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Perfect Peak Season Peach Galette Recipe with Easy Brown Sugar Crumble

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A rustic and flaky peach galette featuring juicy seasonal peaches and a warm brown sugar crumble topping, perfect for celebrating summer with a simple yet delicious dessert.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3–4 tablespoons ice-cold water
  • 4–5 ripe, medium peaches, peeled and sliced (about 4 cups)
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract (optional)
  • 1 tablespoon cornstarch
  • ½ cup brown sugar, packed
  • ¼ cup all-purpose flour
  • 3 tablespoons unsalted butter, melted
  • ½ teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 1 egg, beaten
  • Coarse sugar for sprinkling (optional)

Instructions

  1. In a large bowl, whisk together 1 ¼ cups flour and ¼ teaspoon salt. Add the cold, cubed butter and cut it into the flour using a pastry cutter or forks until the mixture resembles coarse crumbs with some pea-sized pieces.
  2. Add ice-cold water, one tablespoon at a time, mixing gently after each addition until the dough just comes together. Form the dough into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes.
  3. Peel and slice the peaches into ¼-inch thick slices. Toss them gently with granulated sugar, lemon juice, vanilla extract, and cornstarch. Set aside for about 10 minutes.
  4. Preheat the oven to 400°F (200°C).
  5. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle about ⅛ inch thick. Transfer the dough to a parchment-lined baking sheet.
  6. Pile the peach mixture in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough up over the peaches, pleating as you go to create a rustic edge.
  7. In a small bowl, mix together ½ cup brown sugar, ¼ cup flour, ground cinnamon, and a pinch of salt. Stir in melted butter until the mixture is crumbly but holds together when pressed.
  8. Sprinkle the crumble generously over the exposed peaches and the edges of the crust.
  9. Brush the dough edges with beaten egg for a shiny, golden finish. Sprinkle coarse sugar on top if desired.
  10. Bake for 35-40 minutes or until the crust is golden and the peaches are bubbling.
  11. Let the galette cool for at least 15 minutes before slicing so the filling sets.

Notes

If crust edges brown too quickly, cover them loosely with foil halfway through baking. For gluten-free, substitute flour with a gluten-free blend and adjust water as needed. For dairy-free, use plant-based butter. Frozen peaches can be used if thawed and drained well. Rolling dough on parchment paper helps with transfer and reduces sticking.

Nutrition

Keywords: peach galette, summer dessert, brown sugar crumble, seasonal fruit, easy galette recipe, rustic dessert

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