Make the dough

• Pulse the flour, sugar and salt in a food processor, then add the cold cubed butter and pulse until pea-sized crumbs form.
• Add the almond extract and ice water a little at a time, pulsing until the dough just holds together.
• Shape into a disc, wrap and chill until firm.

Make the crumb topping

• Combine the flour, oats, brown sugar and cinnamon.
• Rub in the cold cubed butter with your fingertips until clumpy crumbs form.
• Chill until needed.

Prepare the fruit

• Toss the sliced peaches and blueberries with the sugar, cornstarch and lemon juice.
• Let sit while the dough chills so the juices release.

Assemble the galette

• Roll the chilled dough into a rough round on a lined baking tray.
• Pile the fruit in the center, leaving a border, and scatter the crumb topping over the fruit.
• Fold the dough border up over the edges, overlapping as you go.
• Brush the pastry with egg wash and sprinkle with coarse sugar.

Bake the galette

• Bake at 200 °C until the pastry is golden and the juices bubble.
• Cool on the tray for a few minutes before sliding onto a rack.