A rustic Galette filled with juicy peaches and tart raspberries, for the perfect end of summer dessert and the easiest pie you will ever make!
I’ve been wanting to make a galette for quite some time now, since galettes seem to be the hot trend in the pie world at the moment. They are like a beautiful artwork showcasing seasonal fruit and the best part is that they’re so simple to make. There’s no need for a fancy weaved lattice top or crimped edges, just roll, fill, fold over and you’re ready to bake.
We are nearing the end of summer and peach season here in Ontario. The farmer’s markets and supermarkets are bursting with all shapes and sizes of juicy peaches just waiting to be eaten. I love using fruit that’s in season as it tastes fresher, sweeter and has way more flavour. Using local in-season fruits and vegetables is also less expensive also, supports local farmers, and has a higher nutrition value since they were picked fresh and didn’t have to be transported for long distances. How about them apples!… I mean Peaches 😉
And since I’ve already created a Blueberry Peach Cobbler and Grilled Peaches with Salted Caramel Sauce, I figured next up would be a peach galette! Now I didn’t want to make just any peach galette. It had to have a pop of colour and something to balance out the sweetness. What better way then tossing in another favourite fruit – raspberries! I just love how the tartness of raspberries perfectly compliments the sweetness of the peaches. They are a match made in galette heaven!
Now traditionally galettes are made with pastry flour, but you all know by now that I don’t make any recipe the “traditional” way. I had my heart set on making an oat/almond flour galette (cuz I’ve been on an oat kick lately). Sadly it was a complete flop, as the galette was super dry and fell apart like sand, the peaches were cut too thin, and the raspberries were taking over. So once again I turned to my trusted friend, Mr. Spelt, and like always he had my back. The crust was perfect, peaches were cut thicker, raspberries reduced, a dash of cinnamon was added, and we had a winner!
My dream of creating a recipe with oat/almond flour will have to wait for another time. In the meantime, I’m sure you will love this recipe which you can fill with any fruit of your choice. Let me know in the comments below what fruit combination you love in your galette!!
If you recreate this recipe please share a photo on social media and TAG me @urhealthnut so I can easily find them and like them!
- 1 ¼ cups light spelt flour
- ½ cup almond flour
- 1 tablespoon coconut sugar
- ¼ teaspoon sea salt
- 1 stick (½ cup) chilled unsalted butter, cubed
- 1 egg
- 3 medium size peaches, thinly sliced (about ¼-inch thickness)
- ½ cup raspberries
- 1 tablespoon pure maple syrup
- 2 tablespoons arrowroot flour
- ½ teaspoon cinnamon
- Zest of 1 lemon
- Juice of ¼ lemon
- 1 teaspoon vanilla
- 1 egg beaten (for egg wash)
- ½ teaspoon coconut sugar for sprinkling
- 1 tablespoon sliced blanched almonds
- Preheat the oven to 375℉.
- Make the dough. Combine the spelt flour, almond flour, coconut sugar, and salt in the food processor and process for 10 seconds. Add the butter and process for another 10 to 15 seconds, or until you reach a crumbly texture. Crack in the egg and process until dough forms into a ball, about 15 seconds. Wrap the dough in plastic or wax paper and place in the fridge while you make the filling.
- Make the filling. In a medium bowl, combine the sliced peaches, raspberries, maple syrup, arrowroot flour, cinnamon, lemon zest, lemon juice and vanilla. Stir and set aside.
- Roll the dough out between 2 pieces of parchment paper into a circle, about 10 to 12-inches across (adding a dusting of spelt flour when needed). Carefully transfer the dough onto the baking sheet, keeping the bottom parchment paper underneath.
- Arrange the fruit in the center of the dough, leaving about a one and a half to two inch perimeter. Gently fold the edges over the fruit, creasing the dough with your finger as needed. Use the parchment paper to help lift up and fold the edges of the dough over the fruit if you find the dough to be too fragile. Brush the outside edges of the galette with the egg wash and sprinkle with remaining coconut sugar and sliced almonds.
- Bake the galette for 40 to 45 minutes, or until the filling is bubbling, and the crust is golden and firm. Remove from oven and allow to cool on a rack for about 10 minutes. Serve warm with coconut whip or vanilla bean ice cream.
- *Note: If your dough doesn’t come into a ball when processing add a bit more flour. If it’s too soft once it does form into a ball, cover in a plastic wrap and leave in the fridge to chill for one to two hours. This will make it easier to roll out once you are ready to use it.