Name: Peach Blueberry Galette
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour, plus more for rolling; 1 tablespoon sugar; 1/4 teaspoon salt; 11 tablespoons cold butter, cut into 1/2-tablespoon pieces; 1 egg yolk, with the white reserved for glazing; 3 tablespoons milk; 2 cups peeled and sliced fresh peaches, about 1 pound; 1/2 cup fresh blueberries; 1/4 cup sugar; 2 tablespoons flour; 1 pinch salt; 1 egg white, beaten; 2 tablespoons coarse sugar or granulated sugar

Jump to Recipe

Peach Blueberry Galette brings juicy peaches, fresh blueberries, and a buttery freeform crust together in one simple summer bake. This dessert looks charming without needing pie-pan precision, and it tastes like warm fruit wrapped in a tender, golden pastry. Because the dough folds casually around the filling, you get a relaxed homemade look with crisp edges and bubbling fruit in the center. Serve it warm with whipped cream or vanilla ice cream, and it quickly becomes the kind of dessert people ask for again.

Story

I love making Peach Blueberry Galette when peaches taste sweet and blueberries look plump at the market. Unlike a formal pie, this Peach Blueberry Galette gives you freedom. You roll the dough, pile the fruit in the center, fold the edges, and bake until the juices bubble. It feels like a Rustic fruit tart, yet it still looks special enough for a summer dinner. Peach Blueberry Galette also works well when you want a Mixed fruit galette that highlights fresh seasonal fruit. The peaches soften, the blueberries burst, and the crust turns lightly crisp. Because this Peach Blueberry Galette uses a Freeform pastry crust, you do not need fancy shaping skills. Instead, the casual folds create an Elegant summer dessert with very little stress.

Ingredients

Use cold butter and ripe fruit for the best texture and flavor. You need 1 ½ cups all-purpose flour, plus more for rolling; 1 tablespoon sugar; ¼ teaspoon salt; 11 tablespoons cold butter, cut into ½-tablespoon pieces; 1 egg yolk, with the white reserved for glazing; 3 tablespoons milk; 2 cups peeled and sliced fresh peaches, about 1 pound; ½ cup fresh blueberries; ¼ cup sugar; 2 tablespoons flour; a pinch of salt; 1 beaten egg white; and 2 tablespoons coarse sugar, or granulated sugar if needed.

Step-by-Step Instructions

This Peach Blueberry Galette comes together in three simple stages: make and chill the dough, toss the fruit filling, then fold and bake. Work with cold dough, handle it gently, and keep the fruit centered so the crust bakes evenly around the juicy filling.

Preparing the Ingredients

Add the flour, sugar, and salt to a food processor, then pulse until combined. Add the cold butter pieces and pulse until the mixture looks like coarse cornmeal with small buttery bits throughout. Next, whisk the egg yolk with the milk, pour it into the food processor, and pulse just until the dough comes together. Turn the dough onto plastic wrap, press it into a flat disk, wrap it tightly, and chill it for 30 minutes. Meanwhile, peel and slice the peaches, rinse the blueberries, and line a rimmed baking sheet with parchment paper.

Cooking Instructions

Preheat the oven to 350°F. Toss the peaches and blueberries gently with the sugar, flour, and pinch of salt. Roll the chilled dough into a 12-inch round on a lightly floured surface, then move it carefully to the prepared baking sheet. Arrange the fruit in the center, leaving about 1 inch of dough uncovered around the edge. Fold the dough over the fruit, pleating as needed. Brush the exposed crust with beaten egg white, then sprinkle sugar over the crust and fruit. Bake for about 50 minutes, until the crust turns light brown and the filling bubbles. Cool for 10 minutes before slicing.

Tips for Perfect Results

A Peach Blueberry Galette rewards a light touch. Keep the butter cold, chill the dough before rolling, and avoid stretching the pastry when moving it to the baking sheet. Also, let the galette rest after baking so the fruit juices settle slightly before serving.

Common Mistakes to Avoid

Do not overmix the dough, because too much processing can make the crust tough instead of tender. Also, avoid piling fruit all the way to the edge, or the juices may leak during baking. If the dough feels sticky, dust the counter lightly with flour, but do not add too much. In addition, skip watery or underripe fruit. Ripe peaches give this Peach Blueberry Galette better sweetness, while the flour in the filling helps thicken the juices as they bubble.

Pro Tips for Better Flavor

Use peaches that smell fragrant and give slightly when pressed. For deeper flavor, chill the dough until firm and bake the galette on parchment so the bottom browns without sticking. You can also sprinkle a tiny pinch of cinnamon into the fruit if you like warm spice, although the simple peach-blueberry flavor tastes wonderful on its own. Finally, coarse sugar gives the crust a bakery-style crunch, so use it when you have it.

Serving and Storage

Serve Peach Blueberry Galette warm, slightly cooled, or at room temperature. The buttery crust tastes best the day you bake it, but leftovers still make a lovely treat with coffee the next morning.

How to Serve

Let the galette cool for 10 minutes, then slice it into wedges with a sharp knife or pizza cutter. Serve each piece with lightly sweetened whipped cream, vanilla ice cream, or a spoonful of Greek yogurt for a less sweet option. For a pretty finish, add a few fresh blueberries on the plate. Since Peach Blueberry Galette has a casual shape, it works beautifully for family dinners, cookouts, brunch tables, and relaxed summer parties.

How to Store Leftovers

Store leftover galette loosely covered at room temperature for one day, or refrigerate it in an airtight container for up to 3 days. To reheat, place slices on a baking sheet and warm them in a 325°F oven for 8 to 10 minutes. This brings back some crispness to the pastry. Avoid microwaving when possible, because it softens the crust quickly. Still, the flavor remains delicious even when the texture turns softer.

Conclusion

Peach Blueberry Galette gives you the beauty of a fruit pie without the pressure of perfect crimping or careful shaping. With ripe peaches, sweet blueberries, and a buttery handmade crust, this dessert feels simple, seasonal, and special. Make it when summer fruit looks its best, then serve it warm with whipped cream or ice cream for a memorable homemade finish.

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Frequently Asked Questions

Can I make Peach Blueberry Galette ahead of time?

Yes, you can make the dough one day ahead and keep it wrapped in the refrigerator. You can also bake the galette earlier in the day, then serve it at room temperature or rewarm it briefly before dessert. For the best crust, bake it the same day you plan to serve it.

Can I use frozen fruit instead of fresh fruit?

Fresh fruit gives the best texture, but frozen blueberries can work well. Do not thaw them first, because thawed berries release extra liquid. Frozen peaches may add more moisture, so fresh peaches work better for this Peach Blueberry Galette. Add an extra teaspoon of flour if the fruit looks especially juicy.

Why did my galette leak during baking?

A little bubbling or leaking can happen with any galette. However, heavy leaking usually means the fruit sat too close to the edge, the dough cracked, or the filling had too much juice. Leave a clear border, fold the crust snugly, and bake on parchment to make cleanup easy.