Peach Galette
This rustic peach galette is everything we love about summer desserts—sweet, juicy peaches wrapped in a flaky, buttery crust. Simple to make and easier than pie, it's the perfect dessert for showcasing fresh peaches or using peaches you've tucked away in the freezer for a taste of summer any time of year.
For frozen peaches
- 4-5 cup chopped fresh peaches I peel, slice in larger chunks, and then cube
- 1 cup brown sugar
- 1/3 cup arrowroot or cornstarch
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1 1/2 Tbsp lemon juice
The peach galette
- 1 single pie crust dough
- 1 tbsp heavy cream
- 1-2 tbsp turbinado sugar
For the frozen peaches
Add all of the ingredients to a large bowl and gently toss until evenly combined.
Transfer the peach mixture to a FoodSaver bag and vacuum seal it. Label the bag with the contents and date, then freeze until ready to use. When you're ready to bake, thaw the peaches.
To assemble and bake the peach galette
Preheat oven to 450℉
Roll out the prepared pie crust into approximately a 16-inch square. Trim the edges as needed to create straight, even sides.
Drain off any excess juice from the peaches, then spoon the peach mixture into the center of the pie crust, leaving plenty of room around the edges for folding.
Bring the corners of the crust up and over the filling, folding them together envelope-style. Crimp and seal any open edges as needed to help keep the filling contained during baking.
Brush the crust generously with heavy cream, then sprinkle liberally with turbinado sugar for a golden, crisp finish.
Bake at 425°F for 25–30 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on it during the last few minutes of baking to ensure the crust doesn't brown too quickly. If needed, loosely tent the galette with foil to prevent over-browning.