Blueberry Peach Gluten-Free Galette
This delicious blueberry peach galette is made with almond flour, so it’s gluten-free, and paleo. Sweetened naturally with honey and coconut sugar, the galette is a perfect dessert for summer when peaches and blueberries are at their peak of freshness and ripeness.
I love galettes in the summer and while I usually take a shortcut of using a pre-made pie dough crust for a galette, we are watching our carb and sugar intake so I wanted to make a healthier galette using almond flour.
What is a Galette?
Galette is a term used in French cuisine to designate various types of rustic flat round or freeform crusty cakes or tarts. A galette can be sweet or savory. The crust comes together simply with flour, butter, cold water, and a touch of salt.
The almond flour crust worked great – it was definitely more crumbly than a traditional flour crust and adds a slight almond flavor to the galette.
Typically you can swap almond flour 1:1 with all-purpose flour, but I found with the galette I had to play around with butter proportion because the almond flour has more moisture than all-purpose flour, so I had to reduce the amount of butter in the galette to compensate for this in the dough.
I only used 1/4 cup of honey to sweeten because the peaches I used were super ripe, sweet, and juicy. If you have hard peaches that are less ripe and more tart, you may need to increase the sweetener slightly.
Take advantage of the hot sale on Palisade peaches at Safeway to make this delicious gluten-free galette.
Ingredients in Almond Flour Galette
- Crust
- 2 1/2 cups Open Nature almond flour
- 3 tablespoons coconut sugar, or granulated sugar
- 1/3 cup cold butter, cubed
- 1/4 teaspoon salt
- 2 tablespoons cold vodka (cold water may also be used)
- 1 egg, beaten for brushing finished crust
- sliced almonds for garnish
- Filling
- 3 peaches, sliced
- 1/2 cup fresh blueberries
- 1 teaspoon corn starch
- 1/4 cup honey
If you prefer an all-purpose flour galette crust – be sure to check out the crust in this lemon blueberry galette recipe from Safeway.
How to Make a Gluten-Free Galette
A galette crust is very easy to make. The key is cold butter and cold water to create a dough that won’t fall apart and it yields a flaky crust once baked.
Place the almond flour, salt, and coconut sugar in a food processor and pulse to combine.
Add the cubed cold butter and pulse until combined and the dough resembles wet sand.
Add the vodka or cold water 1 tablespoon at a time, pulsing the dough until it resembles a ball of dough.
Remove the dough from the food processor and form the dough into a disk. Wrap in plastic wrap and refrigerate for 30 – 60 minutes.
Prepare the filling by combining the sliced peaches and blueberries in a medium bowl.
Toss the peaches and blueberries with corn starch, then drizzle with honey and stir to coat.
Preheat the oven to 350° F.
Roll out the dough onto a Silpat or sheet of parchment paper. It may break slightly, but you can use your fingers to shape it.
Transfer the parchment or Silpat to a baking sheet.
Place the peaches and blueberries in the center of the galette, leaving 2 inches of crust around the edges.
Fold the edges of the dough over the filling, then brush with the beaten egg.
Gently place the sliced almonds around the crust.
Bake for 25 to 30 minutes until the crust and almonds are browned.
Cool slightly (about 5-10 minutes) before serving. Enjoy with your favorite ice cream or whipped cream if desired.
Peach & Blueberry Galette With Almond Flour
Ingredients
Crust
- 2 1/2 cups Open Nature almond flour
- 3 tablespoons coconut sugar or granulated sugar
- 1/3 cup cold butter cubed
- 1/4 teaspoon salt
- 2 tablespoons cold vodka cold water may also be used
- 1 egg beaten for brushing finished crust
- sliced almonds for garnish
Filling
- 3 peaches sliced
- 1/2 cup fresh blueberries
- 1 teaspoon corn starch
- 1/4 cup honey
Instructions
- Place the almond flour, salt, and coconut sugar in a food processor and pulse to combine.
- Add the cubed cold butter and pulse until combined and the dough resembles wet sand.
- Add the vodka or cold water 1 tablespoon at a time, pulsing the dough until it resembles a ball of dough.
- Remove the dough from the food processor and form the dough into a disk. Wrap in plastic wrap and refrigerate for 30 - 60 minutes.
- Prepare the filling by combining the sliced peaches and blueberries in a medium bowl.
- Toss the peaches and blueberries with corn starch, then drizzle with honey and stir to coat.
- Roll out the dough onto a Silpat or sheet of parchment paper. It may break slightly, but you can use your fingers to shape it.
- Transfer the parchment or Silpat to a baking sheet.
- Place the peaches and blueberries in the center of the galette, leaving 2 inches of crust around the edges.
- Fold the edges of the dough over the filling, then brush with the beaten egg.
- Gently place the sliced almonds around the crust.
- Bake for 25 to 30 minutes until the crust and almonds are browned.
- Cool slightly (about 5-10 minutes) before serving. Enjoy with your favorite ice cream or whipped cream if desired.
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