Peach Galette with Candied Almonds (Gluten Free)

Yellow peaches are my favourite stone fruit. Ripe, juicy peaches bring a burst of summer flavor that is both refreshing and comforting. A simple, rustic peach galette showcases those vibrant flavors perfectly — the fruit shines, the crust provides a tender contrast, and caramelised juices make every slice irresistible. This gluten-free version uses half a batch of gluten-free shortcrust pastry and is finished with crunchy candied almonds for texture and sweetness.

This galette is forgiving and quick to assemble. You don’t need perfect edges or elaborate presentation; a hand-folded, slightly imperfect crust is part of its charm. Serve warm with cold vanilla ice cream, a spoonful of whipped cream, or a drizzle of custard for an extra indulgent finish. It’s a flexible recipe that works equally well with other stone fruits or mixed berries when peaches are out of season.

Why this galette works

The galette is a rustic tart that highlights seasonal fruit. The filling is lightly spiced and bound with a little gluten-free flour to capture juices while baking, and lemon juice brightens the peaches. A simple egg wash and a sprinkle of demerara sugar create a golden, slightly crunchy top. The candied almonds add a toasty, caramel crunch that contrasts beautifully with soft, baked fruit.

Serves

6–8

Ingredients

• Gluten-free shortcrust pastry — use half the quantity from your preferred recipe (see notes)
• Filling:
• 4–5 yellow peaches, sliced (keep the skin on for texture and colour)
• Juice of 1/2 a lemon
• 1/2 tsp vanilla extract
• 1/4 cup brown sugar
• 1 tbsp plain gluten-free flour
• 1/2 tsp ground cinnamon
• Pinch of ground nutmeg
• Beaten egg for brushing
• Demerara sugar for sprinkling
• Candied almonds:
• 2 tbsp caster sugar
• 80 g whole almonds
• Pinch of cinnamon

Instructions

1. Preheat the oven to 160°C (fan-forced if you have it). Line a baking tray with baking paper.
2. Make the candied almonds: place the caster sugar in a small frying pan over low heat. Allow the sugar to melt gently without stirring; you can tilt or swirl the pan occasionally to encourage even melting. When the sugar has mostly dissolved and starts to caramelise, add the almonds and a pinch of cinnamon. Toss quickly for about a minute until the almonds are evenly coated and lightly golden. Transfer the almonds onto baking paper to cool and harden. Once cool, break into pieces and set aside.
3. Prepare the peach filling: in a bowl combine the sliced peaches, lemon juice and vanilla extract. The lemon keeps the fruit bright and prevents excess browning.
4. In a small bowl mix the brown sugar, gluten-free flour, cinnamon and nutmeg. Sprinkle this mixture over the peaches and gently toss until the slices are evenly coated. The flour helps absorb some of the fruit juices while baking so the galette slices hold together.
5. Roll out half the batch of your gluten-free shortcrust pastry into a thin round on a lightly floured surface. Transfer the dough to the lined baking tray. Pile the peach filling into the centre, leaving a 5 cm (about 2 inch) rim of pastry all around.
6. Fold the exposed pastry edges over the peaches to create a rustic border. Brush the folded pastry with beaten egg and sprinkle the whole galette with demerara sugar for a crunchy, caramelised finish.
7. Bake the galette for about 45 minutes, or until the pastry is golden and the filling is bubbling. Oven times vary slightly depending on thickness and fruit juiciness, so check toward the end of baking.
8. Allow the galette to cool slightly on the tray before transferring to a serving plate. Serve warm with scoops of ice cream or a dollop of softly whipped cream, and scatter the chopped candied almonds over the top for contrast and crunch.

Tips and variations

• Select peaches that have a sweet aroma and yield slightly to gentle pressure — that indicates ripeness. If peaches are slightly underripe, toss them with a little extra sugar and lemon to coax their flavor.
• Substitute nectarines or a mix of stone fruits (plums, apricots) for variety. Berries and rhubarb also make excellent fillings.
• If you prefer a less sweet finish, reduce the brown sugar slightly or swap part of it for a natural sweetener. For a buttery glaze, brush with melted butter after baking.
• Store any leftovers loosely covered in the refrigerator for up to two days. Reheat gently before serving to refresh the crust and warm the filling.

This peach galette is a straightforward, crowd-pleasing dessert that highlights seasonal fruit and offers room for creativity. The combination of tender peach, spiced filling and crunchy candied almonds makes each bite satisfyingly textured and full of summer flavor.