Gluten Free Classic Peach Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

Ripe peach slices, tossed with cinnamon and a bright hit of lemon juice, get piled onto a rustic crust and folded into that signature free-form rim everyone loves about a galette. A dusting of almond flour underneath the fruit soaks up the juices as they bubble, so every slice holds together instead of turning soggy. The pleated edges bake up deep golden and shattery-crisp, finished with a sprinkle of coarse sugar for crunch in every bite. Once it cools just enough for the filling to set, you get warm, jammy peaches against a flaky, buttery crust — simple, seasonal, and genuinely one of the best ways to use up ripe summer peaches. This one is a solid pick for a gluten free dessert table, no fuss required.

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Ingredients

6 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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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