Easy peach galette with vanilla ice cream

I'm so excited to share this homemade peach galette with you today because honestly, it's one of those desserts that feels way more complicated than it actually is. Last summer, when the farmers market was overflowing with the most gorgeous peaches, I decided to try making a peach galette instead of my usual pie. You know what? It turned out beautifully, and I've been making it ever since. The crust is buttery and flaky, the peaches are perfectly sweet and juicy, and the whole thing comes together without all the fuss of a traditional pie.

Jump to:

• Why You'll Love This Peach Galette Recipe
• Ingredients For A Simple Peach Galette
• How To Make Homemade Peach Galette
• Storage And Reheating Your Peach Galette
• Tips And Variations For Your Best Peach Galette
• Frequently Asked Questions About Peach Galette
• Recipes You May Like
• Final Thoughts On This Easy Peach Galette
• Homemade Peach Galette - A Simple Summer Dessert That Looks Fancy But Isn't

Here's what makes me love this recipe so much: it's genuinely easy, the crust can be made ahead of time, and even if your galette doesn't look perfect (mine never does!), it still looks rustic and homemade in the best way possible. Sarah actually asks me to make this for her birthday dessert now, and Donald doesn't complain when there's vanilla ice cream involved. If you're looking for a gorgeous peach galette that your family will actually want to eat, this is your recipe.

By the way, if you're a peach dessert person like me, you've got to also try my Southern homemade peach cobbler. I make that one year round because it's just as simple and absolutely irresistible.

Why You'll Love This Peach Galette Recipe

• Takes about 1 hour 30 minutes from start to finish (with most of that being hands off)
• Uses simple, real ingredients you probably already have on hand
• The rustic look means it doesn't have to be perfect to look amazing
• Makes enough for about 8 servings, so it feeds a crowd
• Buttery cornmeal dough stays crisp even with juicy peaches inside
• Can be made a day ahead and reheated gently before serving
• Tastes incredible with vanilla ice cream or fresh whipped cream

Ingredients For A Simple Peach Galette

For The Galette Dough:

• 1 ¾ cups all purpose flour
• ⅓ cup granulated sugar
• ¼ cup coarse cornmeal
• ¼ teaspoon salt
• ½ cup cold butter, cut into small pieces
• ⅓ cup cold buttermilk
• 1 large egg plus 2 teaspoons water, beaten together for brushing
• 3 tablespoons turbinado sugar, for sprinkling
• ¼ teaspoon ground cinnamon, for sprinkling

For The Peach Filling:

• 4 fresh peaches, unpeeled and thinly sliced
• 3 tablespoons granulated sugar
• 1 tablespoon cornstarch
• ½ teaspoon pure vanilla extract
• ¼ teaspoon almond extract (optional, but I really like it)
• ¼ teaspoon ground cinnamon
• Fresh lemon juice (just a squeeze)
• Honey for drizzling (optional)

How To Make Homemade Peach Galette

Making The Galette Dough

1. Combine your flour, sugar, cornmeal, and salt in a food processor and pulse about 2 to 3 times until everything is mixed together.
2. Add your cold butter pieces and pulse another 4 to 5 times until the mixture looks like coarse meal. This is important - you want those little butter pieces to stay separated. They're what make your crust flaky.
3. While the processor is running, slowly pour the cold buttermilk through the chute. Process until the dough just starts to form a ball. Don't overwork it!
4. Remove the dough and press any loose pieces together into one ball. Wrap it up in plastic wrap or parchment paper and refrigerate for at least 45 minutes before rolling.

Pro tip: I always make my dough the day before. It keeps in the fridge for up to 3 days, so this is a great make ahead step.

Preparing The Peaches And Filling

1. Preheat your oven to 350 degrees F and center one rack.
2. In a medium bowl, combine your sliced peaches with the granulated sugar, cornstarch, vanilla extract, almond extract if using, and cinnamon.
3. Add just a quick squeeze of fresh lemon juice. This brightens all those peach flavors and keeps them from tasting too heavy.
4. Gently stir everything together until the cornstarch disappears and the peaches are completely coated. Set your filling aside and let it sit while you roll out your dough.

Here's the thing about the cornstarch - it's going to thicken all those juices so your crust doesn't get soggy. Trust me on this one.

Rolling And Assembling Your Galette

1. Remove your dough from the refrigerator and place it on a sheet of parchment paper. This makes cleanup so much easier.
2. Starting right at the center of the dough, roll it out gently into a 14 inch circle. Don't stress about making it perfectly round - the beauty of a galette is that it's supposed to look rustic!
3. Transfer the dough (still on the parchment) to your baking sheet.
4. Spoon your peach filling right onto the center of the dough, leaving about a 2 inch border all around the edges.
5. Fold that dough border gently up and over the peaches, overlapping it where needed and pressing gently so it holds. Again, imperfect is perfect here.

The Final Touches

1. Beat your egg and water together with a fork in a small bowl. Lightly brush the edges of your dough with this egg wash.
2. In another small bowl, mix together the turbinado sugar and cinnamon. Sprinkle this mixture evenly over the dough border.
3. Bake for 45 to 55 minutes until the crust is golden brown and crispy looking. Your kitchen is going to smell absolutely amazing.
4. Transfer the baking sheet to a wire rack and let it cool to room temperature before slicing. This helps everything set up nicely.
5. Drizzle with honey if you want that extra touch of sweetness. Serve your peach galette with vanilla ice cream or fresh whipped cream.

Storage And Reheating Your Peach Galette

Your finished galette keeps best in an airtight container at room temperature for one day. After that, cover it and store it in the refrigerator for up to 3 days. The crust will stay pretty crisp if you let it come to room temperature before eating.

To reheat, place it on a baking sheet and warm in a 300 degree oven for about 10 minutes. Don't microwave it or the crust will get soft. I like to enjoy it cold right from the fridge too, honestly.

You can freeze the baked galette wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw it overnight in the refrigerator before serving.

Tips And Variations For Your Best Peach Galette

About The Peaches: Choose peaches that are ripe but still firm. If they're too soft and mushy, they'll release too much liquid and your crust won't stay as crispy. I usually pick peaches that give just slightly when you squeeze them.

Making It Ahead: You can prepare the dough up to 3 days in advance. You can also prepare your peach filling the morning of and keep it in the fridge. Just assemble and bake when you're ready.

Skip The Almond Extract: If you don't have almond extract or don't like it, just leave it out. The vanilla is plenty. Some people add a touch of nutmeg instead, which is also really nice.

Cornmeal Matters: That cornmeal in the dough adds texture and helps keep the crust crispy even with all those juices. I wouldn't skip it.

Temperature Is Key: Make sure your butter and buttermilk are actually cold. This makes the biggest difference in a flaky crust.

Frequently Asked Questions About Peach Galette

How Do You Keep A Peach Galette Crust From Getting Soggy?

The cornstarch in your filling is doing the heavy lifting here. It thickens the peach juices so they don't soak into the dough. I also make sure to let my galette cool completely before slicing - this gives everything time to set up. If you're worried about moisture, you can brush the bottom of the crust with a tiny bit of melted white chocolate before adding the filling. Sounds weird, I know, but it works!

Can I Make Peach Galette Dough Ahead Of Time?

Absolutely! This is actually my favorite part about this recipe. Make the dough up to 3 days ahead and keep it wrapped in the refrigerator. You can even freeze it for up to a month. Just thaw it in the fridge overnight before rolling it out. It's such a time saver on busy days.

What Are The Best Peaches To Use For A Peach Galette?

Look for peaches that are ripe but still have a little firmness to them. They should smell fragrant and give just slightly when you gently squeeze them. Avoid peaches that are rock hard or super mushy. If you can't find fresh peaches, you can use frozen peaches that have been thawed and drained. Just reduce your sugar slightly since frozen peaches are often packed in syrup.

Can You Freeze A Peach Galette After Baking?

Yes! Wrap your cooled galette tightly in plastic wrap and then in aluminum foil. It'll keep in the freezer for up to 2 months. Thaw it overnight in the refrigerator and you can serve it cold or warm it gently in a 300 degree oven for about 10 minutes. I often make these ahead when peaches are in season and freeze them for later.

Recipes You May Like

• My Southern Homemade Peach Cobbler is equally simple and absolutely irresistible, especially served warm with vanilla ice cream
• Try my Easy Peach Crisp With Oat Topping for another foolproof way to use summer peaches with minimal effort
• If you love this galette, my Homemade Peach Pie With Lattice Crust is perfect when you want something a little more traditional

Final Thoughts On This Easy Peach Galette

Here's the truth - you don't need fancy techniques or complicated steps to make something that looks and tastes impressive. This peach galette proves that sometimes the simplest recipes are the best ones. The buttery crust, the sweet juicy peaches, and that rustic look all come together to make dessert feel special without stressing you out.

I hope you make this galette and that your family loves it as much as mine does. Let me know how it turns out for you! And if you make it, definitely save it to Pinterest so you can find it again when summer rolls around and those beautiful peaches are calling your name.

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