This Raspberry Peach Gallette with Cobbler Topping is a free form tart with an easy peach cobbler filling
We’re coming to the end of Summer here right now so peaches are everywhere and I couldn’t let the season go without creating something amazing with them. Enter this beautiful Raspberry Peach Galette with Cobbler Topping.
That flaky pastry again
Oh my, you guys. This peach galette is simply delicious and also fairly simple to pull together. The pastry crust is my favourite recipe that I’ve used over and over. You may know it from such posts as these Nutella Hand Pies and my Almond and Apple Crostata recipe. It takes literally 5 minutes to make, then just half an hour to rest in the fridge before rolling it out. That’s it. Move quick but gently and you’ll end up with a gorgeous, buttery flaky pastry.
If you aren’t interested in making the pastry yourself, you can use store bought or leave the crust out and making individual Peach Cobbler in mini dishes. But really, if you can spare just an extra 5 minutes of effort and ½ hour waiting time, I urge you to keep the crust.
Just to make it very clear here, peach cobbler turned into a galette is wonderful. The outside crunch of that crust adds a nice texture to the super soft and sweet peaches, and the semi-soft, semi-crunchy cobbler topping. Each part is very simple to throw together and you are rewarded with a flavour of fresh peaches and raspberries inside a crunchy case.
I served it this time with my Raspberry Ice Cream as it seemed too perfect not to. Feel free to use your favourite ice cream, a dollop of whipped cream or, in Winter, I can imagine this with warm custard poured all over.
Yes, you can have this in Winter too. You can totally use tinned peaches for this galette but you will need to drain and dry the slices before putting them into the tart. Maybe reduce some of the lovely syrup they come in on the stove and pour that over at the end as well.
A few quick tips
- The pastry benefits from quick but gentle handling. It’s made in minutes using a food processor but if you don’t have one you can cut the butter into the flour using a knife. It will take a little longer but still be amazing
- Use firm peaches. You don’t wan them over ripe as they will break down in the galette too much.
- Don’t skip sealing your crust with an egg wash before filling it. This serves to stop you getting a soggy bottom on the crust. No one wants a soggy bottom.
- Use any stone fruit to turn this Peach Galette into a plum, nectarine or apricot galette.
- Don’t make the cobbler topping until you are about to use it. It sucks up moisture pretty quickly, so if you make it ahead of time it will be more difficult to dollop over the galette.
Without further ado ….
Have you tried this recipe? Rate it below or comment with any questions or thoughts.
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- 150 g (1 1/3 sticks / 5.5oz) butter, cubed & chilled
- 195 g (1 ½ cups / 7oz) plain (AP) flour
- 2 tablespoons icing sugar (notes)
- 3-4 tablespoons iced water (notes)
- 1 large egg, lightly beaten
- 2 tablespoons demerera sugar
- 1/2 teaspoons cinnamon
- 1/4 teaspoons nutmeg
- 1/3 cup frozen raspberries
- 4 large peaches
- 130 g (1 cup / 4.5oz) plain (AP) flour
- 2 tablespoons icing (powdered / confectioners) sugar (notes)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 55 g (2oz) cold butter
- 1/3 cup cold milk
Place the butter, icing sugar and flour in a food processor and pulse a few times until it looks like wet sand. Add the water 1 tablespoon at a time and continue to just pulse between each addition until the mixture just starts clumping together.
Turn the dough out onto a board and just pull the dough together and shape it into a disk. Wrap it in plastic wrap or baking paper and refrigerate for 1⁄2 an hour.
Preheat oven to 180C / 350F / 160C fan forced.
Lay out a piece of baking paper and lightly dust it with flour. Sit the pastry on top, then roll it out to make a large circle about 4mm in thickness.
Transfer the sheet onto a baking tray.
Brush with the beaten egg and use a fork to poke a few holes across the base. Refrigerate while you make the filling
Reserve the rest of the beaten egg
Mix together the sugar topping ingredients and set aside.
Cut each peach in half and remove the stone. Cut each half in half again, then each piece into 4. Each peach should give you 16 slices.
Arrange the slices of peach in a radial pattern over the pastry base, in 2 layers. Make sure to leave a clear edge all the way round about 1 ½ inches wide. Dot with the frozen raspberries.
Sprinkle over half of the sugar topping.
Carefully fold up the edges and press together where the edges overlap. Brush with the reserved egg.
In a wide bowl (so you can get both hands in) mix together the flour, icing sugar, baking powder and salt. Add the butter and use your fingers to press it through the flour mix until you end up with a mixture like breadcrumbs or damp sand.
Add the milk and mix with a spoon to a wet dough.
Dollop the cobbler mixture all over the top of the tart then scatter over the remaining sugar topping.
Bake for 45-50 minutes until nicely golden and crisp on top. (if your pastry is browning too quickly, you can cover the edges with a little aluminium foil until the baking is complete.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).