This Gluten-Free Blueberry and Peach Galette with a crust made of almond flour and tapioca flour is my answer to the perfect mid-summer dessert. It’s bursting with fresh blueberries (hand-picked by myself, Mike, and Ella over on Sauvie Island) succulent and honey-sweetened peaches, and – not much else! The sweet summer fruits and buttery crust speak for themselves, and are truly so magical together.

There’s nothing better than using fresh picked summer berries and ripe, local stone fruit to make a delectable summer treat that’s easy as pie – but literally so much easier, because making pie crust is hard. Galettes are a delectable way to get all that buttery, tender pie crust flavor, but in a really user-friendly way. In fact, I think galettes are pretty fail-proof (the more crumbling the folded crust, the more rustic!) and this gluten-free version is no exception.

If you’ve never tried making a galette before, I hope you give this one a go! Read on for the ingredients + cooking method!

Gluten-Free Blueberry and Peach Galette Ingredients:

Almond flour is essential to adding a light sweetness to this gluten-free galette crust. Technically just ground up almonds, almond flour provides flavor, healthy fats, and plant protein too. Pro tip: store your almond flour in the freezer or refrigerator. Finely ground nuts and seeds are susceptible to going rancid quicker, and cool/dark places can help slow this down.

Tapioca flour comes from the starch of cassava, and is often called tapioca starch. Tapioca flour is an excellent thickener, and provides structure to this gluten-free crust. You can find tapioca flour at most natural grocery food stores or online – I snag mine from Bob’s Red Mill.

Blueberries are the star of this galette, but please know that you can swap them for any other berry if you’d prefer! I think blackberries or marionberries would be excellent in this galette too. Blueberries are a wonderful source of antioxidants and a variety of vitamins and minerals including Vitamin C and K and manganese. They’re also a good source of fiber, providing roughly 4 grams per 1 cup serving.

Peaches are heaven right now – honestly is there anything better than a ripe summer peach? Filled with vitamins C, A, E, and K, peaches also contain fiber, antioxidants, potassium, and some B vitamins. Look for organic peaches, when possible. Their soft, smooth skin is often sprayed with pesticides and are among the top of the EWG’s Dirty Dozen year after year.

I hope you love this simple summer treat as much as I do – happy baking!

Gluten-Free Blueberry and Peach Galette

Yields 1 Galette

Prep time: 10 minutes
Cook time: 35 minutes
Chill time: 60 minutes

Ingredients:

Dough
1 ½ cup almond flour
½ cup tapioca flour
1 tablespoon coconut sugar
1 pinch sea salt
6 tablespoons grass-fed cold butter, cubed
1 egg

Blueberry and Peach Filling
2 cups fresh blueberries
1 peach, sliced
½ lemon, juiced
Zest from 1 lemon
2 tablespoons maple syrup
2 teaspoons tapioca flour
½ teaspoon cinnamon

Before baking
1 egg

Directions:

1. Prepare the dough. To a large bowl, or a food processor, add almond flour, tapioca flour, coconut sugar and sea salt. Pulse or blend with your hands to form a crumbly texture. Add in one egg and pulse or blend to form a smooth dough.

2. Add the dough to a piece of plastic wrap and wrap in a ball. Chill dough for 1 hour, or overnight if desired.

3. Preheat oven to 375F.

4. Prepare the filling: to a medium bowl add blueberries, peach, lemon juice, lemon zest, maple syrup, tapioca flour and cinnamon. Stir well to combine. Set aside.

5. Roll the dough out between two pieces of parchment paper, about 10” across. Add the berry and peach filling to the center, leaving about 2 inches around the side. Carefully use your hands or the parchment paper to gently fold the sides up, creasing the dough together as you go.

6. Beat egg and use a pastry brush to brush the outside of the galette.

7. Carefully transfer galette and parchment paper to a baking tray. Bake for 30-35 minutes, or until berries and bursting and bubbling. Remove from oven and let cool 10 minutes before slicing (I like to use a pizza cutter for easy cutting!) and serving. Serve with optional (but very delicious) vanilla ice cream while still warm – yum!

Notes:

-This recipe is adapted from Bakerita’s Paleo Blueberry Galette recipe