If you’re looking for a beautiful dessert that shines with summer flavors, this Peach and Blueberry Galette with Almond Frangipane is just what you need! It’s a simple yet tasty way to enjoy the season’s best fruits and nutty almond goodness.
This peach blueberry almond galette solves soggy crust, runny filling, uneven browning, and difficult crust handling with a sturdy dough, fruit prep, and guided folding.
Sometimes, I struggle with desserts turning out soggy, especially when using juicy fruits. But with this galette, I’ve figured out how to keep things nice and flaky by not overloading on juices, making it a real winner in my kitchen.
This recipe is super straightforward, taking about an hour to prep and about 35-40 minutes to bake. You’ll have a rustic-looking dessert that not only tastes amazing but also looks stunning enough to impress any visitors. Plus, the creamy frangipane adds a lovely nutty flavor throughout!
If you love fruity desserts, you should also check out this Strawberry Shortcake Recipe that’s just as delightful and perfect for summer celebrations.
Table of contents
Why You Will Love This Recipe
- Sweet and Nutty Flavor With the combination of peaches, blueberries, and almond flavors, each bite offers a tasty experience that’s refreshing and satisfying.
- Rustic Charm The galette’s free-form shape gives it a wholesome, homemade look that’s perfect for any occasion, making it feel special without much fuss.
- Convenient Storage Storing leftovers is a breeze. Just pop them in an airtight container and enjoy them at room temperature or chilled within a week.
- Flaky Texture The crust is wonderfully flaky, thanks to the chilling steps. You won’t have to worry about sogginess; it stays crisp and delightful with each slice.
Peach Blueberry Almond Galette Recipe
- Prep Time: 60 minutes
- Cool Time: 60 minutes
- Cook Time: 40 minutes
- Total Time: 100 minutes
- Yield: 1 galette 1x
- Category: dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful peach blueberry almond galette featuring a flaky crust and rich almond frangipane filling, perfect for dessert.
Ingredients
- 1 cup (120g) all-purpose flour, good quality
- 1/2 cup (60g) almond flour, finely ground
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) cold unsalted butter, cubed
- 1/4 cup (60ml) ice water, very cold
- 1 egg (for egg wash), room temperature
- 1 tbsp (15ml) milk (for egg wash)
- Sliced almonds, for sprinkling
- Coarse sugar, for sprinkling
- 2 tbsp (30g) softened unsalted butter
- 1 egg (room temperature)
- 1/2 cup (60g) almond flour (for frangipane)
- 1/4 cup (50g) granulated sugar (for frangipane)
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 3 cups (about 2–3 medium ripe peaches) sliced peaches
- 1 cup (150g) blueberries
- 1 tbsp (15g) granulated sugar (for filling)
- 1 tbsp (8g) almond flour (for filling)
Instructions
- Preheat & Prep Your Oven: Start by heating your oven to 375 degrees F. A hot oven is essential for browning the crust properly. Allow sufficient time for the oven to preheat.
- Roll Out The Dough: Retrieve the chilled dough and roll it out on a lightly floured surface. Aim for a rustic circle shape, ensuring the dough does not become too thin.
- Spread The Frangipane: Spoon the almond frangipane onto the rolled-out dough, leaving space around the edges for folding.
- Add Fruit Generously: Evenly distribute the sliced peaches and blueberries over the frangipane to enhance visual appeal and flavor.
- Fold The Edges: Gently fold the outer edges of the dough over the fruit to create a rustic appearance, allowing the fruit to peek through.
- Brush & Sprinkle: Apply an egg wash over the crust and lightly sprinkle coarse sugar on top for a golden finish.
- Bake & Enjoy The Aroma: Place the galette in the oven and bake for 35 to 40 minutes. Watch it closely, covering the edges with foil if they start to darken too quickly.
- Cool & Serve: Allow the galette to cool on a rack until firm to the touch but still warm.
Notes
- Storage Tips: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to one week.
- Expert Tips: Refrigerate the dough for at least 1 hour prior to rolling to ensure a flaky texture. Avoid adding any fruit juices to prevent a soggy filling. If dough is crumbly, add an extra tablespoon of ice water at a time to bring it together. For well-cooked filling, toss the fruit with almond flour to absorb moisture.
- Reheating Instructions: To reheat, place slices in a 350 degrees F oven for about 10-15 minutes until warmed through.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream, or pair with fresh whipped cream for added indulgence. A drizzle of honey works beautifully as well.
- Recipe Variations: Substitute peaches with nectarines for a different flavor twist. Add a dash of cinnamon to the filling for warmth, or use mixed berries instead of blueberries for variety.
- Ingredient Notes: Choose ripe but firm peaches for the optimal texture. If almond flour is unavailable, all-purpose flour or a gluten-free blend can be used, though the flavor will be different.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- All-purpose flour: This is gonna be the foundation of your galette crust. Grab a good quality flour to get that nice flakiness!
- Almond flour: It brings a subtle nuttiness to the mix. Make sure to pick finely ground almond flour so it blends well into the dough.
- Granulated sugar: This sweetener balances the tartness of the fruits. You can swap it with coconut sugar if you’re looking for a different sweetness vibe!
- Cold unsalted butter: Chilled butter makes for a flaky crust. Just make sure to cut it into cubes for easy mixing and keep it cold!
- Ice water: Adding this helps bring the dough together without melting that butter. Use really cold water for the best results!
- Egg: You’ll need this for an egg wash to give your crust that golden finish. Make sure it’s at room temperature for smooth application.
- Milk: A splash of milk for the egg wash helps the crust browning beautifully. Use your favorite milk, or even a dairy-free option works great!
- Sliced almonds: These are perfect for sprinkling on top for that extra crunch. Go for slivered almonds if you want a different texture!
- Coarse sugar: A sprinkle of this on the crust adds that lovely sparkle. If you don’t have it, regular sugar could work, but it won’t have that nice texture.
- Softened unsalted butter: This is for your almond frangipane, adding richness and creaminess. Make sure it’s softened, or you’ll have a lumpy filling!
- Almond extract: This gives that signature nutty flavor in your frangipane. If you’re in a pinch, vanilla extract is a good substitute!
- Vanilla extract: It rounds out the flavors beautifully in the frangipane. You could use a few drops of almond extract for an extra kick if needed!
- Peaches: They’re juicy and sweet, making your filling shine! Use ripe, but firm ones for the best texture in the galette.
- Blueberries: These little gems add a pop of color and tanginess. Fresh is best, but frozen ones can work if you’re in a bind!
- Granulated sugar (for filling): A little extra sugar here enhances the fruit’s sweetness without overpowering. You can always adjust based on your fruit’s ripeness!
- Almond flour (for filling): A bit of this in the filling helps with consistency while adding nutty flavor. If you’re out, you can skip it, but it helps a lot!
Recipe Tips
- If the dough starts crumbling, add an extra tablespoon of ice water at a time until it comes together smoothly.
- When you bake the galette, roll the dough thinner to avoid a crust that’s undercooked in the middle.
- For a well-set filling, toss the fruit with almond flour before baking to absorb excess moisture.
- If you prefer a less soggy texture, skip adding any fruit juices while assembling your galette.
- For best results, refrigerate the dough for at least one hour to help achieve a flaky texture when baked.
Serving Suggestions
Serve the galette warm alongside a scoop of vanilla ice cream or fresh whipped cream. A drizzle of honey adds sweetness while enhancing the fruit flavors.
This galette works well in summer dessert parties or holiday gatherings. It can also be used in variations such as fruit tarts or breakfast pastries.
Consider a simple glaze using maple syrup for an added touch. A sprinkle of toasted almonds on top offers extra crunch and flavor.
Recipe variations
- You can use nectarines in place of peaches for a different flavor profile.
- Add 1/2 tsp of cinnamon to the filling for a warm spice note.
- Either substitute blueberries with raspberries or blackberries for a tangy twist.
- If you want more galettes, scale the flour to 2 cups and butter to 1 cup for a larger batch.
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How to Store?
To keep your peach and blueberry galette with almond frangipane fresh, follow these storage tips:
Room Temperature: Store the galette in an airtight container at room temperature for up to 2 days. This method preserves texture.
Refrigeration: For longer storage, refrigerate in an airtight container for up to 1 week. This helps maintain flavor and freshness.
Freezing: Wrap the galette tightly in aluminum foil or plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
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