Easy Peach Pumpkin Spice Galette with crunchy streusel topping! Like a summer dessert crossed with the best of Fall! A Tart and a cobbler all wrapped up in one simple rustic dessert! Juicy peaches and delicious pumpkin spice wrapped in a pie crust… need I say more?! Its simply the best!
I know, another galette! They are just so easy and delicious! Truthfully I made a peach one earlier this summer and the peaches I had used weren’t very sweet, in fact they were pretty tart! So I wanted to try it again before posting to make it perfect!
I added a bit of brown sugar to sweeten up the peaches and the addition of Pumpkin Spice was such an incredible combination it turned into perfection! The result was a thick glaze over the peaches.
Do yourself a favour and run and get those last fall peaches and whip this quick dessert up for an amazing flavour punch!
Tips for making a perfect Peach Pumpkin Spice Galette
- Make sure you work with cold butter and cold ice water when making the dough!
- Dough needs to chill in the fridge for an hour! After chilling I roll it out. Make sure it is rolled out big enough for the edges to come up over a sheet pan! Too small and it won’t bake through!
- After rolling I place it back in the fridge while preparing the crumble topping and peaches.
- Make the crumble first so it is ready to go. It’s important to keep the dough cold so get everything ready and the oven preheated first!
- Toss the thinly sliced peaches in brown sugar and spices.
- Brush the rolled out pastry with 1 Tbsp of flour to keep the crust from getting too soggy!
- Pile the peaches on, leaving a 2″ edge, fold up the edges and lightly press them together.
- Brush with Egg wash and layer on the crumble on top! Don’t worry if some gets on the crust!
- If the crust or streusel starts getting too dark before it is cooked carefully place a square of tin foil over the top to slow down the browning!
Try more delicious Galettes!
Apple Galette
Tomato Galette
Peach Pumpkin Spice Galette (Tart)
Easy Peach Pumpkin Spice Galette with crunchy streusel topping! Like a summer dessert crossed with the best of fall! A tart and a cobbler all wrapped up in one simple rustic dessert!
Ingredients
Galette Pastry
- 1 1/2 cups All Purpose Flour
- 1 tbsp granulated sugar
- 1/2 cup Cold Unsalted butter, cubed
- 1/4 cup iced water, plus 3 Tbsp
Peach Filling
- 4 peaches, approx 5 cups
- 1/4 cup light brown sugar
- 2 tbsp granulated sugar
- 2 tbsp all purpose flour
- 2 tbsp pumpkin pie spice
- 1 tbsp lemon juice *juice from 1/2 lemon
- 1 tbsp vanilla extract
Streusel Topping *Optional
- 1/3 cup all purpose flour
- 2 tbsp brown sugar
- 1 tbsp sugar
- 1/2 tsp pumpkin pie spice
- 3 tbsp unsalted butter, melted
- 1/4 cup rolled or old fashioned oats
- 1 egg for using as egg wash
Instructions
Galette Dough
-
Place flour in a mixing bowl and whisk in sugar. Using a pastry cutter or 2
knives cut in cubes of cold butter until only pea sized or smaller pieces
remain.
-
Add 1/4 cup of iced water and using a spatula gently toss into the flour
mixture to combine. The mixture will start to clump a bit, add 1 Tbsp at a time
more water until only a small amount of loose flour remains. -
Turn it out on a clean counter and using your hands press the loose flour
and form into a disk. Wrap in saran wrap tightly and refrigerate for at least 1
hour.
Streusel Topping
-
In a small mixing bowl add flour, brown sugar, granulated sugar, pumpkin spice and melted butter, stir to combine. Add oats and mix, set aside.
Peach Filling
-
Preheat oven to 400 degrees Fahrenheit
-
Roll out dough on a lightly floured surface until approx 14" diameter
or until over the edges of a baking sheet. Place on parchment back in the
fridge until peach mixture is ready. -
Slice peaches thinly removing the pit, place in a bowl. Squeeze lemon juice
over the peaches and toss to coat.
-
Sprinkle brown sugar, granulated sugar, flour pumpkin spice and vanilla over the peaches and toss to coat.
-
Spread 1 tbsp flour on top of the galette dough and spread evenly to help keep in the
juices. Top with the peach mixture leaving 2" of dough around the edges uncovered. The edges will be folded up over the filling.
-
Fold up the edges of the dough lightly pressing together.
Whisk the egg with 1 tbsp of water then brush the dough with egg wash and sprinkle the streusel over the centre, it is ok if some gets onto the dough. Place the galette into the oven. (if the oven is not fully preheated place the galette into the fridge to keep it cold. Its best to egg wash just before placing in the oven. Bake 25 minutes until the crust is golden brown.
-
Let the galette rest for 15 minutes until the juices settle before cutting.
Serve warm with ice cream for a treat!
