Gluten-Free Peach Galette

This gluten-free peach galette is a rustic, easy summer dessert made with juicy fresh peaches and a buttery, golden crust. The peaches become soft and jammy as they bake, while the crust turns crisp and flaky around the edges! Easier to make than a traditional peach pie, this rustic galette is just as delicious!

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Gluten-free peach recipe

This gluten-free peach galette is a rustic, easy summer dessert made with juicy fresh peaches and a buttery, golden crust. The peaches become soft and jammy as they bake, while the crust turns crisp and flaky around the edges.

Unlike a traditional peach pie, a galette doesn’t require a pie dish, complicated shaping, or perfectly crimped edges. The rustic look is part of the charm! Serve this easy peach galette warm with a scoop of vanilla ice cream or whipped cream for a simple dessert that is perfect for summer gatherings, potlucks, and family dinners.

If you love desserts with peaches, you might also enjoy my Gluten-Free Peach Crisp, or if you want gluten-free galette recipes, you can’t miss this Apple Galette.

What goes in: ingredient notes

The main ingredients of this recipe are:

• Flour: gluten-free all-purpose flour blend.
• Butter: Cold unsalted butter creates a tender, flaky crust.
• Salt: enhances crust flavor.
• Ice-cold water: Helps bring the dough together without warming the butter.
• Peaches: Fresh yellow peaches are my first choice because they have a beautiful color and hold their shape well when baked. White peaches also work.
• Cornstarch: Thickens the peach juices and helps prevent a soggy filling.
• Lemon: Fresh lemon juice.
• Butter: A little butter melted over the peaches makes the filling richer.
• Almonds: chopped toasted almonds. Adds a delicious nutty crunch when serving.

How to make Gluten-Free Peach Galette

For the crust:

Add the gluten-free all-purpose flour, salt, and sugar to a food processor. Add the cold, diced butter and pulse until the mixture resembles coarse crumbs. Add the ice-cold water and pulse just until the dough starts to come together. Be careful not to overmix.

You can also make the dough by hand using a pastry cutter or your fingertips.

Transfer the dough to a work surface and gently shape it into a ball. Flatten it into a thick disk, cover it, and refrigerate for at least 1 hour.

For the filling:

Slice the peaches and place them in a medium bowl. Add the lemon juice, sugar, cornstarch, and vanilla extract. Gently mix until the peaches are evenly coated. Let them rest for about 15 minutes while you prepare the dough.

Peach galette assembly:

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

Roll the chilled dough into a rough circle on a lightly floured surface. Transfer it carefully to the prepared baking sheet.

Arrange the peaches in the center, leaving about 2 inches of dough around the edges.

Fold the edges of the dough over the peaches, working your way around the galette. Don’t worry if the folds aren’t perfectly even — the rustic appearance is what makes a galette so appealing.

Brush the exposed crust with egg wash and sprinkle it with a little sugar. Divide the tablespoon of diced butter over the peach filling.

Bake for about 40 minutes, or until the crust is golden brown and the peach filling is bubbling. Since oven temperatures vary, keep an eye on the galette toward the end of the baking time.

Allow it to cool for at least 15 minutes before slicing. This gives the peach filling time to thicken slightly.

Finish with chopped toasted almonds and serve warm.

Store leftovers covered in the refrigerator for up to 3 days. Reheat the galette in a medium oven for 10 minutes for the best texture, and bring the crispness back to the crust.

Can I freeze the peach galette? Yes, you can freeze it in an air-tight container. Reheat the frozen cake in a medium oven for 10 minutes before serving.

Good to know: baking tips

• Cold ingredients: Cold butter is important for a flaky crust. If the butter becomes too warm while making the dough, refrigerate the dough before rolling it out.
• Don’t overwork the dough: Process or mix the dough only until it comes together. Overworking it can make the crust less tender.
• Leave space around the edge: Leave approximately 2 inches around the dough for folding. If you add too many peaches or spread them too close to the edge, the juices can spill over while baking.
• Egg wash: Brush the edges with egg wash for a golden, crisp crust.
• Let the galette cool before slicing: give it at least 15 minutes to rest allows the filling to set.

Make it your own: variations

• Filling: combine peaches with other fruits, like blueberries or strawberries, and add flavour and colour.
• Spices: add ground cinnamon or nutmeg to the filling for a spiced galette.
• Mini galettes: Divide the dough and filling into smaller portions to make individual galettes. They are especially cute for dinner parties and summer gatherings. Keep in mind that smaller galettes may bake more quickly, so start checking them earlier than the full-size version.
• Serving options: serve with whipped cream, a scoop of vanilla ice cream, Greek-style yogurt, or just a dusting of powdered sugar.

You might wonder: FAQ

Can I make the dough ahead of time? Yes. The dough can be prepared ahead and refrigerated until you’re ready to use it. Keep the dough covered in the refrigerator and let it sit at room temperature briefly if it becomes too firm to roll.

Can I use frozen peaches? Fresh peaches are preferred for this recipe because they have the best texture and flavor. If using frozen peaches, thaw and drain them well before adding them to the filling. Excess liquid can make the crust soggy.

For more gluten-free fruit recipes:

• Plum Tart
• Fruit Tartlets
• Pear Upside-Down Cake
• Strawberry Clafoutis
• Plum Crisp
• Apple Blueberry Crumble

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