Peach Blueberry Galette
Juicy summer peaches and sweet blueberries tucked inside a buttery, flaky homemade crust—this Peach Blueberry Galette is everything I love about summer baking. It has all the goodness of a homemade fruit pie, but without the fuss of crimping, decorating, or even pulling out a pie dish.
The combination of ripe peaches, bursting blueberries, a hint of cinnamon, and a beautifully golden sugared crust makes this rustic galette just as pretty as it is delicious. Serve it slightly warm with a scoop of vanilla ice cream for the ultimate late-summer dessert.
Why You’ll Love This Peach Blueberry Galette
- Perfect for summer fruit: Peaches and blueberries are such a good combination, especially when they’re at their peak.
- No pie pan needed: The beauty of a galette is its rustic, free-form shape.
- Homemade flaky crust: Cold butter creates those gorgeous flaky layers and crisp golden edges.
- Easy but impressive: It looks bakery-worthy without requiring any complicated decorating.
- Not overly sweet: The fruit stays front and center with just enough sugar to enhance its natural sweetness.
Ingredient Notes
Peaches: Use ripe but still slightly firm peaches. If they’re overly soft, they can release too much juice while baking.
Blueberries: Fresh blueberries work beautifully here and add little bursts of sweetness throughout the peach filling.
Cornstarch: This thickens the juices released by the fruit as the galette bakes, helping prevent a watery filling.
Lemon juice: Just a teaspoon brightens the peaches and blueberries without making the filling taste lemony.
Cinnamon: A small amount adds warmth while still allowing the fresh summer fruit to shine.
Cold butter: Keeping your butter cold is one of the most important parts of creating a flaky pie crust.
Vodka or water: Either works! Vodka helps hydrate the dough while limiting gluten development, which can help create an especially tender, flaky crust.
Coarse sugar: Don’t skip the sprinkle over the egg-washed crust. It adds sweetness, sparkle, and a little extra crunch.
Tips for the Perfect Galette
Keep your pie dough cold from start to finish. If it becomes noticeably soft or sticky while rolling or assembling, place it back in the refrigerator for 10–15 minutes before continuing.
Try to keep your peach slices relatively uniform so they bake at the same rate. When transferring the filling onto the dough, avoid pouring all of the excess liquid from the bottom of the bowl onto your crust.
Don’t worry about making the folds around the edges perfectly even. Galettes are supposed to look rustic—that’s part of what makes them so beautiful!
Finally, give the galette time to cool before slicing. Those bubbling fruit juices need time to thicken and set after coming out of the oven.
Frequently Asked Questions
Do I Need to Peel the Peaches?
No! You can leave the skins on for this recipe. They soften as the galette bakes and add beautiful color to the filling.
Can I Use Frozen Blueberries?
Fresh blueberries are ideal, but frozen blueberries can work in a pinch. Use them straight from frozen rather than thawing them first, since thawed berries can release quite a bit of extra moisture.
Can I Make the Pie Dough Ahead of Time?
Yes! Prepare the dough, wrap it tightly, and keep it refrigerated for up to 2 days before assembling your galette.
Can I Make the Pie Crust Without a Food Processor?
Absolutely. Whisk the flour, sugar, and salt together in a mixing bowl, then use a pastry cutter to cut the cold butter into the dry ingredients until you have coarse crumbs with small pieces of butter remaining. Gradually mix in the ice-cold vodka or water until the dough just begins to come together.
Why Is My Galette Filling Runny?
Fruit naturally releases juice as it bakes. The cornstarch helps thicken those juices, but it’s also important to let the finished galette cool for at least 20–30 minutes before slicing.
What Should I Serve With It?
Vanilla ice cream is my favorite, especially when the galette is still slightly warm. Homemade whipped cream would also be delicious.
Storage & Freezing
Store leftover Peach Blueberry Galette covered in the refrigerator for up to 3 days. For the best texture, warm individual slices briefly in the oven or toaster oven before serving.
You can also freeze the baked galette. Once completely cooled, wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.
Tools You’ll Need
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No food processor? A pastry cutter works perfectly for making the crust by hand and cutting the cold butter into the flour mixture.
Peach Blueberry Galette Recipe
Prep Time: 25 minutes + 1 hour chilling
Bake Time: 40–45 minutes
Total Time: About 2 hours, including chilling and cooling
Yield: 1 galette, about 6–8 servings
Ingredients
For the Pie Crust
- 1¼ cups (150 g) all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, cold and cubed
- 2–3 tablespoons ice-cold vodka or water
Peach Blueberry Filling
- 3 medium peaches, sliced (about 3 cups)
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
For Finishing
- 1 egg, beaten, for egg wash
- Coarse sugar, for sprinkling
Instructions
- In a food processor, pulse together the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with small pieces of butter remaining.
- Add the ice-cold vodka or water, 1 tablespoon at a time, pulsing just until the dough begins to come together. Avoid overmixing.
- Turn the dough out onto a clean surface and gently form it into a disk. Wrap tightly and refrigerate for at least 1 hour.
- In a large bowl, gently toss together the sliced peaches, blueberries, granulated sugar, light brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Let the mixture sit for about 10 minutes.
5. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
6. On a lightly floured surface, roll the chilled dough into approximately a 12-inch circle, about â…›-inch thick. Carefully transfer the dough to the prepared baking sheet.
7. Spoon the peach blueberry filling into the center of the dough, leaving approximately a 2-inch border around the edges. Avoid adding excess accumulated juices from the bottom of the bowl.
8. Fold the edges of the dough up and over the fruit, gently pleating the dough as you work your way around the galette. Leave the center of the fruit exposed.
9. Brush the exposed crust with the beaten egg and generously sprinkle with coarse sugar.
10. Bake for 40–45 minutes, or until the crust is deeply golden brown and the fruit filling is bubbling.
11. Remove from the oven and allow the galette to cool on the baking sheet for at least 20–30 minutes before slicing. Serve warm or at room temperature with vanilla ice cream or homemade whipped cream.