Here is how to make an easy and delicious rustic peach galette using fresh peaches–with ideas on how to make peach galette with frozen peaches canned peaches and how to make the peach galette recipe with peaches for those times when peaches are out of season.

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This post is all about how to make the best peach galette using fresh peaches, canned peaches, or frozen peaches.

If there’s one thing many people look forward to every summer, it’s the arrival of fresh, juicy peaches. There’s something magical about biting into a perfectly ripe peach, with its sweet flavor and a hint of tartness—it’s pure summer bliss!

And what better way to capture that flavor than with a peach galette? Unlike a pie, a galette is delightfully rustic and forgiving, which makes it the perfect dessert even if you’re a beginner in the kitchen.

No need for a fancy pie dish or perfectly crimped edges—with a galette you have a simple, free form crust that wraps around a filling of sweet, juicy peaches.

But don’t think that rustic peach galette is only a summer treat! With Thanksgiving just around the corner, it’s also an ideal dessert for the holiday table.

It’s warm, golden crust and juicy peach filling bring a touch of summer sunshine to the cozy, comforting flavors of fall. Plus, if fresh peaches are out of season, you can use canned or frozen peaches to make this galette taste just as delicious.

So, whether you’re soaking up the last of the summer harvest or looking for a fresh twist on a classic Thanksgiving dessert, this peach galette is sure to be a hit. Let’s get baking!

What is a Peach Galette?

A rustic peach galette is basically a pie’s laid back, effortlessly cool cousin! Imagine all the best parts of a peach pie—the flaky, buttery crust and the juicy, sweet filling—but with a whole lot less fuss.

A galette is a rustic, free form tart that’s super easy to make, even if you’re not a pro baker. Instead of dealing with pie plates and crimped edges, you just roll out the dough into a rough circle, pile your fresh peach slices in the middle, and fold the edges up over the fruit. It’s beautifully imperfect and delicious, which is exactly how it should be.

The beauty of a peach galette is in its simplicity. In the summer, it’s a celebration of fresh, seasonal peaches at their peak, baked until they’re soft and caramelized, with a crust that’s golden, crisp, and slightly sweet.

During the winter, it’s a great way to bring a bit of sunshine to the table, using canned peaches or frozen peaches instead of fresh fruit.

Peach galette the kind of dessert that looks impressive but it doesn’t take hours to make, and it’s incredibly versatile. You can serve it warm with a scoop of vanilla ice cream in the summer or bring it to your Thanksgiving table for a unique twist on the usual fruit pies (try adding a few cranberries to the tart for a unique fall twist).

Whether you’re new to baking or a seasoned pro, a peach galette is a delicious, no stress way to enjoy all the sweet peachy goodness of summer.

Why You’ll Love This Peach Galette Recipe

• It’s easy to make. No need for pie pans or perfect crusts when making fruit galettes—just roll, fill, and fold!
• Galettes have rustic charm. Peach galettes are beautifully imperfect and effortlessly impressive, using simple ingredients to give you maximum flavor.
• It uses seasonal ingredients. Peach galette highlights the juicy, sweet flavor of fresh, seasonal peaches. But you can also use canned or frozen peaches when fresh peaches are out of season.
• Peach galette is customizable. Add spices, herbs, or even a mix of fruits to the peach galette for a personal twist.
• It’s perfect for the holidays. Peach galette offers a unique, crowd pleasing addition to your Thanksgiving table or to any special occasion.

Easy Peach Galette Ingredients

Let’s dive into the ingredients that make an easy peach galette recipe so irresistibly satisfying and delicious. These ingredients are all you need to create an artisan peach galette that’s simple, tasty, and full of flavor—the perfect rustic dessert.

Crust Ingredients:

• All Purpose Flour (1 ½ cups). All purpose flour is the base of any great pie or galette crust. Flour gives the crust structure while still keeping it tender. A good flour is versatile and perfect for that flaky, buttery bite you’re after.
• Granulated Sugar (2 teaspoons). A small amount of sugar adds a subtle sweetness to the crust and helps with browning. It’s not too much—just enough sweetness to complement the peaches without overpowering them.
• Salt (½ teaspoon). Salt balances the sweetness and brings out all the flavors in both the crust and the filling. A good pinch of salt makes a world of difference in many baked goods.
• Unsalted Butter (⅔ cup). Using cold, unsalted butter helps keep the crust flaky and tender. The little pockets of butter in the dough will melt in the oven, creating layers of melt in your mouth texture for the crust. Make sure the butter is cold for the best results.
• Ice Water (4 to 5 tablespoons). Ice water is key to binding the dough together without warming it up. Add water gradually to keep the dough from becoming too wet or sticky—you want to add just enough to hold the dough together.

Filling Ingredients:

• Fresh Peaches (4 to 5 medium peaches, about 4 cups sliced). Fresh, ripe peaches bring that juicy, sweet, and slightly tart flavor that makes a rustic fruit galette shine. Look for peaches that are fragrant and slightly soft to the touch for the best flavor. If desired, leave the peach skins on for more color and texture. If fresh peaches are out of season, then you can use canned peaches or frozen peaches.
• Granulated Sugar (¼ cup). Granulated sugar gives the peaches just enough sweetness to enhance their natural flavor. Depending on how ripe and sweet the peaches are, you can adjust the sugar to your liking. It also helps create a lovely, caramelized juice as the galette bakes.
• Lemon Juice (1 tablespoon). A splash of lemon juice brightens up the peaches and balances their sweetness. Use fresh lemon juice to add a bit of tang.
• Vanilla Extract (1 teaspoon). Vanilla extract adds a warm, sweet depth of flavor to the galette that brings out the flavor of the peaches. A little vanilla goes a long way in making the filling feel extra special.
• Cornstarch (1 to 2 tablespoons). Cornstarch helps to thicken the peach juices as the galette bakes, so you don’t end up with a soggy crust. Start with 1 tablespoon of cornstarch if your peaches are firm, and use 2 tablespoons if they’re super juicy. It’s all about keeping that filling luscious, not runny, as the dessert bakes.
• Ground Cinnamon (¼ teaspoon). Ground cinnamon adds a warm, comforting flavor that makes the galette taste even more delicious.

Finishing Touches:

• Egg (1, beaten). An egg wash is the secret to a beautifully golden crust. Brushing the edges with a beaten egg gives the galette a glossy finish and helps it turn a gorgeous golden brown color as it bakes.
• Coarse Sugar (1 tablespoon, optional). A sprinkle of coarse sugar adds a little sparkle and crunch to the rustic crust. Sprinkle a small amount of turbinado sugar or raw sugar over the edges after applying the egg wash for that extra touch of texture and sweetness. It’s a small step, but it makes a big difference!

How to Make Peach Galette

If you’re on the lookout for ways to bake with fresh, seasonal ingredients when peaches are in season, then making a peach galette is a must. Here is how to make a rustic peach galette.

First, make a simple dough by whisking flour, sugar, and salt together, and then cutting in cold butter until the mixture looks like coarse crumbs.

Gradually add just enough ice water until the dough starts coming together—it will be a little shaggy but still hold when pressed. Then, shape the dough into a disk, wrap it up, and place it in the fridge for at least 30 minutes to chill. (Chilling the dough is is key for a flaky crust.)

While the dough chills, preheat the oven to 400°F and start to make the filling. Peel, core, and slice 4 to 5 medium fresh peaches (about 4 cups worth), and toss them in a bowl with sugar, lemon juice, vanilla, a bit of cornstarch, cinnamon, and a small pinch of salt. If desired, you can leave the peach skins on to add more color and texture to the galette.

Once everything is well coated, set the peaches aside and get ready to roll out the dough.

After chilling the dough, roll it out on a floured surface until it forms a circle about 14 inches wide.

Then place the dough on a parchment lined baking sheet. Pile the peach filling in the middle of the dough, leaving a 2 inch border around the edges. Then fold those edges up over the fruit, pleating them loosely for that rustic look.

Brush the crust with a beaten egg and sprinkle some coarse sugar on top, to help make the crust golden and sweet.

Now, it’s time to bake! Slide the peach galette into the oven and bake it for 35 to 45 minutes, keeping an eye out for the crust to turn golden brown and the peach filling to become tender and bubbly.

If the crust starts to brown too quickly, cover the edges with a bit of foil.

Once the galette is done, let it cool for about 15 minutes before cutting it to serve. Then serve the peach galette warm. It’s amazing on its own or with a scoop of vanilla ice cream.

How to Make Peach Galette Using Canned Peaches or Frozen Peaches

Here are some tips on how to use canned peaches or frozen peaches to make homemade peach galette. Using canned or frozen peaches can save time and allow you to enjoy a peach galette year round.

If Using Canned Peaches:

• Drain the canned peaches in a colander to remove excess syrup or juice. You might want to pat the peaches dry with a paper towel to remove extra moisture. This helps prevent the galette from becoming too soggy.
• Canned peaches are often sweetened, so reduce the amount of sugar in the filling to taste (start with 1 to 2 tablespoons instead of ¼ cup). You can always add more sugar if needed.
• Use sliced canned peaches to make the peach filling. Pile the peach filling at the center of the dough to make the galette. The galette may need less baking time, since the peaches are already cooked. Start checking the canned peach galette for doneness at 25 to 30 minutes.

If Using Frozen Peaches:

• Thaw the frozen peaches completely and drain any excess liquid from the peaches using a colander. Pat the peaches dry with a paper towel to remove as much moisture as possible.
• Frozen peaches tend to release more liquid when they thaw, so you may need to increase the cornstarch to 2 tablespoons to help thicken the filling.
• To bring out the flavor of the peaches, sauté them in a small amount of butter (2 tablespoons). Let the peaches cool before using them to make the peach filling for the galette. If using sautéed peaches to make a peach galette, start checking the galette for doneness after 25 to 30 minutes of baking time.

Tips for Making Artisan Peach Galette

Here are some tips for making the best ever easy peach galette recipe.

• Keep the butter cold. The secret to a flaky, buttery crust is to use cold butter. Don’t let it soften! Cut the butter into small cubes and stick it in the freezer for a few minutes before mixing it into the flour. Also, work quickly and use a pastry cutter or a fork to blend the butter in just until you have pea sized pieces throughout the dough. Those little pockets of butter will melt in the oven, creating a beautifully flaky texture.
• Don’t overwork the dough. Add the ice water slowly and only use just enough for the dough to hold together. The dough should be a little rough and shaggy, and that’s perfect! Overworking it will develop the gluten in the flour and make the crust tough instead of tender. Less is more here!
• Pick the best peaches. Ripe but firm peaches are ideal for making the best galette. You want the peaches to be juicy and flavorful, but not so soft that they turn to mush when baked. Look for peaches that have a little give when you press them, with a sweet, fragrant smell. And if you can, use local, in season peaches for the best flavor! Taste the peaches for flavor before using them to make the galette.
• Adjust for juicier peaches. If your peaches are extra juicy (which, honestly, is never a bad thing), add a bit more cornstarch to the filling to help thicken those juices as the galette bakes. This helps to keep the galette from getting soggy and ensures a perfectly gooey filling.
• Aim for even thickness. Don’t worry too much about getting a perfect circle when you roll out the dough—this galette is meant to be rustic! Just aim for an even thickness so that the galette bakes consistently. And if the dough sticks a bit, add a little extra flour to your surface or rolling pin.
• Be creative. Don’t be afraid to mix things up! Add a handful of raspberries or blackberries to the peaches for a burst of color and tartness, or sprinkle in some fresh herbs like thyme or basil for a unique twist. A splash of bourbon or a drizzle of honey never hurts either. Or, soak some dried cranberries in warm water to plump them up, and then add them to the peach filling before baking.
• Watch the baking time. Every oven is different, so start checking the galette for doneness at around 35 minutes. (If using canned peaches or sauteed peaches, start checking for doneness at 25 minutes.) Look for a golden brown crust and a bubbly, thick filling. If the edges are browning too fast, just cover them with a little foil. The goal is a perfectly crisp crust with a juicy, caramelized filling.

What Goes with Peach Galette?

For a classic touch, serve peach galette with a generous scoop of vanilla ice cream—the creamy, cold sweetness melts into the warm, juicy peaches and buttery crust to make a perfect dish.

If you’re looking for something a little different, try pairing peach galette with a dollop of whipped cream or even a spoonful of mascarpone cheese for a rich, tangy contrast.

For a fresh twist, drizzle a bit of honey over the galette, or sprinkle some chopped fresh basil or mint over the top—the herbs add a burst of color and a hint of unexpected flavor that complements the sweetness of the peaches perfectly.

Recipe: Artisan Peach Galette

Looking for more of the best peach recipes?

• The Best Peach Cobbler Recipe Made with Fresh Peaches
• How to Make Peach Bellini Mocktails in a Pitcher

This post was all about how to make an artisan peach galette recipe.

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