Peach Apple Galette
Here’s the perfect way to combine summer peaches with fall apples! Try this easy and delicious peach apple galette recipe.
This peach apple galette is my favorite dessert to bake in August and September, when peach season is wrapping up, but apple season is just getting started. The combination of peaches, apples and cinnamon inside a flaky all-butter pastry is so delicious, especially with a scoop of vanilla ice cream!
This rustic pie has just 6 essential ingredients, and takes just a few minutes to prepare. If you happen to have an extra pie crust in the freezer, it’s especially easy to throw together for any occasion— like an outdoor dinner party with friends, or even just a weeknight treat.
What is a galette?
Galette is a French name that refers to a free-form pie or pastry (also known as a crostata in Italy). Instead of being baked in a pie or tart pan, the edges of the dough are simply folded over the sweet or savory filling. Galettes have a more rustic presentation and can vary greatly in size. They are typically much easier to prepare, which is why I love to bake them so much!
So let’s make this peach apple galette, shall we?
Ingredients you’ll need
Here’s everything needed to bake this peach apple galette (full recipe at the bottom of the article):
- Single pie crust
- Fresh peaches
- Fresh apples
- Granulated sugar
- All-purpose flour
- Ground cinnamon
- Egg, for egg wash
What are the best apples for baking?
The best apples to bake with are ones that are tart, firm, and won’t break down in the oven. Granny smith, jonagold, jonathan, gala, honeycrisp, and pink lady/cripps pink are all great varieties to choose from. Stick to one type of apple, or feel free to combine several varieties to get even bigger flavor.
You can leave apple skins on, or use a peeler to remove the apple skin before slicing apples for this recipe.
Should you remove peach skins before baking?
It is not necessary to remove the peach skin before making this peach apple galette. However, it does change the texture a bit and you may prefer peach slices without skins.
To remove the peach skins:
Cut a small “x” in the bottom of each peach with a paring knife. Place them in a pot of boiling water for 1-2 minutes, until the skins begin to peel back from the “x”.
Remove from the pot and immediately dunk in ice water to stop the cooking process.
Use your fingers to peel away the skins, starting with the “x” at the bottom.
How to make this peach apple galette
- Prepare pie crust. If you don’t have a leftover pie crust ready in the fridge or freezer, you can use your favorite recipe (here is my foolproof flaky pie crust recipe) or even use store-bought.
- Roll out pie crust. On a lightly floured surface, roll out pie crust to about 1/4-inch thick. Transfer to a baking sheet lined with a piece of parchment paper.
- Make filling. Toss peach and apple slices with sugar, flour and cinnamon in a bowl.
- Add filling to pie crust. Dump filling mixture and juices into the center of the dough, leaving an approximate 2-inch border around the edges.
- Fold over pie crust edges. Pull the edges of dough up over the sides of the filling in small sections, folding them over each other until you’ve gone all the way around.
- Brush with egg wash. Combine egg with 1 tablespoon water and brush over the dough. Combine cinnamon and sugar to make a topping, if desired, and sprinkle over the dough.
- Bake. Bake galette at 400°F until crust is golden brown and fruit is bubbling, about 30-35 minutes.
- Serve and enjoy! Let the galette rest for at least a few minutes before slicing, to give the filling a chance to firm up a bit. Serve warm or at room temperature, preferably with a scoop of ice cream.
Tips for making this recipe
- I have a lot of resources for making homemade pie crust! I have a foolproof method for making all-butter pie crust, my favorite buttermilk flavor variation, and I even have a tutorial for quick pie crust in a food processor.
- I have not tested this recipe with frozen peaches or apples. I’m sure it possible to use either, but the extra moisture will make the filling more runny. After combining filling ingredients, leave any excess juices behind in the bowl.
- Nectarines and pears can also be substituted or added for a different but similar flavor combination.
- This galette will keep best in the fridge covered with plastic wrap for several days (if it lasts that long!).
- To reheat the galette before serving, cover with foil and warm in a 350°F oven for 20-30 minutes. Remove the foil for the last few minutes to get the crust crisp again.
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This recipe was originally published September 2017.
Peach Apple Galette
- One single-crust pie crust recipe
- 2 large peaches , peeled and thinly sliced
- 2 large apples , peeled and thinly sliced
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 large egg + 1 tablespoon water , for egg wash
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- Ice cream or whipped cream , for serving
- Preheat oven to 400°F. Line a sheet pan with parchment paper.
- On a lightly floured surface, roll out the pie crust to a rough 12 inch circle.
- Toss together the peaches, apples, sugar, flour, and cinnamon. Dump into the center of the circle, leaving a 2-inch edge.
- Fold the edges of the pie crust up and over the filling. Brush crust with egg wash. If desired, sprinkle crust with cinnamon sugar topping.
- Bake 30-35 minutes until golden brown. Serve hot or at room temperature. Top with ice cream or whipped cream, if desired.
- Feel free to use your favorite pie crust recipe. Store-bought pie crust is also a great time-saving option!
- Since apples are naturally more firm than peaches, try to use peaches that are still a little firm for even baking and texture.
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