I truly believe every season deserves to be celebrated with a homemade galette. Whether you prefer sweet or savory, there’s something so charming about this rustic dessert. One of my favorite combinations is juicy peaches and ripe plums, especially as summer begins to fade into early fall. Another favorite of mine is apple and plum, but this peach version is hard to beat.
One of the best things about making a galette is that it doesn’t have to be perfect. In fact, the more rustic it looks, the better. You can absolutely make your own buttery, flaky pie crust from scratch if you have the time.
But if life is busy, there’s no shame in using a good-quality store-bought pie crust. I’ve done it many times myself, especially when I want to put together a simple Sunday dessert without spending hours in the kitchen.
That said, homemade crust has a special kind of magic. It’s rich, buttery, flaky, and worth the extra effort whenever you have the time. Either way, the delicious fruit filling is the real star of the show.
If peaches and plums are in season where you live, don’t miss the opportunity to make this galette. It’s simple, beautiful, and filled with the flavors of late summer.
The day I made this recipe, I actually baked three galettes because I knew they wouldn’t last long. We served warm slices with a generous scoop of creamy vanilla ice cream, gathered around the kitchen island, and enjoyed every single bite. Before I knew it, there wasn’t even a crumb left on the cutting board.
Those are some of my favorite moments—when everyone feels at home, reaches for another slice with their hands, and simply enjoys being together without worrying about perfect table manners. Good food has a way of bringing people together, and this galette is one of those desserts that always creates happy memories.
I hope you’ll give this Plum and Peach Galette a try. If you make it, I’d love to see your creation! Tag me on Instagram @sandraseasycooking so I can share your beautiful bake with my readers.
Why This Recipe Belongs in Your Recipe Box:
- It celebrates the best of peach and plum season with simple, fresh ingredients.
- The rustic free-form crust means no pie pan and no fancy decorating skills are required.
- The homemade butter crust bakes up flaky, tender, and perfectly golden every time.
- It’s just sweet enough to let the fruit shine.
- Serve it warm with vanilla ice cream, whipped cream, or enjoy a slice with your morning coffee.
- It’s beautiful enough for holidays and gatherings, yet easy enough to bake on an ordinary weekend.
A Few Helpful Tips Before You Bake
- Choose peaches and plums that are ripe but still slightly firm so they hold their shape while baking.
- If your fruit is especially juicy, add a little cornstarch to prevent a soggy crust.
- Keep the butter and water as cold as possible when making the dough. Cold ingredients create those flaky layers everyone loves.
- Chill the assembled galette for 15–20 minutes before baking if your kitchen is warm.
- Don’t skip brushing the crust with egg wash—it gives the edges that beautiful golden color.
Frequently Asked Questions
Can I use frozen peaches or plums?
Yes. Let the fruit thaw completely and drain away any excess liquid before mixing it with the sugar and cornstarch.
Can I make the dough ahead of time?
Absolutely. Wrap each dough disk tightly and refrigerate for up to 3 days. You can also freeze it for up to 3 months. Thaw overnight in the refrigerator before using.
Do I have to peel the peaches?
No. Peach skins soften beautifully while baking, and I actually like the extra color they add. If you prefer peeled peaches, that’s perfectly fine too.
Can I use store-bought pie crust?
Of course! While homemade crust has incredible flavor and texture, a refrigerated pie crust is a wonderful shortcut for busy days.
What’s the best way to serve a galette?
My favorite way is still warm from the oven with vanilla ice cream. It’s also delicious with freshly whipped cream or even a spoonful of Greek yogurt for breakfast.
How do I store leftovers?
Cover and refrigerate for up to 3 days. Reheat slices in a 350°F oven for about 8–10 minutes to crisp the crust again.
Can I substitute other fruit?
Definitely! This recipe also works beautifully with:
- Apples
- Pears
- Nectarines
- Apricots
- Cherries
- Mixed berries
Plum and Peach Galette
This easy Plum and Peach Galette is the perfect summer dessert! Made with sweet peaches, juicy plums, and a buttery homemade crust, this rustic fruit galette is simple to make and absolutely delicious served warm with vanilla ice cream or whipped cream.
Ingredients
Makes 2 (9-inch) galettes
- 2½ cups (315 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 1 cup (226 g) unsalted butter, cold and cubed
- 6–8 tablespoons ice water
Filling
- 3 medium peaches, sliced (about 1½ pounds)
- 4 medium plums, sliced (about 1 pound)
- ½ cup (100 g) granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon fresh lemon juice + zest
- Pinch of fine sea salt
- 4 tablespoons of jam (stawberry, peach, etc.)
For Finishing
- 1 egg, beaten
- 1 tablespoon water
- 2 tablespoons coarse sugar (Turbinado or Demerara)
- Vanilla ice cream, for serving (optional)
Instructions
- Prepare the Dough: Prepare the dough as directed above. Chill for at least for 30 minutes.
- Make the Filling: In a large bowl, gently combine sliced peaches, sliced, plums, sugar, cornstarch, lemon juice + lemon zest, and pinch of salt. Let the fruit sit for about 10 minutes while you roll out the dough.
- Assemble: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. Roll each dough disk into an 11-inch circle. Spread a bit of jam on the bottom of the dough then, divide the fruit evenly between the two dough rounds, leaving a 2-inch border around the edges. Fold the edges over the fruit, pleating as you go. Brush the crust with the egg wash (egg mixed with water). Sprinkle generously with coarse sugar. If you dont have coarse sugar then just add reg. granulated sugar.
- Bake: Bake for 35–45 minutes, or until the crust is deep golden brown and the fruit is bubbling. If baking both galettes at the same time, rotate the baking sheets halfway through baking.
- Cool: Allow the galettes to cool for at least 15–20 minutes before slicing.
Serve warm or at room temperature with vanilla ice cream or freshly whipped cream. I used frozen whipped cream,
Notes
Use ripe but slightly firm peaches and plums for the best texture.
Keep the butter and water as cold as possible for a flaky crust.
If the fruit is extra juicy, add an additional ½ tablespoon cornstarch.
Chilling the assembled galettes for 15–20 minutes before baking helps prevent the crust from shrinking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 350°F oven for 8–10 minutes.
Nutrition Information
Yield
8Serving Size
1Amount Per ServingCalories 651Total Fat 26gSaturated Fat 16gUnsaturated Fat 10gCholesterol 67mgSodium 287mgCarbohydrates 95gFiber 4gSugar 30gProtein 9g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
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