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Crispy Vanilla Bean Peach Galette Recipe Easy Homemade Brown Sugar Crust

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A rustic and crispy vanilla bean peach galette featuring a buttery brown sugar crust that perfectly balances crispness with juicy, tender peaches. This easy homemade dessert is perfect for summer and early fall.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour
  • 1/3 cup (65 g) brown sugar, packed
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1/4 teaspoon salt
  • 3–4 tablespoons (45–60 ml) ice water
  • Vanilla bean paste or seeds from 1 vanilla bean pod
  • 4–5 medium ripe peaches (about 2 pounds or 900 g), peeled and sliced thin
  • 1/3 cup (65 g) granulated sugar
  • Seeds from 1 vanilla bean pod or 1 teaspoon vanilla bean paste
  • 1 tablespoon (15 ml) lemon juice
  • 1 tablespoon (8 g) cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon (14 g) butter, cut into small pieces
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon coarse sugar or turbinado sugar

Instructions

  1. Make the Brown Sugar Crust: In a large bowl, whisk together flour, brown sugar, and salt. Add cold, cubed butter and vanilla bean seeds. Cut butter into flour mixture until coarse crumbs form with pea-sized bits of butter visible. Gradually add ice water, stirring gently until dough clumps together. Turn dough onto floured surface, press into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Prepare the Peach Filling: Peel and thinly slice peaches. Toss peach slices with granulated sugar, lemon juice, cornstarch, ground cinnamon, and vanilla bean seeds. Let macerate for about 10 minutes.
  3. Roll Out the Dough and Assemble: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out chilled dough into a 12-inch circle on a floured surface. Transfer dough to baking sheet. Spoon peach filling into center, leaving a 2-inch border. Dot filling with butter pieces. Fold edges of dough over peaches, pleating as needed. Brush crust with egg wash and sprinkle with coarse sugar.
  4. Bake the Galette: Bake for 35 to 40 minutes until crust is deep golden brown and filling is bubbling. Tent edges with foil if browning too quickly. Let cool on pan for at least 15 minutes before slicing.

Notes

Keep ingredients cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Use real vanilla bean seeds for best flavor. If edges brown too quickly, tent with foil. Chill dough if sticky before rolling. Thinly slice peaches for even cooking. Variations include swapping peaches for other fruits or using gluten-free flour.

Nutrition

Keywords: peach galette, vanilla bean, brown sugar crust, crispy galette, summer dessert, easy peach dessert, homemade galette

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