Vegan Peach Crumble Galette

Well, bless your heart, it’s the tail end of August already and by the feel of this English weather, I reckon we’re movin’ into Autumn sooner rather than later. But before I’m ready to hunker down with warm spices in all my hot drinks and baked goods, I aim to squeeze out every last drop of summer goodness. And Lord knows that means lots o’ sweet, ripe fresh produce.

Last week y’all heard about my favorite way to enjoy berries this summer: my vegan blueberry basil pie.

Today it’s all ’bout the modest ol’ peach. Nothin’ beats a ripe peach for me – eatin’ ’em fresh as they come, juicy and sweet. And don’t mind if them juices drip down yonder chin and fingers. Ain’t nothin’ wrong with a little sticky love affair.

But every now and again I like mixin’ things up a bit. Y’all might’ve noticed by now that I’m prone to a little kitchen whimsy. My latest culinary escapade resulted in a hot, juicy peach galette, topped off with buttery yet crispy crumble along with a couple scoops of vegan vanilla ice cream that’s meltin’ right into them warm peach juices. I do have myself a soft spot for Swedish Glace vanilla ice cream – it’s downright tasty without breakin’ the bank.

It’s like summer done showed up in my dreams!

If y’all decide to try this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. There ain’t nothin’ makes me happier than seein’ all your beautiful recreations. Don’t forget now, y’all sign up for My Vibrant Kitchen’s newsletter below so you won’t miss out on the latest recipes, vegan lifestyle tips and travel diaries delivered straight to your inbox.

Vegan Peach Crumble Galette Recipe

Vegan Peach Crumble Galette


  • 300 g flour
  • 1 tsp salt
  • 1 Tbsp sugar
  • 200 g margarine
  • 4 – 5 Tbsp ice water
  • 8 medium peaches
  • 1 Tbsp margarine
  • 5 Tbsp corn flour
  • 6 Tbsp sugar
  • 1½ tsp cinnamon
  • 2 Tbsp lemon juice
  • 50 g flour
  • 50 g oats
  • 50 g dark brown soft sugar
  • 1 tsp vanilla extract
  • 1 Tbsp soy milk
  • 1 Tbsp brown soft sugar


  1. For the galette pastry add half of the flour (150 g), salt and sugar to a food processor and pulse a few times to combine.
  2. Cut the margarine in cubes and sprinkle them on top of the flour mixture. Blitz until everything starts to come together and forms a soft dough.
  3. Scrape down the dough from the sides of the food processor and add the remaining flour (150 g). Pulse 4 to 5 times until the mixture starts forming crumbles.
  4. Transfer the mixture into a mixing bowl, add 4 Tbsp of the ice water and use a spoon to press the mixture into it self until it starts holding together. If it doesn’t hold together add 1 more Tbsp of ice water.
  5. Now use your hands to carefully knead the dough and form a ball. Don’t over do it, the less you knead it the flakier the galette crust.
  6. Cover the bowl with a dish towel and place it in the fridge.
  7. For the filling cut the peaches into slices and melt 1 Tbsp margarine in a saucepan. Add the peach slices, corn flour, sugar and cinnamon and let everything simmer until the peach slices turn soft and start to caramelise on the edges. Take the sauce pan off the heat and add the lemon juice.
  8. Take the dough out of the fridge and roll it out on a floured work surface.
  9. Transfer the rolled out dough to a baking tray lined with baking paper and scoop the peach filling on top. Spread the peaches over the middle, leaving a border of about 2 cm all around the edges. Roughly fold up the edges.
  10. Pre-heat the oven to 180˚C.
  11. For the crumble add the flour, oats, dark brown soft sugar and vanilla extract to a mixing bowl and combine with your finger tips. Once the dough starts coming together and form crumbles sprinkle them on top of the galette.
  12. Whisk together 1 Tbsp soy milk and brown soft sugar and brush it over the surface of the folded up pastry edge.
  13. Pop the galette in the oven for 30 – 40 minutes or until the pastry and crumble starts turning golden brown.
  14. Serve hot with scoops of vegan vanilla ice cream. Enjoy!

If you have a sweet tooth like me, you’ll certainly want to try out some other dessert recipes I have created. One such delight is my Chocolate Salted Caramel Chia Pudding recipe.

The richness of the chocolate paired with the saltiness of the caramel makes for an irresistible combination. For fruit lovers, my Vegan Blueberry Basil Pie recipe offers a fresh and tantalizing flavor profile that will surely impress.

Also in the fruity category is my Vegan Baked Apple Pie Porridge recipe, which serves as a comforting and hearty dessert you can enjoy anytime.

Lastly, for those who love tropical flavors, my Vegan Lime Coconut Pie recipe is the quintessential treat! Each bite takes you to a sunny beach, with its vibrant lime and creamy coconut notes.

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