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Each Peach Galette combines a store-bought pie crust with perfectly ripe peaches to create the best dessert. Serve this one hot out of the oven with some scoops of vanilla ice cream!

Overhead shot of a peach galette on tan parchment paper.

Isn’t summertime fruit the BEST? There are all the berries of course – the strawberries, blueberries, blackberries, and raspberries. These go great with some yogurt and my homemade granola, which we devour on a regular basis. But then there are all the stone fruits – the nectarines, plums, apricots, cherries and peaches. When they are in season, grab the napkins because juice will soon be running down your face!

Every year, I try to create a dessert recipe using stone fruit. There is my Skillet Peach Cobbler, my Puff Pastry Peach Tartlets, and now this super easy Peach Galette. Some delicious choices for you to choose from, and all can be made in under an hour.

Ingredients needed for an Easy Peach Galette:

Pie Crust – For an easy semi-homemade galette, use a store-bought pie crust. You can also make your own pie crust.
Peaches – Make sure you use perfectly ripe peaches, just soft to the touch but not too soft. I chose to leave the skins on, but you could also peel them.
Vanilla – We love the Watkins Vanilla brand.
Sugar – Use 1/3 cup of sugar, or more if you like extra sweet.
Cornstarch – Some cornstarch is needed to thicken up the juices from the peaches.
Cinnamon – Just a pinch.
Lemon Juice – Fresh lemon is needed to keep the peaches from turning brown.
Egg – You’ll use an egg for the egg wash.

Collage of 1) a pie crust with sliced peaches on top and 2) the crust folded up on top of the peaches.

How to make a Semi-Homemade Easy Peach Galette:

Prep peaches. Slice peaches into thin slices. Place in a bowl, and add vanilla, sugar, cinnamon, cornstarch, and a big squeeze of lemon juice. Stir and let the peaches sit for about 30 minutes or so. The peaches should get juicy and slightly thickened.

Roll out pie crust. Take the pie crust and roll it out on a baking sheet prepared with parchment paper.

Add peaches. Spoon the peaches on top of the pie crust, making sure you do NOT add the extra juices. Leave about an inch from the edge of the pie crust so you can fold it inward. Fold the outer edges of the crust into the center, slightly overlapping as you go. Make sure you keep the peaches inside the crust. (See pictures above.)

Brush with egg wash. Mix one egg and a little bit of water together in a bowl. Brush it on the pie crust that is folded over to get a nice sheen. Sprinkle with some sparkling sugar, if desired.

Bake. Bake galette at 375 degrees for approximately 35-40 minutes, or until the crust is nice and golden brown and the peaches are bubbling hot.

Serve. Serve the peach galette with a couple dips of vanilla ice cream.

Closeup of a fork on a plate of peach galette and vanilla ice cream.

Some fun facts regarding peaches:

Peaches are commonly called “stone fruits” because the flesh surrounds a large, stone-like pit which contains the seed.
Its fuzzy skin is thought to be a defense mechanism that protects the peach’s very delicate skin against excess moisture and bugs.
There are two main types of peaches – 1) freestone, and 2) clingstone. Freestone simply refers to peaches where the flesh is not attached to the pit, allowing you to easily remove it.
One large peach has fewer than 70 calories and contains 3 grams of fiber.
Peaches are at their peak from June to the end of August.

Kitchen Tools used for this recipe: (Affiliate Links)

Make this galette recipe next: Savory Italian Galette

xoxo ~Sue