Brown Sugar Peach Galette Recipe

I made a Peach Frangipane galette with a ridiculously flaky, buttery crust and jammy peaches that slice like a dream, keep scrolling.

I’m obsessed with this Brown Sugar Peach Galette because the Peach Frangipane flavor hits like summer in a pan. I love the way the frangipane paste and brown sugar make the peaches sing, juicy and slightly caramelized.

The crust breaks into crispy, buttery shards thanks to real unsalted butter. Fruit Galette vibes, messy, sliceable, irresistible.

And I stare at it like it’s dessert therapy. But it’s not precious; it’s loud, sweet, and flaky, worth getting crumbs everywhere for.

I want it after dinner, at midnight, or shoved in my face on a porch swing. No shame and zero regrets always.

Ingredients

• All-purpose flour: gives crust structure and a tender bite.
• Extra flour for dusting: keeps dough from sticking while you roll.
• Granulated sugar: adds subtle sweetness and helps browning.
• Sea salt: balances sweetness and brings out peach flavor.
• Cold unsalted butter: creates flaky, buttery layers in the crust.
• Ice water: just enough to bind dough without making it tough.
• Ripe peaches: juicy, sweet fruit that’s the star here.
• Brown sugar for filling: adds molasses warmth and sticky sweetness.
• Cornstarch: thickens juices so the galette isn’t soggy.
• Lemon juice: brightens the fruit and cuts the sweetness.
• Ground cinnamon: adds cozy warmth and a tiny spice kick.
• Pinch of fruit salt: enhances peach flavor, quietly.
• Almond meal: gives frangipane a nutty, moist richness.
• Softened butter for frangipane: makes the paste silky and rich.
• Brown sugar for frangipane: deep sweet notes and soft texture.
• Large egg in frangipane: binds and adds a custardy feel.
• Vanilla extract: brings sweet floral warmth to the filling.
• Flour in frangipane: stabilizes the paste so it holds up.
• Pinch of frangipane salt: sharpens the almond sweetness slightly.
• Egg wash: gives the crust a glossy, golden finish.
• Milk with egg: thins the wash for even browning.
• Coarse sugar: adds a crunchy, pretty finishing touch.

Ingredient Quantities

• 1 1/4 cups all purpose flour, plus extra for dusting
• 1 tablespoon granulated sugar
• 1/4 teaspoon fine sea salt
• 8 tablespoons unsalted butter, cold and cubed (1 stick)
• 2 to 4 tablespoons ice water
• 3 to 4 ripe peaches, about 1 1/2 pounds, peeled if you like and sliced 1/4 inch thick
• 1/3 cup packed brown sugar for the peach filling
• 1 tablespoon cornstarch
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• Pinch of salt for the fruit
• For the frangipane paste: 1/2 cup almond meal or fine almond flour
• For the frangipane paste: 1/4 cup unsalted butter, softened
• For the frangipane paste: 1/4 cup packed brown sugar
• For the frangipane paste: 1 large egg
• For the frangipane paste: 1 teaspoon vanilla extract
• For the frangipane paste: 1 tablespoon all purpose flour
• Pinch of salt for the frangipane
• 1 large egg beaten with 1 tablespoon milk for egg wash
• Coarse sugar for sprinkling, about 1 to 2 teaspoons (optional)

How to Make this

1. Make the crust: pulse 1 1/4 cups flour, 1 tbsp granulated sugar and 1/4 tsp fine sea salt in a food processor or rub together in a bowl; add 8 tbsp cold cubed butter and work it until pea size crumbs form, then sprinkle 2 to 4 tbsp ice water a tbsp at a time until dough just holds when pinched. Shape into a disk, wrap and chill 30 minutes.

2. Meanwhile make the frangipane: beat 1/4 cup softened butter with 1/4 cup packed brown sugar until creamy, add 1 large egg and 1 tsp vanilla and mix, fold in 1/2 cup almond meal, 1 tbsp flour and a pinch of salt until smooth. Refrigerate while you prep fruit.

3. Prep the peaches: slice 3 to 4 ripe peaches about 1/4 inch thick, toss gently with 1/3 cup packed brown sugar, 1 tbsp cornstarch, 1 tsp lemon juice, 1/2 tsp ground cinnamon and a pinch of salt. Let sit 10 minutes so juices develop.

4. Roll the dough on a lightly floured surface to about 12 inches round and transfer to a parchment lined baking sheet; if it cracks just press it back together, it will be rustic.

5. Spread the frangipane in a thin even layer over the center of the dough leaving a 2 inch border. The paste keeps juicy fruit from making the crust soggy and adds great flavor.

6. Arrange the peach slices over the frangipane in overlapping concentric circles, leaving that 2 inch rim exposed. Spoon any extra peach juices over the fruit if you like it saucier.

7. Fold the border up over the fruit, pleating as needed to make a rustic edge and leaving the center open. Brush the crust with the egg wash made from 1 large egg beaten with 1 tbsp milk and sprinkle with coarse sugar if using.

8. Chill the assembled galette 10 to 15 minutes while you preheat the oven to 400 F. This helps keep the butter cold so crust gets flaky.

9. Bake on the middle rack 35 to 45 minutes until crust is golden and fruit is bubbling; if edges brown too fast tent loosely with foil. Let cool on the sheet 15 to 20 minutes so juices set before slicing.

10. Serve warm or room temp, plain or with ice cream or whipped cream. Any leftover galette keeps 2 days covered in the fridge and reheats nicely in a 350 F oven for 10 minutes.

Equipment Needed

1. Food processor or large mixing bowl and pastry cutter (for cutting the butter into the flour)
2. Measuring cups and spoons
3. Mixing bowls (one for dough, one for frangipane, one for fruit)
4. Rolling pin and a lightly floured surface
5. Parchment paper and a rimmed baking sheet
6. Sharp knife and cutting board (for slicing peaches)
7. Pastry brush (for the egg wash)
8. Spoon or offset spatula (to spread the frangipane)
9. Oven mitts and a cooling rack

These are the essentials, you can skip the food processor if you want to rub the butter by hand.

FAQ

Brown Sugar Peach Galette Recipe Substitutions and Variations

• All purpose flour: swap with pastry flour for a flakier crust, or use a 1-to-1 gluten free flour blend if you need GF, or try half whole wheat pastry flour for a nuttier taste.
• Unsalted butter (cold): use chilled vegan butter sticks for a dairy free galette, or use solid coconut oil (keep it very cold) for similar flakiness, or use 1-to-1 cold shortening if you want extra lift.
• Almond meal (frangipane): replace with hazelnut meal for a more toasty flavor, or use sunflower seed meal if nut allergies are an issue (it can turn green slightly when baked, but tastes fine), or substitute finely ground oat flour for a milder note.
• Egg (in frangipane or egg wash): for the frangipane, use a flax “egg” (1 tbsp ground flax + 3 tbsp water) or 3 tbsp aquafaba for a similar binder, and for the egg wash brush use milk, cream, or canned coconut milk thinned with a little water to get that golden shine.

Pro Tips

1) Chill like your crust depends on it, because it does. Keep the butter super cold right up until you pulse or rub it in, then chill the formed dough until firm. If the dough softens while you roll it, pop it back in the fridge for 10 minutes. Cold butter = flaky layers, warm butter = tough crust.

2) Don’t overload the frangipane. Spread a thin, even layer so it seals the dough from soggy juices but doesn’t make the center go gummy. If your almond meal seems coarse, give it a quick blitz in the food processor so the texture is smooth and spreads easier.

3) Let the peach slices sit with the sugar, cornstarch and lemon for at least 10 minutes, then drain off any extra watery liquid if the fruit looks swimming. That extra juice will make a soupy center. If you want it saucier, add the juices back sparingly after baking, not before.

4) Watch the edges while it bakes and tent with foil if they brown too fast. Also, cool the galette on the sheet 15 to 20 minutes before slicing so the juices set, otherwise you’ll have a waterfall when you cut it. Reheat leftovers in a 350 F oven for 8 to 10 minutes to refresh the crust.