High Fructose Corn Syrup Free Classic Peach Galette
Few summer desserts hit the way a rustic peach galette does ā golden, buttery crust folded around jammy, cinnamon-kissed fruit that bubbles and caramelizes right at the edges. What makes this version especially trustworthy is that every single ingredient is straightforward and whole: real butter, fresh peaches, granulated sugar, and a squeeze of lemon juice. No corn syrup sneaks in through a store-bought crust, a jarred glaze, or a pre-made filling ā and that matters more than most people realize, since it hides in a surprising number of packaged baking shortcuts. The almond flour scattered beneath the peaches is a clever touch that soaks up the juices and keeps the base from going soggy, while the turbinado sugar on the crust adds a satisfying crunch and a hint of caramel without any processed sweetener in sight. Making the dough from scratch sounds intimidating, but the technique here is genuinely forgiving ā cold butter, a little ice water, and a quick chill in the fridge is all it takes to get that flaky, rustic rim. Serve it warm off the rack and it needs absolutely nothing else, though a scoop of vanilla ice cream would be a very reasonable decision.
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Learn more āIngredients
6 servings
For the crust
- 1 Ā¼ cups all-purpose flour
- 1 tbsp granulated sugar
- Ā¼ tsp salt
- Ā½ cup (1 stick) unsalted butter, cold and cut into Ā½-inch cubes
- 3ā4 tbsp ice water
For the filling
- 2 tbsp almond flour
- 1 Ā½ lbs ripe peaches (about 4 medium), pitted and sliced Ā¼-inch thick
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp fresh lemon juice
- Ā¼ 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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