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Rustic Peach Blueberry Galette with Almond Crust

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A quick and easy summer dessert featuring a flaky almond crust filled with juicy peaches and blueberries, perfect for casual gatherings or a comforting treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) almond flour
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon fine sea salt
  • 10 tablespoons (140g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2–3 tablespoons ice-cold water
  • 3 large ripe peaches, peeled and sliced (about 3 cups / 450g)
  • 1 cup (150g) fresh blueberries
  • ⅓ cup (65g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon ground cinnamon (optional)
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons sliced almonds
  • Coarse sugar for sprinkling

Instructions

  1. Make the Almond Crust Dough (15-20 minutes): In a large bowl or food processor, combine all-purpose flour, almond flour, sugar, and salt. Add the cold, cubed butter. Pulse or cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits.
  2. Add the egg yolk and 2 tablespoons of ice-cold water. Stir gently with a fork or pulse a few more times. If the dough doesn’t come together, add the remaining tablespoon of water one teaspoon at a time until just moist enough to hold when pressed.
  3. Turn the dough out onto a lightly floured surface and knead briefly (no more than 10 turns). Form into a flat disk, wrap tightly in plastic wrap, and chill in the fridge for at least 30 minutes.
  4. Prepare the Fruit Filling (10 minutes): Combine sliced peaches, blueberries, sugar, cornstarch, vanilla extract, lemon juice, and cinnamon in a bowl. Toss gently until fruit is evenly coated. Let sit while rolling out the dough.
  5. Roll Out the Dough (10 minutes): Place chilled dough on a floured surface and roll into a rough 12-inch circle about ⅛ inch thick. Transfer to a parchment-lined baking sheet.
  6. Assemble the Galette (5 minutes): Spoon fruit filling onto the center of the dough, leaving about a 2-inch border. Fold edges over the fruit, pleating to create a rustic edge, leaving the center open.
  7. Finish and Bake (35-40 minutes): Brush dough edges with beaten egg. Sprinkle sliced almonds and coarse sugar on top. Bake at 375°F (190°C) for 35-40 minutes until crust is golden and filling bubbles. Tent with foil if edges brown too fast.
  8. Cool and Serve (20 minutes): Let galette cool on baking sheet for at least 20 minutes before slicing. Serve warm or at room temperature, optionally with vanilla ice cream.

Notes

Keep butter cold to ensure a flaky crust. If dough cracks when rolling, patch gently with water. Toss fruit with cornstarch to prevent sogginess. Tent with foil if crust browns too quickly. Dough can be made up to 2 days ahead and chilled. For dairy-free, use vegan butter; for gluten-free, substitute flour with gluten-free blend and increase almond flour.

Nutrition

Keywords: peach galette, blueberry galette, almond crust, summer dessert, rustic galette, fruit tart, easy dessert, homemade galette

Find it online: https://oracooks.com/rustic-peach-blueberry-galette-recipe-easy-homemade-almond-crust-dessert/