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Peach and apple galette

Easier than a pie, and just as delicious (and beautiful!), this peach and apple galette is the perfect dessert for any summer gathering. Thinly sliced fruit is piled in a circular design and the crust is folded in pleats around the edges for a rustic look. You'll also have the option to top with a homemade peach syrup for a special finish.

When I think of summer, or really any holiday, I think of my dad's pies. His original is a classic apple pie, and then my personal favorite is his peach pie. When I decided to make a galette recipe, I knew it would be perfect to bring together a combination of the two. This recipe leans a bit more peach forward, especially if you choose to add the optional peach syrup, but the apple adds a perfect balance of sweet and tart along with the peach and the textures work perfectly together. His recipes also use all purpose flour as the thickener, as opposed to many other recipes which use cornstarch, so we stuck with flour here too.

When making a pie, the crust to me can be the most stressful part. I love a galette because that stress goes away. It is intentionally rustic looking, and you can fold the crust however you'd like. You can use a store bought crust, especially if you're short on time, but nothing beats a homemade crust and the method I use requires no special equipment.

After your galette is baked, it will have a naturally matte look to the center. To help bring some shine, and also for an added kick of peach flavor, you have the option to make a peach syrup to brush on to the top of your fruit after it's done baking. To make the syrup, you'll cut up part of a peach (peel and all) and then break it down into smaller pieces using a food chopper or processor with a bit of water. Then, in a small pot on the stovetop you'll cook the broken down peach with a bit more water and powdered sugar until it thickens. Then you'll strain the mixture and you're left with a smooth pink syrup perfect for brushing onto the center of your galette. It's not an icing that forms a thick layer, instead it will soak in a bit to your pie bringing added moisture and a shiny finish. You won't need all of the syrup that's made, so I highly recommend using the leftovers for an iced tea or homemade summer beverage!


Pie crust (can also use a store bought pie crust or your go to recipe):

  • 1 stick + 2 tablespoons (10 tablespoons) unsalted butter 141g

  • 1/4 cup ice cold water

  • 1 1/2 cups all purpose flour 180g

  • 1 teaspoon salt

  • 1 tablespoon light brown sugar

  • (Optional) 1 egg for brushing onto your crust

Peach and apple filling:

  • 2 peaches, peeled and thinly sliced 275-300g

  • 2 apples (I used mcintosh) peeled and thinly sliced 300g

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon vanilla extract

  • 3 tablespoons all purpose flour 23g

  • 1/3 cup light brown sugar 64g

  • Pinch salt

  • 2 tablespoons unsalted butter, cold 28g

(Optional) Peach syrup topping:

  • 1/3 peach ~50g

  • 1 teaspoon + 1 tablespoon water

  • 1/4 cup + 2 tablespoons powdered sugar 30g, 15g

Total time: 4-5 hours

Prep time: Under an hour

Bake time: 45 minutes

Chill time: Minimum of 1-2 hours


  • Large, medium and small bowls

  • Sharp knife and peeler

  • Spatula

  • Large cookie sheet

  • Parchment paper

  • Syrup tools: food chopper / processor, nonstick pot, heat proof spoon or spatula, strainer

  • Crust tools: rolling pin, plastic wrap, pastry brush

Cooking instructions:

Optional, make your pie crust. Cube your butter and place back into the fridge to keep it cold. Put a quarter cup of COLD water and an ice cube or two into a small dish and place into the fridge as well.

Into a large bowl, measure your dry ingredients - flour, light brown sugar and salt. Mix to combine.

Add your butter into your dry ingredients and use your hands or a pastry cutter to combine your butter and dry ingredients. You want your butter to reduce in size, but to still be able to see visible pieces of butter. If you use your hands (my preference) squeeze the butter between your fingers, combining it with the dry ingredients. Be sure to move quickly so your butter remains cold - if it feels too soft or warm at all, place it into the fridge or freezer for about 10 minutes. Once your mixture takes on a yellowish color and your butter is beginning to incorporate into your dry ingredients (it should look shaggy), you can move to the next step.

Next, slowly add in your ice cold water, and use a spatula to mix quickly to form your dough. Only add as much water as you need. Once your dough begins to hold together, pour it onto plastic wrap, form it into a round disk, wrap it, and place into the fridge to chill for at least an hour before rolling out. You can do this up to 2 days ahead of time.

Note: when I form my dough disk, I like to use a bench scraper or sharp knife to cut the dough disk in half and stack the sections, lightly press to reform my disk, and then repeat once more - this helps to bring flaky layers to your crust.

Prepare your filling. To start, carefully peel both apples and peaches. Then, thinly slice your fruit. For my apples, I like to use an apple corer and then a sharp knife to slice from there. For my peaches, I like to half and then quarter them, scoop out the center if any pit remains, and then thinly slice with a sharp knife similar to my apples.

Add your thinly sliced fruit to a medium bowl along with your lemon juice and vanilla extract. Use a spatula or large utensil to carefully toss and combine.

Then add in your flour, light brown sugar and pinch of salt. Carefully toss until your fruit is evenly coated. Place your bowl into the fridge.

Measure out your two tablespoons of butter, cut into small pieces and place back into the fridge.

Form and bake your galette. Roll your pie dough out to a 12-inch circle. Don't worry about it being perfect, but do your best to repair any thin spots or cracks. Carefully transfer your crust to a parchment lined, large cookie sheet.

Give your fruit another stir, being sure to reach down to the bottom. Then, arrange your fruit in a circular pattern in the center of your crust, leaving about an inch and a half of crust around the edges. Be sure to stack your layers of fruit evenly so you have a level height of filling across.

Get your pieces of butter from the fridge and scatter them across the top of your layered fruit.

Next, you're ready to form your crust. Fold your crust up section by section to cover the edges of your fruit, creating pleats as you go and leaving the center exposed.

If you want to do an egg wash, this will make your crust shiny and golden, whisk one egg and carefully brush your egg evenly over your galette crust. Prior to baking, place your pan with your formed galette into the fridge for 30 minutes. Your crust should be firm to the touch before going into the oven.

When you're ready, preheat your oven to 400 degrees. You will bake in a few steps:

  • Bake at 400 degrees for 35 minutes

  • Then, reduce the temperature to 350, baking for 10 more minutes

  • Finally, turn your oven off and leave your galette in the oven for 5 minutes and then remove and allow your galette to cool at room temperature

Note, it is completely normal to see some leakage - do not stress! Keep an eye out as well to ensure your fruit doesn't get burnt on the top. You can always reduce the oven temperature a bit earlier if you’re worried about burning and add a few minutes of bake time.

Allow your galette to cool for at least an hour. Then you can slice and enjoy, or you can finish your galette with a peach syrup (I highly recommend!)

To make your peach syrup, cut a large section of one peach (about 1/3 of the peach or 50g). Cut up the section into smaller pieces, and then add to a food chopper or processor along with a teaspoon of water to break down the peach further. Then, add the broken down peach into a small nonstick pot on your stovetop over medium heat. Add in two tablespoons of powdered sugar, and stir using a rubber spatula until it starts to bubble. Then, add in a tablespoon of water and 1/4 cup of powdered sugar. Stir until fully combined and allow your mixture to bubble for a few minutes on the stovetop until it thickens and reduces a bit, continuing to stir. Finally, strain your peach mixture into a small cup or bowl and allow it about 15 minutes to cool off before carefully brushing onto the exposed fruit. Allow another hour before slicing and serving.

Notes for chilling, serving and storing:

If you want to serve your galette warm, you can slice right from the pan you baked it on. Before transferring it to another surface or container, give it a few hours or even better give it time to chill in the fridge first so you don't risk breaking the bottom of your galette.

It will still taste fresh for a few days stored in the fridge in an airtight container or carefully wrapped, though of course nothing beats fresh baked. Be careful to ensure everything is completely cooled before you cover and store to avoid any condensation on the crust.

Carb and serving info:

Carbs in full galette with homemade crust (no syrup): 306

Carbs per serving, no syrup (1 of 8 slices): 38

Note: if you add the syrup, simply add 2-3 carbs per slice. You will wind up straining out some of the fruit and sugar in the process of making the syrup, and will use just about half of the remaining syrup to top your pie. I recommend saving any remaining syrup and adding to some iced tea!

Carbs in filling: 156

Carbs in crust: 151

Carbs in syrup: 26 (this is the estimated carb count for half of the syrup recipe, keeping in mind that some of the fruit will be left behind when the syrup is strained and knowing that only about half of the final syrup will be used to brush onto the galette)

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.


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