Name: Peach Galette – Easier (and Better!) Than Peach Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 4–5 fresh ripe peaches, sliced; 1/4 cup granulated sugar; 2 tbsp brown sugar (optional); 1 tbsp lemon juice; 1/2 tsp vanilla extract; 1/2 tsp ground cinnamon (optional); 1 tbsp cornstarch or flour; 1 pie dough (homemade or store-bought); 1 egg, beaten (for egg wash); 1 tbsp coarse sugar (for sprinkling); All-purpose flour (for dusting, if needed)

Peach Galette – Easier (and Better!) Than Peach Pie

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Peach Galette is my favorite way to enjoy the flavors of peach pie without all the fuss. It’s rustic, golden, and packed with juicy peach slices, all nestled into a tender, flaky crust that comes together with way less effort than a traditional pie. I love how casual and forgiving it is—no crimping, no lattices, just pure fruit-forward deliciousness.

Why You’ll Love This Recipe

I like this recipe because it’s incredibly easy to throw together and still looks (and tastes) impressive. The galette lets the natural sweetness of ripe peaches shine, and the free-form shape means I don’t have to worry about perfection. It’s the kind of dessert I can make last-minute, serve warm or cold, and top with a scoop of ice cream for the ultimate summer treat. Peach Galette – Easier (and Better!) Than Peach Pie

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh ripe peaches, sliced
Granulated sugar
Brown sugar (optional, for deeper flavor)
Lemon juice
Vanilla extract
Ground cinnamon (optional)
Cornstarch or flour (to thicken filling)
All-purpose flour (for dusting, if needed)
Pie dough (homemade or store-bought)
Egg (for egg wash)
Coarse sugar (for sprinkling on crust)

Directions

I start by preheating the oven and lining a baking sheet with parchment paper.
I roll out the pie dough into a rough circle, about 12 inches wide, and place it on the prepared sheet.
In a bowl, I toss the sliced peaches with sugar, lemon juice, vanilla, a little cinnamon, and cornstarch until evenly coated.
I arrange the peach filling in the center of the dough, leaving a 2-inch border all around.
I gently fold the edges of the dough over the peaches, pleating as I go to form a rustic crust.
I brush the crust with beaten egg and sprinkle it with coarse sugar for a golden, crunchy finish.
I bake the galette until the crust is golden brown and the peaches are bubbling—usually about 35–40 minutes.
I let it cool slightly before slicing and serving, either warm or at room temperature.

Servings and timing

This recipe makes about 6 slices.
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: About 55 minutes

Variations

Sometimes I add a handful of raspberries or blackberries to the peach filling for a little tang. I’ve also brushed the bottom of the crust with apricot jam before adding the peaches for extra richness. For a nuttier twist, I sprinkle ground almonds or crushed pistachios under the fruit to soak up the juices. And when I want it dairy-free, I use plant-based pie dough and skip the egg wash.

storage/reheating

I store leftovers covered at room temperature for 1 day or in the fridge for up to 3 days. To reheat, I warm slices in the oven at 300°F for 10–15 minutes to re-crisp the crust. I avoid microwaving since it makes the crust soggy. I’ve also enjoyed it cold straight from the fridge—it’s still delicious.

FAQs

Can I use frozen peaches?

Yes, I’ve used frozen peaches with good results. I thaw and drain them well before mixing to avoid too much liquid in the galette.

Do I have to peel the peaches?

Not necessarily. I usually leave the skins on for ease and color, but if the peaches are thick-skinned or fuzzy, I’ll peel them.

What dough works best?

I use either homemade pie crust or a good-quality store-bought one. Puff pastry also works if I want a flakier finish.

How do I keep the crust from getting soggy?

I sometimes sprinkle a thin layer of flour, cornstarch, or crushed nuts on the dough before adding the fruit—it helps absorb excess juice.

Can I make this ahead?

Yes. I assemble the galette and keep it chilled in the fridge for a few hours before baking. It’s best fresh, but still good the next day.

Conclusion

Peach Galette is everything I love about fruit pie but easier, faster, and more forgiving. It’s my go-to summer dessert when I want something rustic, beautiful, and bursting with peach flavor. Whether I serve it warm with ice cream or enjoy a chilled slice the next day, it always hits the spot.