Skip the fuss of a full pie and whip up this simple peach galette instead! Made with a delicate and tender homemade buttermilk pie crust, this freeform Southern summer dessert bakes up golden and beautiful in just 20-25 minutes at 425°F. It's loaded with a peach-forward filling that's juicy but not liquidy, keeping things neat, rustic, and downright delicious. No pie pan, no stress-just fresh peaches and a treat anyone can make. Serves 6.
I have been on a HUGE peach kick this summer - even before they were really even in season. Like I can't get enough. Peaches in my yogurt for breakfast? Yes. A ripe peach sliced as a 3 pm snack - 100%. A peach cobbler on the weekend?! Stick a fork in me and sign me up!
So if you're like me and cannot stop with the peach obsession, this peach galette is a must-make for you this weekend!
It only takes 20ish minutes to make (homemade pie crust included!) - 20ish minutes to bake - and 2ish minutes to consume. 😉 Serve warm with a good dollop of homemade whipped cream, and you, my friend, are in Southern summer dessert heaven!
Recipe
Simple Peach Galette with Fresh Peaches
- Total Time: 45 minutes
- Yield: 6 1x
Description
Skip the fuss of a full pie and whip up this simple peach galette instead! Made with a delicate and tender homemade buttermilk pie crust, this freeform Southern summer dessert bakes up golden and beautiful in just 20-25 minutes at 425°F. It's loaded with a peach-forward filling that's juicy but not liquidy, keeping things neat, rustic, and downright delicious. No pie pan, no stress-just fresh peaches and a treat anyone can make. Serves 6.
Ingredients
- ½ Recipe of Buttermilk Pie Crust (only 1 crust needed)
- 4 Cups of Peaches - thinly sliced (about 4 large peaches or 2ish pounds)
- 2 Tablespoons White Sugar
- 1 Tablespoon Cornstarch
- 1 Teaspoon Vanilla Bean Paste
- Zest of 1 Lemon
- ⅛ Teaspoon Salt
- 1 Egg - whisked
- 2-4 Tablespoons Demerara Sugar (Sugar in the Raw) - for the crust
- Homemade Whipped Cream - for serving alongside
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, gently toss together the sliced peaches, sugar, cornstarch, vanilla bean paste, lemon zest, and salt until evenly combined. Let sit while you prep the crust.
- Make ½ the recipe for the buttermilk pie crust. On a lightly floured surface, roll out into a rough 14-inch circle. Transfer the crust to the prepared baking sheet.
- Arrange the peach slices in a tight circular pattern on the pie crust, starting from the middle and working your way out. Leave about a 2-inch border around the edges. Gently fold the crust up and over the peaches, pleating as you go to hold everything in.
- Whisk an egg in a small bowl and brush it over the edges of the crust. Sprinkle with sugar.
- Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.
- Let the galette cool for about 10 minutes on the pan before slicing. Serve warm or at room temperature with a dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 216
- Sugar: 13.4 g
- Sodium: 204.5 mg
- Fat: 10.2 g
- Carbohydrates: 29.5 g
- Fiber: 2.8 g
- Protein: 2.8 g
- Cholesterol: 0 mg
