Delicious Cherry Almond Galette Recipe Easy Perfect Dessert with Vanilla Bean Ice Cream

“Is that really just a galette?” my friend asked, eyeing the rustic dessert cooling on my kitchen counter. Honestly, I wasn’t sure myself the first time I tried tossing together this cherry almond galette. I had a pile of fresh cherries and a half-forgotten bag of sliced almonds staring back at me, and with a freezer full of store-bought pie dough, I figured, why not? I was chasing something easy, not fancy — just a quick fix for a sweet craving after a long day of juggling work and life.

When the galette came out of the oven, the smell of caramelized cherries mingled with toasted almonds filled the air, and I couldn’t help but smile. Paired with a scoop of creamy vanilla bean ice cream, it hit that perfect note of warmth and coolness. It wasn’t supposed to be a masterpiece, but somehow this delicious cherry almond galette with vanilla bean ice cream became my go-to dessert on busy nights.

What struck me most was how this simple, unpretentious treat managed to feel both homey and a little bit special — like the kind of dessert you’d bring to a casual dinner but secretly hope everyone notices. It’s the kind of recipe that sticks around because it’s forgiving, quick, and downright satisfying. And, well, I guess I’m glad my cherry almond galette accident turned into something I can’t stop making.

Why You’ll Love This Recipe

After testing this recipe a handful of times, here’s why I keep coming back to this cherry almond galette:

• Quick & Easy: You can have this dessert ready in under an hour, making it perfect for those spontaneous sweet tooth attacks or last-minute gatherings.
• Simple Ingredients: No need for special trips to the store — pantry staples like sliced almonds and frozen pie dough combine with fresh or frozen cherries for a fuss-free bake.
• Perfect for Any Occasion: Whether it’s a casual weeknight treat, a brunch dessert, or a laid-back summer picnic, this galette fits the bill.
• Crowd-Pleaser: The balance of tart cherries and nutty almond flavor wins over kids and adults alike, often disappearing before the coffee cups are empty.
• Unbelievably Delicious: The flaky crust, slightly caramelized cherries, and crunchy almonds create a cozy texture and taste combo that you won’t find in a typical pie.

This recipe stands out because of the almond component — it’s not just a topping but folded into the filling, giving every bite that nutty depth. Plus, using vanilla bean ice cream (not just plain vanilla) adds a fragrant, luxe touch that makes this dessert feel a little indulgent without being complicated.

Honestly, this galette isn’t just a recipe; it’s that sweet moment after a chaotic day when everything feels a little bit better. And if you’ve ever enjoyed flaky crust paired with fresh fruit, you know exactly what I mean.

What Ingredients You Will Need

This cherry almond galette relies on straightforward, wholesome ingredients to create a satisfying balance of flavors and textures. Most of these you probably already have around, and the recipe’s forgiving nature means you can make substitutions without stress.

• Pie dough: Store-bought or homemade, about 1 package (roughly 14 oz / 400 g). I prefer a buttery dough like Pillsbury for a flaky crust.
• Fresh or frozen cherries: 3 cups (about 450 g), pitted. Fresh is best when in season, but frozen works well — just thaw and drain excess juice.
• Sliced almonds: 1/2 cup (about 50 g), toasted if possible for extra flavor.
• Granulated sugar: 1/3 cup (65 g) for sweetness balanced with the tartness of cherries.
• Almond extract: 1 teaspoon to boost that nutty aroma (a little goes a long way).
• All-purpose flour: 2 tablespoons (15 g) to help thicken the cherry filling.
• Butter: 2 tablespoons (28 g), cold and cut into small cubes to dot over the filling.
• Egg wash: 1 egg beaten with 1 tablespoon water for brushing the crust’s edge to get that golden-brown finish.
• Vanilla bean ice cream: For serving, about 4 scoops. I love Häagen-Dazs vanilla bean for its real vanilla flecks and creamy texture.

Substitution tips: Use almond flour instead of sliced almonds for a smoother texture inside the filling, or swap vanilla bean ice cream with coconut milk ice cream for a dairy-free version. If you want to avoid raw eggs, you can brush the crust with milk instead of egg wash.

Equipment Needed

• Rolling pin — if your dough isn’t pre-rolled. A simple wooden pin works fine, no fancy gear needed.
• Baking sheet lined with parchment paper or a silicone mat to prevent sticking and for easy cleanup.
• Mixing bowls — one for cherries and one for the almond topping mixture.
• Pastry brush to apply the egg wash and get that glossy crust.
• Sharp knife or pizza cutter to trim the galette edges if desired.
• Cooling rack — helps the galette cool evenly and keeps the crust crisp.

Personally, I’ve found that using a silicone baking mat really helps with even baking and less mess, but parchment paper works just as well. If you don’t have a pastry brush, a clean kitchen towel or paper towel dabbed in egg wash does the trick.

Preparation Method

1. Prepare the filling: In a medium bowl, toss the pitted cherries with granulated sugar, almond extract, and flour. The flour will absorb the juices as the cherries bake, preventing a soggy crust. Let this sit for 10 minutes while you prepare the dough.
2. Roll out the dough: On a lightly floured surface, roll your pie dough into roughly a 12-inch (30 cm) circle — it doesn’t have to be perfect; rustic edges add charm. Transfer it carefully to your lined baking sheet.
3. Assemble the galette: Spread the cherry mixture evenly over the center, leaving about a 2-inch (5 cm) border around the edges. Dot the filling with small cubes of cold butter — this adds richness and helps caramelize the fruit.
4. Add almonds: Sprinkle the toasted sliced almonds over the cherries to add crunch and a toasty flavor. If you want, reserve a few for garnish after baking.
5. Fold the edges: Gently fold the dough edges up and over the filling, pleating as needed to create a rustic crust. The cherries should peek out in the center.
6. Brush with egg wash: Beat the egg with water and brush the exposed dough edges to give the crust a shiny, golden finish when baked.
7. Bake: Place in the preheated oven at 375°F (190°C) for 35–40 minutes. The crust should be golden, and the filling bubbling slightly. If the edges brown too fast, tent with foil halfway through.
8. Cool: Let the galette cool on a wire rack for at least 15 minutes. This resting time helps the filling set, so it’s less runny when sliced.
9. Serve: Slice and serve warm with generous scoops of vanilla bean ice cream melting over the top — that contrast is honestly what makes this dessert magic.

Pro tip: If cherries aren’t your thing, try swapping them for fresh plums or berries — just adjust the sugar based on sweetness. When I made a rose-shaped apple tart recently, I followed a similar folding technique that worked wonders for this galette too.

Cooking Tips & Techniques

Getting that perfect balance of flaky crust and juicy filling isn’t always straightforward, but a few tricks make this galette foolproof:

• Keep ingredients cold: Cold butter and chilled dough help create flaky layers. Warm dough can get tough and lose its texture.
• Don’t overload the filling: Too many cherries can make the crust soggy. The 3-cup amount is just right for this dough size.
• Use flour to thicken: Tossing cherries with flour (or cornstarch) before baking helps soak up excess juice, preventing a runny mess.
• Watch the crust carefully: Baking times vary by oven, so check the galette after 30 minutes. Cover edges with foil if they brown too fast.
• Let it rest: Cooling before slicing keeps the filling from spilling out. Trust me, patience here pays off.

I once skipped the almond extract, thinking it was optional, and the flavor felt flat — lesson learned! That tiny splash really lifts the filling. Also, when I made a batch of lavender lemon bars, I found that precise sugar amounts matter a lot, so I recommend measuring carefully for this galette.

Variations & Adaptations

One of the joys of a galette is how easy it is to customize. Here are some tasty tweaks I’ve tried or recommend:

• Seasonal fruit swaps: Replace cherries with sliced peaches, blueberries, or apples depending on what’s fresh. For apples, add a pinch of cinnamon for warmth.
• Nut-free version: Omit sliced almonds and add a sprinkle of coarse sugar on top for crunch instead.
• Gluten-free crust: Use a gluten-free pie dough recipe or mix almond flour into your crust for a nutty twist.
• Dairy-free adaptation: Substitute butter with coconut oil and serve with a dairy-free vanilla ice cream like coconut or almond milk based.
• Extra almond flavor: Try folding in a thin layer of almond paste between the dough and cherries for a richer almond taste — it’s a personal favorite when I want to impress guests.

Serving & Storage Suggestions

This galette is best enjoyed warm, fresh from the oven, with a scoop or two of cold vanilla bean ice cream melting over it. The contrast between the crisp crust, warm juicy cherries, and creamy ice cream is just unbeatable. For a pretty presentation, sprinkle a few extra toasted almonds on top or a light dusting of powdered sugar.

Leftovers keep well in the fridge for up to 3 days, covered loosely with foil or plastic wrap. To reheat, pop a slice in the oven at 325°F (160°C) for about 10 minutes — this helps the crust stay crisp. Microwave reheating makes the crust soggy, so I avoid that if I can.

Over time, the flavors deepen, and the cherries soak into the crust a bit more, which some people love. Just remember to add fresh ice cream at serving for that cool balance.

If you’re planning a brunch spread, pairing this with light dishes like a fluffy lemon ricotta pancake or a savory quiche Lorraine makes for a well-rounded table.

Nutritional Information & Benefits

One serving of this cherry almond galette (approximately 1/8 of the galette) with a scoop of vanilla bean ice cream contains roughly:

Calories	350-400 kcal
Fat	18 g (mostly from butter and almonds)
Carbohydrates	45 g (natural sugars from cherries plus added sugar)
Protein	5 g (almonds add a bit of protein)

Cherries provide antioxidants and vitamins like vitamin C, while almonds contribute healthy fats and fiber. While this dessert isn’t low-calorie, it offers some nutritional perks compared to heavier cream-based sweets. For gluten-free or dairy-free diets, simple substitutions can accommodate most needs.

From a wellness perspective, this galette feels like a treat without being overly rich or complicated, a balance I appreciate after trying too many sugar bombs that leave you feeling sluggish.

Conclusion

This delicious cherry almond galette with vanilla bean ice cream is one of those recipes that I keep on hand for both its simplicity and impressive taste. It’s forgiving enough for a casual cook but tastes like you put in a lot more effort. Whether you make it for a cozy night in or a weekend gathering, it’s a sweet little slice of happiness that’s hard to beat.

Feel free to tweak the fruits or nuts to match your mood or pantry, and don’t be shy about serving it with extra vanilla bean ice cream — that combo really makes the dish sing. I hope it becomes a favorite in your kitchen just like it did in mine.

If you try this recipe, I’d love to hear how you make it your own. Drop a comment or share your thoughts — there’s nothing better than swapping stories about a good dessert!

Remember, great food is about joy and sharing, and this galette hits both beautifully.

FAQs

Can I use frozen cherries instead of fresh?

Absolutely! Just thaw and drain them well before mixing to avoid excess liquid. Frozen cherries work great year-round.

How do I store leftover galette?

Keep leftovers covered in the refrigerator for up to 3 days. Reheat in a low oven to keep the crust crisp.

Can I make the pie dough from scratch?

Yes, homemade pie dough works wonderfully. Just make sure to chill it well before rolling for a flaky crust.

Is almond extract necessary?

It’s highly recommended for that signature almond flavor, but you can skip it if needed. The sliced almonds still add a nice nutty taste.

Can I prepare the galette in advance?

Yes, you can assemble it and keep it in the fridge for a few hours before baking. Just brush with egg wash right before putting it in the oven.

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