Normally, I’m not the biggest fan of fruity desserts, but this peach galette is the exception.
This almond peach galette is the perfect summer dessert to whip up during peach season. Think sweet almond frangipane, and juicy melt-in-your-mouth peaches, wrapped up in a buttery flaky crust, served with cold vanilla bean ice cream. Like could dessert get any better?
Btw, this recipe is EASILY made vegan – just sub in vegan butter! It’s as simple as that to make this into a vegan peach galette!
Whether you make this for yourself (because you absolutely deserve it) or serve this for a summer party, this galette will be a hit.
Why Galette’s Are Superior
I’m assuming we can all agree that pies are a lot of work! So much rolling, cutting, arranging, and getting the crust just right…at some point, we need to admit that pies are just too high maintenance!
This is where galettes come in, aka the easy-going sister to pie. Galettes are essentially just open-faced pies that are supposed to look rustic and slightly messy. Which is why galettes have a special place in my heart; they’re fairly low-effort, and high reward.
Everything You’ll Need For This Almond Peach Galette
Here’s everything you’ll need to make this almond peach galette.
- Peaches: The quality of your peaches will make or break your galette. The majority of flavor and sweetness will come from the peaches, so I like to splurge and get organic farmers market peaches – they’re super fresh, perfectly ripe, and have loads of juicy flavor.
- All-purpose flour: Bob’s Red Mill has always been my go-to.
- Almond flour: Make sure to use blanched almond flour to avoid any grittiness in the frangipane.
- Coconut sugar: Feel free to use regular cane sugar if you prefer, both work just as well.
- Unsalted butter: I’ve probably mentioned this before, but unsalted butter is always my butter of choice, as it gives you control over the amount of salt going into your galette. If you want to use regular salted butter, I’d omit the salt entirely from the pie and frangipane. Quick note, I used regular butter, but if you’re vegan just sub in a vegan butter (Miyoko’s is my favorite for baking with).
- Almond milk: Sub in any creamy milk you have on hand, such as cashew milk, regular milk, etc.
- Almond extract
- Kosher salt
How To Make This Almond Peach Galette
So, there are essentially three components to this peach galette recipe; the pie dough, frangipane, and peaches. Each component gets prepped together and then sits for about 1-2 hours. So you could prep each component a few days ahead of when you want to make this galette.
Anywho, I thought I’d walk you through each component (in detail) because while this galette is pretty straightforward and almost impossible to mess up, I’m a visual girlie!!
Detailed instructions and measurements are below in the recipe card – this is solely to provide a step-by-step visual for you.
Make The Pie Crust
In a large bowl, whisk together the flour, coconut sugar, and salt. Pop in the refrigerated butter and cut into the dough using your fingers. Mash the butter pieces into the flour, flattening them and working them into smaller bits until the butter pieces are no bigger than a pea. Once you’ve worked in all the butter, you should have a very coarse, slightly yellowed mixture, filled with some larger pieces of butter, and some very small bits. You want to work quickly here to ensure the butter doesn’t melt, especially if your kitchen is hot.
Drizzle in the ice water (don’t get in any ice, just water) and mix together with a spatula to incorporate. Then switch to using your hands, kneading until a shaggy dough forms. It’ll look a bit clumpy and dry, with loose bits. Transfer the dough onto a floured work surface.
Pat the dough into a ½-inch thick disc, wrap it in plastic wrap, and refrigerate for 2 hours.
Make The Frangipane
In a medium mixing bowl, whisk together the almond flour, coconut sugar, all-purpose flour, and kosher salt. Then add in the butter, almond milk, and almond extract. Using a rubber spatula, mix and scrape to incorporate the butter until a smooth paste forms. Cover with plastic wrap and leave on the counter.
Macerate The Peaches
In another medium-size bowl, dump in the peaches, coconut sugar, flour, and kosher salt. Toss together until well mixed. Then set aside, covered, to let the peaches macerate.
Assemble, Bake & Serve
Lastly, preheat your oven to 425°F and line a large sheet pan with parchment paper. Let the pie dough sit at room temperature for about 10 minutes to soften. Then roll out the dough into a 12-inch circle, spread the frangipane over, and arrange the peaches on top, leaving about a 2-inch margin. Fold up the pastry, and chill in the fridge for 10 minutes before baking in the oven.
Let the galette cool for 5 minutes, and then serve warm with vanilla bean ice cream.
The assembly process is super straightforward, which is why I didn’t include process photos.
My Top Tips For A Perfect Peach Galette
- Use fresh, ripe peaches. The quality of your peaches will make or break your galette. The majority of flavor and sweetness will come from the peaches, so I like to splurge and get organic farmers market peaches – they’re super fresh, perfectly ripe, and have loads of juicy flavor.
- Keep the pie dough cold. The key to a buttery, flaky, and crisp crust is cold butter. Once it melts, the crust won’t have those flaky layers. So keep the butter and other ingredients cold, and work fast when you’re handling the pie dough.
- Don’t overstuff the galette. I like to use an 8” cake pan to mark the edge of where the frangipane and peaches should be within the crust. If you overfill the galette, the crust won’t crisp up and brown properly, and the filling will ooze out and create a mess.
If you have any questions at all, feel free to leave a comment below or DM me on Instagram.
Happy peach season my friends, hope you enjoy this!!
XO, Yasmeen
Print
Almond Peach Galette
- Prep Time: 1 hour
- Chill Time: 2 hours
- Cook Time: 45 minutes
- Total Time: 3 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Description
This easy almond peach galette is the perfect summer dessert to whip up during peach season. Think sweet almond frangipane, and juicy melt-in-your-mouth peaches, wrapped up in a buttery flaky crust, served with cold vanilla bean ice cream. Like could dessert get any better?
Ingredients
Flaky Pie Dough
- 10 tbsp (145 g) unsalted butter, cold
- 1 1/2 cups (200 g) all-purpose flour
- 1 tbsp (10 g) coconut sugar
- 1 tsp (5 g) kosher salt
- 5 tbsp (60 ml) ice water
Almond Frangipane
- 1 cup (112 g) blanched almond flour
- 1/3 cup (50 g) coconut sugar
- 2 tbsp (15 g) all-purpose flour
- 1/2 tsp kosher salt
- 6 tbsp (85 g) unsalted butter, softened
- 1 tbsp (11 g) almond milk
- 2–3 tsp almond extract
Peaches
- 3 medium peaches, pitted and cut into thin slices
- 2 tbsp (20 g) coconut sugar
- 1 tbsp (6 g) all-purpose flour
- 1 tsp almond extract
- Pinch of kosher salt
Instructions
Make The Dough
- Prep the butter and ice water. Cut the butter into little cubes, and pop into the fridge. Additionally, fill a cup with ice water and place in the fridge as well.
- Mix the dry ingredients. In a large bowl, whisk together the flour, coconut sugar, and salt.
- Work in the butter. Pop in the refrigerated butter and cut into the dough using your fingers. Mash the butter pieces into the flour, flattening them and working them into smaller bits. Once you’ve worked in all the butter, you should have a coarse, slightly yellowed mixture, filled with some larger pieces of butter, and some very small bits. You want to work quickly here to ensure the butter doesn’t melt, especially if your kitchen is hot.
- Bring together the dough. Drizzle in the ice water (don’t get in any ice, just water) and mix with a spatula to incorporate. Then switch to using your hands, kneading until a shaggy dough forms. It’ll look a bit clumpy and dry, with loose bits. Transfer the dough onto a floured work surface (aka your counter).
- Form and chill the dough. Pat the dough into a ½-inch thick disc, wrap it in plastic wrap, and refrigerate for 2 hours.
Make The Frangipane
- In the same bowl you use for the pie dough or a medium mixing bowl, whisk together the almond flour, coconut sugar, all-purpose flour, and kosher salt. Then add in the butter, almond milk, and almond extract. Using a rubber spatula, mix and scrape to incorporate the butter until a smooth paste forms. Cover with plastic wrap and leave on the counter.
Macerate The Peaches
- In the same bowl you used for the frangipane, dump in the peaches, coconut sugar, flour, almond extract, and kosher salt. Gently toss together with your hands until well mixed. Then set aside, covered with plastic wrap, to let the peaches macerate. This step is super important as it’ll draw out any excess water from the peaches (hello crispy pie crust) and concentrate their flavor.
Assemble
- Preheat your oven to 425°F.
- Roll out the dough. Let the pie dough sit at room temperature for about 10 minutes to soften. Unwrap the dough and place it on a large sheet of floured parchment paper. Use a rolling pin to beat the dough all across the surface to make it more pliable. Dust the top of the dough with more flour, then roll it out, dusting with flour as needed, into a 12-inch circle. Place dough onto the prepared baking tray. Place an 8-inch cake pan in the center of the circle and press down ever so slightly. This will create an indentation to show exactly how far out to spread your filling! Transfer the pie crust (with the parchment paper) to a large sheet pan.
- Assemble the galette. Spread the frangipane over the pie crust, and make sure to not go over the marked margins. Then place the peach halves cut side up on the fridge, fitting them tightly so they overlap.
- Roll up the sides of the galette and chill. Fold up the crust up and over the peaches, creating a series of evenly spaced pleats all the way around, Press firmly on the pleats to help the pastry adhere to itself. Then brush the crust with almond milk and some of the juice from the peaches – you don’t have to brush the crust with the peach juice, but it does add extra flavor and helps the crust brown nicely.
Bake & Serve
- Bake the galette. Bake the galette until the pastry is dark golden-brown and puffy, and the peaches are jammy, about 45 minutes. The bottom will be a very dark brown – this is normal.
- Let the galette cool for 5 minutes and then serve warm with vanilla bean ice cream.
Notes
You’ll need a total of two sticks of butter (or one block of Kerrygold butter). I like to cut off the 6 tbsp needed for the frangipane and leave it on the counter to soften while I make the pie dough.
Feel free to prep each component (the pie dough, frangipane, and peaches) up to 2 days ahead of when you want to bake the galette. Just be sure to store the frangipane and peaches in two seperate glass containers in the fridge! Additionally, tightly wrap the pie dough in plastic wrap to ensure that it doesn’t dry out in the fridge.
Absolutely amazing!!
Made it tonight. One of the best desserts I’ve ever made.
Made my day reading this, thank you so much for leaving a review!