Make an Easy Gluten-Free Pecan Bourbon Peach Galette with juicy peaches, crunchy pecans, rich bourbon brown sugar syrup, and a flaky golden crust.
This Easy Gluten-Free Pecan Bourbon Peach Galette Recipe combines juicy fresh peaches, crunchy pecans, and a rich bourbon brown sugar syrup inside a flaky, golden pastry crust. The free-form design delivers the inviting flavor of homemade peach pie without requiring a pie plate or decorative crimping.
Bourbon and brown sugar cook together to create a smooth syrup with warm caramel, vanilla, and oak notes. The syrup enhances the peaches without overwhelming their fresh summer flavor, while chopped pecans provide a buttery crunch in every slice.
This recipe includes two gluten-free flour options for the pastry crust. Choose either the individual-flour crust made with tapioca flour, cornstarch, brown rice flour, and oat flour or the gluten-free all-purpose flour crust. Use only one flour option. Do not combine the two crust formulas.
Serve this rustic peach galette slightly warm or at room temperature with vanilla ice cream, whipped cream, or caramel sauce. It makes an impressive dessert for summer parties, picnics, holiday meals, and special occasions.
Directions
Before beginning, choose one gluten-free crust option. Prepare either the individual-flour crust in Step 1 or the gluten-free all-purpose flour crust in Step 2. Do not prepare or combine both crust formulas.
Step 1: Prepare Option 1, the Individual-Flour Crust
If you chose the individual-flour crust, whisk together the tapioca flour, cornstarch, brown rice flour, oat flour, granulated sugar, sea salt, and xanthan gum in a large mixing bowl.
Add the cold diced butter. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
Beat the eggs in a separate bowl until frothy. Gradually stir them into the flour mixture until a dough forms. If the mixture is too dry to hold together, add 1 tablespoon of cold water at a time, using no more than 3 tablespoons.
Shape the dough into a disk, wrap it tightly, and refrigerate it for at least 1 hour or overnight. Skip Step 2 and continue with Step 3.
Step 2: Prepare Option 2, the All-Purpose Flour Crust
If you chose the gluten-free all-purpose flour crust, whisk together the gluten-free all-purpose flour, granulated sugar, xanthan gum, and salt in a large mixing bowl.
Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with small pieces of butter remaining.
Whisk the egg and lemon juice or vinegar together in a separate bowl until frothy. Add the mixture to the dry ingredients and stir until a dough forms. If necessary, add cold water 1 tablespoon at a time just until the dough holds together.
Shape the dough into a disk, wrap it tightly, and refrigerate it for at least 1 hour. Continue with Step 3.
Step 3: Make the Bourbon Brown Sugar Syrup
Combine the brown sugar and bourbon in a small saucepan over medium heat.
Cook while stirring constantly until the brown sugar dissolves and the mixture forms a smooth syrup. Remove the saucepan from the heat and let the syrup cool slightly.
Step 4: Combine the Peaches and Pecans
Place the sliced peaches and chopped pecans in a large bowl. Gently toss until evenly combined.
Step 5: Prepare the Oven
Position an oven rack in the center of the oven and preheat the oven to 375°F. Line a large baking sheet with parchment paper.
Step 6: Roll Out the Selected Dough
Remove your selected dough from the refrigerator and let it rest at room temperature for 10 to 15 minutes.
Lightly dust the parchment paper and dough with the appropriate gluten-free flour. Roll the dough into a rough 12-inch circle.
Transfer the parchment paper and rolled dough to the prepared baking sheet.
Step 7: Add the Filling
Arrange the peach and pecan mixture in the center of the dough, leaving a 4- to 5-inch border around the edge.
Drizzle the cooled bourbon brown sugar syrup evenly over the peaches and pecans.
Step 8: Shape the Galette
Carefully fold the edges of the dough over the filling. Work around the galette, overlapping and pleating the pastry as needed while leaving the center exposed.
Gently press together any cracks that appear along the folded crust.
Step 9: Apply the Egg Wash
Brush the exposed pastry evenly with the beaten egg. The egg wash will help the crust develop a glossy, golden finish.
Step 10: Bake the Galette
Bake for approximately 40 minutes, or until the pastry is golden brown and the peach filling is tender and bubbling.
If the edges begin browning too quickly, loosely cover them with aluminum foil during the final portion of baking.
Step 11: Cool the Galette
Remove the galette from the oven and let it cool completely before slicing.
Cooling allows the fruit juices and bourbon brown sugar syrup to thicken.
Step 12: Serve
Cut the galette into wedges and serve it at room temperature or slightly warm. Add vanilla ice cream, whipped cream, or caramel sauce if desired.
Notes
This recipe provides two separate gluten-free flour options for the crust. Choose only one option. Do not combine the individual-flour crust ingredients with the gluten-free all-purpose flour crust ingredients.
Option 1 uses individual gluten-free flours and starches. Option 2 uses a gluten-free all-purpose flour blend. Follow only the ingredient list and preparation directions for your selected option.
Keep the butter as cold as possible when preparing the dough. Small pieces of cold butter create steam during baking and help produce flaky layers.
Avoid overworking the dough. Mix it only until it holds together.
Fresh peaches provide the best flavor and texture. Choose fragrant, ripe peaches that remain firm enough to slice.
For a deeper nutty flavor, toast the pecans and let them cool before combining them with the peaches.
Baking reduces some of the alcohol in the bourbon, but the finished galette should not be considered alcohol-free.
For an egg-free version of Option 2, replace the egg and lemon juice mixture with 4 tablespoons cold water. Add more cold water gradually only if needed. Use a suitable egg-free wash to finish the crust.
Either crust option can be prepared up to 2 days in advance and stored tightly wrapped in the refrigerator.
Store leftover galette covered in the refrigerator for up to 3 days. Serve it chilled, at room temperature, or gently reheated.
Check the labels on the flours, cornstarch, xanthan gum, bourbon, and other packaged ingredients to confirm they are gluten-free. Prevent cross-contact during preparation when serving someone with celiac disease or gluten sensitivity.
Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
