Easy Stone Fruit Galette with Peaches and Plums
This Stone Fruit Galette is made with juicy peaches, sweet plums and a buttery flaky homemade crust that is perfect for any summer dessert table. Whether you’re baking it for a gathering or you ended up at your local farmers market with fresh stone fruits, this easy galette is a must try.
Original Post: June 2023 | Post Updated: August 2026
Stone fruits are fruits with a pit and have a fleshy outer area- such as peaches, plums, apricots and mangoes. For this galette, I’m only using peaches and plums. And let me tell you since making this- I’ve become a galette snob. Any kind of fruit galette is worth making!
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Why this fruit galette recipe works
- Easier than traditional pie. A galette has all the delicious flavor of pie without all the hassle of fitting the dough into a pie dish. Use either store bought dough or this Pie Crust Without A Food Processor. Simply roll it out, add your filling and fold over the edges.
- Perfect summer dessert. If you find yourself with an abundance of peaches, nectarines or plums, this is a delicious way to use them up. You can also enjoy them in recipes like my Mini Peach Cobbler, Stone Fruit Upside Down Cake, Stone Fruit Sangria or in this Gluten Free Peach Crisp.
- Easy to customize. Mix and match your fruits and change it up seasonally like this holiday Cranberry Galette.
Ingredients you’ll need
- Pie crust. Use either a store bought crust or this Pie Crust Without A Food Processor. My pie crust yields 2 crusts, so you will only need one for this recipe. I use this crust for my Cherry Empanadas, Apple Empanadas, Fig Empanadas and Ground Chicken Empanadas.
- Sweet peaches.
- Plums.
- Lemon juice.
- Sugar.
- Demerara sugar. This is for the edges of the crust once you fold it over (turbinado sugar can be substituted)
- Salt.
- Cornstarch.
- Spices. You’ll need cinnamon, nutmeg, ginger and cloves. But if you only have cinnamon, that works too
- Unsalted butter.
How to make a Stone Fruit Galette
Step One: Start with preheating your oven to 400 degrees F. If you’re making homemade pie crust, prepare half of my pie crust recipe according to the instructions and chill the dough for at least 20 minutes. If using store bought crust, let it sit at room temp for about 20 minutes until it’s easier to roll out.
Step Two: In a large bowl, gently toss the sliced peaches and plums with the sugar, cornstarch, lemon juice and spices. Let the flavors blend and set aside.
Step Three: On a lightly floured surface, roll out your dough to about a 12 inch circle. Carefully transfer it to a baking sheet lined with parchment paper. Pro tip: Place the rolling pin in the center of the dough and wrap the dough onto the rolling pin.
Step Four: Using a spoon, add the stone fruit filling in the center, leaving a 1 1/2 – 2-inch border around the edges. Carefully fold the edges of the crust over the fruit.
Step Five: Brush the edges of the dough with the melted butter. Then sprinkle the demerara sugar around the edges. Bake until the galette crust is golden brown, about 35-45 minutes or until the crust is golden and the fruit juices are bubbling. If it starts to brown too quickly, gently put a loose foil tent over the edges.
Step Six: For serving, allow the galette to cool for about 10 minutes before cutting into it. Serve with vanilla ice cream or whipped cream.
Storing
Transfer to an airtight container or covered plate and store in the fridge for 2-3 days. Reheat gently in the microwave for 30-45 seconds.
Serving suggestions
- Dust with powdered sugar.
- This Stone Fruit Galette is best when served warm or at room temperature.Â
- Pair it with your favorite vanilla ice cream or gelato, fresh whipped cream or a dollop of greek yogurt and honey for lighter take.
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Easy Stone Fruit Galette with Peaches and Plums
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Equipment
- baking sheet
Ingredients
Homemade Pie Crust
- 2 1/2 cups all purpose flour
- 1 teaspoon vanilla salt or fine sea salt
- 1 teaspoon sugar
- 1 cup butter cold, cubed
- 1/4 – 1/2 cup ice water
- 1 tablespoon lavender optional
Stone Fruit Filling
- 2 medium peaches
- 2 large plums
- 1/2 small lemon juice lemon juice from 1/2 of a lemon
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1 teaspoon ginger ground
- 1 teaspoon cinnamon ground
- 1/4 teaspoon nutmeg ground
- 1/4 teaspoon cloves ground
- 1-2 tablespoon demerara sugar for sprinkling
- 1-2 tablespoon butter melted, for brushing crust
Instructions
- Preheat the oven to 400 degrees F.
- Starting with the crust: Sift the dry ingredients together in a bowl.
- Add the cubed butter and cut in with a pastry cutter. Combine until it resembles corn meal.
- Add the iced water little by little and continue to combine the water with flour.
- Pat together until it forms a ball. Shape into a disk. Then wrap it in plastic wrap . Refrigerate for 20 minutes.
- In a large bowl, toss the peaches and the plums with the corn starch, lemon, sugar and spices. Let it sit in the juices while you roll out the pie dough.
- Pull out the pie crust and cut in half. (Place the 1 of the crusts back in the fridge.) Place the dough onto a lightly floured surface. Roll out the dough to about a 12 inch circle. Wrap the dough onto the rolling pin.
- Carefully place the dough in the center of the pan. Place the fruit in the center, leaving a border, about 1- 1 1/2 inches around the edges. Carefully fold the crust over the fruit.
- Brush the edges with the melted butter. Then sprinkle the demerara sugar around the edges.
- Bake until golden, about 35-45 minutes.
Notes
- I tested this stone fruit galette with homemade crust and a store bought one. Please note, my homemade recipe creates 2 crusts(traditional top and bottom) so you can totally make 2 galettes or you can save the crust for something else.Â
- I added culinary lavender to my crust as well. This is totally optional and the crust can be made without it.Â
- Ovens can vary so if it starts to brown too quickly, gently put a loose foil tent over the edges. Â
- Don’t skip the cornstarch. This will help thicken all the juices released from the fruits.
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Nutrition
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This was a good dessert and my family enjoyed it too. It wasn’t too sweet.
I enjoyed mine with vanilla ice cream.
Thank you! Glad to hear!
Such a great dessert!