The peaches at our local grocery store are excellent right now so this galette was just begging to be made. And the recipe is so easy it barely counts as baking. In addition to saving time by not having to peel the peaches, I use two cheats: 1) store-bought pie dough and 2) pre-toasted honey almonds from Trader Joe’s.

Here’s the recipe:

1 refrigerated pie dough, softened as directed on box (or your favorite from-scratch pie crust for 9″ pie)
1/4 cup Trader Joe’s dry roasted honey sliced almonds*
2 tbsp. sugar, divided
4 firm, but ripe peaches, pitted and sliced (try to keep the slices together)
1 egg

Preheat oven to 350. While–to the extent possible–trying to avoid increasing the overall size of the dough to more than 15 inches, gently stretch dough on a piece of parchment paper to give it a slightly irregular shape (or roll out homemade pie crust to an approximately 15-inch irregular oval shape).

In a food processor pulse almonds and 1 tbsp. sugar until you have a fine meal. Sprinkle almond-sugar over the dough. Fan the sliced peaches and lay them atop the almond-sugar, leaving a 2-inch border.

Fold edges of dough up over the peaches. Beat the egg in a small bowl and brush an even coating over the crust. (Discard extra egg.) Sprinkle remaining tbsp. of sugar over the top of the galette (including the crust).

Bake until the crust is a deep gold color–about 70 minutes. Serve warm or room temperature with vanilla ice cream.

*If unavailable, you can substitute 1/4 toasted sliced almonds, plus and additional 2 tbsp. sugar