Peach Apple Galette (Gluten-Free, Dairy-Free Option)

Print

Galettes are among my top favorite desserts to make since they’re so quick and easy to prepare. They’re also very versatile since you can use many different fruits for the filling. I made this gluten-free peach apple galette after our recent trip to the Okanagan Valley orchards. The freshly-picked peaches and apples worked very well together, but feel free to use one or the other or different fruits as you wish. Some of my favorites are peaches, apples, pears, plums, and even berries.

I love adding herbs like thyme to the fruits that add a delicate touch of flavor and fragrance to the galette. Fresh is best, but dried herbs also work.

For the gluten-free crust, I often use a mix of brown rice flour, almond flour, or buckwheat flour. They all work really well and yield a delicious nutty crust that balances out the sweetness of fruits. For best results, make sure all the crust ingredients are chilled and cold.

Have you tried making galettes before? If not, I hope you try this simple recipe and enjoy.

Further Food Nutritionist Commentary:

Apples are high in fiber, antioxidants, and vitamin C. Fiber helps improve digestion, antioxidants help protect the body from the damage caused by free radicals, and vitamin C helps improve the immune system.

By Camryn Goldstein

Peach Apple Galette (Gluten-Free, Dairy-Free Option)

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Servings: 8

Ingredients

Crust

2/3 cup brown rice flour
1/2 cup almond flour
1/4 cup tapioca flour
1 tablespoon coconut sugar
1/2 teaspoon cinnamon
Pinch of sea salt
4 tablespoons cold grass-fed butter  (or vegan butter)
2-4 tablespoons ice cold water (as needed)

Fruit Topping

3 peaches, sliced into thin wedges
1 apple, sliced into thin wedges
Juice from 1/2 lime or lemon
2 teaspoons cinnamon
1-2 tablespoons of raw honey (or pure maple syrup)
1 teaspoon thyme (dried or fresh)

Instructions

  1. Preheat the oven to 350 degrees
  2. For the Crust: Add the dry ingredients to a bowl and stir to combine. Add the butter and mix until you get a coarse crumbly mixture. Add the ice water, one tablespoon at a time, stirring to combine. Add enough water until the dough is not too dry. Gently roll it into a ball without overworking the dough
  3. Cover your baking sheet with parchment paper and place the dough ball in the center. Place another piece of parchment paper on top and use a rolling pin to roll out the dough until it’s about ¼” thick
  4. For the Fruit Topping: Toss the fruits with lemon, cinnamon, honey or maple syrup and thyme in a bowl.
  5. Assemble: Arrange the fruits in the center of the dough overlapping each other about 1” short of the edge. Then fold the edge of the dough over the fruits and press gently to cover them. It’s supposed to look rustic, so don’t worry about the edges breaking or looking messy
  6. Bake in the oven for 45 minutes or until the edges are firm and golden brown. Enjoy it warm (best with a scoop of ice cream;) or let it cool completely and serve at room temperature
Preheat the oven to 350 degrees For the Crust: Add the dry ingredients to a bowl and stir to combine. Add the butter and mix until you get a coarse crumbly mixture. Add the ice water, one tablespoon at a time, stirring to combine. Add enough water until the dough is not too dry. Gently roll it into a ball without overworking the dough Cover your baking sheet with parchment paper and place the dough ball in the center. Place another piece of parchment paper on top and use a rolling pin to roll out the dough until it’s about ¼” thick For the Fruit Topping: Toss the fruits with lemon, cinnamon, honey or maple syrup and thyme in a bowl. Assemble: Arrange the fruits in the center of the dough overlapping each other about 1” short of the edge. Then fold the edge of the dough over the fruits and press gently to cover them. It’s supposed to look rustic, so don’t worry about the edges breaking or looking messy Bake in the oven for 45 minutes or until the edges are firm and golden brown. Enjoy it warm (best with a scoop of ice cream;) or let it cool completely and serve at room temperature

Nutrition Information

Per Serving: Calories: 170; Total Fat: 4 g; Saturated Fat: 0 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 1 mg; Potassium: 139 mg; Carbohydrate: 27 g; Fiber: 3 g; Sugar: 10 g; Protein: 2 g

Nutrition Bonus:

Vitamin C: 6%; Vitamin A: 8%; Iron: 4%; Calcium: 10%

Try adding Further Food Collagen to ANY baked good for a protein boost!

Print
further food collagen

Leave a comment

Your email address will not be published.

Send this to friend