Celery Free Classic Peach Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

4.7

(18)

Few desserts capture the warmth of stone fruit season quite like a free-form galette, and this peach version is the kind of thing that looks like it came from a bakery but comes together in your own kitchen. The filling is a simple toss of ripe, juicy peaches with sugar, cornstarch, lemon juice, and cinnamon — nothing fussy, just fruit at its best. A thin layer of almond flour scattered across the base of the crust soaks up the peach juices as it bakes, keeping the bottom crisp and adding a subtle nuttiness that makes every bite feel intentional. The buttery, flaky crust is made entirely from scratch with cold butter, flour, and ice water, so you know exactly what's going in — no hidden additives or mystery ingredients to navigate. Folding the rough edges up into rustic pleats is genuinely satisfying, and the egg wash and coarse sugar finish give the crust that gorgeous, crackly, deep-golden edge. It bakes until the juices are bubbling and caramelized, and the hardest part is waiting the 15 minutes before you slice into it. Serve it slightly warm and it needs absolutely nothing else, though a scoop of vanilla ice cream would not hurt anyone.

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Ingredients

6 servings

For the crust

1 ¼ cups all-purpose flour
1 tbsp granulated sugar
¼ tsp salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

2 tbsp almond flour
1 ½ lbs ripe peaches (about 4 medium), pitted and sliced ¼-inch thick
3 tbsp granulated sugar
1 tbsp cornstarch
1 tsp fresh lemon juice
¼ tsp ground cinnamon

For assembly

1 egg, beaten
1 tbsp coarse sugar (such as turbinado or demerara)

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together; add the remaining 1 tbsp water only if the dough still looks dry and crumbly. Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

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