It’s EASY to make this streusel topped peach galette, featuring fresh peach and cinnamon filling, a buttery crumb topping, all in a free form, flaky pie crust!
If you love the taste of fresh peach pie, but don’t like to mess with forming and crimping the edges on a traditional pie crust, may I suggest making a peach galette? Guess what? It’s baked ON a baking sheet, instead of IN a pie pan!
Rustic looking, and delicious, this easy to prepare dessert can be made with minimal effort! You can make your own homemade pie crust dough, or to save time you can purchase it! The pie crust dough is slightly wrapped, up and around the yummy pie filling, then topped with crumbly streusel, then baked. It’s SO EASY! Here’s how to make a peach galette:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare Pastry Dough For Peach Galette
To prepare the pie dough “crust”, first roll out pastry dough to a 10 inch circle on a lightly floured surface. You can use homemade pie crust dough or purchased pie dough. There is no need to trim the edges , because a “rustic” look is perfect! Fold the dough circle in half, and carefully transfer dough to the middle of a 13×9 inch baking sheet. Set aside.
Make The Streusel Topping
In a small mixing bowl, combine flour, brown sugar, cinnamon, and cold butter. Cut in the butter, using a pastry blender or two forks. Cut the butter in until the mixture is crumbly and the butter has been reduced to the size of peas. Stir in chopped pecans (or walnuts). Set aside.
Prepare The Peach Filling
In a large mixing bowl, mix together peeled, thinly sliced fresh peaches, granulated sugar, flour, cinnamon, and lemon juice. Stir gently, to combine. This is the filling for the peach galette. NOTE: If you are using frozen peaches, make sure they are not packed in syrup. Thaw peach slices completely, before using.
To Assemble Peach Galette
First, place the peach filling into the center of crust, slightly mounding up in middle. Be sure to leave about a 2-3 inch rim of BARE crust all around the edges of the dough.
The next thing to do is evenly distribute all of the streusel topping over the peach filling. Mound this up in the middle, as well.
Gently pull the crust up and slightly over the edges of pie/streusel filling. This will form a roughly shaped “crust” that holds the peach galette filling in.
The beauty of making a galette like this is you do NOT have to form a pretty “crust” and crimp the edges like a typical pie in a pie pan. This method is much easier, and makes the finished dessert look a bit more rustic!
Bake The Streusel Topped Peach Galette
Place the peach galette into a 425°F preheated oven. Bake for approx. 30-35 minutes, or until streusel topping and crust are golden brown. When done, the pie filling should also be cooked through and bubbly. Remove baking sheet from oven to a wire rack.
Time To Enjoy The Streusel Topped Peach Galette
Let the galette cool on the baking sheet for 10-15 minutes, before slicing or transferring to a serving plate.
Serve the peach galette as is, or top each slice with a scoop of vanilla ice cream. Whether you serve this dessert “plain”, or “a la mode”… either way tastes fantastic! Hope you will enjoy the flaky crust, fresh fruit filling, and the buttery streusel topping on this delicious dessert!
I hope you enjoy this delicious tasting peach galette! We sure did! It was all I could do to keep my husband out of it, because it was so good… ha ha! Have a wonderful day, and please come back again soon!
Looking For More Recipes Featuring PEACHES?
You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some absolutely wonderful recipes featuring peaches, including:
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↓↓ PRINTABLE RECIPE BELOW ↓↓
- 1 9" pie crust dough , homemade or purchased
- 2½ cups sliced, peeled peaches (approx 3 large) , see NOTE below
- 1/3 cup granulated sugar
- 2 Tablespoons all purpose flour (heaping Tablespoons)
- 1/2 teaspoon ground cinnamon
- 2 teaspoons fresh squeezed lemon juice
- 1 cup all purpose flour
- 1/2 cup brown sugar , packed
- 1/2 teaspoon cinnamon
- 1/4 cup pecans (or walnuts) , chopped
- ½ cup butter (very cold) (1 stick)
Preheat oven to 425°F.
PREPARE CRUST: Roll out pastry dough to a 9-10 inch circle on a lightly floured surface. You can use a homemade pie crust dough or purchased one. There is no need to trim the edges. A "rustic" look is perfect! Fold dough in half, and carefully transfer dough to the middle of a 13x9 inch baking sheet. Unfold dough. Set aside.
PREPARE PEACH FILLING: In a large mixing bowl, mix together peeled, thinly sliced peaches (thawed and drained, if using frozen), granulated sugar, flour, cinnamon and lemon juice. Stir gently, to combine.
MAKE STREUSEL TOPPING: In a small mixing bowl, combine flour, brown sugar, cinnamon, and cold butter. Cut in butter using a pastry blender or two forks. Cut the butter in until the mixture is crumbly and the butter has been reduced to the size of peas. Stir in chopped pecans (or walnuts). Set aside.
ASSEMBLE GALETTE: Place the peach pie filling into the center of crust, slightly mounding up in middle. Be sure to leave about a 2-3 inch rim of BARE crust all around edges. Evenly distribute all of the streusel topping over peach filling, mounding up in the middle, also. Gently pull the crust up and slightly over the edges of pie/streusel filling, to form a roughly shaped "crust" that holds the filling in.
BAKE GALETTE: Place galette into preheated oven; bake for approx. 30-35 minutes, or until streusel topping and crust are golden brown. Pie filling should be cooked through and bubbly. Remove pan from oven to wire rack. Let galette cool (on baking sheet) for 10-15 minutes, before slicing (or transferring to serving platter. Serve as is, or with a scoop of vanilla ice cream. Enjoy!
NOTE: May use frozen peach slices, packed without syrup. Thaw completely and drain, before preparing filling.
Here’s one more to pin on your Pinterest boards!
your recipe is missing the amount of butter used in the topping. FYI
Hi, Teri! THANK YOU so much for the catch. Cannot believe I left it out (sigh). That has happened 3 times out of the 850 recipes on my site. I so appreciate you taking the time to let me know. The amount of butter is 1/2 cup. I have updated the recipe (and caloric count) to reflect this. Thanks again… have a wonderful weekend.