Rye Free Classic Peach Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

Few desserts capture the ease and beauty of summer fruit quite like a free-form galette, and this peach version is genuinely stunning straight from the oven. The crust is built entirely from all-purpose flour, cold butter, and a splash of ice water — no rye flour, no alternative grains, nothing that could sneak in and cause a problem for anyone avoiding that ingredient. A thin layer of almond flour on the base of the crust soaks up the peachy juices as it bakes, keeping the bottom crisp rather than soggy, which is a small trick that makes a big difference. Ripe peaches get tossed with sugar, cornstarch, lemon juice, and cinnamon before being fanned out in overlapping layers over that buttery round of dough. The edges get folded up into rustic pleats, brushed with egg wash, and finished with a scatter of coarse turbinado sugar that bakes into a satisfying crunch. After 35 to 40 minutes in a hot oven, the crust turns deep golden and the filling bubbles up thick and jammy at the edges — the kind of visual that makes everyone in the room ask when they can have a slice. Let it rest just long enough for the juices to set, and you have a dessert that looks like it came from a bakery but required almost no fuss at all.

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Ingredients

6 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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