This easy galette recipe is simple to make. Made with a gorgeous brown butter crust, this extra special rustic peach raspberry galette will be your summer go-to dessert!
Peaches and raspberries go so well together. Last year I made some Peach & Raspberry Crumb Bars, to die for. This year I wanted to create another recipe with these two beautiful fruits. Last week I made a post on how to make brown butter, and it occurred to me BROWN BUTTER PIE CRUST.
Why on earth it took me so long to put those two together, I will never know. I bake it with brown butter enough. Anyways I did make a brown butter pie crust. And it's spectacular! Check out this post on how to make brown butter pie crust. That recipe makes enough for two galettes 🙂
Look at the flecks, it really does make a difference in taste.
How do you make a fruit galette?
The beauty of a galette is its free form, rustic, and meant to look unperfect! The crust for this galette is a brown butter crust recipe I recently posted. By all means, use a store-bought pie crust or a homemade pie crust.
Peach raspberry filling
To make the filling start with peeling and slicing your peaches. Then add in raspberries, I used frozen but you can use fresh as well. Over the fruit squeeze a medium lemon, getting all the juice you can out of it. Then sprinkle granulated sugar, brown sugar, cornstarch, and salt. Toss lightly to combine. Set aside while you roll out your crust.
How do you make a galette crust?
Flour a surface area, I use a Silpat countertop workspace. Place a 16-inch piece of parchment paper down and start by rolling your pie crust out to around a 13-inch circle on top of the parchment. Once the brown butter crust is rolled out transfer the parchment and crust to a large baking sheet.
Using a slotted spoon to drain the liquid from the fruit, add the fruit to the center of the crust. Gently fold the outside 2 inches up on over the fruit to make sure the crust is holding all of the fillings in. Place the baking sheet in the fridge to let everything set for 20 minutes. Before baking add 2 tablespoons of butter cut into pieces on top of the fruit. I used brown butter but feel free to use regular butter. Preheat oven to 425F. Before baking brush the pie crust with an egg wash ( egg and water) I use a silicone pastry brush. You can sprinkle on thick sugar, demura sugar if you want. Bake for 30-35 minutes or until the crust is golden brown. Let cool on a wire rack for at least 30 minutes. This is best served with vanilla ice cream!
If you're looking for another peach dessert try this peach dump cake or easy peach cake! OR another raspberry one is my raspberry chocolate layer cake.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Peach Raspberry Galette Recipe
This easy galette recipe is simple to make. Made with a gorgeous brown butter crust, this extra special rustic peach raspberry galette will be your summer go-to dessert!
- Total Time: 1 hour 5 minutes
- Yield: 7-9 Slices 1x
Ingredients
- 1-9 inch Pie Crust (half of this brown butter pie crust)
- 3 Medium Peaches, peeled and sliced
- 6oz Raspberries (fresh or frozen)
- 1 Medium Lemon
- 75 grams Granulated Sugar
- 75 grams Brown Sugar
- 2 Tablespoons Cornstarch
- ½ Teaspoon Salt
- 2 Tablespoons Brown Butter or Regular Butter
- Egg Wash (1 Egg mixed with water)
- 3 Tablespoons Demura sugar
Instructions
- To make the filling start with peeling and slicing your peaches. Then add in raspberries, I used frozen but you can use fresh as well. Over the fruit squeeze, a medium lemon, getting all the juice you can out of it. Then sprinkle granulated sugar, brown sugar, cornstarch, and salt. Toss lightly to combine. Set aside while you roll out your crust.
- Flour a surface area, I use a Silpat countertop workspace. Place a 16-inch piece of parchment paper down and start by rolling your pie crust out to around a 13-inch circle on top of the parchment. Once the brown butter crust is rolled out transfer the parchment and crust to a large baking sheet.
- Using a slotted spoon to drain the liquid from the fruit, add the fruit to the center of the crust. Gently fold the outside 2 inches up on over the fruit to make sure the crust is holding all of the fillings in. Place the baking sheet in the fridge to let everything set for 20 minutes. Preheat oven to 425F. Before baking add the 2tbsp of butter, cut up into small chunks, then brush the pie crust with an egg wash ( egg and water) I use a silicone pastry brush. You can sprinkle on thick sugar, demura sugar if you want. Bake for 30-35 minutes or until the crust is golden brown. Let cool on a wire rack for at least 30 minutes. This is best served with vanilla ice cream!
- Prep Time: 30
- Cook Time: 35
- Category: Dessert
- Method: Bake
- Cuisine: French
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