Peach and Blueberry Almond Galette
I made this peach and blueberry almond galette after I picked up some peaches on our last grocery store run. I think the peaches and blueberries paired well together and added some sliced almonds to the outer crust for some extra flavor and texture. I always have pie crust in my refrigerator but this would be wonderful with homemade crust too. I love galettes because they are so easy to throw together with whatever fruit combination you like and within an hour you’ll have a beautiful rustic pie. I served this peach and blueberry almond galette with vanilla ice cream but it’s wonderful with whipped cream or just on its own. My entire family loved this beautiful galette and it disappeared quickly–I will most definitely be making it again.
How to Make a Peach and Blueberry Almond Galette
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Place the peach slices and blueberries into a bowl and sprinkle them with the lemon juice then gently toss to coat with the juice. Add the sugar, cornstarch, and cinnamon to the peaches and blueberries then toss to coat evenly.
Place the peach slices in a spiral inside the pie crust starting one inch from the edge. Sprinkle the top with the blueberries. Fold the edge of the dough over the fruit. Brush the dough with the beaten egg. Sprinkle the edges with the sliced almonds and a bit of turbinado sugar. Add the diced butter to the top of the fruit.
Place into the oven and bake for 40-45 minutes, or until golden brown. Remove the galette from the oven and let cool for 10-15 minutes before slicing.
Serve with vanilla ice cream or whipped cream, if desired. Enjoy.
Equipment
Ingredients
- 4-5 small peaches, sliced thinly
- Handful of blueberries
- 1 tsp fresh lemon juice
- 2-3 tbsp sugar, to taste, depending on sweetness of the fruit
- 2 tsp cornstarch
- ¼ tsp cinnamon
- 1 prepared pie crust
- 1 small egg, well beaten
- Sliced almonds
- Turbinado sugar
- 1 tbsp unsalted butter, diced
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Place the peach slices and blueberries into a bowl and sprinkle them with the lemon juice then gently toss to coat with the juice.
- Add the sugar, cornstarch and cinnamon to the peaches and blueberries then toss to coat evenly.
- Place the peach slices in a spiral inside the pie crust starting one inch from the edge. Sprinkle the top with the blueberries.
- Fold the edge of the dough over the fruit.
- Brush the dough with the beaten egg. Sprinkle the edges with the sliced almonds and a bit of turbinado sugar.
- Add the diced butter to the top of the fruit.
- Place into the oven and bake for 40-45 minutes, or until golden brown.
- Remove the galette from the oven and let cool for 10-15 minutes before slicing.
- Serve with vanilla ice cream or whipped cream, if desired. Enjoy.
what beautiful recipe Pam ! I love galette and love these almonds !
So summery and delicious!
We love peaches and blueberries together and your galette looks awesome, especially with the almonds on the crust. I will pass this on to the family baker for when our blueberries come in.
We’re getting into summer fruit season! Berries! Peaches! And all the other summer goodies we enjoy. Blueberries and peaches pair (ha!) so well together, don’t they? Love that combo. Terrific galette — thanks.
Beautiful galette and I love the fruit combination.
How much diced butter?
Jeannie,
Thanks for letting me know it was missing–1 tablespoon. I’ve corrected the recipe.
-Pam
This is so beautiful! Makes me jealous that you can already find peaches.
galettes are my favorite! you’ve made what’s supposed to be rustic (at least it is when i make it…) into something elegant and lovely!!