Skillet Stone Fruit Galette

July 9, 2015 by Jenny Melrose

For me, summer is all about fruit. I have a love for the abundance of fresh, local produce. While my kids love picking fruit at local farms, I love taking that fresh fruit and turning it into jams, popsicles, ice cream, and cakes, but my absolute favorite sweet treat to make with fresh fruit is pie. Or really any dessert that involves a flaky, butter crust wrapped around a mountain of just-picked fruit. So, today I’m sharing a gorgeous and easy Skillet Stone Fruit Galette.

Skillet Stone Fruit Galette

Skillet Stone Fruit Galette


If you’re not familiar with a galette, it’s simply a rustic pie. It’s basically a free form pie – you roll out the crust, pour the fruit in the middle, and fold up the crust to envelope the fruit. There’s no pie plate involved, and there are no fancy lattice top crust or crimped edges. It’s just a load of juicy fruit and flaky, buttery crust.

This Skillet Stone Fruit Galette is not exactly free-form since it’s baked in a cast iron pan. Why a cast iron pan? Well, as the crust cooks in the hot oven, the cast iron heats up so efficiently that it ensures a fully-cooked bottom crust. One that will hold up to the juicy fruit filling because there’s nothing worse that a soggy bottom crust.



To balance out the flaky bottom crust, this Skillet Stone Fruit Galette is topped with a mountain of crisp, buttery streusel. When you tuck into a slice of this galette, in each bite there’s the buttery crust, juicy chunks of fruit, and a mouthful of crisp streusel. It is one of my favorite summertime desserts!



The fruit I chose for this Skillet Stone Fruit Galette includes plums, nectarines, and peaches – all of which came from a local farm. But you could chose which ever stone fruits you have on hand. There’s a peach festival at a local farm that we’re planning on going to, and I know we’ll be coming home with a crate of fresh, juicy peaches. You better believe that I’ll be whipping up another one of these Skillet Stone Fruit Galettes with those sweet, ripe peaches!



Skillet Stone Fruit Galette

A flaky, butter crust is wrapped around a mountain of juicy, fresh stone fruits and topped with a crisp, buttery crumble.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes


For the Crust

  • 1 1/4 cup unbleached, all-purpose flour
  • 1/2 tsp kosher salt
  • 1 1/2 tsp granulated sugar
  • 1/2 cup butter cut into 1/4 inch pieces
  • 1/2 cup cold water
  • 2 tbs cider vinegar
  • 1/2 cup ice

For Streusel

  • 1 cup flour
  • 3 tbsp packed light brown sugar
  • 4 tsp granulated sugar
  • 1/4 tsp kosher salt

For the Salt

  • 4 cup mixed stone fruit
  • 2 tbsp fresh lemon juice
  • 1 cup packed light brown sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/2 tsp kosher salt


For the Crust

  1. In a large bowl, mix the flour, salt, and sugar together until combined.

    Add the butter pieces, and using a spatula, coat the butter with the flour mixture.

  2. Using a pastry cutter or your clean, cold fingers, cut the butter into the flour mixture until mostly pea-sized pieces of butter remain. It's better to have larger pieces of butter left in tact than smaller ones.

  3. Combine the water, vinegar, and ice in a large measuring cup. Sprinkle 2 tbs of the water mixture over the butter and flour mixture.

  4. Using a spatula, mix the water and flour mixture. Continue to add 1 or 2 tbs of water until the dough comes together in a ball.

    Shape the dough into a flat disk.

  5. Cover with plastic wrap and chill for at least 1 hour or overnight. Grease an 8 or 9-inch oven proof skillet.

  6. Roll out the dough on a piece of parchment paper sprinkled with flour. You'll want the dough to be large enough to fit your skillet with a 2 inch overhang.

    Chill the pastry lined skillet for 1/2 an hour.

For the Streusel

  1. In a large bowl, stir together the flour, sugars, and salt.

    Sprinkle in the butter piece and toss to coat.

  2. Rub the butter into the dry ingredients with your fingertips until the butter is in pea-sized chunks. Refrigerate for at least 15 minutes before using.

For the Filling

  1. Before preparing any part of the filling, line a half-sheet pan with foil and place it in the oven, on the rack that's closest to the bottom of your oven. Preheat the oven and baking sheet to 425 degrees F.

  2. In a large bowl, combine the stone fruit, lemon juice, brown sugar, cinnamon, ginger, cloves, and salt. Mix well.

  3. Place the skillet on the sheet-pan that was placed in the oven. Pour the filling into the pastry lined skillet pan. Fold over the edges of the pastry. Top with the streusel.

  4. Bake for 20 to 25 minutes on the rack closest to the bottom of the oven. Lower the oven temperature to 375 degrees F once the pastry begins to brown.

  5. Bake for an additional 30 to 35 minutes or untl the pastry is a deep golden brown and the juices are bubbling throughout.

  6. Allow the galette to cool completely on a wire rack for about 2 to 3 hours. Serve slightly warm or at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days.

This recipe is adapted from the cookbook [i]The Four & Twenty Blackbirds Pie Book[/i].

If you’re looking for more fruit-filled inspiration, check out some of my other fruit desserts:


1. Blueberry Lemon Coffee Cake Rings // 2. Blood Orange Pies

3. Strawberry Rhubarb Pie   //  4. Mango Cupcakes with Mango Filling

If you’re looking for more decadent dessert recipes or healthy, quick everyday meals, I’d love for you to subscribe to my blog, The Crafting Foodie, or to follow me on Instagram, Facebook, Pinterest, or Google+.



  • Tonya

    The first time I had galette was with veggies! I prefer the fruit option. This looks AMAZING Aida!

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