This Blackberry Peach Galette recipe is the easiest way to turn a handful of ripe summer fruit into a bakery-worthy dessert.
No pie pan, no fussy crimping, and no stress about a perfect lattice.
Just a free-form buttery crust folded around juicy peaches and plump blackberries, baked until golden and bubbling.
I make this galette every year the second peaches start showing up at the farmers market, and it disappears just as fast every single time.
If you love this fruit combination, you will also want to bookmark my blueberry peach galette recipe for the next time blueberries are in season.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 15 minutes (plus 1 hour chilling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Blackberry Peach Galette Recipe
A galette gives you all the flavor of a fruit pie with a fraction of the effort.
There is no pan to grease and no crust to crimp into a perfect edge.
The filling is sweet, tart, and just a little bit jammy once it bakes down.
It looks impressive on a dessert table, but it comes together with basic pantry staples and about fifteen minutes of hands-on work.
- Comes together with simple, everyday ingredients
- Forgiving, rustic shape means no cake decorating skills required
- Ready in about an hour and fifteen minutes from start to finish
- Perfect way to use up ripe peaches and fresh blackberries
- Freezes beautifully, so you can make the dough ahead of time
This one has quickly become one of my go-to summer bakes, right alongside my peach galette with puff pastry for the nights I want something even quicker.
Ingredients
You only need a short list of ingredients for this Blackberry Peach Galette, split between the crust and the fruit filling.
Most of it is likely already sitting in your kitchen, aside from the fresh fruit itself.
- All-purpose flour (2 1/2 cups), for the crust
- Granulated sugar (1 tablespoon for the crust, 1/3 cup for the filling)
- Salt (1 teaspoon for the crust, plus a pinch for the filling)
- Unsalted butter, cold and cubed (1 cup, plus 1 tablespoon for dotting the filling)
- Ice water (6 to 8 tablespoons)
- Fresh peaches, sliced (3 large or 4 medium)
- Fresh blackberries (1 1/2 cups)
- Cornstarch (2 tablespoons), to thicken the filling
- Fresh lemon juice (1 tablespoon)
- Lemon zest (1 teaspoon)
- Ground cinnamon (1/2 teaspoon)
- Vanilla extract (1/4 teaspoon)
- 1 large egg, beaten with a splash of water, for the egg wash
- Turbinado sugar (2 tablespoons), for sprinkling on top
If you have never worked with fresh blackberries before, they pair just as beautifully in my peach tart recipe, so grab an extra carton while you are at the store.
Kitchen Equipment Needed
You do not need anything fancy to make this recipe, just a handful of basic baking tools.
Having the right equipment on hand makes the whole process smoother, especially when it comes to rolling out the dough.
- Pastry cutter, for cutting the cold butter into the flour
- Rolling pin, for rolling out the dough
- Large mixing bowl, for the dough and for the fruit filling
- Rimmed baking sheet, for baking the galette
- Parchment paper, to prevent sticking
- Pastry brush, for the egg wash
- Sharp knife or bench scraper, for slicing the peaches and trimming the dough
Flaky, buttery crust is really the foundation of this dessert, so if you want a deeper dive into the technique, my flaky pie crust recipe walks through it step by step.
Recommended Products for This Recipe
These are a few of the tools and ingredients I personally reach for every time I make this galette.
They are not required, but they do make the process easier and the results a little more consistent.
1. USA Pan Bakeware Aluminized Steel Half Sheet Pan
A heavy, evenly heating sheet pan is what keeps the bottom of your galette from burning while the top browns properly.
I have used this exact style of pan for years and it holds up beautifully to high oven temperatures without warping.
2. OXO Good Grips Pastry Blender
Cutting cold butter into flour by hand can get messy fast, and this pastry blender makes quick, even work of it.
Cold butter is the secret to a flaky crust, and this tool helps you get there without warming the butter with your hands.
3. French Rolling Pin
A tapered French rolling pin gives you more control when rolling galette dough into an even circle, especially around the edges.
It is a small upgrade from a standard rolling pin, but it makes shaping rustic dough so much easier.
4. Fresh Georgia or Freestone Peaches
Freestone peaches are worth seeking out because the pit separates cleanly from the flesh, which makes slicing so much faster.
Their juicy, floral sweetness is exactly what this galette is built around.
5. Demerara or Turbinado Sugar
A coarse sugar like this gives the crust that signature sparkly, crunchy finish you see on bakery galettes.
Regular granulated sugar melts in too fast, while this holds its texture through baking.
Another favorite: Blueberry Galette Recipe
Step-by-Step Instructions: How to Make Blackberry Peach Galette
1. Make the Dough
- In a large mixing bowl, whisk together the flour, 1 tablespoon of sugar, and 1 teaspoon of salt.
- Add the cold, cubed butter and use a pastry cutter to work it into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
- Sprinkle in the ice water, one tablespoon at a time, mixing gently after each addition with a fork.
- Stop adding water as soon as the dough starts to come together and holds when pressed between your fingers. You may not need the full amount.
- Turn the dough out onto a lightly floured surface and shape it into a flat disk.
- Wrap the disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
2. Prepare the Fruit Filling
- While the dough chills, slice the peaches into thin wedges, about 1/4 inch thick, and place them in a large bowl.
- Add the blackberries to the same bowl, along with 1/3 cup sugar, the cornstarch, lemon juice, lemon zest, cinnamon, vanilla extract, and a pinch of salt.
- Gently toss everything together with a spatula until the fruit is evenly coated. Try not to smash the blackberries as you mix.
- Let the fruit mixture sit at room temperature while you preheat the oven, so the cornstarch has a chance to start absorbing the fruit juices.
3. Roll Out the Dough
- Preheat your oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and let it sit at room temperature for about 5 minutes so it is easier to roll.
- On a lightly floured surface, roll the dough into a rough circle about 12 to 14 inches in diameter and 1/8 inch thick.
- Transfer the rolled dough to the parchment-lined baking sheet by gently rolling it around your rolling pin, then unrolling it onto the pan.
4. Assemble the Galette
- Spoon the peach and blackberry filling into the center of the dough, leaving a 2 to 3 inch border of exposed dough around the edges.
- Use a slotted spoon so you leave excess liquid behind in the bowl, which helps prevent a soggy crust.
- Dot the top of the fruit with the remaining tablespoon of butter, cut into small pieces.
- Fold the exposed edge of the dough up and over the fruit, working your way around the circle and pleating the dough every few inches as you go.
- The center of the filling should remain open and visible, with just the outer few inches of fruit tucked under the folded crust.
5. Add the Egg Wash and Bake
- In a small bowl, whisk the egg with a splash of water to make an egg wash.
- Use a pastry brush to coat the folded edges of the dough with the egg wash.
- Sprinkle the turbinado sugar generously over the egg-washed crust.
- Bake for 40 to 45 minutes, until the crust is deep golden brown and the filling is bubbling in the center.
- If the edges start browning too quickly, loosely tent the galette with foil for the last 10 to 15 minutes of baking.
6. Cool and Serve
- Remove the galette from the oven and let it cool on the baking sheet for at least 30 minutes before slicing.
- This resting time allows the filling to set up, so your slices hold together instead of running all over the plate.
- Use a large spatula or cake lifter to transfer the cooled galette to a serving plate.
- Slice into wedges and serve warm or at room temperature.
I learned most of this folding technique while perfecting my peach galette recipe, and it works just as well here with the added blackberries.
Tips for The Best Blackberry Peach Galette
A few small details make a big difference between an average galette and a truly great one.
Keeping your butter and dough cold is the single most important factor for a flaky crust.
- Keep the butter as cold as possible right up until it goes into the flour
- Do not skip the chilling step, since a rested dough is much easier to roll and holds its shape better in the oven
- Use a slotted spoon when transferring the filling to avoid excess liquid in the crust
- Bake on the lowest oven rack so the bottom crust gets fully cooked and crisp
- Let the galette cool fully before slicing for the cleanest cuts
My strawberry peach galette recipe uses this same base method if you want to experiment with a different fruit pairing next.
Serving Suggestions
This galette is delicious on its own, but a few simple additions turn it into an even more memorable dessert.
Warm galette and cold ice cream is a classic combination for a reason.
- A scoop of vanilla bean ice cream melting over a warm slice
- A dollop of lightly sweetened whipped cream
- A drizzle of honey over the top just before serving
- A cup of coffee or hot tea alongside for an afternoon treat
- Fresh mint leaves for a pop of color and freshness
If you are planning a whole dessert spread, this pairs wonderfully with Peach Crumble for guests who prefer a spoonable dessert over a sliceable one.
Variations of Blackberry Peach Galette
Once you have the basic method down, this recipe is easy to adapt to whatever fruit you have on hand.
Feel free to treat the fruit filling as a flexible template.
- Swap the berries: Blueberries or raspberries both work well in place of blackberries
- Add nuts: Sprinkle sliced almonds over the fruit before baking for extra crunch
- Spice it up: Add a pinch of ground cardamom or nutmeg along with the cinnamon
- Make it whole wheat: Substitute up to half the all-purpose flour with whole wheat flour for a nuttier crust
- Go individual: Divide the dough and filling into 4 smaller galettes for individual servings
This same fruit-forward approach is what makes my Peach Crumble Pie Recipe such a popular alternative when you want a deeper dish dessert.
Storage and Reheating
This galette keeps well for a few days, which makes it a great make-ahead dessert option.
Proper storage keeps the crust from getting soggy too quickly.
- Store leftovers loosely covered at room temperature for up to 1 day
- Refrigerate leftovers in an airtight container for up to 4 days
- Reheat individual slices in a 300 degree Fahrenheit oven for about 10 minutes to re-crisp the crust
- Avoid microwaving if possible, since it will soften the crust
- Freeze baked and cooled galette slices, tightly wrapped, for up to 2 months
Read Also: Blueberry Peach Crumble Recipe
Nutritional Facts
Approximate values below are for one of eight slices and will vary depending on the exact size of your fruit and how much crust each slice contains.
- Calories: 310
- Total Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Sugar: 18g
- Fiber: 3g
- Protein: 4g
- Sodium: 190mg
For a lighter option, try: Peach Crisp Recipe
Health Benefits of Key Ingredients
Beyond being delicious, the fruit in this galette brings some real nutritional value to the table.
Peaches and blackberries are both packed with vitamins, fiber, and antioxidants.
- Peaches are a good source of vitamin C and provide fiber that supports digestion
- Blackberries are rich in antioxidants and offer a notable amount of vitamin K
- Lemon juice and zest add vitamin C along with bright flavor
- Cinnamon contains compounds that may help support healthy blood sugar levels
- Butter, used in moderation, provides fat-soluble vitamins A, D, E, and K
I dig into these same fruit pairings and their benefits over in my cherry crisp recipe, if you want to compare notes.
FAQs About Blackberry Peach Galette
1. Can I use frozen peaches or blackberries instead of fresh?
Yes, though fresh fruit is recommended for the best texture.
If using frozen fruit, thaw it completely and drain off as much excess liquid as possible before mixing it with the sugar and cornstarch.
2. Why is my galette crust soggy on the bottom?
A soggy bottom usually happens when too much fruit juice ends up in the filling.
Use a slotted spoon to add the fruit to the dough, and make sure to bake on the lowest oven rack for the fullest bottom crust cook.
3. Can I make the dough ahead of time?
Absolutely. The dough can be made up to 2 days in advance and kept wrapped in the refrigerator, or frozen for up to 2 months.
Just thaw it in the fridge overnight before rolling.
4. Do I need to peel the peaches?
Peeling is optional. The skin softens as it bakes and adds a bit of color, so many bakers, myself included, leave it on to save a step.
5. What can I use instead of a pastry cutter?
Two butter knives used in a crisscross motion, or even your fingertips working quickly, can cut the butter into the flour if you do not have a pastry cutter on hand.
Another favorite: Peach Crumb Bars Recipe
Blackberry Peach Galette
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar for crust
- 1 teaspoon salt for crust
- 1 cup unsalted butter cold, cubed, plus 1 tablespoon for dotting filling
- 6 tablespoons ice water 6 to 8 tablespoons as needed
- 3 large fresh peaches 3 large or 4 medium, sliced 1/4-inch thick
- 1 1/2 cups fresh blackberries
- 1/3 cup granulated sugar for filling
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- salt pinch for filling
- 1 large egg beaten with a splash of water for egg wash
- 2 tablespoons turbinado sugar for sprinkling on top
Equipment
- Pastry cutter For cutting cold butter into flour
- Rolling Pin For rolling out dough
- Large mixing bowl For dough and fruit filling
- Rimmed baking sheet For baking the galette
- Parchment paper To prevent sticking
- Pastry brush For egg wash application
- Sharp knife or bench scraper For slicing peaches and trimming dough
Method
- Whisk flour, 1 tablespoon sugar, and 1 teaspoon salt in a large bowl. Cut in cold cubed butter with a pastry cutter until coarse crumbs with pea-sized butter pieces form.
- Add ice water 1 tablespoon at a time, mixing gently with a fork until dough holds together when pressed. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Slice peaches into 1/4-inch wedges. Combine with blackberries, 1/3 cup sugar, cornstarch, lemon juice, lemon zest, cinnamon, vanilla, and salt. Toss gently without smashing berries and let sit.
- Preheat oven to 400°F and line baking sheet with parchment. Roll chilled dough into a 12 to 14-inch circle about 1/8-inch thick on a floured surface.
- Transfer dough to prepared baking sheet. Spoon fruit filling into center using a slotted spoon, leaving a 2 to 3-inch border. Dot fruit with remaining 1 tablespoon butter cut into small pieces.
- Fold exposed dough over fruit, pleating every few inches around the circle. Brush folded crust with egg wash and sprinkle generously with turbinado sugar.
- Bake for 40 to 45 minutes until crust is golden brown and filling is bubbling. Tent with foil if edges brown too quickly. Let cool on baking sheet for at least 30 minutes before serving.
Nutrition
Notes
- Keep butter and dough as cold as possible for the flakiest crust.
- Don’t skip the chilling step; rested dough rolls easier and holds its shape better in the oven.
- Use a slotted spoon when transferring the filling to avoid excess liquid in the crust.
- Bake on the lowest oven rack so the bottom crust gets fully cooked and crisp.
- Let the galette cool fully before slicing for the cleanest cuts.
- To freeze unbaked dough: wrap tightly and freeze for up to 2 months; thaw overnight in refrigerator before rolling.
- To freeze baked galette: cool completely, wrap slices tightly, and freeze for up to 2 months.
- For individual servings: divide dough and filling into 4 smaller galettes and adjust baking time accordingly.
- If using frozen fruit: thaw completely and drain excess liquid before mixing with sugar and cornstarch.
- No pastry cutter? Use two butter knives in a crisscross motion or work quickly with your fingertips.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Blackberry Peach Galette is proof that dessert does not need to be complicated to be memorable.
A little cold butter, a bowl of ripe fruit, and one relaxed fold of dough is really all it takes.
I hope this becomes a regular part of your summer baking rotation the way it has for mine.
If you give this recipe a try, I would love to hear how it turns out. Leave a comment below or share a photo, I always enjoy seeing your galettes come together.
Recommended:
- Peach Pie Recipe
- Peach Pie with Frozen Peaches
- Blackberry Crumb Cake with Cream Cheese
- Blackberry Lemon Poppy Seed Muffins Recipe
- Fresh Fruit Tart with Mascarpone Cream Recipe
