Peach Blueberry Galette

Why This Galette Is My Go-To Summer Dessert

I did not grow up eating fruit pie. It was not until I moved to the United States from Türkiye that I had my first slice, and while I loved it, I found most versions overwhelmingly sweet. As a beginner baker, I also found traditional pie dough daunting.

I set out to solve both problems in my own kitchen. After years of testing, this has become my favorite way to enjoy summer fruit, and I believe it will be yours, too:

• Endlessly Adaptable: The classic pairing is peaches and blueberries, but the real secret is variety. Mixing different stone fruits, like a tart plum or a nectarine, adds depth that no single fruit can. Use what looks best at the market. More on my favorite combinations below.
• A Truly Foolproof Crust: If pie crust intimidates you, a galette is the answer. It uses my foolproof Galette Dough, and instead of fitting a pan and crimping a perfect edge, you just fold the sides over the fruit. The rustic, imperfect look is exactly what you want.
• Barely Sweetened, on Purpose: Most galette recipes drown good fruit in sugar. I go the other way. When peaches and blueberries are at their peak, they are sweet enough on their own, so I use just a touch of sugar to pull out their juices rather than to sweeten them. The fruit stays the star, the way I think summer fruit should be.

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Ingredients Notes And Substitutions

This easy peach blueberry galette has two components: the galette dough and the fruit. You probably already have most of what you need on hand. But over the years, I have picked up a few things worth sharing before you start.

You can find the full ingredient list and exact measurements in the recipe card. Below are some helpful notes from my recipe testing:

Butter: Any butter works here. I prefer unsalted butter, but if all you have is salted butter, you can omit the salt and use it instead. If you can find it, European butter is worth it. My favorite is Vermont Creamery’s cultured butter. Its higher fat content (around 82%) makes the dough easier to handle and the crust flakier.

Whatever butter you use, the one rule is that it must be cold for a flaky crust. I cut it into small pieces and put it in the freezer for a few minutes before making the dough.

Peaches and blueberries: I use mildly ripe yellow peaches with the skin on, though white peaches or nectarines work well too. 

For blueberries, the sweeter the better, and avoid any with bruises, so take a minute to pick through them.

Coconut (or brown) Sugar: I like the mild, fruity flavor of coconut sugar, but light brown sugar substitutes one-to-one. If your fruit is very ripe, you can use less or even skip it.

Almond Flour (or almond meal): Optional, but a small amount acts as a barrier between the crust and fruit, soaking up excess juice. It also adds a welcome nutty flavor.

Buy it from the store, or make almond flour at home using blanched almonds. 

Almond Slices:  Also optional, they add a nice crunch to the crust. Skip them, or swap in other chopped nuts like pistachios or pecans, or seeds like pumpkin or sunflower seeds.

How To Make Blueberry And Peach Galette 

This peach blueberry galette comes together in three simple steps: making the dough, preparing the fruit, and assembling before baking. Here is exactly how I do it. 

Make the galette dough:

I have shared my foolproof galette dough technique two ways: in the food processor and by hand. The steps below use the food processor because it is faster, but if you would rather make it by hand, see my Galette Dough Recipe.

Step 1 – Mix the dry ingredients: Place the flour and salt in the bowl of a food processor fitted with the metal blade, then pulse 3 to 4 times to mix, ensuring the salt is evenly distributed throughout the dough.

Step 2 – Cut in the butter: Add the cold, cubed butter and run about ten 1-second pulses, until the mixture looks like coarse sand with butter pieces the size of small lentils. That balance is what gives you a crust that is both flaky and tender.

Step 3 – Add the ice water: With the machine running, add the ice water one tablespoon at a time until the dough starts to collect on the sides and form into a ball. That is your visual cue that the dough is ready.

Step 4 – Shape and chill: Transfer the dough onto a lightly floured surface, shape it into a 4-inch disk, and wrap it tightly in plastic wrap. Let it chill in the fridge for at least 45 minutes (or up to 2 days). This resting time keeps the butter solid, which is key to creating those flaky layers.

Step 5 – Soften before rolling: Take the dough out of the fridge and let it rest on the counter for 10-15 minutes to make it easier to roll out. Keep in mind that if it has been chilling for more than 4 hours, it may take longer to soften. 

Prepare the fruit filling:

Step 1 – Slice the fruit: Pit the peaches and plum (if using), and cut them
into ¼-inch (0.6 cm) thick slices and transfer them to a medium-sized bowl. Slice them to an even thickness so they bake at the same rate. Add the blueberries.

Step 2 – Macerate: Sprinkle the fruit with sugar and let it rest for a few minutes. As it sits, it softens and releases its juices. You will drain most of that liquid later, but the fruit keeps the concentrated flavor, which is what makes maceration worth the wait.

Assemble:

Step 1 – Roll the dough: Preheat the oven to 375°F (190°C). Unwrap the dough and lightly flour your counter. Roll it into a 12-inch (30 cm) circle, turning often for even thickness and a round shape. Drape the dough over your rolling pin to lift it onto a piece of parchment paper.

Step 2 – Spread it with almond flour: Sprinkle almond flour over the dough, leaving a 2-inch (5 cm) border around the edge. You want that room to fold the dough over the fruit later.

Step 3 – Mound the fruit filling: Reserve 2 tablespoons of the fruit juices and drain off the rest. Resist adding it all back; this is the number-one reason galettes end up with a soggy bottom. 

Pile the drained fruit in the center, spreading it evenly and keeping that border clear.

Step 4 – Fold the edges: Fold the dough toward the middle, gently pleating every 2 to 3 inches (5 to 7 cm). Brush the crust with an egg wash (one beaten egg mixed with one tablespoon of water) and scatter the almond slices over the folded edges.

Step 5 – Chill the shaped galette: Using the parchment paper, transfer the galette to a baking sheet and refrigerate for 15 to 20 minutes. 

This is an important step in that a cold crust hits the hot oven and sets quickly, so the bottom firms up before the fruit juices can soak in. That is my second defense against a soggy bottom, after draining the fruit.

Bake:

Step 1 – Bake: Put the galette in the oven straight from the fridge and bake for 50 to 55 minutes, or until the crust and sliced almonds turn golden brown. 

Step 2 – Cool and serve: Transfer it onto a wire rack and let it cool on the counter for a few minutes. 

Optionally, brush the fruit with diluted honey to rehydrate and add a glazed finish, as the long bake can dry it out.

Serve while it is still warm or at room temperature, preferably with a scoop of vanilla ice cream on top.

How To Make Ahead, Store And Reheat

Make-ahead: Assemble the galette up to a day ahead, cover it with plastic wrap, and refrigerate. When I have guests, I bake it straight from the fridge about an hour before serving, so it lands on the table warm and flaky right at dessert time.

Store: Let the leftovers cool to room temperature and store in an airtight container in the fridge for up to 2 days. 

Reheat: You can enjoy this galette cold or reheat it in a preheated low-heat oven (300°F (149°C) oven for 5-8 minutes to bring the crust back to its buttery, flaky texture. 

Freeze: I do not recommend freezing this baked peach-and-blueberry galette as the sliced fruit will lose its texture when thawed. 

However, the dough can be made ahead and frozen for up to 1 month. Tightly wrap it in stretch film to prevent freezer burn. A day before you plan to assemble the galette, thaw it in the fridge overnight and use it in the recipe as written.

How To Serve

While you can enjoy this Peach Blueberry Galette on its own, here are a few of my favorite serving suggestions: 

• With ice cream: A few scoops of Vanilla Ice Cream make the most of a warm galette. When I can find it, I reach for blackberry or blueberry ice cream instead, for a pop of color and an extra layer of flavor.
• With crème fraîche: For the French way, add a dollop of crème fraîche on the side. The tang balances the sweetness of the fruit.

Other Peach Recipes You Might Like:

While they are in season, here are a few other ways I like to use them:

• Another peach dessert: My Peach Blueberry Tart has a similar flaky crust finish and comes together in less than an hour.
• A 5-minute smoothie: My Peach Mango Smoothie works with fresh or frozen peaches.
• A savory surprise: If you have never used peaches in a savory recipe, try my Avocado Peach Salad for a modern twist on a summer salad.

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