Description
This Peach Galette is an easy rustic dessert with a flaky, buttery pie crust filled with juicy fresh peaches and a sweet cinnamon-vanilla syrup. It’s simple to make and perfect served warm on its own or with a scoop of vanilla ice cream.
Ingredients
- 1 refrigerated pie crust
- 3 cups peaches, sliced
- 1/8 cup granulated sugar
- 1/8 cup brown sugar
- Juice of 1/2 lemon
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons butter, cut into small pieces
- 1 egg
- 1 tablespoon milk
- 2 teaspoons coarse sugar
Instructions
- Preheat the oven to 400°F.
- Roll the refrigerated pie crust into a 12-inch circle on parchment paper and place it on a rimmed baking sheet.
- In a medium bowl, whisk together the lemon juice, vanilla extract, cornstarch, granulated sugar, brown sugar, and cinnamon until smooth.
- Add the sliced peaches to a large bowl and gently toss with the lemon mixture until evenly coated.
- Arrange the peaches in the center of the crust, leaving a 2-inch border around the edges. Pour any remaining juices over the peaches.
- Fold the edges of the crust over the peaches, pleating as needed.
- Dot the peaches with butter.
- Whisk together the egg and milk, then brush the crust with the egg wash and sprinkle with coarse sugar.
- Bake for 25-30 minutes, or until the crust is golden brown. If needed, bake an additional 5 minutes.
- Let the galette rest for 5 minutes before slicing and serving.
Notes
- Use ripe but firm peaches for the best texture.
- If peaches are extra juicy, add a little extra cornstarch to prevent a runny filling.
- Serve warm with vanilla ice cream or whipped cream.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American, French