Fresh peaches, a buttery brown sugar crust, and a simple almond filling come together in this rustic Peach Frangipane Galette. It bakes until the pastry is crisp and golden while the peaches become soft and juicy. The entire dessert is ready in about 1 hour and 5 minutes, making it a great choice for weekend baking or sharing with family and friends.
Unlike a traditional pie, a galette doesn't need a pie dish or perfectly crimped edges. You simply fold the pastry over the filling, giving it a homemade look that feels relaxed and inviting. The almond filling also helps absorb some of the peach juices, so every slice holds together beautifully.
📷 Recipe Snapshot
📌 Recipe: Peach Frangipane Galette with Brown Sugar Crust
⏲️ Time: 1 hour 5 minutes
👥 Serves: 8
🌏 Cuisine: American
📝 Quick Summary: A rustic peach galette made with a buttery brown sugar crust, almond filling, and fresh peaches. The free-form pastry is simple to assemble and bakes into a crisp golden dessert with soft fruit.
🌟 Main Ingredients: Peaches, all-purpose flour, butter, brown sugar, egg, ground almonds, vanilla, lemon juice, and demerara sugar.
💡 Pro Tip: Bake the galette on a preheated baking sheet to help create a crisp bottom crust while the peach filling cooks evenly.
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If you enjoy baking with fresh summer produce, try my easy plum custard tart for another simple fruit dessert, or slice into an old-fashioned plum cake with vanilla pudding when stone fruit is at its peak. For more cozy baked goods, check out my apple cake with fresh apples during the autumn months.
For fruit lovers, my morello cherry sponge cake uses sweet stone fruit that pairs nicely with a light batter. You can also pair these sliceable treats with a warm slice of classic cherry clafoutis or serve a tray of homemade plum crumble alongside a scoop of vanilla ice cream.
💗 Why You'll Love This Recipe
- It travels well to a potluck, since it holds its shape once it's cooled.
- The brown sugar crust turns golden brown and a little caramelized at the edges.
- There's no pie dish, no blind baking, and no fluted crust to perfect.
- The almond filling keeps the peaches from turning watery in the oven.
- It works with peaches that are a touch overripe, since baking softens any texture issues.
♻️ Substitutes & Variations
- Other stone fruit: nectarines or plums work in place of peaches, though plums may need an extra tablespoon of powdered sugar since they run more tart.
- Make-ahead dough: the pastry can be made up to 2 days ahead and kept wrapped in the fridge, or frozen for up to a month.
- Individual galettes: divide the dough into 4 smaller circles for individual-sized galettes, reducing the bake time to 20 to 25 minutes.
👩🍳 How To Make Peach Frangipane Galette with Brown Sugar Crust
Step 1: Make the dough
Mix flour, cold butter, and brown sugar into crumbs, stir in egg yolk and cold water, then shape into a disk and chill for 30 minutes.
Step 2: Make the frangipane
Beat softened butter and brown sugar until smooth, then stir in the egg and ground almonds.
Step 3: Prep the fruit & oven
Toss sliced peaches with citrus juice, vanilla, and powdered sugar, then preheat the oven to 400°F (200°C) with a baking sheet inside.
Step 4: Roll the pastry
Roll the chilled dough on parchment paper into a 14-inch circle.
Step 5: Assemble
Spread frangipane in the center leaving a 2-inch border, layer the peaches on top, and fold the crust edges over the fruit.
Step 6: Egg wash
Brush the edges with beaten egg and sprinkle with demerara sugar.
Step 7: Bake & cool
Slide the galette on parchment onto the hot baking sheet and bake for 30-35 minutes until golden brown, then cool 15 minutes before slicing.
*See the recipe card for detailed instructions.
☕ Serving Suggestions
Vanilla ice cream is the obvious pairing here, since the cold cream against the warm pastry is hard to beat. You can also drizzle vegan coconut milk date caramel over the top if you want something warm and sweet, or spoonfuls of quick 4-ingredient berry sauce to add a tart berry contrast. For a special dessert topping, add a dollop of Greek yogurt cream cheese frosting alongside the baked warm fruit slice.
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📖 Recipe
Peach Frangipane Galette with Brown Sugar Crust
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Ingredients
For the pastry
- 2 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- ⅓ cup light brown sugar
- 1 egg yolk
- 1 tablespoon cold water
- 1 beaten egg for brushing
- 2 tablespoon demerara sugar for sprinkling
For the filling
- 3 ½ tablespoon softened butter
- ¼ cup light brown sugar
- 1 large egg
- 1 cup ground almonds
- 5 to 6 ripe peaches thinly sliced
- Juice of ½ lemon or ½ lime
- 1 teaspoon vanilla extract or vanilla bean paste
- 3 tablespoon powdered sugar
- Vanilla ice cream or whipped cream for serving
Instructions
- Make the pastry. Mix the flour, cold cubed butter, and brown sugar together, either by hand or in a food processor, until the mixture looks like coarse crumbs with pea-sized bits of butter still visible. Add the egg yolk and cold water, then mix just until a dough comes together. Wrap in plastic and chill for 30 minutes.2 cups all-purpose flour, 1 cup cold unsalted butter, cubed, ⅓ cup light brown sugar, 1 egg yolk, 1 tbsp cold water
- Make the almond filling. While the dough chills, beat the softened butter and brown sugar together until smooth. Mix in the egg, then fold in the ground almonds until fully combined.3 ½ tbsp softened butter, ¼ cup light brown sugar, 1 large egg, 1 cup ground almonds
- Prepare the peaches. In a bowl, gently toss the sliced peaches with the lemon or lime juice, vanilla, and powdered sugar until evenly coated. Let this sit while the oven heats, since it draws out some juice and softens the fruit slightly.5 to 6 ripe peaches, Juice of ½ lemon or ½ lime, 1 tsp vanilla extract or vanilla bean paste, 3 tbsp powdered sugar
- Preheat the oven. Set the oven to 400°F (200°C), or 350°F (180°C fan). Place a large baking sheet inside while it heats, so it's already hot when the galette goes in.
- Roll the pastry. Roll the chilled dough into a 14-inch (35cm) circle, roughly ¼ inch (5mm) thick. Spread the almond filling over the center, leaving a 2-inch border of bare pastry around the edge.
- Add the peaches. Arrange the peach slices over the almond filling in an even layer, slightly overlapping if needed.
- Fold and finish. Fold the bare pastry edges up and over the fruit, pleating as you go and leaving the center exposed. Brush the folded pastry with the beaten egg and sprinkle with demerara sugar.1 beaten egg, 2 tbsp demerara sugar
- Transfer to the hot sheet. Carefully slide the galette, parchment and all, onto the preheated baking sheet.
- Bake. Bake for 30 to 35 minutes, until the pastry turns deep golden and the peaches look tender when pierced.
- Cool and serve. Let the galette cool for 10 to 15 minutes before slicing. Serve warm or at room temperature with vanilla ice cream or whipped cream.Vanilla ice cream or whipped cream
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