Why You’ll Love This Recipe

The Peach Raspberry Summer Galette is the perfect dessert for summer. The combination of ripe peaches and fresh raspberries creates a balance of sweetness and tartness, while the flaky, golden crust adds the ideal contrast in texture. The rustic, free-form nature of the galette makes it an easy yet impressive dessert to make, and its simplicity allows the fruits to shine. Whether you’re enjoying a quiet evening or hosting a summer gathering, this galette is sure to steal the show!

Ingredients

1 ½ cups fresh peaches, peeled and sliced
1 cup fresh raspberries
¼ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch of salt
1 refrigerated pie crust (store-bought or homemade)
1 egg, beaten (for egg wash)
Turbinado sugar, for sprinkling

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C).

2. Prepare the Fruit Filling

In a large mixing bowl, combine the sliced peaches and raspberries. Add the granulated sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and a pinch of salt. Gently toss to combine, ensuring the fruit is well-coated. Let the mixture sit for about 10 minutes to allow the juices to release.

3. Roll Out the Dough

On a lightly floured surface, roll out the pie crust into a 12-inch round. Transfer it to a baking sheet lined with parchment paper.

4. Assemble the Galette

Spoon the fruit filling into the center of the rolled-out crust, leaving a 2-inch border around the edges. Carefully fold the edges of the crust over the fruit filling, pleating as you go to create a rustic look. It’s okay if some of the filling is exposed.

5. Add Egg Wash and Sugar

Brush the folded edges of the crust with the beaten egg. Sprinkle turbinado sugar generously over the crust and a little over the fruit for added texture and sweetness.

6. Bake the Galette

Place the galette in the preheated oven and bake for 30-35 minutes or until the crust is golden and the fruit is bubbly.

7. Cool and Serve

Once baked, remove the galette from the oven and let it cool for about 10 minutes. Serve warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Servings: 6-8

Variations

Other Fruit Combinations: Swap the peaches and raspberries for other summer fruits like strawberries, blueberries, or blackberries.
Add Nuts: Sprinkle chopped almonds or pecans over the crust before baking for an extra crunch.
Spices: Add a pinch of ginger or nutmeg to the fruit filling for added depth of flavor.

Storage/Reheating

Storage: Leftover galette can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the galette in a preheated oven at 350°F (175°C) for about 10 minutes or until warm.

FAQs

1. Can I make this galette ahead of time?

Yes, you can assemble the galette a day in advance and refrigerate it until you’re ready to bake. Alternatively, you can bake it ahead of time and store it in the fridge, then reheat before serving.

2. Can I use frozen fruit?

Fresh fruit is ideal for this recipe, but you can use frozen fruit if necessary. Be sure to thaw and drain the fruit thoroughly to avoid excess moisture.

3. Can I make the crust from scratch?

Absolutely! You can make your own pie crust if you prefer homemade over store-bought.

4. What can I serve with the galette?

A scoop of vanilla ice cream, whipped cream, or a drizzle of honey pairs perfectly with the galette.

5. Can I freeze the galette?

Yes, you can freeze the assembled, unbaked galette for up to 2 months. When ready to bake, no need to thaw—just bake for 40-45 minutes.

6. Can I add a glaze to the galette?

You can glaze the galette with a simple sugar glaze made from powdered sugar and milk after it has cooled for a shinier, sweeter finish.

7. How do I prevent the galette from becoming soggy?

Make sure to drain any excess liquid from the fruit before using it, and avoid overfilling the galette. The cornstarch will help thicken the juices while baking.

8. How do I know when the galette is done?

The galette is done when the crust is golden and crisp and the fruit filling is bubbling. If the crust is golden and the fruit is visibly soft, it’s time to take it out!

9. Can I use a different type of crust?

Yes! You can use puff pastry or a shortcrust pastry instead of a traditional pie crust for a different texture.

10. How can I make this galette more indulgent?

Top the galette with a scoop of cinnamon ice cream, caramel sauce, or a drizzle of chocolate syrup for a richer treat.

Conclusion

The Peach Raspberry Summer Galette is a delicious and easy dessert that captures the flavors of summer in every bite. With its flaky, buttery crust and the balance of sweet peaches and tart raspberries, this galette is the perfect way to showcase fresh, seasonal fruit. Whether you’re hosting a gathering or enjoying a quiet afternoon, this rustic galette will impress your guests and satisfy your sweet tooth!

Peach Raspberry Summer Galette

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The Peach Raspberry Summer Galette is a rustic, free-form tart that combines juicy peaches and vibrant raspberries with a flaky, golden crust, offering a perfect balance of sweetness and tartness.

Author: Amy
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Yield: 6-8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Fruit Filling: In a large mixing bowl, combine the sliced peaches and raspberries with granulated sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and a pinch of salt. Toss gently and let sit for 10 minutes to release the juices.
Roll Out the Dough: On a floured surface, roll out the pie crust into a 12-inch round and transfer it to a baking sheet lined with parchment paper.
Assemble the Galette: Spoon the fruit filling into the center of the crust, leaving a 2-inch border. Fold the edges of the dough over the fruit, pleating as you go.
Add Egg Wash and Sugar: Brush the folded crust edges with the beaten egg and sprinkle with turbinado sugar for extra texture.
Bake the Galette: Bake in the preheated oven for 30-35 minutes, until the crust is golden and the fruit is bubbling.
Cool and Serve: Let the galette cool for 10 minutes before slicing. Optionally, serve with whipped cream or vanilla ice cream for an added touch.