Celebrate summer’s bounty with this fabulous brown sugar peach galette recipe topped with brown sugar whipped cream.
I’ve been craving peaches for months – basically since September. I’m over-the-moon because peaches are everywhere right now! Our goal is to gorge ourselves with peaches all summer long – as if we can somehow bank some of that satisfaction for the winter months ahead. As we think about our 4th of July picnic plans, I can’t wait to make this brown sugar peach galette.
Read on for the Brown Sugar Peach Galette Recipe!
The Magic of Brown Sugar and Peaches
The brown sugar truly takes this galette to the next level. Peaches and brown sugar are meant to be together. Also on my list this summer is to develop a recipe for peach ice cream with a brown sugar swirl. My mouth waters just thinking about it!
I’ve been using C&H® Dark Brown Sugar for all my summer baking. It’s the baker’s best friend – packed with flavor, super versatile and easy to use. I made a brown sugar cookie pizza a few weeks ago and it was a huge hit!
You will love the molasses flavor. It goes just as well in savory dishes and marinades as it does in this beautiful pastry recipe.
Ingredients matter! The C&H® brand keeps better than other brands I’ve tried. Their brown sugar stays fresh longer and doesn’t dry out or harden. That naturally soft and moist texture makes it perfect for producing baked goods that are moist, more dense and chewy. They really set the bar – it’s no wonder they make the sugar preferred by professionals.
You can find C&H® products on Amazon. No matter what you’re making, they have a sugar for your culinary adventure!
Brown Sugar Peach Galettes
When I started my most recent doctor job two years ago, it came with an unexpected perk. One of the nurses stops at a local farm on her way to work and buys cases of peaches to resell for a steal. She likes to share the bounty with her coworkers to keep morale high. She’s basically a saint! I now buy 1-2 dozen farm ripened peaches per week for the entirety of peach season and it is glorious.
I love making galettes. They are so rustic and look so impressive, but they are wayyyy easier to make than a pie. The folded crust is super forgiving and any imperfections or unevenness seem intentional. My peach pie recipe is one of the most popular recipes on my blog. It’s been pinned over 200,000 times! Now that I’ve created this peach filling with brown sugar, I’m tempted to re-work it to have brown sugar too. It might be worth it to mess with what I thought was perfection!
As I mentioned before, I’m planning to make these galettes for 4th of July this year. They hold up quite well if you make them the day before, which makes them great a great party dish. They are also safe at room temperature (without the whipped cream) so we’ll be enjoying them outside for a picnic. I can’t wait!
Make Your Own Pie Dough
Making your own pie dough may sound intimidating and scary, but I really encourage you to try it! I always weigh the flour to ensure the dry ingredients are accurate. Too much or too little flour can really make a big difference. Always use very cold butter, as the butter heating rapidly in the oven causes it to explode, leave those delightful air pockets that make a flaky crust. Heat is the enemy of the dough, so try to keep it as cool as possible until you bake it.
If making your own dough for the galettes is too much, use your favorite store-bought brand for this recipe. I won’t tell.
The peach filling has all the ingredients you would expect for a classic peach pie, but with an important substitute – brown sugar instead of granulated sugar.
Roll out the dough 1/8-inch thick. The recipe below makes enough dough for two galettes. It will keep several months in the freezer, so it’s nice to have one on hand for your next baking adventure.
Finish by arranging sliced peaches onto the rolled out dough. Fold the edges over in an overlapping fashion. The galette is then chilled and finished with a heavy cream wash and C&H® Demerara Sugar. Then it’s off to the oven!
Brown Sugar Whipped Cream
I wasn’t sure what to expect when I swapped brown sugar for granulated sugar in my go-to whipped cream recipe. I wanted to maximize the brown sugar experience for this dessert, but I had concerns.
Would it be grainy and not whip correctly? Would it taste weird? Turns out, the brown sugar version is super easy and not at all finicky. It also tastes better than regular whipped cream.
My only issue is why didn’t I do this sooner!?
Why this is the Best Peach Galette Recipe
- Peaches and brown sugar are meant to be together. The flavor combination is one of the best parts of summer!
- C&H® Dark Brown Sugar gives a strong, but not overpowering, brown sugar flavor.
- Galettes are super easy to make, but people think they are really fancy!
- Dough can be made ahead for easier party prep.
- You will cry happy tears when you try this peach galette with a dollop of brown sugar whipped cream.
Brown Sugar Peach Galette Recipe with Brown Sugar Whipped Cream
Celebrate summer’s bounty with this fabulous brown sugar peach galette recipe topped with brown sugar whipped cream. Can be partially made ahead.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Oven
- Cuisine: French
Galette Dough Recipe (makes 2)
- 2 1/2 cups (312 grams) unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1/2 pounds (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 1 cup cold water
- 1 cup ice
- 1/4 cup cider vinegar
Brown Sugar Peach Mixture Ingredients (makes 1)
- 5 ripe peaches, pits removed and thinly sliced (skins on)
- ¼ cup C&H® Dark Brown Sugar
- 2 1/2 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch salt
- 2 tablespoons heavy cream
- 2 tablespoons C&H® Demerara Sugar
Brown Sugar Whipped Cream Ingredients
- 1 cup heavy cream
- ¼ cup C&H® Dark Brown Sugar
- ½ teaspoon vanilla extract
For the galette dough:
- Stir the flour, salt and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to over blend).
- Combine the water, ice and cider vinegar in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the mixture over the dry ingredients, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.
- Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month. This recipe makes two galettes, so I always half of the dough in the freezer so I can easily make one later.
For the brown sugar peach filling:
- Preheat oven to 400°F.
- Place sliced peaches in a large bowl. Sprinkle C&H® Dark Brown Sugar, flour, lemon juice, vanilla and salt. Toss with a fork until peaches are evenly coated.
- Remove one chilled dough round from fridge and roll out to 1/8-inch thick on a floured surface. Transfer to a parchment paper-lined baking sheet.
- Arrange peach slices in a circle, leaving a two-inch border.
- Fold the uncovered dough over the peaches in an overlapping fashion, leaving some of the center exposed. The nice thing about galettes is that it doesn’t have to be perfect!
- Refrigerate for 20 minutes until the galette firms up.
- Remove from the fridge and brush crust with heavy cream. Sprinkle with C&H® Demerara Sugar
- Bake for 40-45 minutes until crust is golden brown.
For the Brown Sugar Whipped Cream:
- Combine the heavy cream, C&H® Dark Brown Sugar and vanilla extract in the bowl of a stand mixer. Beat on high for 3-4 minutes, until stiff peaks form. Spoon on sliced galette when serving.
Pro tip: If you are looking for the easiest way to roll out a pie crust, pie board is the best $30 you will ever spend.
Dough can be made ahead 2-3 days and kept in the fridge, or frozen for several months. Galette can be made the night before and stored in a sealed container or plastic wrap at room temperature.
Keywords: Peach Galette, Rustic Peach Pie, Brown Sugar Peach, Peach Dessert
Thank you to C&H® Sugar for sponsoring this post.