Peach Galette Almond Crumble

Name: Peach Galette Almond Crumble
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.25 cup All-purpose flour; 0.33 cup Granulated sugar (total); 0.75 cup Unsalted cold butter (total); 0.5 teaspoon Fine sea salt; 4 tablespoon Ice water; 4 large Ripe peaches; 2 tablespoon Cornstarch; 1 tablespoon Fresh lemon juice; 0.75 cup Sliced almonds; 0.33 cup Light brown sugar

A rustic, free-form galette that highlights ripe summer peaches under a crunchy almond crumble. Flaky buttery crust meets a lightly spiced peach filling and a nutty topping for a dessert that's both elegant and easy to pull together.

0.0(0 reviews)

Prep: 45m · Cook: 40m · Total85 mins

DifficultyMedium

Serves6

AuthorJake

Jake's note

"This galette is perfect for warm-weather dinners or casual gatherings — it showcases peaches with a satisfyingly nutty crunch. Home bakers will love how the free-form crust is forgiving yet yields an impressive result."

Peach Galette Almond Crumble

This Peach Galette Almond Crumble is the sort of dessert that looks like effort but practically sneaks itself onto the table. Ripe summer peaches are the star — their succulent sweetness and slight acidity are held together with just a whisper of cornstarch and lemon, while a nut-forward almond crumble adds a crunchy counterpoint to the flaky, buttery crust. The result is textural play: tender, juicy fruit under shards of toasted almond and golden pastry, with a dusting of sugar that gives the rim a delicate snap.

What makes this version work is its economy of ingredients and attention to temperature: cold butter in both dough and crumble creates distinct layers and crunchy pockets, while the modest sugar and lemon let peach flavor read clearly. It’s ideal for home bakers who want a show-stopping dessert without a tart pan — perfect for backyard dinners, casual potlucks, or a relaxed Sunday with coffee. Slightly under-ripen peaches hold their shape better when baked, and the galette’s free-form nature means charming imperfections are part of its appeal.

Plan your timing

Enter your target meal time:

5:31 pm–5:45 pm→Make the dough

5:45 pm–5:59 pm→Prepare the peach filling

5:59 pm–6:13 pm→Make the almond crumble

6:13 pm–6:27 pm→Assemble the galette

6:27 pm–6:41 pm→Bake until golden

6:41 pm–6:55 pm→Cool and serve

Ingredients

Yield

Instructions

Make the dough

In a bowl or food processor, combine the flour, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces; add ice water, a tablespoon at a time, until the dough just comes together. Shape into a disk, wrap tightly, and chill at least 30 minutes while you prepare the filling and crumble.

For this step

1.25 cupAll-purpose flour
0.38 cupGranulated sugar (total)
0.75 cupUnsalted cold butter (total)
0.5 teaspoonFine sea salt
4 tablespoonIce water

Prepare the peach filling

Slice the peaches about 1/2-inch thick and place them in a bowl. Toss with cornstarch, lemon juice, and a tablespoon of the granulated sugar to gently macerate and thicken as they sit; let stand while you make the crumble and roll out the dough.

For this step

4 largeRipe peaches
2 tablespoonCornstarch
1 tablespoonFresh lemon juice

Make the almond crumble

In a small bowl, stir the sliced almonds with the brown sugar. Cut in a few tablespoons of cold butter (from the total butter amount) until the mixture is crumbly and holds together when pressed; the crumbs should be coarse and nut-forward. Set aside in the fridge until assembly.

For this step

0.75 cupSliced almonds
0.38 cupLight brown sugar

Assemble the galette

Preheat the oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough into a roughly 12-inch circle and transfer to a parchment-lined baking sheet. Pile the peach filling into the center, leaving a 2-inch border; fold the dough edges up around the fruit, pleating as needed. Sprinkle the almond crumble evenly over the peaches and brush the exposed crust with a light dusting of granulated sugar.

Bake until golden

Bake the galette 35–45 minutes, rotating halfway through, until the crust is deep golden and the filling is bubbling. If the edges brown too quickly, tent loosely with foil for the last 10 minutes of baking.

Cool and serve

Let the galette cool on the baking sheet at least 20 minutes to allow the filling to set. Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.

Tips from the kitchen

Use very cold butter

Keep the butter straight from the fridge and cut it into pea-sized pieces; those chunks melt during baking and create flaky layers in the crust and pockets of richness in the crumble.

Don’t overwork the dough

Mix only until the dough holds together — over-kneading warms the butter and leads to a tough crust instead of a tender, flaky one.

Slice peaches uniformly

Cut peaches into consistent 1/2-inch slices so they cook evenly and the galette looks neat when it’s folded and baked.

Prevent soggy bottom

Chill the assembled galette briefly (10–15 minutes) before baking and bake on a preheated sheet to help the underside crisp up; tent with foil if the edges brown too quickly.

Toast almonds first

Lightly toast the sliced almonds in a dry skillet until fragrant before mixing with brown sugar for the crumble to amplify their nutty depth.

Variations & substitutions

Nectarine swap

Use ripe nectarines in place of peaches for a slightly firmer flesh and a hint of floral sweetness; no other changes needed.

Gluten-free crust

Substitute a 1:1 gluten-free flour blend and add 1–2 tablespoons more ice water as needed; chill thoroughly to help the crust hold together.

Maple-ginger twist

Replace the brown sugar in the crumble with pure maple syrup (reduce by a tablespoon) and add 1/2 teaspoon finely grated fresh ginger to the peach filling for warm spice notes.

Vegan almond crumble

Use vegan butter in both the dough and crumble and swap brown sugar for coconut sugar to keep the nutty, caramel character while making the galette dairy-free.

Storage & make-ahead

Store leftover galette loosely covered at room temperature for up to 24 hours, then refrigerate for up to 3 days. To refresh, reheat individual slices on a baking sheet in a 350°F oven for 8–12 minutes to crisp the crust; avoid microwaving for long as it will make the crust soggy. You can freeze a fully cooled baked galette wrapped tightly in plastic and foil for up to 1 month; thaw overnight in the refrigerator and reheat in the oven.

What to serve with it

Serve warm with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream and a sprinkle of toasted sliced almonds for extra crunch. Pair with a bright late-summer rosé, a chilled Gewürztraminer, or for a nonalcoholic option, a cold-brewed peach iced tea to echo the fruit notes.

Frequently asked questions

Do I need to peel the peaches?

Peeling is optional; the skin adds texture and color and generally softens when baked, but if you prefer a silkier mouthfeel, blanch and peel the peaches before slicing.

Can I use frozen peaches?

You can, but thaw and drain them well and pat dry to remove excess moisture, and expect a somewhat softer texture and a need for a touch more thickener like an extra teaspoon of cornstarch.

How can I tell when the galette is done?

The crust should be deep golden all over and the peach filling should be visibly bubbling through the crumble; if the center is still very syrupy, bake a few minutes longer while tenting the edges if necessary.

What if my crumble is too greasy?

If the crumble feels oily, it likely has too much butter — chill it until firm and break up the clumps before sprinkling; you can also stir in an extra tablespoon of almonds or a tablespoon of flour to absorb excess fat.

Can I make the dough ahead of time?

Yes — the dough can be made up to two days ahead and kept wrapped in the refrigerator, or frozen for up to one month; thaw in the fridge before rolling and chill briefly if it becomes soft.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Make the dough

All-purpose flour1.25 cup
Granulated sugar (total)0.38 cup
Unsalted cold butter (total)0.75 cup
Fine sea salt0.5 teaspoon
Ice water4 tablespoon

Step 2: Prepare the peach filling

Ripe peaches4 large
Cornstarch2 tablespoon
Fresh lemon juice1 tablespoon

Step 3: Make the almond crumble

Sliced almonds0.75 cup
Light brown sugar0.38 cup

Nutrition Facts

Per serving: 1 serving (254g)

Calories663

Total Fat35.4g

Saturated Fat17.5g

Trans Fat0g

Polyunsaturated Fat4g

Monounsaturated Fat2.7g

Total Carbohydrates81.7g

Dietary Fiber4.2g

Total Sugars11.7g

Protein6.7g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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