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This rustic peach galette is the perfect easy summer dessert—flaky, juicy, and golden with every bite. No fuss, all flavor.
Know Before You Scroll
Peaches, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, salt, vanilla bean paste, flour, rolled oats, butter, puff pastry or pie dough, egg, water, turbinado sugar (optional).
Sweet, juicy peaches wrapped in a crisp, golden crust with hints of cinnamon, vanilla, and buttery goodness. Simple, rustic, and summery.
Easy. This galette looks fancy but it’s super laid-back—no perfect crust skills required.
Baking sheet, parchment paper, mixing bowl, knife, spoon or spatula, rolling pin, pastry brush.
Rolled oats under the filling are the secret weapon—they soak up extra juice so your crust stays crisp, not soggy.
Use store bought pre-rolled dough and frozen thawed & drained sliced peaches for a super simple dessert.
No vanilla bean paste? Use vanilla extract. No turbinado sugar? A sprinkle of regular sugar still adds a nice crunch.
Cozy, Golden, Juicy Peach Galette Magic
I’ve been on a bit of a mission to create the perfect peach galette—simple, rustic, flaky, and juicy without turning into a soggy mess. I started testing this recipe with just peaches and sugar, and while it tasted great, the filling was way too wet and the crust kept falling apart. I also tried skipping the oats underneath… big mistake. Too much peach juice means a soft, pale bottom crust (no thanks). What finally worked? A mix of flour in the filling, a little layer of oats under the fruit, and either puff pastry or pie dough for a golden, buttery base. This peach galette is everything I love in a summer dessert—low-effort, high reward, and loaded with sweet, ripe peach flavor.
Ingredient Notes
You can use either pie dough or puff pastry for this galette. Homemade is always my favorite because nothing beats that from-scratch flavor, but store-bought is a lifesaver when you need to keep things simple.
Need a gluten-free option? Check the freezer for gluten-free pie crusts or make an almond flour crust. Some brands also have gluten-free puff pastry—just follow the instructions!
Pie dough is usually in the refrigerated section of the grocery store near cookie dough and canned biscuits. Puff pastry is in the freezer aisle, often near frozen pie shells and dessert doughs.
You can use fresh peaches or frozen ones that have been thawed and well drained. Both work wonderfully, so go with what you have on hand!
Nectarines are a good alternative. Similar to peaches, nectarines are sweet and juicy with no peeling required.
Depending on your climate, peaches are usually in found fresh in the summer. During off-season months, head to the freezer aisle for pre-sliced peaches.
A mix of light brown and granulated sugar. Brown for a caramel-like depth, while white sugar sweetens and helps release the peaches’ juices.
You can use all brown sugar for a richer flavor, or all white sugar for something lighter and cleaner. Coconut sugar also works but will darken the filling a bit.
A little ground cinnamon, vanilla bean paste and a pinch of nutmeg give the peaches a warm, cozy flavor.
Use ¾ teaspoon of pumpkin pie spice or apple pie spice instead of cinnamon and nutmeg. No vanilla bean paste? Try vanilla extract!
Fresh lemon juice adds just enough brightness to balance the sweetness.
Bottled lemon juice is usually very acidic. You can try fresh lime or orange juice instead for a different twist.
A tablespoon of cold, unsalted butter cut into small chunks melts into the fruit and makes it extra rich.
Salted butter is totally fine—just maybe skip the pinch of salt in the filling.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Choose Your Dough
Start with either 1 pound of puff pastry or pie dough. Roll it out into a 12-inch circle if you’re going the classic route. If you’re using puff pastry that’s in a block or rectangle, just roll it out to about 10 by 14 inches, or roughly a quarter inch thick. Lay that dough out on a parchment-lined baking sheet, and sprinkle 2 tablespoons of rolled oats right in the center—this little layer helps soak up the peach juice and keeps the crust crisp. Then pop the pan in the fridge while you prep the filling.
Make the Peach Filling
In a big bowl, toss together 1 pound of sliced peaches—peeled or unpeeled—with 2 tablespoons each of brown sugar and granulated sugar. Add in ½ teaspoon cinnamon, a tiny pinch of nutmeg, 2 teaspoons of lemon juice, a pinch of salt, ½ teaspoon of vanilla bean paste, and 3 tablespoons of flour. Gently stir until the peaches are coated and everything gets nice and juicy.
Assemble the Galette
Spoon your peach filling over the oats, leaving about a 2-inch border around the edge.
Fold & Finishing Touches
Fold the dough edges over the fruit, pleating as you go for a rustic look. Dot the peaches with 1 tablespoon of butter, then brush the dough with an egg wash (1 egg + 1 tablespoon water). Finish with a sprinkle of turbinado sugar for crunch and sparkle, if you like!
Bake It
If you’re using puff pastry, bake at 425°F for about 30 to 35 minutes. If you’re using pie dough, drop the temp to 400°F and bake for 40 to 45 minutes. Either way, you’re looking for a deeply golden crust and bubbling peach filling.
Cool and Serve
If you’re using puff pastry, bake at 425°F for about 30 to 35 minutes. If you’re using pie dough, drop the temp to 400°F and bake for 40 to 45 minutes. Either way, you’re looking for a deeply golden crust and bubbling peach filling.
1x2x3x
Serves 8
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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If your puff pastry is in a disk, roll it out into a 12-inch circle on a lightly floured surface if it’s prerolled in a circle, just roll it out into a 12 inch circle.
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If it’s already rolled into a rectangle or in a square block, no problem—just leave it that way roll it out to be 10 x 14 inches or roughly ¼ inch thick
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Transfer it to your prepared baking sheet.
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In a large bowl, toss the sliced peaches with the brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, salt, vanilla bean paste, and flour. Stir gently until everything is evenly coated and juicy.
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Sprinkle the rolled oats evenly in the center of the puff pastry—this creates a little barrier to help soak up extra juices. Spoon the peach filling over the oats, leaving about 2 inches of border around the edge.
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Gently fold the edges of the dough over the fruit, pleating as needed. The center will remain exposed. Dot the peaches with small pieces of butter.
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Whisk the egg and water together. Brush the edges of the pastry with the egg wash for that beautiful golden shine. Optional: Sprinkle with turbinado sugar for a golden, crunchy edge.
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Bake for 30–35 minutes, or until the crust is deeply golden and the fruit is bubbling.
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Let the galette cool for 10–15 minutes. Slice and serve warm—bonus points for adding a scoop of vanilla ice cream or a dollop of whipped cream!
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Preheat & Prepare Preheat oven to 400°F (200°C).
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Line a baking sheet with parchment paper.
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Roll the pie dough into a 12-inch circle, about ⅛ inch thick.
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Transfer it to the lined baking sheet.
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In a large bowl, toss the sliced peaches with brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, salt, vanilla, and flour. Stir gently to coat.
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Sprinkle the oats in the center of the dough, leaving a 2-inch border.
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Spoon the peach mixture over the oats.
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Add the butter pieces evenly over the filling.
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Fold the edges of the pie dough up and over the peaches, pleating to seal. The edge should be a little thicker—about 2 to 2.5 inches.
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Brush the dough with the egg wash.
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Optional: Sprinkle with turbinado sugar for a golden, crunchy edge.
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Bake for 40–45 minutes, or until the crust is deeply golden and the fruit juices are thick and bubbling.
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Let cool for 10 minutes before serving.
Erren’s Top Tips
Chill the dough before baking.
After assembling the galette, pop the whole tray in the fridge for 10–15 minutes before baking. This helps the crust hold its shape and makes it extra flaky.
Don’t skip the oats.
They might seem random, but those rolled oats under the filling are game changers. They soak up the peach juice so your bottom crust doesn’t go soggy. You won’t even know they’re there.
Slice peaches evenly.
Try to keep the peach slices about the same thickness—roughly ½ inch. This helps them bake evenly so some aren’t mushy while others are still firm.
Use parchment paper—always.
Fruit galettes are juicy, and that juice loves to leak. Lining your baking sheet with parchment makes cleanup way easier and keeps the galette from sticking.
Bake until really golden.
Don’t be afraid of a deep golden crust! Pale means underbaked. Look for a rich, golden brown with bubbly peach filling to know it’s ready.
Let it rest before slicing.
The juices need time to thicken slightly as it cools. Give it 10–15 minutes so you don’t end up with a fruit puddle when slicing.
Storage & Freezing Instructions
To store:
Cover the galette loosely with foil or plastic wrap and keep it at room temperature for up to 2 days. After that, move it to the fridge where it’ll keep for another 2–3 days. I like to reheat slices in the toaster oven for that fresh-from-the-oven vibe.
To freeze before baking:
Assemble the galette on a parchment-lined tray, then freeze it uncovered for about 1 hour. Once firm, wrap it in plastic and foil, and freeze for up to 1 month. When ready to bake, pop it straight into the oven from frozen and add 10–15 extra minutes to the bake time.
To freeze after baking:
Let the baked galette cool completely. Then wrap it tightly in plastic wrap and foil and freeze for up to 1 month. To serve, reheat in a 350°F oven for 10–15 minutes until warm and crisp again.
FAQs
No. Canned peaches are much softer and hold way more liquid, which can make the galette soggy. Fresh or frozen (thawed and drained) is the way to go.
Do I have to peel the peaches?
Nope! The peach skin softens in the oven and adds a little color and texture. If you’re not into the skin, peeling is totally fine—your call.
Can I make the dough from scratch?
Absolutely! If you have a favorite homemade pie dough recipe, go for it. This recipe keeps things easy with store-bought dough, but homemade works beautifully.
What’s the difference between puff pastry and pie dough in this recipe?
Puff pastry is lighter and super flaky with a crisp bite, while pie dough is more tender and buttery. Both taste amazing—it’s just about what texture you like best.
Why is my galette leaking juice?
That can happen if the fruit is super ripe or you skip the flour or oats. Just keep an eye on how much liquid is in your filling, and make sure to include the flour to help thicken it as it bakes.
Can I make this ahead of time?
Yes, you can make a peach galette ahead of time! It’s best to bake it fully and then store it at room temperature for up to a day. When you’re ready to serve, reheat it in a 350°F oven for about 10–15 minutes to crisp up the crust. This avoids a soggy dough, as the fruit juices can seep out if left unbaked.
