Gluten-Free Strawberry Peach Galette
Easier to make than a pie this gluten-free strawberry peach galette is a great summer dessert when peaches are in season.
I’m a big fan of pie and this strawberry peach galette is a close relative to it. It’s a little less fussy and much easier to make. While I love to use peaches the most, you can sub it other fruits according to seasons such as apples, blueberries, etc.Â
Why You'll Love This Recipe
First off it uses fresh peaches and strawberries and it makes a beautiful dessert. By substituting the flour you can easily make this gluten-free, whether you use a pie crust mix or substitute your favorite gluten-free flour blend. If your not gluten-free you can purchase ready to bake rolled up pie crust and use that.
Ingredients
Pie Crust – You can use your favorite pie crust recipe here. For a gluten-free pie crust I like to use Bob’s Red Mill Pie Crust GF. If you are not gluten-free you can purchase the ready made rolled pie crust and use that.
Peaches – You can use fresh yellow or white peaches, however the yellow peaches will be more visually pleasing.
Strawberries – Use fresh strawberries.
Brown Sugar – Adds a nice sweet caramel like flavor to the fruit.
Salt – You are using just a pinch to balance out the sweetness.
Cinnamon – For added flavor
Cornstarch – You can substitute arrowroot or tapioca starch.
Egg – The egg is used for an egg wash over the pie crust to help it brown.
Turbinado/Raw Sugar – This is optional but gives a nice sweetness to the pie crust.
Apricot/Peach Jam – The peaches and strawberries will look dull once they are baked. Using the jam to lightly coat the peaches and strawberries after they are done baking gives them a nice shine and a bit more flavor.Â
Instructions
- Make pie dough following package directions or according to your favorite pie dough recipe. Then place in the refrigerator.
- Peel and slice the peaches into a medium size bowl.
- Wash and slice the strawberries into the bowl with the peaches.
- Add the brown sugar, salt, cinnamon, and cornstarch to the peaches and strawberries. Mix well.
- Remove the pie crust from the refrigerator and roll out into a circle between two slices of parchment paper. the circle doesn’t have to be perfect.
- Remove the top layer of the parchment paper and slide the bottom parchment paper with the pie crust onto a standard rimmed baking sheet.
- Pour the strawberry peach mixture onto the center of the pie crust and spread out until just about an inch from the edge of the pie crust.
- Using the parchment paper gently fold each side over onto the peaches all the way around.
- Whisk an egg into a small bowl then brush the top of the pie crust.
- Sprinkle the pie crust with the turbinado sugar.
- Bake 400°F for 25-30 minutes or until the pie crust is lightly browned.
- Take 1 Tbsp of jam and gently warm in the microwave for 15 seconds.
- Remove the galette from the oven and gently brush the fruit with the warmed up jam.
Serving Suggestions
You can serve the galette as is or you can warm it up and add a scoop of vanilla ice cream to it. This gluten-free strawberry peach galette also tastes great warmed up with a scoop of vanilla yogurt. Think of it as an indulgent breakfast.
Storage Tips
You can store the galette covered at room temperature up to two days. Or you can refrigerate it and warm it up in the microwave.
Gluten-Free Strawberry Peach Galette
Materials
- 1 Pie Crust Use your favorite recipe.
- 4 Peaches, peeled and sliced
- 1 1/2 cup Strawberries, stem removed and sliced
- 1/4 cup Light Brown Sugar
- 1/2 tsp Cinnamon
- 1 tbsp Cornstarch Can substitute arrowroot or tapioca starch
- Pinch of salt
- 1 Egg
- 1 tbsp Turbinado or Raw Sugar (Optional)
- 1 tbsp Apricot or Peach Jam
Instructions
- Make the pie crust using your favorite recipe or pre-made crust. Refrigerate as needed.
- Pre-heat the oven to 400℉.
- To a medium bowl add the peeled and sliced peaches and strawberries.
- Add the brown sugar, cinnamon, cornstarch and pinch of salt to the fruit and mix it well.
- Remove the pie crust from the refrigerator and roll it out in between two sheets of parchment paper. It does not have to be a perfect circle.
- Once the pie crust is rolled out remove the top layer of parchment paper. Place a baking sheet nearby and slip the bottom parchment paper with the pie crust onto the baking sheet.
- Top the center of the pie crust with the fruit mixture and spreading it out leaving an inch all around the pie crust.
- Using the parchment paper gently lift each side one by one and fold over onto the fruit.
- Whisk the egg in a small bow.
- Brush the top of the pie crust with the beaten egg.
- Sprinkle the pie crust with the turbindo/raw sugar.
- Bake approximately 25 minutes or until the pie crust is lightly browned and the fruit looks soft and cooked.
- Warm 1 tbsp of the jam in the microwave and gently brush over the fruit only it give it a nice glaze and more flavor.
- Once cooled cut into wedges and serve with vanilla ice cream.
Notes
Nutrition
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