# Peach Galette Almond Crumble > 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. Canonical URL: https://www.topshelf.recipes/recipes/peach-galette-almond-crumble ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 45 minutes - Cook Time: 40 minutes - Total Time: 85 minutes - Servings: 5 - Difficulty: Medium - Category: Baking ## Ingredients ### Make the dough - 1 1/4 cups All-purpose flour - 1/3 cup Granulated sugar (total) - 3/4 cup Unsalted cold butter (total) - 1/2 teaspoon Fine sea salt - 4 tablespoons Ice water ### Prepare the peach filling - 4 large Ripe peaches - 2 tablespoons Cornstarch - 1 tablespoon Fresh lemon juice ### Make the almond crumble - 3/4 cup Sliced almonds - 1/3 cup Light brown sugar ## Instructions ### 1. 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. ### 2. 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. ### 3. 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. ### 4. 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. ### 5. 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. ### 6. 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. ## Nutrition Estimated nutrition per serving (1 serving (305g)): - Calories: 690 kcal - Protein: 8.4 g - Carbohydrates: 74.8 g - Fat: 42.5 g - Saturated Fat: 3.6 g - Trans Fat: 0 g - Fiber: 4.7 g - Sugar: 27.5 g - Added Sugars: 13.4 g - Cholesterol: 0 mg - Sodium: 268 mg - Potassium: 415 mg - Calcium: 80 mg - Iron: 3.1 mg - Vitamin D: 0 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Cloud Bread Sandwiches](https://www.topshelf.recipes/recipes/cloud-bread-sandwiches) - [Honey Mustard Chicken Nuggets](https://www.topshelf.recipes/recipes/honey-mustard-chicken-nuggets-baked) - [Cheddar Jalapeño Corn Muffins](https://www.topshelf.recipes/recipes/cheddar-jalapeno-corn-muffins) - [Basque Burnt Cheesecake](https://www.topshelf.recipes/recipes/basque-burnt-cheesecake-salted-caramel) - [30-Minute Sticky Baked Honey Garlic Chicken Thighs with Crisp Edges](https://www.topshelf.recipes/recipes/30-minute-sticky-baked-honey-garlic-chicken-thighs-crisp-edges) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Peaches: Choosing, Prepping, Preserving](https://www.topshelf.recipes/articles/peaches-choosing-prepping-preserving) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)