Peach Galette with Cinnamon Butter

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This Peach Galette proves that rustic baking can still steal the spotlight! A ‘galette’ might sound a little fancy, but it’s actually wonderfully simple – especially this quick version, which cheats (in the best way) with ready-made shortcrust pastry. In less than an hour, you can go from unwrapping the pastry to slicing into golden, fruit-filled perfection. Flaky, buttery pastry folds around juicy peach slices tossed in cinnamon-spiced butter and golden sugar, baking into a dessert that’s as beautiful as it is delicious. Serve it warm with a generous scoop of ice cream, a spoonful of Greek yoghurt, or a lavish dollop of clotted cream.

Your Ingredients List

Ready-made shortcrust Pastry: Using ready-made pastry saves time and effort while still giving you buttery, flaky layers. I used Jus-Rol for convenience, but any ready-rolled pastry will work for your peach galette.
Peaches: The star of the show! Ripe but still slightly firm peaches are best, so they hold their shape when baked. Choose yellow or white flesh peaches and slice them thinly for even cooking.
Unsalted butter: Melted and tossed with the peaches to help the cinnamon and sugar stick together, while adding a rich, buttery flavour.
Cinnamon: Adds a warm, slightly spicy depth that pairs beautifully with the natural sweetness of the peaches. Autumn and summer flavours wrapped into one bite!
Golden caster sugar: For sweetening the filling in your peach galette, its fine texture melts into the fruit and draws out the peach juices.
Cornflour: Thickens the peach juices as they bake, making the filling syrupy rather than soggy.
Egg: This recipe uses one egg beaten for the egg wash. It’s brushed on the pastry for a golden, glossy finish.
Milk: A splash of milk is mixed with the egg wash to create a softer pastry.
Granulated or demerara sugar: Mixed with cinnamon and sprinkled over the pastry before baking for extra crunch.
To serve: Top your peach galette with vanilla ice cream, clotted cream or Greek yoghurt. Or keep it simple with a drizzle of honey.

a slice of peach galette with cinnamon butter

RECIPE AT A GLANCE

TASTE

Sweet, buttery, and lightly spiced. The peaches natural sweetness is boosted by golden sugar and warm cinnamon spice.

TEXTURE

A perfect mix of crisp, flaky pastry, soft peaches, and a little crunch from the cinnamon-sugar crust.

SKILL

Super easy. We’re skipping homemade pastry in favour of ready-made shortcrust, so the only tricky bit is folding the edges over.

SERVES

Around 6 generous slices or 8 smaller ones, depending on how you cut it. It’s lovely served warm straight from the oven, or you can let it cool and enjoy it at room temperature.

What is a Fruit Galette?

A fruit galette is basically pastry wrapped around juicy fruit, with the middle left open so all that delicious filling can bubble away in the oven. Unlike pies or tarts, there’s no tin or blind baking needed. The beauty is in its imperfect, crimp-free edges. In fact, the more rustic it looks, the better. It’s quick, unfussy, and incredibly forgiving. The pastry doesn’t need to be perfect, the fruit can be simply sliced and it always looks delicious straight out of the oven. It’s the kind of bake that feels homely and impressive all at once.

How To Make Peach Galette in 3 Easy Steps

Step 1: Prepare the peach filling

Slice up your peaches, then toss them in a bowl with melted butter, cinnamon, sugar, and a little cornflour to thicken up the juices. You’ll end up with peaches that are sweet, spiced, and ready to bake beautifully in the oven.

Step 2: Fill and shape the pastry

Roll out your shortcrust pastry onto a lined tray and trim the corners to make an oval shape. Pile the peaches in the middle, leaving a border around the edges. If you have the time, you can arrange the peaches in a pretty circular pattern instead. Fold the pastry over the fruit, pleating as you go – rustic is the goal here! Now brush the pastry with egg wash, sprinkle with cinnamon sugar, and pop it in the fridge for 20 minutes so the pastry firms up nicely before baking. This will help the peach galette keep its shape during baking.

Step 3: Bake the peach galette

Bake at 180°C fan / 200°C conventional for around 30–35 minutes, until the pastry is golden and crisp, and the peach juices are bubbling. Serve your peach galette warm or at room temperature, with whatever toppings make you happiest.

How To Serve Peach Galette

You can enjoy your peach galette warm straight from the oven or chilled, both ways are delicious! For serving, use a sharp knife to slice it into wedges without squashing the lovely flaky pastry. Top each slice with a scoop of vanilla ice cream, a dollop of clotted cream, or some thick Greek yogurt for a creamy contrast. If your feeling fancy, sprinkle some toasted pistachio nuts or a drizzle of honey on top to take it to the next level. Perfect for any time you want a fuss-free, delicious dessert that’s sure to impress!

Recipe FAQ’s

Can I swap peach for other fruit in this galette?

Definitely! This recipe is super flexible, you can swap peaches for apples, plums, berries, pears or even a mix. Just adjust the added sugar depending on how sweet your fruit is.

Can I use puff pastry instead of shortcrust?

You can, but expect a different result! Puff pastry will give you a flakier, lighter texture compared to the buttery, crumbly shortcrust. Both are delicious, so it’s really down to what you prefer.

Why does the pastry need to be chilled before baking?

Chilling the pastry helps it firm up, which means it holds its shape better while baking and results in a crispier, flakier crust. It also stops it from shrinking too much in the oven.

Can I omit the cinnanon?

Of course! Cinnamon adds a lovely warm spice, but if it’s not your thing or you’re catering to little ones, feel free to leave it out or swap for something milder like nutmeg or ginger.

How do I store this peach galette?

Store in an airtight container, in the fridge, for up to 4 days.

Peach Galette with Cinnamon Butter

This quick and easy rustic peach galette bakes up in no time! Enjoy fresh juicy peaches, spiced cinnamon butter and flaky golden pastry.

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Prep: 15

Cook: 30

Total: 45

Servings:

Ingredients

For the pastry:

1 sheet (320g) Ready-made Shortcrust Pastry I used Jus-Rol

For the peach filling:

3 Peaches thinly sliced
30 grams Unsalted butter melted
1 teaspoon Cinnamon
2 tablespoons Golden caster sugar
1 tablespoon Cornflour

For the golden crunchy edges:

1 Egg
1 tablespoon Milk
1 tablespoon Granulated or demerara sugar for sprinkling
1 teaspoon Cinnamon

Instructions

Prepare the filling:

In a large bowl, gently toss the sliced peaches with the melted butter, cinnamon, golden caster sugar and cornflour, until evenly coated.
3 Peaches, 30 grams Unsalted butter, 1 teaspoon Cinnamon, 2 tablespoons Golden caster sugar, 1 tablespoon Cornflour

Roll out the pastry:

Unroll your shortcrust pastry onto a large lined baking tray. Trim the corners to make a rough oval shape.
1 sheet (320g) Ready-made Shortcrust Pastry

Assemble the galette:

Spoon the peach mixture into the centre of the pastry, leaving a border all around. Or you can arrange the peach slices in a pretty pattern.
Fold the edges over the fruit, pleating as you go, leaving the centre exposed.
Beat the egg and milk together to make an egg wash, then brush the pastry edges with it. Stir the sugar and cinnamon together, then sprinkle over the galette for extra crunch.
1 Egg, 1 tablespoon Milk, 1 tablespoon Granulated or demerara sugar, 1 teaspoon Cinnamon
Pop in the fridge for 20 minutes to chill and firm up the pastry. Meanwhile, preheat your oven to 180°C fan / 200°C conventional.

Bake the galette:

Bake for 30–35 minutes, or until the pastry is golden and crisp, and the peaches are bubbling up in the middle.
Cool slightly before slicing and serving. This peach galette is delicious warm or at room temperature with vanilla ice cream, clotted cream or Greek yoghurt!