This blueberry peach galette recipe is the easiest way to turn a handful of ripe summer fruit into a bakery-worthy dessert.
A buttery, flaky crust gets folded around juicy peaches and plump blueberries, then baked until golden and bubbling.
No pie plate, no fancy crimping, and no stress. Just a rustic, free-form tart that looks like you fussed over it for hours.
I make this galette on repeat all summer long, whenever the farmers market peaches are perfectly ripe and the blueberries are on sale.
It comes together with pantry staples, a short chill time, and one baking sheet.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Chill Time | 30 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour 35 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
This pairs beautifully with my peach galette recipe if you want to compare a single-fruit version side by side.
Why You’ll Love This Blueberry Peach Galette Recipe
This dessert gives you all the charm of a fruit pie with a fraction of the effort. There is no pie dish to fuss over and no lattice to weave.
The filling is naturally sweet, so you only need a little sugar to bring out the fruit’s flavor.
It is also endlessly forgiving, since any lopsided folds only add to the rustic look.
- Comes together with one bowl of dough and one bowl of fruit filling
- Uses simple, affordable ingredients you likely already have on hand
- Bakes on a single sheet pan, so cleanup is quick
- Naturally adaptable to other stone fruits and berries
- Looks impressive enough for guests, but is truly beginner friendly
Another favorite: Blueberry Galette Recipe
Ingredients
You will need two simple components for this recipe: a flaky butter crust and a juicy peach blueberry filling.
Both use straightforward ingredients that come together quickly.
- For the crust: 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3 to 4 tablespoons ice water
- For the filling: 2 cups fresh peaches, sliced (about 2 to 3 medium peaches)
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon, optional
- Pinch of salt
- For assembly: 1 large egg, lightly beaten (egg wash)
- 1 tablespoon water
- 1 to 2 tablespoons turbinado sugar, for sprinkling
- Vanilla ice cream, for serving, optional
Read Also: Peach Tart Recipe
Kitchen Equipment Needed
None of the tools for this galette are fancy, but a few make the process much smoother.
A good pastry cutter and a rimmed baking sheet are especially helpful.
- Large mixing bowl
- Pastry cutter or food processor
- Rolling pin
- Rimmed baking sheet
- Parchment paper
- Pastry brush
- Measuring cups and spoons
- Small mixing bowl, for the egg wash
I learned this technique while perfecting my flaky pie crust recipe, which uses the same cold butter method.
Recommended Products for This Recipe
These are a few products I personally use and recommend, based on years of testing galettes and fruit pies in my own kitchen.
Each one solves a specific pain point in this recipe.
1. Stainless Steel Pastry Cutter
A sturdy pastry cutter breaks cold butter into the flour quickly, without warming it from your hands.
That cold butter is what creates those flaky layers in the finished crust.
2. Half Sheet Rimmed Baking Sheet
A heavy, rimmed half sheet pan catches any juices that bubble over during baking, so your oven stays clean. It also promotes even browning on the bottom of the crust.
3. French Rolling Pin
A tapered French rolling pin gives you more control when rolling galette dough into an even circle.
It is lighter than a traditional pin, which helps you avoid overworking the dough.
4. Turbinado Sugar
Coarse turbinado sugar sprinkled on the crust before baking creates a subtle crunch and a beautiful sparkle.
It does not melt into the dough the way fine sugar does.
You might also enjoy: Fresh Fruit Tart with Mascarpone Cream
Step-by-Step Instructions: How to Make Blueberry Peach Galette
1. Make the Dough
- In a large mixing bowl, whisk together 1 1/4 cups all-purpose flour, 1 1/2 teaspoons granulated sugar, and 1/2 teaspoon kosher salt until combined.
- Add the cold, cubed butter to the flour mixture.
- Use a pastry cutter to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining. Those butter pieces are what create flaky layers, so do not overwork it.
- Sprinkle in the ice water, one tablespoon at a time, tossing gently with a fork after each addition.
- Stop adding water as soon as the dough clumps together when pressed between your fingers. You may not need the full 4 tablespoons.
- Turn the dough out onto a lightly floured surface and gently shape it into a flat disc.
- Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes. This resting time relaxes the gluten and firms the butter back up.
2. Prepare the Fruit Filling
- While the dough chills, slice the peaches into 1/4 inch thick pieces and place them in a medium mixing bowl.
- Add the fresh blueberries to the same bowl.
- In a small bowl, whisk together the 1/4 cup granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon if using, and a pinch of salt.
- Pour the sugar and cornstarch mixture over the peaches and blueberries.
- Gently toss the fruit with a spatula until every piece is coated. Set the filling aside while you preheat the oven and roll out the dough.
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 5 minutes to make it easier to roll.
- On a lightly floured surface, roll the dough into a rough circle about 12 inches in diameter and 1/8 inch thick.
- Transfer the rolled dough to the prepared baking sheet by draping it loosely over your rolling pin, then unrolling it onto the parchment.
4. Assemble the Galette
- Spoon the peach and blueberry filling into the center of the dough, leaving a 2 inch border of bare dough around the edge.
- Fold the edges of the dough up and over the fruit, working your way around the circle and overlapping the folds slightly as you go.
- Leave the center of the galette open so the fruit is visible.
- In a small bowl, whisk together the egg and 1 tablespoon of water to make the egg wash.
- Use a pastry brush to brush the egg wash evenly over the folded crust.
- Sprinkle the turbinado sugar generously over the egg-washed crust.
5. Bake the Galette
- Place the assembled galette, still on its baking sheet, into the preheated oven.
- Bake for 35 to 40 minutes, until the crust is deep golden brown and the fruit filling is bubbling thickly in the center.
- If the edges of the crust start browning too quickly, loosely tent the galette with foil for the remaining bake time.
- Remove the galette from the oven and let it cool on the baking sheet for at least 15 minutes before slicing. This allows the filling to set so it does not run when you cut into it.
Read Also: Blueberry Peach Crumble Recipe
Tips for The Best Blueberry Peach Galette
A few small details make a big difference between a good galette and a great one.
Keeping your ingredients cold and your fruit properly drained are the two most important.
- Keep the butter and water as cold as possible, since warm butter melts before baking and leads to a tough crust
- Choose peaches that are ripe but still firm, so they hold their shape after baking
- Do not skip the cornstarch, since it thickens the fruit juices so the filling is not soupy
- Chill the assembled galette for 10 minutes before baking if your kitchen is warm, so the crust holds its folds
- Bake on the lowest oven rack for the last 10 minutes if the bottom crust seems pale
This pairs beautifully with my peach crumble pie recipe if you want two desserts on your dessert table.
Serving Suggestions
This galette is best served slightly warm, about 15 to 20 minutes out of the oven. A scoop of something cold and creamy on top makes it feel extra special.
- A generous scoop of vanilla ice cream
- A dollop of lightly sweetened whipped cream
- A drizzle of honey or warm peach preserves
- A sprinkle of fresh mint leaves for color
- Alongside a cup of coffee for brunch
You might also enjoy: Berry Trifle
Variations of Blueberry Peach Galette
This recipe is easy to adapt depending on what fruit you have on hand or what flavors you are craving. Think of the base recipe as a template.
- Swap the peaches for nectarines or plums for a slightly different flavor
- Use raspberries or blackberries in place of the blueberries
- Add 2 tablespoons of almond flour under the fruit to absorb extra juice
- Stir 1/4 teaspoon almond extract into the filling for a subtle nutty note
- Make individual mini galettes by dividing the dough into 4 smaller portions
Read Also: Strawberry Peach Galette Recipe
Storage and Reheating
This galette keeps well for a couple of days, making it a great make-ahead dessert. Proper storage helps keep the crust from becoming soggy.
- Store leftovers loosely covered at room temperature for up to 1 day
- Refrigerate leftovers in an airtight container for up to 3 days
- Reheat individual slices in a 300 degree oven for about 10 minutes to re-crisp the crust
- Avoid microwaving, since it will soften the crust
- The unbaked dough disc can be frozen, wrapped tightly, for up to 2 months
This pairs beautifully with my peach galette with puff pastry if you want a shortcut version for busy days.
Nutritional Facts
Nutritional values are estimated per slice, based on 8 slices per galette, and will vary depending on the exact ingredients and portion sizes used.
- Calories: approximately 240 per slice
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 2g
- Sugar: 15g
- Protein: 3g
Another favorite: Peach Crisp Recipe
Health Benefits of Key Ingredients
While this is a dessert, the fruit filling brings some genuine nutritional value to the table. Peaches and blueberries are both packed with beneficial plant compounds.
Blueberries are especially known for their antioxidant content, which may support overall cellular health. Peaches add vitamin C and a good amount of dietary fiber.
- Blueberries are rich in antioxidants called anthocyanins
- Peaches provide vitamin C, which supports immune function
- Both fruits contribute dietary fiber, which supports digestion
- Lemon juice adds a small boost of vitamin C and helps balance sweetness
- Using less added sugar lets the natural fruit sugars shine through
Read Also: Blueberry Pie Recipe
FAQs About Blueberry Peach Galette
1. Can I use frozen peaches or blueberries instead of fresh?
Yes, but thaw and drain them well first to remove excess liquid.
Pat the fruit dry with paper towels before tossing it with the sugar mixture, since frozen fruit releases more juice than fresh.
2. Why is my galette crust soggy on the bottom?
This usually happens when the filling releases too much liquid or the crust was not baked long enough.
Make sure to use the full amount of cornstarch and bake until the crust is deeply golden, not just lightly browned.
3. Can I make the dough ahead of time?
Absolutely, the dough disc can be refrigerated for up to 2 days before you plan to bake.
You can also freeze it for up to 2 months and thaw it overnight in the refrigerator.
4. What if I do not have a food processor?
A pastry cutter, two forks, or even your fingertips work just fine for cutting the butter into the flour.
Just work quickly so the butter does not warm up too much.
5. How do I know when the galette is fully baked?
Look for a deep golden brown crust and thick, bubbling juices in the center of the fruit.
If the juices look thin and watery, give it a few more minutes in the oven.
Another favorite: Peach Cobbler Recipe
Blueberry Peach Galette
Ingredients
- 1.25 cups all-purpose flour 156g
- 1.5 teaspoons granulated sugar
- 0.5 teaspoon kosher salt
- 0.5 cup unsalted butter 1 stick, cold and cubed
- 4 tablespoons ice water 3-4 tablespoons as needed
- 2 cups fresh peaches about 2-3 medium peaches, sliced 1/4-inch thick
- 1 cup fresh blueberries
- 0.25 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon lemon zest
- 0.25 teaspoon ground cinnamon optional
- salt pinch
- 1 large egg lightly beaten for egg wash
- 1 tablespoon water for egg wash
- 2 tablespoons turbinado sugar for sprinkling
- vanilla ice cream optional
- whipped cream lightly sweetened, optional
- fresh mint leaves for garnish, optional
Equipment
- Large mixing bowl
- Pastry cutter or food processor For cutting butter into flour
- Rolling Pin French rolling pin recommended for better control
- Rimmed baking sheet Half sheet pan recommended to catch juices
- Parchment paper
- Pastry brush
- Measuring cups and spoons
- Small mixing bowl For the egg wash
Method
- In a large mixing bowl, whisk together the flour, sugar, and salt. Cut the cold butter into the flour with a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
- Add ice water one tablespoon at a time, tossing with a fork until the dough clumps together when pressed. Shape into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Slice peaches 1/4-inch thick and place in a bowl with blueberries. In a small bowl, whisk together sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Pour over fruit and toss gently to coat.
- Preheat oven to 400°F and line a baking sheet with parchment. Roll the chilled dough into a 12-inch circle about 1/8-inch thick on a floured surface. Transfer to the prepared baking sheet.
- Spoon the fruit filling into the center of the dough, leaving a 2-inch border. Fold the edges up and over the fruit, overlapping slightly as you go. Brush the folded crust with egg wash and sprinkle with turbinado sugar.
- Bake for 35-40 minutes until the crust is deep golden brown and the filling is bubbling thickly in the center. Tent with foil if edges brown too quickly. Cool on the baking sheet for at least 15 minutes before serving.
Nutrition
Notes
- Fruit selection: Choose peaches that are ripe but still firm so they hold their shape after baking. Overripe peaches will become mushy.
- Keep it cold: Keep butter and water as cold as possible throughout the process. Warm butter melts before baking and leads to a tough crust.
- Don’t skip the cornstarch: It thickens the fruit juices so the filling isn’t soupy. This is essential for a non-soggy crust.
- Chill before baking: If your kitchen is warm, chill the assembled galette for 10 minutes before baking to help the crust hold its folds.
- Frozen fruit option: Thaw and drain frozen fruit well, then pat dry with paper towels before using to remove excess liquid.
- Variations: Swap peaches for nectarines or plums, or use raspberries or blackberries instead of blueberries. Add 1/4 teaspoon almond extract for a nutty note.
- Storage: Store leftovers loosely covered at room temperature for up to 1 day, or refrigerate in an airtight container for up to 3 days.
- Reheating: Reheat individual slices in a 300°F oven for about 10 minutes to re-crisp the crust. Avoid microwaving as it will soften the crust.
- Make ahead: The unbaked dough disc can be refrigerated for up to 2 days or frozen, wrapped tightly, for up to 2 months.
- Baking tip: If the bottom crust seems pale, bake on the lowest oven rack for the last 10 minutes to ensure it cooks through.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This blueberry peach galette proves that a little ripe fruit and a simple butter crust can turn into something truly special.
It is the kind of dessert that feels both effortless and impressive at the same time.
I hope this becomes one of your go-to summer bakes.
Give it a try and let me know how it turns out in the comments below, or share a photo if you make it.
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- Peach Pie Recipe
- Blueberry Crumble Pie Recipe
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