Sweet blueberries and juicy peaches are the best part of summer. This Peach Blueberry Galette with Almond Crust provides a homey, rustic feel using these amazing summer fruits. The blueberries and peaches are tossed in sugar and vanilla for enhanced flavor then nestled inside an almond pastry. This galette is great when you need a simple sweet dessert for brunch.
Have you ever made a galette before? It’s basically a cross between a pie and a tart but it’s much easier to make.
This recipe uses super ripe peaches and blueberries for ultimate flavor. It doesn’t get much better than this!
I love these two fruits and have used them individually in different recipes. Peaches and cream ice cream and blueberry lemon icebox cake are just a couple of my favorite ways to enjoy these amazing summer fruits.
But today I combined them for the ultimate mid-summer dessert.
For this recipe, you will need about three large peaches. Peel and slice them, mix them up with two cups of blueberries, sugar, cornstarch, lemon juice, and vanilla. I like to prep the crust and refrigerate it before I make the filling.
How to make almond crust for galettes
The crust is an almond pastry made with flour, ground almonds that have been toasted, sugar, salt, cold butter, and cold water mixed with egg yolk.
It’s important to use cold ingredients here. Just like pie crust, the cold ingredients yield a tender, flaky pastry.
With a pastry blender, mix the butter in with the flour, sugar, ground almonds, and salt until the mixture resembles pea-sized crumbs.
Measure out 1/3 of a cup of water and whisk one egg yolk into the water. Add one tablespoon of the egg mixture into the flour mixture and mix gently with your fingertips. Repeat until the flour mixture is moistened. It took me 4 tablespoons to get my flour moist.
Knead the moist dough gently until it comes together into a ball. Wrap the dough in plastic wrap and put in the refrigerator for 30 minutes. This will get that butter nice and cold so you get the perfect textured crust.
On a lightly floured sheet of parchment paper, roll the dough out into a 12-inch circle. Don’t worry about trimming the dough, unevenness adds to the rustic quality of the galette.
Transfer the rolled dough and parchment paper to a baking sheet. Or you can use a cast iron skillet like I did. Lightly dust the skillet with flour and flip the dough over into the skillet. Gently peel the parchment paper off and adjust the pastry crust so it is centered in the skillet.
Add the peach and blueberry filling by using a slotted spoon. Spoon the filling into the center of the dough; leave 2 to 3 inches of uncovered area around the edges. Gently fold the edges up over the filling, overlapping them in soft folds. Be gentle so you don’t tear the pastry.
Brush the edges with milk and sprinkle with coarse sugar. Some of the filling juice may leak out during baking, but the crust will absorb most of it without getting soggy.
The galette will take about 40 to 45 minutes to bake. You want to leave it in the oven until the crust is golden brown so start watching it at about 30 minutes.
The browner the crust, the crispier it will be. It’s all about preference. Just don’t burn it!
It is so freaking good and It’s even better with a scoop of vanilla ice cream.
Peach Blueberry Galette with Almond Crust
For the crust
- 1/3 cup sliced almonds
- 1 and 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into pieces
- 1/3 cup cold water
- 1 egg yolk
- Preheat oven to 300ºF. Toast almond by scattering them on a baking sheet and bake for 15 minutes or until golden brown. Stir occasionally. Set aside to cool completely.
Make the crust
- Process the almonds in a food processor until finely chopped. In a medium bowl, combine almond, flour, sugar, and salt. Using a pastry blender, cut the butter into the flour mixture until pea-sized crumbs form. Whisk together water and egg yolk. Sprinkle 1 Tbs of the egg mixture over the flour mixture and mix with fingertips. Repeat until all of the flour mixture is moistened. Gently knead the mixture until the dough comes together in a ball. Wrap dough ball in plastic wrap and refrigerate for 30 minutes.
Make the filling
- Combine the blueberries, peaches, sugar, cornstarch, lemon juice, and vanilla in medium bowl. Gently stir until evenly coated. Set aside.
- Preheat oven to 375ºF. Remove the dough from freezer. Roll the dough out into a 12-inch circle on a lightly floured sheet of parchment paper. Do not trim the edges. Transfer the pastry and parchment paper to a baking sheet or invert the pastry into a 10 inch cast iron skillet that has been lightly floured. Use a slotted spoon to add the filling to the center of the pastry, leaving at least 2 to 3 inches of uncovered area around the edges. Fold the edges up over the filling, overlapping them in soft folds. (leave the center of the fruit filling uncovered)
- Mix the egg and water in a small bowl and brush the mixture over the edges of the pastry. Sprinkle the edges with coarse sugar. Bake for 40 to 45 minutes until the filling is bubbly and the crust is golden brown. Cool on a wire rack for 1 hour.
Make ahead tips
- The dough and filling can be made ahead of time and refrigerated for up to 3 days.
- The dough can be frozen for up to 3 months. Follow the instructions in step 2, wrap the dough tightly in plastic wrap and place it in a zip-top bag before freezing. Thaw overnight in the refrigerator before using.