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!
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.

Preparing the streusel topping for the peach galette.

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.

Fresh peach slices are mixed with cinnamon and sugar for filling used in peach galette.

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.

Fresh peaches, with cinnamon and sugar are piled onto free form pastry 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.

Streusel topping is added to peach galette before baking.

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!

Dough is loosely folded over peach galette filling before it is baked.

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.

The peach galette is golden brown and flaky when it comes out of oven.

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.

Removing a slice from the peach galette.

One piece has been cut out of the peach galette, revealing the peaches inside.

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!

The inside of the baked peach galette, after a couple slices are gone.

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 ↓↓

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Streusel Topped Peach Galette
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
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!
Category: Desssert
Cuisine: American
Keyword: peach galette
Servings: 6
Calories Per Serving: 517 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 9" pie crust dough , homemade or purchased
For Peach Filling:
  • 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
For Streusel Topping:
  • 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)
Instructions
  1. Preheat oven to 425°F.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

Recipe Notes

NOTE: May use frozen peach slices, packed without syrup. Thaw completely and drain, before preparing filling.

Nutrition Facts
Streusel Topped Peach Galette
Amount Per Serving (1 slice (1/6 of total))
Calories 517 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 12g75%
Cholesterol 41mg14%
Sodium 257mg11%
Potassium 213mg6%
Carbohydrates 68g23%
Fiber 3g13%
Sugar 35g39%
Protein 5g10%
Vitamin A 682IU14%
Vitamin C 5mg6%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!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!

 

Streusel Topped Peach Galette

2 Comments on Streusel Topped Peach Galette

    • 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.

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