This peach galette has a flaky, tender, coconut oil crust. Tart raspberries and spicy ginger complete this late summer dessert.
This post first appeared in July 2018, and last updated September 2020.
This peach galette is a perfect way to use beautiful late summer fruit! Flavoured with fresh ginger and vanilla, it’s a vegan twist on a classic peach galette. Ginger adds kick to an otherwise sweet dessert, and of course, ginger pairs beautifully with peaches!
Galettes are a very forgiving dessert, and supposed to look a touch messy. If you are new to pie-making this is a great place to start! Dough tearing? Just patch it. Juices leaking? No problem! Simple, relaxed, and rustic, this vegan peach galette is one of our favourite summer desserts.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
For The Pastry
- All-purpose (white) flour
- Coconut or cane sugar
- Sea salt
- Coconut oil
- Vanilla extract
- Oat milk
- Coarse sugar (optional)
For The Filling
- Maple syrup
- Lemon juice
- Fresh ginger
- Arrowroot powder
Begin by making the dough. Place the flour, sugar, and salt to a food processor fitted with the blade attachment and pulse to combine. Add the coconut oil and vanilla and pulse until the mixture resembles coarse sand.
Pour in the milk, one teaspoon at a time, pulsing between each addition until the dough forms into a ball.
Using your hands, flatten the dough into a disc roughly ½-inch (1.5-cm) in height. Wrap the dough in a beeswax or plastic wrap and refrigerate while you make the peach filling.
Slice the peaches into ¼-inch (½-cm) wedges. Mix in a large bowl with the other filling ingredients. Be gentle so as not to squish the raspberries, but make sure all of the fruit is well coated. Set aside.
Have a large baking sheet ready and preheat the oven. Lay out a large square of parchment paper and roll the chilled dough into a round shape, about ¼-inch (5-mm) thick. Lift the rolled dough, using the parchment paper as handles, onto the baking sheet before adding the filling.
Spoon the fruit into the middle of the pastry leaving a 1-inch to 1.5-inch (2.5-cm to 4-cm) border around the edges. Using your hands, arrange the fruit evenly over the crust.
Fold the exposed edges of pastry over the edges of the peach filling. Some of the edges of the dough may crumble or tear as you’re folding the edges up and over the fruit – this is totally ok. Patch with small pieces of dough when needed.
Brush the exposed folded crust edges with milk. Sprinkle with coarse sugar if you like (the sugar sprinkle makes for a pretty crust with a hint of sweet crunch).
Bake the galette until golden. As it bakes, some of the coarse sugar or running juices from the fruit around the edges may turn dark brown. This is normal! If you don’t like the flavour of darkened sugar, remove it easily before serving.
Cool the galette for half an hour before serving topped with a drizzle of cream or your favourite ice cream.
Tips and Notes
We add vanilla extract directly to the dough (inspired by our pie crust add-ins tutorial). The alcohol in the vanilla acts in the same way vodka or vinegar does, adding tenderness to the pastry.
A food processor serves two purposes (but it’s fine if you don’t have one). It mixes the dough quickly, and reduces the risk of large chunks of coconut oil in the dough. Chunks of pure coconut oil in pastry leave empty pockets rather than create flakiness.
You can use any milk you like or have on hand instead of oat milk.
Use light spelt flour at a 1:1 ratio if you like.
Other stone fruits like nectarines and apricots are also great in this recipe! Raspberries add tartness but strawberries and cherries are good too.
Use honey instead of maple syrup if you prefer.
If you don’t love ginger, try cinnamon or cardamom instead.
Substitute cornstarch for arrowroot powder if you have it.
More Galettes and Pies We Love!
Peach Galette With Raspberries & Ginger
- Measuring cups and spoons or a digital kitchen scale
- Food processor
- Mixing bowl
- Rubber spatula or wooden spoon
- Paring knife
- baking sheet
- Parchment paper
- pastry brush
- Rolling Pin
For the pastry:
- 1 cup all-purpose flour
- 1 tablespoon coconut sugar, plus more for sprinkling
- ½ teaspoon sea salt
- ⅓ cup coconut oil, solid
- 1 teaspoon vanilla extract
- 1 – 2 tablespoon non-dairy milk, plus more for brushing the crust
For the filling:
- 3 peaches, pits removed (375 g)
- 1 cup raspberries
- 2 tablespoon maple syrup
- 1 t lemon juice
- 1 teaspoon fresh ginger, finely grated
- 1 tablespoon arrowroot powder
For the pastry:
- Place the flour, sugar, and salt into the bowl of a food processor fitted with the blade attachment and pulse to combine.
- Add the coconut oil and vanilla and pulse until coarse and sandy looking, with no pieces of oil larger than ½-inch (1-cm) in size.
- Add the milk, one teaspoon at a time, pulsing between each addition until the dough just forms into a ball (you may not need all of the milk).
- Form the dough into a ball, then press it into a disc about ½-inch (1-cm) in height. Wrap well using bees wax wrap and place into the refrigerator while you prepare the peach filling.
- Sliced the pitted peaches into ¼-inch (½-cm) wedges. Place them in a large bowl with the raspberries, maple syrup, lemon juice, ginger, and arrowroot powder. Using a rubber spatula or wooden spoon, mix together gently until the fruit is well coated. Set aside.
- Have a large baking sheet ready and preheat the oven to 375°F (190°C).
- Lay out a large square of parchment paper and, using a rolling pin, roll the chilled dough into a round shape, about ¼-inch (5-mm) thick. Lift the rolled dough, using the parchment paper as handles, onto the baking sheet before adding the filling.
- Place the fruit filling in the middle of the pastry. Use your hands to arrange the fruit evenly, leaving a 1-inch to 1.5-inch (2.5-cm to 4-cm) exposed border of crust around the edges. Fold the edges of the dough up and over the edges of the fruit.
- Brush the exposed edges of pastry with milk and sprinkle with coarse sugar if using.
- Bake the galette for 40-45 minutes, or until the crust is golden and the fruit is bubbling. Cool the galette on the baking sheet for 30 minutes before slicing and serving drizzled with cream or topped with ice cream.