When peach season rolls around, this galette is one of my favorite desserts to make. It has all the things I love about a summer fruit pie—flaky pastry, juicy fruit, and a scoop of vanilla ice cream on the side—but with a more relaxed, rustic feel.
This version combines ripe peaches with lemon juice and sugar, plus a layer of almond flour that does an excellent job of soaking up the juices and keeping the crust from getting soggy. As it bakes, the peaches become tender and juicy, the crust turns golden and crisp, and the whole kitchen smells like summer. A brush of warm apricot jam at the end is optional but gives the galette a glossy, bakery-style finish.
What You’ll Need To Make A Peach Galette
You’ll need all-purpose flour, salt, granulated sugar, and butter for the crust. For the filling, you’ll need peaches, all-purpose and almond flour, granulated sugar, lemon juice, egg, and turbinado/coarse sugar. Apricot jam is optional—it gives the peaches a pretty, glossy finish.
Step-By-Step Instructions
Step 1: Make the dough. In a food processor, pulse the flour, salt, and sugar to combine. Add the cold butter and pulse until pea-sized, about 5 seconds. Sprinkle in the cold water and pulse again until the mixture is moistened and crumbly, about 5 seconds.
Pro Tip: If time allows, freeze the cubed butter for 5 to 10 minutes before pulsing—extra-cold butter creates those flaky pockets in the crust.
Step 2: Form and chill. Turn the dough onto a lightly floured surface and knead just until it comes together. Shape into a disk, dust with flour, and roll into an 8- to 10-inch circle, adding flour as needed to prevent sticking. Transfer to a parchment-lined baking sheet and refrigerate while you prepare the peaches.
Pro Tip: Don’t skip the chill—it relaxes the gluten so the crust won’t shrink in the oven and keeps the butter cold for maximum flake.
Step 3: Roll the dough. Move the parchment and dough to the counter. Dust with flour if needed, then roll into a 13-inch circle, about 1/8-inch thick. Transfer parchment and dough back to the baking sheet, brushing away any excess flour.
Step 4: Assemble. Sprinkle the all-purpose flour evenly over the dough, leaving a 1-inch border. Top with the almond flour, then 1/4 cup of the granulated sugar. Starting in the center, fan the peach slices in slightly overlapping circles to within 2 1/2 inches of the edge. Tuck in extra slices wherever they fit—no need for perfection. Drizzle the peaches with lemon juice and sprinkle with the remaining 1/4 cup granulated sugar.
Pro Tip: The flour-almond mixture works like a moisture shield, keeping the crust crisp. For a flavor twist, feel free to swap almond flour for finely ground pistachios or hazelnuts.
Step 5: Finish and bake. Drizzle the peaches with lemon juice and sprinkle with the remaining ¼ cup granulated sugar. Dust your hands with flour and fold the dough edges over the fruit, pleating as you go. Brush the crust with beaten egg, sprinkle with turbinado sugar, and chill for at least 20 minutes. Bake in a 350 degrees F oven for 60 to 70 minutes, until the crust is golden brown. A little juice leakage is fine—scrape away any burnt bits after baking. Cool on a rack.
Step 6: Glaze and serve. Heat apricot jam in the microwave until bubbling, then brush over the peaches. Use two spatulas to transfer the galette to a serving plate or board. Slice and serve warm or at room temperature. It’s best the day it’s made, but will keep, loosely covered, for a few days.
