Make this raspberry peach galette recipe for a delicious summer sweet treat! Rustic open-faced galette with a sweet peach and raspberry filling, served with vanilla ice cream.
Swap out from a fruit galette to a savory galette and make a Burrata Tomato Galette!
PEACH GALETTE
This raspberry peach galette is a great way to enjoy the fresh summer fruit! Fresh juicy peaches and raspberries wrapped in a rustic, flakey pie crust and baked to perfection. A galette is just an open-faced pie that is kind of like a pizza. Serve this warm, delicious, sweet peach galette with vanilla ice cream for the ultimate summer treat!
WHAT YOU NEED-
- Pie Dough– A galette usually calls for flakey pie dough or puff pastry dough, either homemade or store-bought dough will work. I like to use the Pillsbury pie crust for my galettes.
- Egg Wash– To make your pie crust golden and crispy, you will brush the dough with a whisked egg and then top it with coarse sugar. The coarse sugar is optional.
- Peaches– This fruit galette recipe calls for sliced fresh peaches! You can use either white or yellow peaches for this dessert. Swapping out the peaches for nectarines will also work!
- Raspberry– Adding the raspberries to this peach galette will totally take this dessert to a new level! You want to use fresh raspberries, strawberries, blueberries or even blackberries. You can also skip the berries and just keep this a simple peach galette.
- Cornstarch– As the galette bakes, the peaches will release its juices, so adding the cornstarch will help create a thick glaze out of the juices.
- Sugar– To sweeten the fruit filling, you want to use either granulated sugar, brown sugar, or even honey.
- Cinnamon– Adding a little bit of cinnamon to the fruit totally elevates the filling, so good! You can leave the cinnamon out if you prefer. You can also swap cinnamon for nutmeg, ginger, or mint!
HOW TO MAKE PEACH GALETTE
In just a few minutes, you can have this easy fruit galette baking in the oven!
- In a bowl, mix the ingredients for the fruit filling. (Do NOT mix the raspberries, they will be added on top.)
- Preheat the oven and line a baking sheet with parchment paper.
- Dust your workspace with flour and roll out the pastry dough into a 14-inch round circle, no less than 1/8 of an inch thick. Transfer the dough to the lined baking sheet.
- Arrange the peaches in the center of the galette dough, leaving about 1 1/2 -inch border all around. Add raspberries all over with the peaches. (Arrange the fruit in a pattern or just place them all in the center as is.) Do NOT add the extra juices from the bowl, or you will get soggy dough.
- Fold the edges of the dough into the peach filling, over the fruit. (The center will be open and exposed.)
- With a pastry brush, cover the edges with egg wash and then top with coarse sugar.
- Bake until the pie dough is golden brown. Remove from the oven and let it cool for about 10 minutes.
- Slice and serve warm with vanilla ice cream or cool whip.
FILLING ADDITIONS & VARIATIONS-
You don’t have to just leave this fruit galette a peach one, you can add or swap out the fruit!
- Berries
- Pear
- Peaches
- Apples
- Strawberries
- Savory Galette
ADDITIONS
You can add a base before you add the fruit or add extras to the top of the galette.
- Jam
- Almond Cream
- Honey
- Almonds
- Pecans
- Walnuts
- Hazelnuts
QUESTIONS YOU MIGHT HAVE:
No, you do not have to peel the peaches. If you prefer peeled peaches, then you can peel the peaches.
Yes , you can use frozen peaches! You can use them when you want this, but peaches are not in season. Just be sure to thaw them first and remove any excess juices before continuing with the recipe.
Yes! You can keep this just a peach galette and leave the raspberries out. You can also swap the raspberries for any other berries.
When mixing the peaches with sugar and flour, the peaches will release juices, do NOT add the juices when adding the peaches to the dough. This will cause a soggy and leaky galette.
This peach galette is best served fresh and warm. But you can also enjoy this tart dessert cold.
Yes! You can swap the pie dough for puff pastry dough, just bake at 425°F and the bake time will be less, keep an eye out and if edges are turning golden it’s done.
When the galette is cooled, cover and store it in the fridge for 2-3 days. To enjoy, just serve cold or warm in the air fryer, microwave, or oven.
OTHER SUMMER DESSERT RECIPES-
Summer calls for fresh fruit and ice cream! Check out some other great summertime dessert ideas:
Raspberry Peach Galette Recipe
Ingredients
- 14.1 oz Pillsbury pie dough or homemade
- 1 large egg
- course sugar optional
Fruit Mixture-
- 4 peaches sliced
- 1/3 cup raspberries
- 1 ½ Tbsp cornstarch
- 1/3 cup granulated sugar
- ¼ tsp cinnamon
Instructions
- Wash and pit the peaches and then slice into even sized slices, about 1/4-inches thick.
- In a bowl, add the peaches, sugar, cornstarch, and cinnamon and mix to combine. (Do not add the raspberries; they’ll be added later so they don’t get crushed.)
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Lightly dust your work surface with flour and roll out the pastry dough into a round circle about 14 inches wide and no less than 1/8 inch thick.
- Carefully transfer the rolled-out dough to the prepared baking sheet.
- Arrange the sliced peaches in the center of the dough, leaving about a 1 1/2-inch border around the edges. Gently scatter the raspberries on top of the peaches. (You can create a neat pattern with the fruit or simply pile it naturally—both ways work well.)
- Avoid pouring any of the excess juices from the bowl onto the dough, or you will get soggy pie crust.
- Fold the edges of the dough up and over the fruit, pleating the dough slightly as you go to encase the filling—the center will be open with the fruit showing.
- Using a pastry brush, lightly brush the folded edges with the egg wash, then sprinkle coarse sugar over the crust for extra crunch and sweetness.
- Bake the galette at 400°F for about 35-40 minutes, until the pastry is golden brown and the fruit is bubbling.
- Remove the galette from the oven and let it cool on the baking sheet for about 10 minutes.
- Slice and serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
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