Mini Gluten-Free Apricot Galette with Frangipane and Streusel

A small-batch dessert with caramelized apricots, frangipane (almond cream), and a buttery streusel — nostalgic, elegant, and gluten-free.

I picked up a few perfect apricots at the farmers market — the kind that smell like summer before you even slice them…and too pretty to bake, but too fragrant not to.

When I started baking, the memories came flooding in: a dinner years ago at a friend’s house, they served caramelized apricots with almond whipped cream. Simple, elegant, unforgettable, and just a little exotic.

I later made this for my then girlfriend (later wife) - Let’s just say my love language is food - and I won her over!

This galette brought that memory back. Warm apricots over almond frangipane, topped with a buttery streusel — the same flavors, now wrapped in a flaky gluten-free crust. It’s not flashy, but it’s the kind of dessert that stops you mid-bite: familiar, comforting, and unexpectedly special and refined all at once.

So, if you’ve been waiting for a dessert that feels both nostalgic and new, this is it. It’s a romantic dessert for two, a weekend treat, or a way to show up a little fancy with minimal effort.

In this post: Gluten-Free Apricot Galette with Frangipane and Streusel

• Ingredients You’ll Need to Make this Gluten-Free Apricot Galette
• Equipment You’ll Need to Make this Gluten-Free Apricot Galette
• Substitution Ingredients for this Gluten-Free Apricot Galette
• What to Serve with Gluten-Free Apricot Galette
• Reasons to Love This Gluten-Free Apricot Galette Recipe
• Leave a comment

What Makes This Galette Special

• Buttery, flaky gluten-free crust in serving size that is perfect for one or two to enjoy
• Bursting fresh apricot flavor — sweet, tangy, and juicy
• Hint of lemon for brightness, and topped with streusel
• No pie pan, no stress — rustic folds encouraged
• No left overs!

Ingredients You’ll Need to Make this Gluten-Free Apricot Galette

Dough

• Gluten-Free Galette Dough (1/4 batch): The sturdy, flaky backbone that holds everything together without falling apart. Use my recipe or your favorite trusted recipe.

Caramelized Apricots

• 6–8 fresh small apricots, pitted and sliced: Pick ones that smell like summer. The juicier, the better; they caramelize beautifully in the pan.
• 2 tbsp butter: gets the caramelization process going
• ¼ cup brown sugar: A little sweetness amplifies the fruit’s natural flavor.

Frangipane (Almond Cream)

• 4 tbsp unsalted butter, softened: Brings richness and structure to the almond filling.
• 1/3 granulated sugar: Sweetens the almond cream without overpowering the delicate apricot flavor.
• 1 large egg: Binds everything together.
• ⅔ cup almond flour: The nutty heart of the frangipane.
• ½ tsp citrus zest (lemon or orange): Tiny, fragrant lift that makes the filling pop.
• ⅛ tsp salt: Brings out the nutty flavor.
• ½ tbsp gluten-free flour blend: Helps stabilize the frangipane without affecting texture.
• 1–2 drops almond extract: Optional, but gives that classic frangipane note (a little goes a long way).

Streusel

• ¼ cup gluten-free flour blend – Provides structure.
• ¼ cup almond flour – Adds nutty depth and texture.
• 3 tbsp brown sugar – Sweetness and caramel notes.
• 3 tbsp unsalted butter, cold and cubed – Creates the flaky crumble.

Finishing

• 2 tsp half and half – For brushing the crust so it browns beautifully.
• 1 tbsp coarse sugar (optional) – Adds sparkle and crunch.

Equipment You’ll Need to Make This Galette

• Food Processor, Box Grater or Pastry Cutter: To blend butter into the crust like a pro.
• Rolling Pin: For shaping dough evenly.
• Offset Spatulas and Measuring Spoons: Trustworthy tools of the trade. Measuring and stirring your recipe to completion.
• Skillet – For lightly caramelizing apricots.
• Mixing bowls: One for frangipane, one for streusel, maybe a third for your apricots if you like organized chaos.
• Whisk or Hand Mixer: Get the frangipane smooth and dreamy.
• Baking Sheet + Parchment: Holds your galette; lined with parchment for easy cleanup.
• Pastry brush – For brushing crust edges with half and half: Small detail, big payoff.
• Cooling Rack: so the bottom stays crisp

Substitution Ideas

• No apricots? Peaches, plums, nectarines or figs work…and you get the same caramelization magic.
• Nut-free? Replace almond flour with oat flour in frangipane and streusel; texture changes slightly but still delicious.
• Dairy-free? Swap butter for plant-based; use coconut cream instead of half and half.
• Short on time? Skip caramelizing — toss fruit with sugar and lemon juice.

What to Serve with Gluten-Free Apricot Galette

• Whipped cream with a hint of almond extract; or go all in with some vanilla ice cream.
• Crème fraîche with honey drizzle, heck I’d even drizzle on caramel sauce.
• A cup of black tea or espresso; or go for a liqueur like Amaretto or even an Apricot liqueur.

Hosting brunch? (Don't forget to increase the quantities.) Pair it with coffee and your favorite savory galette, like my Gluten-Free BLT Galette for a sweet-and-savory combo that’ll make your table feel like a bakery window.

Reasons to Love This Recipe

• Small-batch perfection: Uses just ¼ crust — no waste, no regrets.  Perfect for 1–2 people or a quick dessert.
• Beginner-friendly: If it looks rustic, you did it right. Quick assembly; impressive results without fuss.
• Customizable: Try peaches, blackberries, or mixed berries.
• Quick to bake: 35 minutes to golden bliss.
• Beautifully gluten-free: Crisp crust, juicy filling, zero compromises.
• Beautiful contrast of textures: tender crust, creamy frangipane, jammy apricots, crisp streusel.

Here’s to good cooking and good eating.

Craving another sweet spin? Try my Gluten-Free PB&J Galette — flaky crust, luscious pears, and a caramel filling...yum!

Check out all of my sweet gluten-free galettes here!