Peach Galette

A farm-style Peach Galette recipe, baked in a cast iron skillet with a beautiful flaky golden crust and cinnamon-dusted peaches. It’s an irresistible dessert that comes out perfect every time!

Peaches are at their sweetest and juiciest right now, dripping with flavor. This is a very easy, no-fuss recipe –  with no peeling of the peaches, just wash and cut. It takes about 30 minutes of hands-on time before it goes right into the oven. When it comes out, it’s fragrant, deeply golden, bubbly…..and oh so delicious!

This farm-style peach galette feels so cozy and homey baked in the skillet, but of course you can use a sheet pan. To make this even quicker and easier, yes, store-bought pie crust will work here. No judgment!

Why bake it in a cast iron skillet?

The cast iron skillet helps brown the crust evenly while it bakes, ensuring a crisp, soggy-free bottom. It is an amazing alternative to a pie pan for anyone who struggles with soggy- bottomed pies.

Peach Galette Recipe Ingredients

Galette Dough (or use store-bought pie crust, frozen in a roll) 

• All-purpose flour (feel free to sub 1/2 whole wheat)
• Salt and sugar
• Cold butter ( or sub vegan butter)
• Cold water
• Optional: beaten egg (for the egg wash) or sub half and half,  and coarse sugar for sprinkling

Peach Filling

• Fresh peaches
• Lemon juice
• Flour, cornstarch, or arrowroot as a thickener.
• Brown sugar (more to taste)
• vanilla extract
• Spices: Ground cinnamon,  nutmeg or cardamom

Peach Galette Instructions

1. Make the galette crust: Place flour, sugar and salt in a food processor and pulse to mix. Add butter, then pulse repeatedly (15-20 times) until it resembles coarse sand with some larger pea-sized clumps of butter. Add the water, and continue pulsing, just until the dough clumps together and forms a shaggy ball. You may need or less water or more water-  just until it clumps together. Gather up and place on a well-floured piece of parchment, flouring the top as well. Form into a round ball, then flatten into a neat 1-inch thick disk about 7 inches wide. Wrap in parchment and refrigerate 40 minutes. The dough can be made ahead, refrigerated for up to 7 days, or frozen and thawed.
2. Make the Filling: Gently rub peach fuzz off the peaches with a terry cloth towel. Slice peaches into ½-¾ inch thick wedges. Place in a large bowl. Sprinkle with lemon juice, arrowroot powder, brown sugar, vanilla, salt and spices, and mix very gently. If you like a juicier pie, as I do, only add 1 tablespoon of arrowroot.  Or, for a thicker consistency, add 2 tablespoons.
3. Roll the Dough: Place dough on a floured surface and flour the top as well. Roll from the center, out to the edges- while keeping the underneath surface well-floured to prevent sticking. Roll out to about  1/8-¼ inch thick or roughly 14 inches in diameter. Carefully lift pie dough and place in a 10 ½ inch wide cast iron skillet,  gently pressing it into corners and sides. Sprinkle the bottom with a tablespoon of flour, this helps the crust not get soggy. Alternatively, you can place it on a parchment-lined sheet pan.
4. Assemble: Spoon in the pie filling, and arrange peaches nicely just in the top middle area where they will show. Dot with a little butter if you like. Fold the crust’s raggedy edges over about 1/4 inch or so, just to clean up the edges. Then carefully draw the crust up over the filling, folding and overlapping in the same direction every 2 inches or so. It need not be perfect. Brush the top of the crust with egg wash (or milk) and sprinkle with coarse sugar.
5. Bake on the middle rack at 375F until deeply golden and bubbly, about 45-55 minutes. When done, let it rest for 20 minutes before cutting into it.

Chef’s  Tips

• Feel free to make the galette crust ahead, or even double the recipe, freezing half!
• You can always use store-bought pie crust (in the grocery store’s freezer section), thawing it in the fridge overnight.
• Instead of using an egg wash, feel free to brush peach jam over the baked crust to give it a nice glaze.

Serving Suggestions

Serve warm or at room temperature with a scoop of vanilla ice cream!

Enjoy this one and Let us know what you think in the comments below!

xoxo

Sylvia

More recipes you may like:

• Vegan Berry Tart
• Rhubarb Tart with Lemon, Cardamom &  Vanilla
• Simple Peach Cobbler
• Strawberry Rhubarb Cobbler with Orange and Ginger
• How to make Skillet Cobbler!
• Rustic Pear Galette with Walnut Crust
• Easy Apple “Pie” with Pie Crust Cookies

Peach Galette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 30 mins
• Cook Time: 45 mins
• Total Time: 1 hour 15 minutes
• Yield: 8
• Category: Dessert
• Method: baked
• Cuisine: Northwest fruit Pie
• Diet: Vegetarian

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Description

A recipe for Peach Galette that is baked in a cast iron skillet. It can be adapted with any fresh fruit, using a standard 10- inch cast iron skillet. Or use a sheet pan!

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Ingredients

Units USM

Pie Crust:

• 1 1/3 cups all-purpose flour, spooned and leveled.
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 8 tablespoons cold butter - cut into 10 pieces
• 6-8 tablespoons cold water, more as needed.

Filling

• 1 1/4 lbs fresh peaches
• 1 tablespoon lemon juice
• 1/4 cup brown sugar (more to taste)
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg (or cardamom)
• 1/8 teaspoon salt
• 1 tablespoon flour, cornstarch (or arrowroot)
• optional egg wash- 1 beaten egg with a tablespoon of water (or milk, or peach jam or jelly)
• Optional coarse sugar for sprinkling

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Instructions

1. Make the pie crust: Place flour, sugar and salt in a food processor and pulse to mix. Add butter, then pulse repeatedly (15-20 times) until it resembles coarse sand with some larger pea-sized clumps of butter.
2. Add the cold water, and continue pulsing, just until the dough clumps together and forms a shaggy ball. You may need or less water or more water-  use just enough until it clumps together.
3. Gather up and place on a well-floured piece of parchment, flouring the top as well. Form into a round ball, then flatten into a neat 1-inch thick disk about 7 inches wide. Wrap in parchment and refrigerate 40 minutes. The dough can be made ahead, refrigerated for up to 7 days, or frozen and thawed.
4. Make the Filling: Gently rub peach fuzz off the peaches with a terry cloth towel. Slice peaches into ½-¾ inch thick wedges. Place in a large bowl. Sprinkle with lemon juice, flour,  brown sugar, vanilla, salt and spices, and mix very gently.
5. Preheat oven to 375F
6. Roll the Dough: Place dough on a floured surface and flour the top as well. Roll from the center, out to the edges- while keeping the underneath surface well-floured to prevent sticking. Roll out to about  1/8-¼ inch thick or roughly 13-14 inches in diameter. Carefully lift pie dough and place in a 9-10 inch cast iron skillet,  gently pressing it into corners and sides. Sprinkle the bottom with a tablespoon of flour, this helps the crust not get soggy. Alternatively, you can place it on a parchment-lined sheet pan.
7. Assemble: Spoon in the pie filling, and arrange peaches nicely just in the top middle area where they will show. Dot with a little butter if you like. Then carefully draw the crust up over the filling, folding and overlapping in the same direction every 2 inches or so. It need not be perfect. Brush the top of the crust with the optional egg wash (or milk) and sprinkle with coarse sugar.
8. Bake on the middle rack until deeply golden and bubbly, about 45 minutes.
9. When done, let it rest 10 minutes before cutting into it.

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Notes

Alternatively, bake this on a parchment-lined sheet pan. Bake at 375F- 40-50 minutes.

Serve the galette warm with ice cream.

Leftovers can be stored (removed from the skillet) in a sealed container in the fridge for up to 4 days.

Nutrition

• Serving Size: ⅛ piece
• Calories: 332
• Sugar: 26.1 g
• Sodium: 189.2 mg
• Fat: 15.1 g
• Saturated Fat: 9.1 g
• Carbohydrates: 46.8 g
• Fiber: 3 g
• Protein: 4.1 g
• Cholesterol: 41.1 mg