This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my privacy policy for more information.

I don’t know about you but making pie crust kinda stresses me out! It has to be all perfect and well, that’s just too much pressure for me. Which is why I tend to make lots of fruit “crumbles” or “streusels”. Those are more fun and laid back!

But I have been seeing all these delicious pies lately, which got me craving them. So I decided to make a messy rustic version of a pie. It’s actually a French dessert called a “Galette”. Doesn’t that sound so pretty?

We still  had a whole bunch of peaches left from our https://thepeachtruck.com order and I wanted to use them for fresh recipes. With peaches this juicy, having to freeze them would be a shame!

I remembered seeing these cute looking fruit pie things in my summer cooking magazines, way back when I ordered magazines. Since I’m not a fan of clutter, I got rid of them when we moved a few years ago…So Google to the rescue! That’s where I found the word “Galette”.

Looking over a few recipes, none of them combined gluten and dairy free. Which meant I would have to try making a recipe of my own. While there was some trial and error,  I finally figured it out. Boy oh boy, how yummy it turned out too!

Along with the fresh peaches, I also had some fresh blackberries on hand. Summers are great for all the fresh fruit, aren’t they?

Now, you can totally change out the fruit in this recipe for whatever you have laying around that’s fresh. I prefer fresh fruit over frozen in this recipe. Like I said earlier, pie crust can be stressful, so eliminating liquid as much as possible is best. But other than that, feel free to try nectarines, plums, apricots, strawberries, blueberries, combine them all if you want!

Another tip I can pass along, is how you handle the dough for the crust, when shaping it. What helped me is actually rolling out the dough inside plastic wrap or parchment paper. Although technically, you should be able to use a cool, smooth surface to roll out your dough. I found even with extra flour, the dough would still stick to the surface. This also comes into play after adding in the filling. Since your pie dough is already on parchment paper, use it to actually fold over the edges when making the galette.

Bake for 35-45 minutes of 375 fahrenheit. Be sure to watch your galette around minute 30, so as not to burn the edges. Every oven is different and temperature times may vary.

Serving this dessert warm is best, in my opinion but you can absolutely make it ahead of time and rewarm it when needed. Top with your favorite dairy free topping and don’t cut it perfectly. It’s rustic for a reason!

Many Hugs,

Cathleen