Blackberry Peach Galette
This Blackberry Peach Galette 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.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1SliceCalories: 310kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 190mgPotassium: 180mgFiber: 3gSugar: 18gVitamin A: 12IUVitamin C: 15mgCalcium: 2mgIron: 8mg
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