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    Home » Dessert » Pie

    Peach Raspberry Galette Recipe

    Published: Jul 3, 2018 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    peach raspberry galette recipe baked and sliced served with a scoop of vanilla ice cream on a white plate on a white surface

    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!

    peach raspberry galette recipe baked and sliced served with a scoop of vanilla ice cream on a white plate on a white background

    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 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 🙂

    Peach Raspberry Galette Recipe with a slice cut out on a piece of parchment paper on a wire rack

    Look at the flecks, it really does make a difference in taste.

    peach raspberry galette half eaten with ice cream on a white plate

    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.

    bowl of raspberries and peaches in a large bowl next to half a lemon and a small bowl of brown sugar and flour on a marble surface with a light blue linen
    raspberries, sugar, flour, and peaches mixed together in a large clear bowl on a marble surface with a light blue linen

    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.

    Peach Raspberry Galette filling in a glass bowl on a marble surface with a light blue linen
    Peach Raspberry Galette being made fruit on top of rolled out pie crust on a white surface

    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!

    Peach Raspberry Galette ready to be baked on parchment paper
    just baked Peach Raspberry Galette Recipe cooling on parchment paper

    If you're looking for an even easier peach dessert try this peach dump 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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    • Four Years Ago: Raspberry Lemonies
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    just baked Peach Raspberry Galette Recipe cooling on parchment paper

    Peach Raspberry Galette Recipe

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    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

    Units Scale
    • 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

    1. 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.
    2. 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.
    3. 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!

    Equipment

    half sheet pans

    Half Sheet Pan

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    silicone pastry brush

    Silicone Pastry Brush

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    silpat liner

    Silpat

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    oxo food scale

    OXO Kitchen Scale

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 30
    • Cook Time: 35
    • Category: Dessert
    • Method: Bake
    • Cuisine: French

    Keywords: peach raspberry galette recipe, brown butter galette recipe, summer fruit galette

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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