Rustic Peach Galette
Delicate, delicious Rustic Pear Galette makes a lovely summer dessert. Top with your favorite ice cream and indulge.
Pear galettes are the pumpkin pies of summer. A delicate and rustic pie crust with fresh seasonal fruits is all you need to impress your friends & family. Top that with almond milk vanilla ice cream and you’re done! It definitely makes a lovely end to a homemade dinner.
What I love about this recipe is that it’s made with simple ingredients and all you need is your hands. No fancy equipment necessary. The more rustic it looks, the better! This basic recipe can be tailored to whatever fruit you like, just make sure to adjust the amount of sugar as some tart fruits may need more. Simply add sugar gradually, tasting as you go. You can make this crust 2 days in advance, but it’s best when served the same day it was made.
Happy Baking!
Peach Galette
Ingredients
Fro the Crust
- 2 cups almond flour
- 1/4 tsp Himalayan pink salt
- 2 tbsp coconut sugar or brown sugar
- 1 tbsp arrowroot powder
- 1/2 cup coconut oil softened
- 2 tbsp coconut manna butter (softened)
- 1 tbsp vanilla extract
- 4 tbsp water
For the Filling
- 4-5 peaches sliced
- 1/2 cup berries optional
- 4 tbsp coconut sugar or brown sugar
- 2 tbsp arrowroot powder
- 1/4 tsp Himalayan pink salt
- 1 tbsp lemon juice
Glaze
- 2 tbsp coconut oil or olive oil (melted)
- 2 tbsp maple syrup
Instructions
- Make the Crust: whisk together the almond flour, sugar, salt and arrowroot powder in a mixing bowl. In a separate bowl, combine the coconut oil and coconut butter, and vanilla. Add the dry ingredients to the wet, kneading by hand until a sticky dough forms. (Add the water slowly if it feels to dry).
- Form into a bowl and cover with plastic wrap. Refrigerate for at least an hour.
- Remove from fridge and divide into 3 equal pieces (use a scale if you have one). On a well floured surface, roll out each dough piece to a circle 1/4 inch thick. Transfer carefully to a lined baking sheet and set aside.
- Make the Filling: Â combine the sugar, salt and arrowroot powder in a small bowl. Pit and slice the peaches and divide among the 3 pies. Add the berries, if using. Sprinkle the sugar mixture on the fruit. Squeeze the lemon juice over the pies.
- Gently fold the edges of the dough up over the filling, pressing down slightly so it stays in place. Combine the glaze ingredients in a small bowl. Use a pastry brush to brush the wash over the crust. Â Place the galettes in the freezer for around 10 minutes before baking.
- In the meantime, pre-heat the oven to 350F.
- Bake in a pre-heated oven for 25-30 minutes, or until the crust is golden brown. Remove the galettes from oven and allow to cool completely before transferring to a cooling rack. Serve warm, with a side of vanilla  ice cream.
