Try The Best Peach Blueberry Almond Galette
Try it and you will want to add this Peach Blueberry Almond Galette to your favorite recipes! It’s perfect with the fresh peaches this time of year. A galette is a French term for a free-form pie, which is more rustic but just as delicious as a tart or pie.
Why Make A Peach Blueberry Almond Galette?
This recipe is delicious with the almond flavors in the flakey crust and in the filling known as frangipane (a creamy, sweet, almond filling). The seasonal peaches and blueberries are juicy and colorful.
The only thing you may not have in your pantry (other than the fresh fruit) is almond flour but I’m finding that more recipes call for it with some people needing to avoid gluten.
Here is the pie ready to refrigerate for at least 20 minutes before baking.
My Favorite Dessert Recipes are gathered in one place!
This recipe was inspired by Sally’s Baking Addiction.
Peach Blueberry Almond Pie Recipe
The Best Peach Blueberry Almond Galette
Ingredients
Crust
Frangipane
- 2 tbsp soften unsalted butter
- 1 egg room temperature
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
Blueberry Peach Filling
- 3 cups peaches (2-3 medium ripe peaches sliced)
- 1 cup blueberries
- 1 tbsp granulated sugar
- 1 tbsp almond flour
Instructions
- Make the crust: Using a food processor: Whisk the flour, sugar, and salt together. Add chopped butter and coarsely mix.. Add the water and mix until the flour is moistened. Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball. Flatten it into a thick disk. Wrap the dough disk in plastic wrap and refrigerate it for at least 1 hour.
- As the dough chills, prepare the frangipane: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the frangipane ingredients in a medium bowl on medium-high speed until combined and creamy. Cover and refrigerate
- Prepare the blueberry peach filling: Gently toss the blueberry peach filling ingredients together in a medium bowl until all the fruit is coated with almond flour and sugar. Cover and refrigerate
- Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat
- On lightly floured parchment paper, roll the dough into a 12-inch circle
- Evenly spread the frangipane into the center of the dough, leaving a 3 inch edge. Spoon or arrange the peaches and blueberries on top of the frangipane. Leave any fruit juices that are at the bottom of the bowl—that could make the galette filling too soggy. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Brush the crust edges with egg wash and sprinkle the crust with sliced almonds and coarse sugar.
- Lightly cover and refrigerate the shaped galette for at least 20 minutes and up to 8 hours.
- Bake until the filling is bubbly and the crust is golden brown, about 35-40 minutes. Cool on the baking sheet for 10 minutes before slicing and serving.
Serve The Pie Warm Or Room Temperature With Vanilla Ice Cream
We sent some home with our friend Mark and he loved it for breakfast the next day (so did I honestly)!
You may also like Sweet Summer: Fresh Peach Salad, Spicy Shrimp Cocktail.
This recipe looks delicious. How much unsalted butter is used in the crust? The recipe says “half cup 8 oz.”, but a half cup is only 4 ounces.
Sorry Sherri…it’s one cube. I will fix that.
8 Tbsp 1/2 cup 4 oz
8 Tbsp 1/2 cup 4 oz
This looks delicious! Can I use all purpose flour instead of the almond flour?
Thanks,
Rosa
This looks sooo delicious, however, it would have me reaching for my Epi Pen in no time…
oh no! Nut allergy?
Yes, and to walnuts and pecans. Not to mention all the other allergies, we are a family of allergies and my son’s girlfriend also has life threatening allergies to nuts and dairy..
Sounds delicious – can’t wait to try!
Can Phyllo dough be used for this?
Probably…I’d like to try it.
I think that’s a lot of wet filling and fruit to sit on Phyllo. It won’t rise/puff up with all that on top. Check with someone with a lot of experience with Phyllo. That’s my experience trying it as the base for a tomato pie and not nearly the amount of wet and heavy top layers. If you don’t want to make the crust use pie crust it is sturdier.
I think that’s a lot of wet filling and fruit to sit on Phyllo. It won’t rise/puff up with all that on top. Check with someone with a lot of experience with Phyllo. That’s my experience trying it as the base for a tomato pie and not nearly the amount of wet and heavy top layers. If you don’t want to make the crust use pie crust it is sturdier. I should have said pie crust from refrigerated section of store.
Looks delicious Mary Ann! I am sure that it is scrumptious for breakfast!
Looks fantastic, Mary Ann. Peaches and frangipane are my favorite flavors!
Me too, Joan.
Mary Ann, this looks so good. I’m going to print it and add it to my dessert file.
It’s so pretty too. Did you peel the peaches? Thank you for sharing.
I left the skin on the peaches, Katherine.
I wish my husband liked blueberries and peaches.
Oh, wait, that leaves it all for me.
Ha! I could probably eat a whole one myself over a few days!
Your posting this recipe is perfect timing for me as we have an abundance of peaches and blueberries! I will bake it this week!
Lucky YOU!
❤️ franki
enjoy!