Fruit Galette – A Rustic, Easy Dessert You Can’t Mess Up

A fruit galette is the kind of dessert that looks impressive without asking much of you. It’s rustic, flexible, and forgiving—exactly what you want when you’re craving something homemade but don’t want to fuss. With a flaky, buttery crust and juicy fruit that bubbles at the edges, it tastes like summer no matter the season.

You can use whatever fruit you have on hand, and the crust comes together in minutes. Serve it warm with ice cream, and it feels like a celebration.

What Makes This Special

This galette is all about simplicity and flexibility. It doesn’t require a special pan or perfect lattice skills—just a single sheet of dough folded over fruit.

The crust is tender and crisp, thanks to cold butter and a quick chill. The filling is lightly sweetened, allowing the fruit’s natural flavor to shine.

It’s a great recipe for beginners because it’s hard to overwork. And for seasoned bakers, it’s a reliable, go-to dessert that adapts to the seasons—berries in spring, stone fruit in summer, apples and pears in fall.

What You’ll Need

• For the crust:
  • 1 1/4 cups (160 g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon fine salt
  • 1/2 cup (113 g) cold unsalted butter, cut into small cubes
  • 3–5 tablespoons ice water
• For the fruit filling:
  • 3 cups sliced fruit (berries, peaches, plums, apples, pears, or a mix)
  • 1/4–1/3 cup granulated sugar (adjust to fruit sweetness)
  • 1 tablespoon lemon juice
  • 1–2 teaspoons lemon zest (optional but brightens flavor)
  • 1–2 tablespoons cornstarch (use 1 for juicy berries, 2 for stone fruit or apples)
  • 1/2 teaspoon vanilla extract or 1/4 teaspoon almond extract (optional)
  • Pinch of salt
• To finish:
  • 1 egg, beaten (for egg wash) or 2 tablespoons milk/cream
  • 1–2 tablespoons coarse sugar for sprinkling
  • Vanilla ice cream or whipped cream, for serving (optional)

Instructions

1. Make the dough. In a bowl, whisk flour, sugar, and salt.

   Add the cold butter. Cut it in with a pastry cutter or rub with your fingertips until you have pea-sized bits. Drizzle in ice water, 1 tablespoon at a time, just until the dough holds together when pinched.

2. Form and chill. Press the dough into a disk, wrap it, and chill for at least 30 minutes.

   This relaxes the gluten and keeps the butter cold, which means a flakier crust.

3. Prep the fruit. In a large bowl, combine the sliced fruit, sugar, lemon juice, zest, cornstarch, vanilla (if using), and a pinch of salt. Toss gently until the fruit is coated. Taste and adjust sugar if needed.
4. Heat the oven. Preheat to 400°F (200°C).

   Line a baking sheet with parchment paper.

5. Roll the dough. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle, about 1/8-inch thick. Transfer it to the lined baking sheet.
6. Fill and fold. Pile the fruit in the center, leaving a 2-inch border. Fold the edges up and over the fruit, pleating as you go.

   The center should stay open.

7. Brush and sprinkle. Brush the crust with egg wash (or milk/cream) and sprinkle with coarse sugar for crunch and shine.
8. Bake. Bake for 35–45 minutes, until the crust is deep golden and the fruit is bubbling. If the edges brown too fast, tent them loosely with foil for the last 10 minutes.
9. Cool slightly. Let the galette cool on the pan for 15–20 minutes. The juices will thicken as it rests, making cleaner slices.
10. Serve. Slice and serve warm or at room temperature.

    Add ice cream or whipped cream if you like.

Keeping It Fresh

Store leftover galette covered at room temperature for up to 1 day. After that, keep it in the fridge for another 2 days. Reheat slices in a 350°F (175°C) oven for 8–10 minutes to revive the crust.

Avoid the microwave if you can; it softens the crust.

You can also freeze a baked galette: wrap tightly and freeze for up to 2 months. Reheat from frozen at 350°F (175°C) until warm and crisp, about 20 minutes.

Benefits of This Recipe

• Flexible and forgiving: Works with most fruits, fresh or frozen.
• Low-stress baking: No pie pan, no crimping, no perfection required.
• Balanced sweetness: Lets the fruit shine without being cloying.
• Make-ahead friendly: Dough can chill for up to 2 days or be frozen.
• Great for sharing: Cuts easily, travels well, and looks rustic-chic.

Pitfalls to Watch Out For

• Warm butter = tough crust. Keep ingredients cold and don’t overwork the dough.
• Runny filling. Juicy fruit needs enough cornstarch. If using frozen fruit, don’t thaw fully, and increase cornstarch by 1 teaspoon.
• Soggy bottom. Bake on a preheated baking sheet or use parchment, and make sure your oven is fully heated.

  A metal sheet conducts heat best.

• Under-seasoned fruit. Taste your fruit and adjust sugar and lemon accordingly. Bland fruit needs a flavor boost.
• Overloading the center. Too much fruit makes the crust tear and the filling leak. Stick to about 3 cups.

Alternatives

• Ready-made crust: Use store-bought pie dough if you’re short on time.

  It still bakes up beautifully.

• Whole-wheat twist: Swap 1/3 of the flour for whole-wheat for a nutty flavor. Add an extra teaspoon of sugar to balance.
• Nut layer: Sprinkle 2 tablespoons almond flour or finely ground nuts on the dough before adding fruit to absorb juices.
• Spice it up: Add cinnamon to apples and pears, cardamom to stone fruit, or a touch of ginger with berries.
• Glaze: Brush warm fruit with a little warmed apricot jam for shine.
• Dairy-free: Use a plant-based butter and brush the crust with plant milk.
• Savory option: Try thinly sliced tomatoes, zucchini, olive oil, herbs, and a bit of cheese for a dinner galette.

FAQ

Can I use frozen fruit?

Yes. Use the fruit straight from the freezer, toss with the other filling ingredients, and add about 1 teaspoon more cornstarch.

Expect a minute or two of extra bake time.

How do I keep the bottom from getting soggy?

Use a hot oven, a metal baking sheet, and parchment. You can also dust the dough with almond flour or breadcrumbs before adding the fruit to absorb extra juices.

Can I make the dough ahead?

Absolutely. The dough keeps in the fridge for up to 2 days or in the freezer for up to 2 months.

Thaw overnight in the fridge before rolling.

What fruits work best?

Peaches, nectarines, plums, berries, apples, and pears are all great. Riper fruit will soften more, so adjust cornstarch accordingly. Firm apples may need a few extra minutes in the oven.

Do I need a food processor?

No.

A pastry cutter or even your fingertips work fine. The key is keeping the butter cold and the pieces pea-sized for flakiness.

Why did my crust crack?

Cracks often happen if the dough is too cold or too dry. Let it sit at room temperature for 5 minutes and pat the edges together.

A light sprinkle of water can help reseal.

Can I make it gluten-free?

Yes. Use a cup-for-cup gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t include it. Handle gently, as GF dough can be a bit more fragile.

Wrapping Up

A fruit galette is the sweet spot between easy and elegant.

With a buttery crust and juicy, lightly sweet fruit, it never feels heavy or fussy. Change the fruit with the seasons, keep the dough cold, and let the oven do the rest. Once you make it, you’ll reach for this recipe again and again—weeknights, weekends, and every time you’ve got ripe fruit to use up.