Gluten-Free Summer Fruit Galette with Peaches Berries and Apples — A New Family Favorite

A rustic, fruit-forward galette that tastes like summer! It’s baked on a tender gluten-free crust and packed with the best of the market.

In this post: Gluten-Free Summer Fruit Galette with Peaches Berries and Apples

• Ingredients You’ll Need to Make Summer Fruit Galette with Peaches Berries and Apples
• Equipment You’ll Need to Make this Gluten-Free Fruit Galette
• Substitution Ingredients
• What to Serve with Gluten-Free Fruit Galette
• Why you’ll love it
• Jump to the recipe
• Leave a comment

Sometimes, inspiration doesn’t come from the produce bins or bakery stalls, it bursts forth in a riot of color right when you least expect it. On a drive through the countryside, the family pulled over at a roadside farmers market, where I stumbled on this vibrant flower display. Golden marigolds, hot pinks, fiery reds, and deep purples! Every bloom is brighter than the last, all basking under a dramatic (and yes as usual cloudy) NW Washington summer sky.

Back in my kitchen, I couldn’t shake the feeling those flowers gave me. Their bold colors and wild energy had me dreaming up something just as lively, fresh, and joyful. Enter: this colorful, fruit-packed gluten-free galette that’s part farmers market haul, part edible sunset.

Why This Gluten-Free Fruit Galette Works

You get a balance of tart and sweet fruit, a crisp-but-tender crust, and a jewel-toned topping that looks as good as it tastes. Arrowroot keeps the compote from turning into soup, while just the right citrus and spice push the fruit’s flavor forward. Plus: it’s make-ahead friendly and flexible.

Fruit Galette with a Story (and No Fuss)

We’re keeping things rustic and totally unapologetic here. The dough is forgiving, the filling is generous, and those artfully placed fruit slices on top? Optional, but highly recommended for Instagram glory.

A Note on Inspiration

Sometimes, the best recipes start with a pit stop at a roadside market. This Gluten-Free Summer Fruit Galette with Peaches Berries and Apples was sparked by a market on a country road, but it’s made for real life. Good ingredients, a little kitchen curiosity, and permission to take a shortcut or two. Now that’s my kind of cooking!

This isn’t your precision-piped, fussy dessert. It’s a celebration of summer’s peak produce, roadside whimsy, and a galette crust that won’t crack under pressure (literally or metaphorically). The fruit sings, the crust behaves, and if it looks a little rustic? That’s just part of the charm.

Here’s to Good GF Baking…and Eating!

Ingredients You’ll Need to Make Gluten-Free Summer Fruit Galette

• Gluten-Free Dough (½ recipe): The backbone of this galette. Sturdy enough to hold all the good stuff, but tender enough to flake under your fork. Use your favorite homemade recipe or a reliable store-bought version-no judgment here. (Follow the instructions found here for my gluten free pie dough recipe.) 
• 1 cup Blueberries (¼ cup reserved for topping) – Juicy and sweet, these little bursts add depth and color to the compote.
• 1 cup Strawberries (chopped, plus a few sliced for topping) – Brings both acidity and summery sweetness. Sliced ones on top create visual drama.
• 1 cup Blackberries (chopped if large, some reserved for top) – Deep flavor and that moody purple hue that makes this galette sing.
• 1 cup Raspberries (¾ cup for filling, ¼ cup reserved for top) – Tart and soft, they break down easily into a luscious compote base.
• 1 Peach (½ chopped, ½ sliced) – Adds floral sweetness and bright yellow color. Sliced peach on top is a show-stopper.
• 1 Apple (½ chopped, ½ sliced, peeled and cored) – Balances the berries with crisp texture and gentle sweetness. Helps bind the filling, too.
• 1 tbsp Lemon Juice + 1 tbsp Lemon Zest – Lifts all the fruit flavors and adds a zippy finish.
• 1 cup Sugar – Sweetens the compote and helps caramelize the fruit filling.
• 2 tbsp Arrowroot – Thickens the fruit mixture into a glossy, sliceable compote.
• ½ tbsp Cinnamon – Warm spice that adds depth without overpowering.
• ½ tbsp Half & Half or Cream – For brushing the crust so it bakes up golden.
• Coarse Sugar (for topping) – Adds sparkle, crunch, and bakery-level vibes.
• ¼ cup Sliced Almond – The finishing touch to make it irresistible!

These ingredients make the perfect gluten-free fruit galette that’s vibrant, juicy, and packed with Northwest summer energy.

Equipment You’ll Need to Make this Gluten-Free Fruit Galette

• Mixing Bowl – For tossing your fruit filling together with zest, juice, sugar, and spice.
• Small Saucepan – To cook down the fruit into a thick, spoonable compote.
• Measuring Spoons and Cups – Let’s not make baking a guessing game – accuracy is your friend.
• Wooden Spoon or Spatula – Used to stir the compote.
• Rolling Pin – Essential for spreading out your dough evenly—rustic edges encouraged.
• Baking Sheet + Parchment – Keeps things mess-free and helps the crust crisp.
• Pastry Brush – For brushing half & half on the crust to achieve that golden-brown finish.
• Offset Spatula or Large Spoon – Handy for spreading the filling evenly without tearing the dough.
• Cutting board, Paring Knife and Peeler – Used to prep the fruit.

Substitution Ingredients

• No arrowroot? Substitute with cornstarch or tapioca starch in equal amounts.
• Dairy-free? Use almond milk or any plant-based alternative for the crust wash.
• Less sugar? Cut the compote sugar by ¼ cup or replace with maple syrup…just taste the compote as you prep so it is not too tart.
• Fruit swaps: Sub in nectarines for peaches, or skip the apple if you’re going fully berry-forward.

What to Serve with Gluten-Free Fruit Galette

This fruity galette works from brunch to dessert:

• For brunch – Lean into the summer market vibe and serve alongside a floral green salad with edible flowers and a tart vinaigrette.
• Afternoon tea – Slice and pair with earl grey or mint tea.
• Dessert – Warm slightly and serve with vanilla ice cream, whipped cream, or a drizzle of honey and mint garnish.
• Late night snack or breakfast – still have any left overs? This galette is really a treat any time of day!

Reasons to Love This Recipe

• Gluten-free and delicious: No compromise on taste or texture… plus you get all summertime, fruit goodness.
• Easy to make: No fancy equipment or skills required.
• Versatile: Swap ingredients based on what you have on hand.
• Perfect for sharing: Great for gatherings, picnics, or Sunday brunch.
• Rustic Charm: The galette’s rustic appearance and free-form shape add to its appeal. It’s an inviting and visually pleasing dish that feels cozy and comforting, perfect for sharing with friends and family.
• Easy to Customize: You can make this galette your own by swapping in your favorite fruit and changing up how you place fruit pieces on the galette, so it’s a new piece of art every time.
• Adaptable for Dietary Needs: Did I mention you can make it dairy-free, vegan, or incorporate other dietary restrictions by choosing suitable substitutions.
• Great for Any Meal: Whether it’s breakfast, brunch, lunch, or a light dinner dessert, this galette fits right in—perfect for sharing or enjoying solo.

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Gluten-Free Summer Fruit Galette with Peaches Berries and Apples — A New Family Favorite

Cooking Method: Baking Cuisine: American Courses: Breakfast, Brunch, Dessert

Difficulty: Beginner Prep Time 45 mins Cook Time 30 mins Rest Time 10 mins Total Time 1 hr 25 mins

Servings: 8

Best Season: Summer, Suitable throughout the year

Description

Celebrate summer produce with this easy gluten-free fruit galette. Juicy peaches, ripe berries, and apples wrapped in a tender, golden crust. A crowd-pleasing dessert that’s anything but boring and of course, gluten-free!

Ingredients

Servings

Gluten Free Dough

• 1 gluten-free pie crust https://stevesinthekitchen.com/recipe/gluten-free-pie-crust/ (Make a single crust)

Galette Filling

• 1 cup Blueberries (Set aside ¼ cup to go on top)
• 1 cup Strawberries (Chopped) (Set aside ¼ cup to go on top)
• 1 cup Blackberries (Chopped) (Set aside ¼ cup to go on top)
• 1 cup Raspberries (Set aside ¼ cup to go on top)
• 1 whole Peach (½ chopped, ½ sliced to go on top)
• 1 whole Apple (Cored) (½ chopped, ½ sliced to go on top)
• 1 tbsp Lemon
• 1 tbsp Lemon Zest
• 1 cup Granulated Sugar
• 2 tbsp Arrowroot
• ¹⁄₂ tsp Cinnamon
• 1 tbsp Half and Half (For the dough wash)
• 1 tbsp Coarse Sugar (To sprinkle on the folded edge)
• ¹⁄₄ cup Sliced Almonds (To sprinkle on the folded edge)

Instructions

Prepare the Gluten-Free Crust

1. • Prepare a single gluten-free pie crust according to the recipe found here.
   • Roll out the gluten-free pastry dough to a thickness of about 1/8" into a circle approximately 14” in diameter.
   • Line a baking sheet with parchment paper; Transfer the rolled out dough to the prepared baking sheet.

   

Make the Compote

1.     

   • In a saucepan, combine the chopped fruit (¾ cup raspberries, ¾ cup strawberries, ¾ cup blueberries, ¾ cup blackberries, ½ chopped apple, ½ chopped peach) with lemon juice, zest, cinnamon, and sugar.
   • Cook over medium heat, stirring often, until the fruit releases juices and breaks down—about 10 to 15 minutes.
   • Stir in arrowroot and cook until thickened (2–3 minutes). Remove from heat and cool completely and set aside until you are ready to assemble the galette.

Roll and Fill the Dough

1. • Prepare the galette dough according to the instructions found here. You’ll only use ½ of this recipe. Store the second half for a pie or another galette.
   • On a floured sheet of parchment, roll your chilled gluten-free dough into a ~14-inch round.
   • Gently slide the rolled out dough on the parchment onto a backing sheet.
   • Spread the cooled compote in the center, leaving a 2 inch border.
   • Arrange the reserved sliced fruit (apple, peach, strawberries, blackberries, raspberries, and blueberries) over the top for that showy floral market look.

   

Fold and Bake... And Enjoy!

1. 

   • Fold the edges of the dough up and over the filling, pleating as you go. Remember it’s meant to be rustic - so if the folds are not even, or the crust tears - who cares - it is meant to be that way!
   • Brush the crust with half & half and sprinkle with coarse sugar and sliced almonds on top.
   • Bake at 375°F (190°C) for 30-35 minutes, or until the crust is golden and the filling bubbles at the edges.
   • Cool for at least 10–15 minutes before slicing. Serve warm or at room temp.

     

Note

Gluten-Free Flours

When it comes to baking gluten-free, the type of flour you use can significantly impact the texture and flavor of your final product. Here are some important tips regarding gluten-free flours:

1. Homemade Flour Blend

I use a custom gluten-free flour blend that I make myself, which weighs approximately 140 grams per cup. This blend typically includes a mix of gluten-free flours such as white and brown rice flour, potato starch, tapioca starch, sorghum and milk powder, providing a balanced texture and flavor for baking.

2. Store-Bought Gluten-Free Flours

If you prefer to use a store-bought gluten-free flour blend, it's crucial to check the packaging for the weight per cup, as this can vary between brands. Each manufacturer may have a different formulation, which affects the density and weight of their flour.

Here are several that are available from Amazon: 

• King Arthur Measure for Measure Gluten-Free Flour
• Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
• Cup4Cup Gluten Free Multipurpose Flour

None of these flours contain xanthan gum. So if your recipe calls for xanthan gum, omit the extra xanthan if using one of these blends. All of the manufacturers promote these products as a one-to-one replacement.

3. Measuring for Accuracy

For the most accurate results, I highly recommend using a digital food scale to measure your gluten-free flour. Measuring by weight ensures that you have the correct amount, leading to more consistent and successful baking outcomes. This method eliminates the variability that can come from measuring by volume, especially with gluten-free flours, which can be compacted or aerated differently.

By paying attention to these details, you'll set yourself up for success. Happy baking!

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