Maple-Cinnamon Peach Frangipane Galette

Maple-Cinnamon Peach Frangipane Galette is baked in cast iron skillet with warm cinnamon dusted peaches and buttery, flaky crust. Maple and cinnamon really bring out the brightness and sweetness of peaches while the frangipane is where creamy meets crunchy in every bite.

What is Frangipane

Frangipane is a sweet, buttery almond pastry cream that you probably know best as the gooey filling in an almond croissant. It's made with almond powder, butter and eggs. Basically an almond flavored custard or paste used in classic French baking. Frangipane tastes light, fancy and delicious!

Frangipane is easier to make than it sounds, and this homemade peach frangipane galette recipe is quick, simple and versatile for so many desserts.

Why you'll love Cinnamon Peach Frangipane Galette

I'm especially partial to this beautiful peach frangipane galette because the peach filling is quick and easy to prepare, the frangipane is deliciously creamy, and the combination of maple and cinnamon makes all of the flavors here absolutely shine.

It's also a very flexible recipe, so feel free to sub in different kinds of berries, fruit or sweeteners that you love best. And if you really want to go decadent, I also recommend to serve this peach galette drizzled with caramel or a scoop of vanilla ice cream. It's so good when the ice cream melts a little over a warm slice of the galette.

Baking the maple-cinnamon peach galette inside cast iron skillet results in a crispy, crunchy crust with a warm, irresistible peach center. The galette is evenly cooked and the clean up is minimal!

Ingredients you'll need

I am listing frangipane ingredients separately so that you can clearly envision how easy it is to make the almond cream. You can whip up the frangipane recipe with just a fork and a bowl, although you can use a mixer or food processor if you'd like.

• Peaches - Yellow peaches will work for best this recipe, because the do look prettier in a galette. No need to peel them, just slice them thinly.
• Maple syrup - To sweeten the peaches and caramelize them.
• Pie crust - Store bought version of ready-to-bake pie crust
• Butter - Since butter is central to authentic frangipane, use salted or unsalted. It's also used to grease the skillet.
• White sugar - Definitely white or granulated sugar here, since brown sugar adds molasses and takes away from the classic almond frangipane color and flavor.
• Eggs yolk - Yolks are important for bringing the whole frangipane together, and giving a little lift to the frangipane as it bakes. You will also need it for brushing on top of the galette edges.
• Vanilla extract and Almond extract - Use both for the top notch vanilla almond flavor.
• Ground Almonds - to use on top of the galette crust

How to make maple peach frangipane galette

This peach frangipane galette recipe is easy to make and particularly flavorful thanks to vanilla and almond extract. It only takes basic ingredients, and they're pretty much all pantry staples, except for fresh peaches.

Prepare the peaches

1. Slice the peaches in half, remove the pits, and cut into thin slices (about ¼ inch thick).
2. In a bowl, toss the peach slices with lemon juice, maple syrup, and cinnamon. Set aside.

Make frangipane

1. Cream the softened butter and sugar together until light and fluffy.
2. Add egg yolk and almond extract, then stir in ground almonds and salt until smooth.

Assemble the galette

1. Add the pastry into the skillet and spread it out, leaving a 2-inch border.
2. Next, spread the frangipane in the centre, leaving a 2-inch border.

Arrange peaches

1. Arrange the peach slices over the frangipane in overlapping spiral pattern.
2. Fold the pastry edges inward over the peaches to form a rustic galette.

Brush and bake

1. Brush the crust with beaten egg and sprinkle with brown sugar.
2. Bake for 40-45 minutes, or until the crust is golden and the peaches are tender.
3. Cool for 10 minutes before slicing and serving.

Tips for making peach frangipane galette

• Be sure to use ripe peaches: The cinnamon peach filling in this recipe will only be as good as your peaches! So I highly recommend purchasing yellow peaches that are fully ripe or allowing peaches time to fully ripen at home before using them to make this recipe.
• Do not peel the peaches: Add the peach slices with skin-on to the filling.
• Brush the exposed dough with melted butter, sprinkle with sugar.
• Bake for at least 35 minutes at 380 F (you can go full 400, but to be on a safe side I went 20 degrees lower) or until evenly golden.
• Let cool briefly; then enjoy your rustically elegant, shatteringly flaky masterpiece.

Storage tips

• Storing Leftovers: Cover and store at room temperature for up to 2 days, then refrigerate for another 2 days. 
• Freezing: Store the unbaked galette in a freezer bag or wrap it in plastic wrap and freeze for up to 2 months. Bake from frozen, adding 10 minutes to the bake time.
• To Reheat: Serve at room temperature or reheat uncovered in a 350˚F oven for 10-15 minutes. Avoid microwaving, which makes the crust soggy.

More peach recipes

Peach Cobbler Cheesecake

Jalapeño Peach Chicken

Cinnamon Peach Yogurt Cake

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Raspberry and Cheese Galette with Hot Honey