Print

Crispy Brown Butter Peach Galette with Cinnamon Sugar

brown butter peach galette - featured image
Print Recipe

A simple yet indulgent dessert featuring a flaky crust browned in butter, filled with juicy peaches and a warm cinnamon sugar sprinkle. Perfect for summer celebrations and easy to make with pantry staples.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, browned and cooled
  • 2–3 tablespoons ice water
  • 1 tablespoon granulated sugar (optional)
  • 3–4 ripe peaches, peeled and sliced (about 4 cups/600g)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons cinnamon sugar (mix 1 tablespoon sugar + 1/2 teaspoon cinnamon)

Instructions

  1. Brown the butter: In a small skillet over medium heat, melt the butter. Stir constantly as it foams and then turns a golden brown with a nutty aroma (about 4-5 minutes). Remove from heat and let it cool slightly.
  2. Make the dough: In a large bowl, whisk together flour, salt, and sugar. Slowly pour in the browned butter, mixing with a fork until combined. Add ice water, 1 tablespoon at a time, until the dough just comes together when pressed. Don’t overwork it — the texture should be slightly crumbly but hold together when squeezed.
  3. Chill the dough: Shape it into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  4. Prepare the filling: In a bowl, toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Set aside to macerate while the dough chills.
  5. Roll out the dough: On a lightly floured surface, roll the dough into a rough 12-inch (30cm) circle about 1/8-inch (3mm) thick. Transfer to a parchment-lined baking sheet.
  6. Assemble the galette: Pile the peaches in the center, leaving a 2-inch (5cm) border around the edges. Fold the edges over the filling, pleating as needed to create a rustic edge.
  7. Apply egg wash and cinnamon sugar: Brush the crust with beaten egg, then sprinkle generously with cinnamon sugar.
  8. Bake: Preheat oven to 400°F (200°C). Bake the galette for 35-40 minutes until the crust is golden brown and the peach juices are bubbling. If edges brown too fast, loosely tent with foil.
  9. Cool slightly: Let the galette cool on the baking sheet for 10-15 minutes before slicing.

Notes

Use fresh peaches in summer or thawed frozen peaches late in the season. To prevent crust edges from burning, tent with foil if browning too quickly. Chill dough well for flakier crust. Cornstarch thickens filling to avoid soggy crust. Dough can be prepared and chilled up to 2 days ahead. For gluten-free or vegan versions, substitute flours and butter accordingly.

Nutrition

Keywords: peach galette, brown butter, cinnamon sugar, summer dessert, easy galette, homemade dessert, flaky crust, peach dessert

Find it online: https://tinastirs.com/crispy-brown-butter-peach-galette-recipe-easy-homemade-cinnamon-sugar-dessert/