This fresh peach galette swaps conventional sugar for Jaca allulose, giving you a rustic, flaky summer dessert that's sugar-free with only the natural sweetness of ripe peaches. It has everything you love about peach pie — buttery pastry, juicy fruit, and room for a scoop of vanilla ice cream — with a relaxed, free-form shape that comes together on a single baking sheet.
This is a Jaca-adjusted, healthier version of the classic peach galette: every bit of granulated and turbinado sugar is replaced with Jaca allulose at twice the amount, so you keep the sweetness and lose the added sugar. Because allulose browns faster than the sugar we grew up with, loosely tent the galette with foil if the crust darkens before the peaches are tender.
Ingredients:
For the crust
- 1½ cups all-purpose flour, spooned and leveled
- ½ teaspoon salt
- 4 tablespoons Jaca allulose (replaces 2 tablespoons sugar)
- 12 tablespoons (1½ sticks) very cold unsalted butter, cut into ½-inch pieces
- ¼ cup very cold water
For the filling
- 1 lb just-ripe yellow peaches (3 to 4)
- 2 tablespoons all-purpose flour
- ½ cup almond flour
- 1 cup Jaca allulose, divided (replaces ½ cup sugar)
- 1 tablespoon fresh lemon juice
- 1 egg, beaten (for the crust wash)
- 2 tablespoons Jaca allulose, for sprinkling (replaces 1 tablespoon turbinado sugar)
- 2 tablespoons apricot jam, optional, for glaze
Instructions:
- Make the dough: In a food processor, pulse the flour, salt, and 4 tablespoons Jaca until combined. Add the cold butter and pulse until it is the size of peas, about 5 seconds. Sprinkle in the cold water and pulse until the mixture is moistened and crumbly, about 5 seconds.
- Turn the dough onto a lightly floured surface and knead just until it comes together. Pat into a disk, dust with flour, and roll into an 8- to 10-inch circle. Transfer to a parchment-lined baking sheet and refrigerate while you prep the peaches.
- Cut the peaches into ¼-inch slices (no need to peel). Slide the parchment and chilled dough onto the counter and roll into a 13-inch circle, about ⅛-inch thick. Return the parchment and dough to the baking sheet.
- Sprinkle the 2 tablespoons all-purpose flour over the dough, leaving a 1-inch border. Top with the almond flour, then ½ cup of the Jaca. Fan the peach slices in slightly overlapping circles to within 2½ inches of the edge.
- Drizzle the peaches with the lemon juice and sprinkle with the remaining ½ cup Jaca. Dust your hands with flour and fold the dough edges up over the fruit, pleating as you go. Brush the crust with the beaten egg and sprinkle with the 2 tablespoons Jaca. Chill for at least 20 minutes.
- Bake in a 350°F oven for 60 to 70 minutes, until the crust is golden and the peaches are tender. Tent loosely with foil if the crust browns too quickly. Cool on a rack.
- If using, heat the apricot jam until bubbling and brush it over the peaches for a glossy, bakery-style finish. Slice and serve warm or at room temperature — a scoop of vanilla ice cream never hurts.
Prep time: 30 minutes · Chill time: 20 minutes · Cook time: 65 minutes · Servings: 8
