Cinnamon Peach Galette

5 from 1 vote

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Summer approaches and whether you have fresh peaches on hand, or can’t wait and want to use frozen, this Cinnamon Peach Galette is the perfect dessert for any BBQ, picnic or party.

Ripe, juicy peaches are used in this whole wheat and ground hazelnut dough for a Summer free form pie. This Spiced Peach Galette is perfect for any BBQ or picnic party! keviniscooking.com

The dough is made using whole wheat and ground hazelnuts and the exterior gets a dusting of turbinado sugar for a rustic look and texture. I have made it using white flour as well and still can’t decide which I like better.

While I followed the Cooking Light recipe in my initial taste testing, I found the dough far too dry and in major need of some more butter. I really don’t know how they rolled it out and formed the galette myself. So I found myself tweaking the recipe a tad.

You can roll it out and then wrap in plastic wrap to firm up and put in the refrigerator OR place dough in a Gallon size Ziploc plastic bag and seal almost completely, leaving it partially open to release air. Using rolling pin, roll dough out to fill bag and seal. This will result in an almost square piece of dough, but is super easy to do.

Ripe, juicy peaches are used in this whole wheat and ground hazelnut dough for a Summer free form pie. This Spiced Peach Galette is perfect for any BBQ or picnic party! keviniscooking.com

This has a wonderful flavor twist in that thyme is sprinkled on top after baking. I love to add herbs to sweet desserts, like in my Berry Goat Cheese and Basil Tartor this Lemon Rosemary Cake. The peaches also get a dusting of cinnamon, a favorite flavor combination of mine.

Ripe, juicy peaches are used in this whole wheat and ground hazelnut dough for a Summer free form pie. This Spiced Peach Galette is perfect for any BBQ or picnic party! keviniscooking.com

The sliced peaches are laid out on top of a sugar and cornstarch mixture and it’s about as simple as that. The peaches break down slightly and the most wonderful sauce it made while it bakes.

This Cinnamon Peach Galette doesn’t have a lot of fat in it compared to most pie doughs, so the texture is firmer and not flakey, which is great to hold all that delicious peach filling in. Enjoy!

Ripe, juicy peaches are used in this whole wheat and ground hazelnut dough for a Summer free form pie. This Spiced Peach Galette is perfect for any BBQ or picnic party! keviniscooking.com
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A close up of spiced peach gallette

Cinnamon Peach Galette

5 from 1 vote
Ripe, juicy peaches are used in this whole wheat and ground hazelnut dough for a Summer free form pie. This Cinnamon Peach Galette is perfect for any BBQ or picnic party!
Servings: 8 servings
Prep: 30 mins
Cook: 30 mins
Total: 1 hr

Ingredients 

  • 4 tbsp ice water
  • 1/2 teaspoon rice vinegar
  • 1/4 teaspoon vanilla extract
  • 1 2/3 cups whole-wheat pastry flour , (See Note 1), divided
  • 1/4 cup hazelnuts (See Note 2)
  • 1/4 tsp salt
  • 4 1/2 tbsp Demerara or turbinado sugar , divided
  • 1/2 cup cold unsalted butter , cut into pieces
  • 1 1/2 tbsp cornstarch
  • 16 oz frozen peach slices , thawed (See Note 3)
  • 2 tbsp peach preserves
  • 1 tbsp honey
  • 2 tsp fresh thyme leaves
  • 1/2 tsp ground cinnamon

Instructions 

  • Preheat oven to 400°F.
  • Combine ice water, vinegar, vanilla, and 1/3 cup wheat flour in a small bowl; stir with a fork until well blended to form a slurry.
  • In a food processor pulse together the hazelnut meal, salt, 2 tablespoons sugar, and remaining 1 1/3 cups wheat flour. Pulse in the butter until mixture resembles coarse meal. Add slurry, pulse again until moist.
  • Turn dough out onto a lightly floured surface and knead lightly several times. Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Carefully roll dough into a 12-inch round (See Note 4). Freeze 10 minutes.
  • Remove dough from freezer; remove and discard top piece of plastic wrap or cut from Ziploc bag. Let stand until pliable, about 1 minute. Invert dough onto a baking sheet lined with parchment paper. Remove and discard remaining plastic wrap.
  • Stir together cornstarch and 2 tablespoons sugar; sprinkle over dough, leaving a 2-inch border around edge. Arrange peaches on cornstarch mixture, leaving a 2-inch border around edge. Fold edges of dough over peaches, pinching gently to close any cracks.
  • Stir together preserves and honey in a small microwave-safe bowl and microwave at HIGH until soft, about 20 seconds. Brush preserves mixture over peaches and dough edges. Sprinkle dough edges with remaining 1 1/2 teaspoons sugar.
  • Bake at 400°F until crust browns, about 30 minutes. Remove from oven. Sprinkle with cinnamon and fresh thyme. Cool 10 minutes, and slice into 8 wedges.

Video

Notes

1. Always weight sifted flour when baking as simply scooping cup amounts often times leaves you using more flour, resulting in tougher, dryer dough. You’ll need 5 7/8 ounces whole-wheat pastry flour or roughly 1 2/3 cup total.
2. Either purchase hazelnut meal or in a food processor add 1/4 cup hazelnuts and pulse several times until small meal forms.
3. Substitute frozen peach slices with 4-5 medium sized, firm, ripe peaches, peeled, pitted, and sliced into thin wedges.
4. OR place dough in a Gallon size Ziploc plastic bag and seal almost completely, leaving it partially open to release air. Using rolling pin, roll dough out to fill bag and seal. This will result in an almost square piece of dough, but is super easy to do.
 

Nutrition

Calories: 289kcal | Carbohydrates: 39g | Protein: 3.7g | Fat: 14.7g | Saturated Fat: 7.6g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 30.5mg | Sodium: 64.4mg | Fiber: 4.7g | Sugar: 16.9g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dessert
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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6 Comments

  1. 5 stars
    I recently made this for my grandfather’s birthday. Since I didn’t have any thyme I decided to use Black Onyx Chocolate Sugar instead. That worked surprisingly well. Great recipe!

    1. Now that sound great, too. Thanks for taking the time to come back and let me know Miles. Cheers!

  2. Hi Kevin. I love making galettes, easier and quicker than a regular pie. Plus I like the rustic look. I like your addition of ground hazelnuts. I have to buy both hazelnuts and whole wheat pastry flour online, as both are not available here (along with a number of other things). I always look forward to fresh peaches and we usually buy a bushel and can them as peach pie is one of Gary’s favorites.

    1. Aren’t they, love the simplicity of galettes! How many peaches are in a bushel? That sounds like a lot of pies for Gary!

  3. Peaches! We went mad for them when we were in, um, I don’t remember. Somewhere in South America! If only I had a kitchen to cook something with them, like this galette. And a big YES to the thyme. Woody herbs are fantastic with fruit!

    1. Hey there John! You are probably in Central America by the time you read this and a BIG shout out for all the amazing photos you guys are sharing!