This Almond Peach Galette recipe is easy to follow. With video! Just 11 ingredients and 20 minutes of active prep time. Made from scratch!
When stone fruits are in season, we know it’s summer.
Summer is a season where I think it lasts too short. At least here in Austria. I love when the days are long, warm, and sunny. Here in Austria, most summers are very rainy with a short period of 2-3 weeks where it is freaking hot with over 100°F. So I can decide to wear just a bikini or a jacket.
But it doesn’t bug me anymore since I know that the days here in Austria are counted. In two years I’m already a proud citizen of the San Franciso Bay Area. So just one more summer in Austria. Yayyy.
Okay, back to stone fruits.
Like I said in the beginning, stone fruits are in season. This means that a lot of plums, apricots, cherries, and peaches are on my table currently.
What is your favorite stone fruit? And how do you prefer it? Fresh or baked?
Almond Peach Galette – a sweet and delicious summer treat
Galette is the easier version of pie. It has the same flaky, and buttery pie crust just baked without a pie dish.
For ultra flaky pie crust, it is crucial not to overwork the dough. The dough shouldn’t be kneaded, and it should look marbled. You can see what I mean with marbled in the picture above.
There are still butter dots visible. They will melt and combine with the dough throughout baking, and little fragile wholes are left. This is what pie crust makes so flakey. The butter pieces in the dough.
Making a pie crust from scratch is easy. You can make it with a food processor, a pastry cutter, or two forks. All methods are described in the recipe below.
If you have a food processor at home, I recommend using it. It is the fastest and easiest method, and your pie crust is done in about 2 minutes.
After you are done with the pie crust, wrap it in plastic foil tightly and refrigerate at least 1 hour. You can prepare the pie crust up to 2 days ahead. The longer it has time to rest in the fridge the better the pie crust is.
Typically, I let mine in the fridge overnight for 12-24 hours.
The filling contains just peaches, a bit of brown sugar, very little cornstarch, and vanilla.
All in all, there is just a 3/8 cup of sugar in this recipe. The cornstarch binds the liquid. And the vanilla supports the flavor of the peaches in a lovely way.
Because of the minimalism, the peaches taste fresh and natural after baking. It is like you eat fresh but soft and warm peaches in a pie crust. It is one of my favorite summer treats for sure!
But I have to warn you at this point. Because this Almond Peach Galette has such a natural taste and is not overly sweet, you can eat much more of it.
Believe me. This Almond Peach Galette didn’t survive longer than an hour after cooling down. And we are just 2 people at home!
I tell you the perfect way to eat this Almond Peach Galette:
Still lightly warm with a big scoop of vanilla ice cream on top. Then wait until the ice cream is starting melting down and then spoon all of this yummy goodness into your mouth.
It is very very addictive…
If you have leftovers, store the Almond Peach Galette in the fridge and warm about 20 seconds in the microwave before serving. Or eat it cold, if preferred.
After rolling out the dough, transfer to a parchment paper layered baking sheet. Spoon the filling without any liquid in the center of the pie crust and leave a 3 inches border all around. The overlapped pie crust should be about 2-3 inches broad.
You have different options to finish your pie crust:
- brush with egg, egg white, egg yolk, milk, or egg wash
- sprinkle with coarse sugar, with almonds, any other nuts, or don’t sprinkle it at all
The more egg yolk it is in involved, the more color the pie crust gets.
I brushed this Almond Peach Galette with a whole egg and sprinkled it generously with almond slices. In fact, I covered it completely.
Some almond slices are browning more than the others, but this is fine. It looks nice when they are unevenly colored.
The toasted almond slices have a great taste and are a great combination to the soft and sweet peaches.
Picture it. Buttery and flaky pie crust, naturally sweet, soft, and warm peaches, toasted almond slices, and vanilla ice cream. If this isn’t THE summer recipe, I don’t know what it is.
This Almond Peach Galette is
- completely made from scratch
- actively prepared in 20 minutes
- very easy to make
- the perfect summer galette
- a heavenly combo of flaky pie crust, sweet and soft peaches, and toasted almond slices
- beyond, and I mean beyond, delicious
When you are not in the mood for peaches, then fill your galette with any other fruit.
If you make this Almond Peach Galette recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
You may also like Chocolate Cherry Galette, Easy Peasy Mixed Berry Galette, Peaches N Cream Pavlova Roll, Blackberry Pie Recipe From Scratch, or click here to see all recipes.
This Almond Peach Galette recipe is easy to follow. With video! Just 11 ingredients and 20 minutes of active prep time. Made from scratch!
- 1+1/2 cups all-purpose flour (180g)
- 2 tbsp granulated white sugar
- 1/2 tsp salt
- 1/2 cup cold butter (113g)
- 4 tbsp cold water (60ml)
- 1 egg (for brushing the edges)
- 3/8 cup almond slices (37g)
- 4 large peaches, pitted and sliced (about 1.1 lbs / 500g)
- 1/4 cup brown sugar (50g)
- 1 tbsp cornstarch
- 1 vanilla bean* (or 1 tsp vanilla extract)
Put flour, sugar, salt, and butter in a food processor and pulse for a few seconds. Larger butter flakes should be still visible. Add one tablespoon water at the time and pulse for 1-2 times after every tablespoon. Form pie crust into a disc without kneading. Wrap in plastic foil tightly. Refrigerate for at least 1 hour up to 2 days.
Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper. Set aside.
In a large mixing bowl, stir peaches, sugar, cornstarch, and vanilla to combine. Set aside.
Roll out dough into a 1/8 inch (0.4cm) thick circle and transfer to the prepared baking sheet. Spoon peaches without any liquid in the center of the dough, leaving a 3-inch border all around. Fold edges over peaches and press gently to seal the edges. Brush edges with egg, and sprinkle with almond slices. Bake for about 25-28 minutes. Allow cooling at least 15 minutes before slicing and serving.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
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