor front and center.
Ingredients
For the crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup (1 stick) cold unsalted butter, cubed
- 3-4 tablespoons ice water
For the peach filling
- 4-5 fresh peaches, peeled and sliced into wedges (about 4 cups)
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- ¼ teaspoon ground cinnamon
- Pinch of salt
For finishing
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar, for sprinkling
- 1 tablespoon honey, for drizzling after baking (optional)
Equipment
- A baking sheet
- Parchment paper
- A rolling pin
- A pastry cutter or food processor
- A pastry brush
Instructions
Step 1: Make the crust
In a bowl or food processor, combine the flour, salt, and sugar. Add the cold, cubed butter and cut it in using a pastry cutter or by pulsing in the food processor until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Add the ice water one tablespoon at a time, mixing just until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 1 hour.
Step 2: Prep the peaches
Peel the peaches (blanching in boiling water for 30-45 seconds first makes this easier), then slice into wedges. In a bowl, toss the sliced peaches with sugar, cornstarch, lemon juice, cinnamon, and salt.
Step 3: Roll out the dough
On a lightly floured surface, roll the chilled dough into a rough circle about 12 inches in diameter. Transfer it to a parchment-lined baking sheet.
Step 4: Add the filling
Arrange the peach slices in the center of the dough, leaving a 2-inch border all the way around. Fold the edges of the dough up and over the peaches, pleating as you go to create a rustic, free-form crust.
Step 5: Egg wash and bake
Preheat your oven to 400°F (200°C). Brush the folded edges of the dough with the beaten egg and sprinkle with coarse sugar. Bake for 35-45 minutes, until the crust is deep golden brown and the peach filling is bubbling.
Step 6: Cool and finish
Let the galette cool on the baking sheet for at least 15-20 minutes before slicing. Drizzle with a little honey just before serving, if desired.
Tips for the Best Peach Galette
- Keep the butter cold while making the dough for the flakiest crust.
- Don’t overfill — a thinner layer of peaches bakes more evenly and helps prevent a soggy center.
- Let the galette cool before slicing, so the filling has time to set slightly.
- Serve with vanilla ice cream for an extra-special finish.
Storage
Store leftover galette loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat individual slices in a low oven for the best texture.
More Fresh Peach Desserts to Try
If you’re looking for more ways to use fresh peaches, here are a few more ideas:
- Fresh peach cobbler — sliced peaches baked under a golden, buttery biscuit topping.
- Peach crisp — juicy peaches topped with a crunchy oat streusel.
- Peach crumble — a classic, sandy streusel topping over sweetened peach filling.
- Peach muffins — soft, fluffy muffins studded with fresh peach and finished with a streusel topping.
- Grilled peaches — peach halves caramelized on the grill and served with honey and ice cream.
Final Thoughts
A peach galette is one of the easiest ways to turn fresh, ripe peaches into an impressive dessert without the fuss of a full pie. Once you’ve tried it, the other fresh peach desserts above are worth exploring too, especially while peaches are at their peak.
