This Gluten-Free Pecan Bourbon Peach Galette combines juicy fresh peaches, toasted pecans, and a rich bourbon brown sugar glaze wrapped in a flaky gluten-free crust. The rustic free-form tart is easier than a traditional pie while delivering impressive flavor and presentation. Perfect for summer gatherings, holiday desserts, or whenever peaches are at their peak, this galette offers a beautiful balance of sweet fruit, buttery pastry, and warm bourbon notes.
Prep Time
30 minutes
Chill Time
1 hour
Bake Time
40 minutes
Total Time
2 hours 10 minutes
Yield
8 servings
Option 1: Gluten-Free Flour Blend Pie Crust
¾ cup plus 2 tablespoons tapioca flour, plus extra for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons superfine brown rice flour
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1½ teaspoons xanthan gum
1 cup cold salted butter, diced
3 large eggs
Option 2: Gluten-Free All-Purpose Flour Pie Crust
1¼ cups gluten-free all-purpose flour
1 tablespoon granulated sugar
½ teaspoon xanthan gum
½ teaspoon salt
6 tablespoons cold butter, cut into small cubes
1 large egg
2 teaspoons lemon juice or vinegar
For an egg-free crust, substitute 4 tablespoons cold water for the egg and lemon juice mixture. Add additional cold water if needed.
Peach Bourbon Filling
3 cups sliced fresh peaches, about 3 small peaches
¼ cup brown sugar
2 ounces bourbon
½ cup chopped pecans
Egg Wash
1 large egg, beaten
Prepare Option 1: Gluten-Free Flour Blend Crust
In a large bowl, whisk together the tapioca flour, cornstarch, brown rice flour, oat flour, granulated sugar, sea salt, and xanthan gum.
Add the cold diced butter and work it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
Beat the eggs in a separate bowl until frothy. Gradually stir the eggs into the flour mixture until a dough forms. If necessary, add 1 to 3 tablespoons of cold water until the dough comes together.
Shape the dough into a disk, wrap tightly, and refrigerate for at least 1 hour or overnight.
Prepare Option 2: Gluten-Free All-Purpose Flour Crust
In a large bowl, whisk together the gluten-free all-purpose flour, sugar, xanthan gum, and salt.
Cut the cold butter into the dry ingredients until coarse crumbs form.
In a small bowl, whisk together the egg and lemon juice or vinegar until frothy.
Add the egg mixture to the flour mixture and stir until a dough forms. If needed, add cold water one tablespoon at a time until the dough holds together.
Shape into a disk, wrap well, and refrigerate for at least 1 hour.
Prepare the Bourbon Peach Filling
In a small saucepan over medium heat, combine the brown sugar and bourbon.
Cook while stirring constantly until the sugar dissolves completely and forms a smooth syrup. Remove from the heat and allow it to cool slightly.
Place the sliced peaches and chopped pecans in a large bowl and gently toss together.
Roll Out the Dough
Preheat the oven to 375°F.
Line a baking sheet with parchment paper.
Remove the chilled dough from the refrigerator and allow it to sit at room temperature for 10 to 15 minutes.
Lightly dust parchment paper with gluten-free flour and roll the dough into a rough 12-inch circle.
Transfer the parchment paper and dough directly onto the prepared baking sheet.
Assemble the Galette
Arrange the peach and pecan mixture in the center of the dough, leaving a 4 to 5-inch border around the edges.
Drizzle the bourbon brown sugar syrup evenly over the peaches.
Fold the edges of the dough over the filling, pleating as needed to create a rustic galette shape.
Brush the exposed crust with the beaten egg.
Bake the Galette
Bake for approximately 40 minutes or until the crust is golden brown and the filling is bubbling.
If the crust begins to brown too quickly, loosely cover the edges with aluminum foil during the final portion of baking.
Cool and Serve
Remove the galette from the oven and allow it to cool completely before slicing.
Serve at room temperature or slightly warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Fresh ripe peaches provide the best flavor and texture for this galette.
Toast the pecans before adding them to the filling for enhanced flavor and crunch.
The bourbon cooks down during baking, leaving subtle caramel, vanilla, and oak notes.
Store leftovers covered in the refrigerator for up to 3 days.
For extra sweetness, sprinkle coarse sugar over the egg-washed crust before baking.
Both crust options can be prepared up to 2 days in advance and stored in the refrigerator until ready to use.
This gluten-free peach galette is an excellent make-ahead dessert for summer parties, picnics, and holiday gatherings.
Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
