Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- 2–4 tbsp ice water
- 2 tbsp granulated sugar (for crust)
- 3 peaches, peeled and sliced
- 1 cup fresh raspberries
- ¼ cup brown sugar
- 1 tbsp cornstarch
- ½ tsp cinnamon (optional)
- ¼ cup almond paste or 4 oz cream cheese (optional)
- 1 egg (for egg wash)
- 2 tbsp coarse sugar (for sprinkling)
Optional Streusel Topping:
- ¼ cup all-purpose flour
- 2 tbsp cold butter, cubed
- 2 tbsp brown sugar
Instructions
- Make the crust: In a bowl, mix flour and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Prepare the filling: In a large bowl, combine sliced peaches, raspberries, brown sugar, cornstarch, and cinnamon (if using). Gently toss to coat.
- Optional streusel: Combine flour, brown sugar, and cold butter. Use your fingers or a fork to mix until crumbly.
- Assemble: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet. If using almond paste or cream cheese, spread it in the center, leaving a 2-inch border.
- Add the fruit: Pile the peach and raspberry mixture on top of the base layer. Fold the edges of the dough over the fruit, pleating as you go. Brush crust with beaten egg and sprinkle with coarse sugar.
- Add streusel: Sprinkle the streusel evenly over the exposed fruit if using.
- Bake: Bake for 30–40 minutes, or until the crust is golden and the filling is bubbly. Let cool slightly before slicing. Serve warm, optionally with ice cream!
If you’d like, I can adjust this for mini galettes, a tart version, or a pie pan style — just say so!