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Whiskey peach and toasted almond galette

There's no way to spin this as a healthy recipe. This is a rich and decadent dessert, perfect for celebrating a special occasion! Nothing wrong with that, IMO. This whiskey peach and toasted almond galette is bursting with fresh summer flavour, all held together by the flakiest, butteriest crust, which actually doesn't even contain butter, thanks to the magic of coconut oil. You need to give this one a try before peach season ends!

This recipe is vegan and refined sugar free.

If you make this recipe and want to show off on IG, you can tag me,!


Serves 6

Ready in 2 hours



Whiskey-peach filling

6 peaches

1 tablespoon refined coconut oil

1/4 cup coconut sugar

1/4 cup whiskey

1 teaspoon pure vanilla extract

2 teaspoons corn starch

1/8 teaspoon sea salt

1/4 cup whole almonds, toasted


1 cup unbleached all-purpose flour

2 teaspoons coconut sugar

1/4 teaspoon salt

1/2 cup refined coconut oil, refrigerated

1/4 cup ice cold water


  1. Prepare the crust by mixing flour, sugar, and salt in a mixing bowl. Cut in cold coconut oil with a pastry blender, whisk, or fork, until the dough is crumbly, with pea-sized chinks of coconut oil evenly dispersed throughout. Then, make a well in the centre, and add in the ice cold water. It must be ICE cold, so the coconut oil doesn't melt. Mix until combined and the dough begins to pull away from the sides of the bowl to form a ball. Cover the bowl and refrigerate immediately until later use

  2. Toast almonds in a dry skillet over medium heat for about 5 minutes, until beginning to brown and smell toasty. Set almonds aside

  3. For the filling, core and slice 6 peaches. Set aside the slices from 2 of the peaches. Heat a saucepan over medium heat with 1 tablespoon of coconut oil, and add the slices from the remaining 4 peaches into the saucepan. Add sugar, vanilla, and a pinch of salt to the peaches. Continue to cook for a few minutes, until the sugar has dissolved

  4. Turn the heat up to medium-high, add the whiskey, and and let the alcohol cook off. It should take 3-5 minutes. Make sure they don't burn! Once the alcohol has cooked off, stir in the cornstarch, the remaining fresh peach slices that were set aside, and the almonds. Then, take the pan off the heat, and set aside. You must let the peaches cool completely before assembling the galette, or it will melt the coconut oil in the dough and you will have a soggy galette

  5. To assemble the galette, on a floured surface, roll out the refrigerated dough into a circle, about 1/4 inch thick. Carefully transfer it to a baking sheet. Then, refrigerate it for 15 minutes. It's very important that the coconut oil stays chilled. Preheat your oven to 425 while the dough is chilling. Once chilled, add cooled peaches to the centre of the dough, leaving a 2 inch border of dough around them. Fold the border overtop of the peaches to make the crust. This will hold everything together, like you see in the picture

  6. Top the peaches with remaining toasted almonds. Sprinkle the crust with a tablespoon of extra coconut sugar if desired

  7. Bake for 35-40 minutes, until crust is golden and peaches are bubbly. Let the galette rest at room temperature for at least an hour before serving, so it doesn't fall apart



  • Just stressing one more time, it's essential that the dough and coconut oil are super chilled. If for any reason you have to abandon it, make sure you put it in the fridge. I like to measure out the water in advance, fill it with ice cubes, and refrigerate it. Make sure you remeasure the water before adding it to the dry ingredients, just in case the ice cubes have melted too much

  • I haven't tried this recipe with gluten free flour. If you want to, let me know how it goes!


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