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A rustic summer dessert featuring a flaky, buttery crust and juicy, cinnamon-spiced peaches, perfect served warm with vanilla ice cream or whipped cream.

  • Total Time: 1 hour 45 minutes (including chilling time)
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (for dough)
  • 2 tablespoons sugar (for dough)
  • 1/2 teaspoon salt (for dough)
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 6 tablespoons ice water
  • 3–4 ripe peaches (white or yellow; no need to peel), sliced
  • 2 tablespoons all-purpose flour (for filling)
  • 1/4 cup sugar (for filling)
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon cold unsalted butter, cut into small pats (for topping)
  • 1 egg (beaten with a splash of water, for egg wash)
  • Turbinado sugar (optional, for sprinkling)

Instructions

  1. Pulse 1 1/2 cups flour, 2 tablespoons sugar, and 1/2 teaspoon salt together in a food processor until evenly combined.
  2. Add cold butter cubes and pulse until pea-sized pieces form.
  3. Add ice water, 1 tablespoon at a time, pulsing until dough starts to hold together when pinched (about 6 tablespoons).
  4. Shape the dough into a disk, wrap tightly in plastic, and chill in the fridge for at least 1 hour (up to 3 days).
  5. Preheat oven to 425°F (218°C).
  6. Roll the chilled dough out on parchment paper into a 12-inch circle; transfer the parchment with the dough to a rimmed baking sheet and chill while preparing filling.
  7. In a small bowl, stir together 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon.
  8. In a medium bowl, toss peach slices with the flour mixture and vanilla extract, mixing gently to combine.
  9. Arrange the peaches in a neat circular pattern over the dough, leaving a 2-inch border.
  10. Dot the peach filling with small pats of cold butter.
  11. Fold the dough edge up over the peaches, pinching overlapping dough together to seal.
  12. Brush the folded crust with egg wash and sprinkle with turbinado sugar if using.
  13. Bake at 425°F for about 25 minutes, or until crust is golden and peach juices are thick and syrupy.

Notes

Serve warm with a scoop of vanilla ice cream or whipped cream for best flavor., Use frozen or canned peaches but drain and pat dry well; increase thickener to handle extra juices., Substitute flour with cornstarch or instant tapioca (1-2 tablespoons) for a clearer filling., Try variations with other stone fruits or berries; adjust sugar accordingly., Dough can be made ahead and chilled up to 3 days or frozen up to 2 months., Assembled galette can be frozen and baked from frozen with adjusted time.

  • Author: Laura
  • Prep Time: 20 minutes (plus 1 hour chilling)
  • Cook Time: 25 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 280 kcal per serving
  • Fat: 12 g per serving
  • Carbohydrates: 38 g per serving
  • Protein: 3 g per serving