Brown Sugar and Nutmeg Peach Galette for your summer baking needs. Layers of fresh peaches, a touch of brown sugar, and warming nutmeg, all atop the flakiest, cream cheese, homemade pie crust. It does not get any better than this! Every bite is truly roll your eyes back delicious. Trust me, this peach galette will be your new go-to dessert for this summer. It’s perfect for holiday’s, outdoor get togethers, or just when you want a simply delicious galette. It’s beyond good, super simple, oh so very pretty, and the perfect desert to bake up any day of the week!
→ This post is also available as a Web Story: Peach Galette
About The Recipe
Summer officially starts this weekend! And do you know what summer means? Warm sunny days and peach season are right around the corner! Yes, I couldn’t be more excited and I hope you are too.
Because this means we can share (and eat) as many peach recipes as possible! Why? I mean, peaches are pretty much one of my absolute favorite fruits…actually, I think they might be my favorite.
But, you aren’t here for all that. You’re here because we are finally back with another galette on our blog! And, to no ones surprise, it’s a very large and gorgeous peach galette. Perfect for all the beautiful fresh peaches that are about to start arriving on shelves.
I mean, just look at those layers of peaches. Add a touch of nutmeg and a drizzle of honey and this galette is sure to become your go-to summer bake. It’s kinda like a peach pie, but open…and so much easier to make!
And if you’re nervous about making a galette, don’t be! There’s actually nothing difficult about it.
The crust is flakey, a little sweet, and almost creamy tasting. Oh, and there’s no soggy bottoms here! This crust holds up and holds a delicious flavor. The secret?
Cream cheese! That’s right. The cream cheese is the crust gives it all the good yummy flavor, but also keeps it flakey and delicious! It’s much easier than a traditional crust, but it also just…compliments the sweetness of the peaches so well!
We added just a dash of nutmeg to tone down the sweetness and give this recipe a nice rounded out flavor. It turned a simple dessert into something worthy of a five star restaurant!
But, if you’re like me and always looking for that little extra something, I recommend adding just a little drizzle of honey after baking. It tastes SO good! Especially when served with a scoop of vanilla ice cream or even a dollop of chantilly cream.
- Food Processor
- Rolling Pin
- Sheet Pan
For The Crust:
- All-Purpose Flour
- Baking Powder
- Salted Butter
- Cream Cheese
- Apple Cider Vinegar
- Heavy Cream
For The Filling:
- Brown Sugar
- Ground Nutmeg
Add the flour, sugar, and baking powder in the bowl of a food processor. Pulse until combined.
Add the slices of butter and cream cheese 1 or 2 at a time, pulsing a few times after each addition.
Add the vinegar and cream. Pulse until the mixture comes together as a dough.
Lightly form the dough into a ball and place on a piece of plastic wrap. Wrap and flatten slightly before placing the dough in the fridge for 30 minutes.
Combine peach slices, brown sugar, and nutmeg in a glass bowl.
Take the dough out of the fridge and roll it out into a rectangle that is 1/4 inch thick.
Layer the peaches on crust, leaving a 2 inch edge of crust around the peaches. Don’t pour any liquid onto the galette! You’ll need it later and, if you add it to the galette, it’ll make it soggy. Fold the edges over the peaches.
Bake at 350 for 45 minutes. Take the galette out of the oven and brush the liquid from the peaches over top of crust and over the peaches. Return to oven and continue to bake an additional 10-15 minutes, until crust is golden brown.
What Variety of Peach To Use and How To Pick Them
The absolute best peach to bake with, of course, is a yellow peach. But, if you can, a freestone peach is the way to go for this recipe! A freestone peach means that, when you cut it, it doesn’t cling to the seed in the middle. Of course, sometimes these can be a little bit harder to find. We have used clingstone peaches for this recipe, and even though it still tastes delicious, it’s very hard to get the peach away from the seed.
So, now that you know the variety, it’s time to go picking! The best peach to use for this recipe is one that has just a little give. You don’t want a rock-hard peach, but you also don’t one that’s soft and squishy.
Pick up the peach and gently squeeze to see how it feels!
Can I Use Frozen Peaches?
Actually, yes you can! If it’s not peach season for you when you read this/just don’t have access to fresh peaches, you can use frozen sliced peaches to make this galette!
Freshly Ground Nutmeg or Store-Bought?
Whenever we want to bake with nutmeg, we use freshly ground! That doesn’t mean that you do, too. It’s our preference because it tends to have more flavor. We tend to let pre-ground nutmeg get stale before we use it all! So, just check and make sure your nutmeg isn’t expired.
Can I Make This Into Mini Galettes?
Absolutely! There’s nothing more fun than having personal sized galettes. We chose to do a large one because, well, it seemed fun! But, if you’d rather have individual sized, go for it! Just be sure to divide the dough and don’t over work it.
How To Store
You can keep this galette overnight in the fridge. Just remember, the crust won’t be as crunchy! It’s always better to enjoy this recipe freshly baked.
- Don’t overwork the pie dough!
- Make sure your peach slices are uniform! This allows them to cook evenly.
- You don’t need a food processor to make this recipe. Just make sure to use a fork or a pastry blender to cut up the cream cheese and butter into the flour. The food processor just makes things easier!
- Don’t skip brushing the crust and peaches! This helps the crush brown, but also gives the peaches a little moisture without making the crust soggy.
When you make this Brown Sugar and Nutmeg Peach Galette, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Brown Sugar and Nutmeg Peach Galette
Cream Cheese Crust
- 1 ¾ cups all purpose flour
- 2 Tablespoons granulated sugar
- ¼ teaspoon baking powder
- ½ cup salted butter, cold
- 3 ounces cream cheese, cold
- 1 ½ teaspoons apple cider vinegar
- 3 ⅓ Tablespoons heavy cream
- 3 cups sliced peaches
- ⅓ cup brown sugar
- 1 teaspoon nutmeg
- Combine flour, sugar, and baking powder in the bowl of a food processor.
- Pulse a few times to combine.
- Slice butter and cream cheese.
- Add slices 1 or 2 at a time, pulsing a few times after each addition.
- Add vinegar and cream.
- Pulse until mixture comes together into a dough.
- Lightly form into a ball and place on a piece of plastic wrap.
- Flatten slightly and wrap securely.
- Place in refrigerator for 30 minutes.
- Remove from refrigerator and place on a piece of lightly floured parchment.
- Roll dough into a rectangle that is 1/4" thick. Set aside.
- Combine peaches, brown sugar, and nutmeg in a medium bowl.
- Toss to combine.
Putting It Together
- Preheat oven to 350 degrees F.
- Layer peaches on crust, leaving a 2" edge of crust around the peaches.
- Reserve any leftover liquid.
- Fold the edges in over the peaches.
- Bake for 45 minutes.
- Brush reserved liquid over top of crust and over peaches.
- Return to oven and continue to bake an additional 10-15 minutes, until crust is golden brown.
- Don't overwork the pie dough!
- Make sure your peach slices are uniform! This allows them to cook evenly.
- You don't need a food processor to make this recipe. Just make sure to use a fork or a pastry blender to cut up the cream cheese and butter into the flour. The food processor just makes things easier!
- Don't skip brushing the crust and peaches! This helps the crush brown, but also gives the peaches a little moisture without making the crust soggy.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.