This rustic Blueberry Peach Galette is bursting with juicy blueberries and peaches wrapped in a flaky, buttery pie crust. It is a perfect and easy dessert for those warm end of summer months.
Summer fruit season is coming to an end, but you can still make this gorgeous galette to wrap up the summer in the most delicious yet easy way. Galette is like pie, except it requires almost no skill at all. All you need to do is to roll out the pie dough, pile fruit in the middle of the dough and fold the edges!
FLAKY, BUTTERY PIE CRUST
You can buy the premade crust at stores but homemade one is so much better. The key to make it flaky is to use cold butter and cold water. I usually cut the butter into small cubes, roughly ½-inch cubes and place them in the fridge, so the butter will stay cold prior to using. For water, I will add some ice cubes and let them sit for a bit in the water until it is really cold. You can read all my tips to make a flaky pie crust here.
You can make a pie crust in a food processor or by hand. I’ve done it both ways and prefer the food processor since it’s quicker and my hands won’t hurt 🙂
To make pie crust, you first combine flour, salt, butter and sugar in a food processor and pulse for a few seconds until barely combined, mixture becomes crumbly and resembles coarse meal. Gradually mix in cold water and pulse a few times to combine, until the dough starts clumping together, then stop mixing. The dough at this time should be quite crumbly but still can hold together when you pinch it with your fingers. Do not process to the point that a large ball of dough is formed. Then form the dough into a disk, cover with plastic wrap and leave it to rest in the fridge before rolling it out.
BLUEBERRY PEACH FILLING
For fruit galette, you basically can use any fruit you like. The fruits I use today are peaches and blueberries, which showcases the juiciness and sweetness of summer fruits. However, other berries and stone fruits like plums, cherries also work in this galette.
To make the filling, first you will cut peaches into slices. For this galette, I simply cut a peach into 4 slices. Then in a medium mixing bowl, toss the peaches, blueberries with brown sugar, cornstarch, ground cinnamon, cardamom and lemon juice until combined and the fruits are fully coated. You can also adjust the level of sweetness by adding more or less sugar, depending on the fruit you use in the galette.
If you make this blueberry peach galette, let me know by tagging me on Instagram so I can see it! I am happy to see your baking 🙂
More Easy, Delicious Summer Desserts? Check out these:
Blueberry Peach Galette
For Pie Crust
- 1 1/4 cups (325g) all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon (15g) granulated sugar
- 1/2 cup (1 sticks/113 grams) cold butter, cut into 1/2-inch small cubes
- 4-5 tablespoons (60-75 ml) very cold water, preferably iced water
- 2 medium nectarines, remove pit and slice, preferably 4 slices per a peach
- 1 1/2 (285g) cups fresh blueberries
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 cup (50g) light brown sugar
- 2 teaspoons (3g) cornstarch
- 2 teaspoons (10ml) lemon juice
- 1 egg, beaten
- 1 tablespoon coarse sugar (optional)
- Make The Filling: In a medium bowl, combine sliced peaches, blueberries, brown sugar, cornstarch, lemon juice, ground cinnamon and ground cardamom and toss with a wooden spoon or a rubber spatula. Set aside.
- Make Pie Crust: Combine flour, salt, butter and sugar in a food processor and pulse for a few seconds until barely combined, mixture becomes crumbly and resembles coarse meal. Gradually mix in cold water and pulse a few times to combine, until the dough starts clumping together, then stop mixing. The dough at this time should be quite crumbly but still can hold together when you pinch it with your fingers. Do not process to the point that a large ball of dough is formed.
- Transfer the dough to a floured surface and form into a ball. Use your hand to flatten slightly to form a 1-inch thick disc. Cover the disc with plastic wrap and refrigerate for at least 1 hour. Soften slightly at room temperature before rolling out.
- Place a disc of dough in between sheets of parchment paper. Use a rolling pin dusted with flour, rolling outwards from the center of the dough with an even pressure to make a large circle, around 10-12 inch in diameter (1/8-inch thick). Remove the top sheet of parchment, then transfer the dough to a baking sheet lined with parchment paper.
- Preheat oven to 350°F/175°C. Arrange sliced peaches like a big circle onto the crust, then place all blueberries into the middle of the circle; or you can arrange the fruit in a way you prefer. Make sure to leave about a 2-inch edge uncovered with fruits. Fold the edges over the filling and press slightly to seal them together. Brush the edges with beaten egg and sprinkle with coarse sugar.
- Bake the apple galette for 35-40 minutes or until the crust is golden brown and the fruit is bubbling. Remove the galette from the oven and let it cool before slicing.
- Slice and serve with whipped cream or vanilla ice cream if desired.
- Dough can be made 2 days ahead, let it soften slightly at room temperature.