Peach Blueberry Galette Recipe

I developed a Peach Blueberry Galette Recipe that uses one surprising pantry ingredient to coax extra fruit juices while keeping the crust delightfully crisp.

I love when peach season hits, it feels like permission to get a little reckless in the kitchen. This Peach Blueberry Galette Recipe started out as a way to use too many peaches and a handful of fresh blueberries, and somehow turned into something everyone fights over.

I won’t tell you my exact trick here but there’s a tiny swap I do that makes the edges golden and the fruit sing. It’s simple, imperfect, and the sort of Fruit Desserts you make when you want wow without drama.

Try it once and you’ll keep finding excuses to make it again.

Ingredients

• Peaches: juicy, provide fiber and vitamin C, add sweet floral flavor and soft texture.
• Blueberries: high in antioxidants and fiber, bring burst of tart and sweet notes.
• Unsalted butter: gives flaky richness and mouthfeel, mostly fat, makes crust tender.
• All purpose flour: provides structure and carbs, makes crust chewy when overworked.
• Granulated sugar: sweetens filling and encourages caramelization of fruit juices.
• Cornstarch: thickens juices so filling isnt runny, neutral taste, mostly starch.
• Lemon juice: brightens flavors with acidity, helps balance sweetness and preserve color.

Ingredient Quantities

• 1 1/4 cups (160 g) all purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine salt
• 8 tablespoons (113 g) unsalted butter, very cold, cut into small cubes
• 3 to 5 tablespoons ice water, more if needed
• about 3 to 4 ripe peaches you’ll need, about 1 to 1 1/4 pounds (450 to 550 g), sliced peeled or not your call
• 1 cup (150 g) fresh blueberries
• 1/3 cup (67 g) granulated sugar
• 1 tablespoon extra sugar for sprinkling, preferably coarse or turbinado
• 1 to 2 tablespoons cornstarch or arrowroot
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• pinch fine salt
• 1 egg beaten with 1 tablespoon water for egg wash
• 1 tablespoon unsalted butter cut into small bits to dot the filling

How to Make this

1. Make the crust: in a bowl stir together 1 1/4 cups flour, 1 tablespoon granulated sugar and 1/2 teaspoon fine salt, then cut in 8 tablespoons very cold cubed butter with a pastry cutter, two forks or pulse in a food processor until mixture looks like coarse crumbs with some pea sized bits.

2. Add 3 tablespoons ice water and gently mix, adding up to 2 more tablespoons as needed until dough just holds when pinched, dont overwork it, form into a disk, wrap and chill at least 30 minutes.

3. Preheat oven to 375°F (190°C) and line a rimmed baking sheet with parchment.

4. Make the filling: in a large bowl toss about 3 to 4 ripe peaches (sliced, peeled or not your call) and 1 cup blueberries with 1/3 cup granulated sugar, 1 to 2 tablespoons cornstarch (use 2 if peaches are very juicy), 1 tablespoon lemon juice, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon and a pinch of salt; let sit 5 minutes so juices start to release.

5. Roll the chilled dough on a lightly floured surface to about a 12 inch circle, about 1/8 to 1/4 inch thick, then transfer to the prepared parchment.

6. Pile the fruit mixture in the center leaving a roughly 2 inch border, dot the fruit with the 1 tablespoon unsalted butter cut into small bits, fold the edges of the dough up and over the filling, pleating as you go so it looks rustic and some of the filling stays exposed.

7. Brush the crust with the beaten egg mixed with 1 tablespoon water, sprinkle the exposed crust with 1 tablespoon coarse or turbinado sugar.

8. Bake on the middle rack until crust is deep golden and filling is bubbling, about 40 to 50 minutes; if edges brown too fast tent loosely with foil for the last 10 minutes.

9. Let the galette cool on the baking sheet on a wire rack at least 15 to 20 minutes so the filling sets, then slice and serve warm or at room temp.

Equipment Needed

1. Large mixing bowl, for the crust and the fruit
2. Small bowl or cup, just for the egg wash (and to beat the egg)
3. Measuring cups and spoons
4. Pastry cutter or 2 forks or a food processor to cut in the butter
5. Rolling pin and a lightly floured work surface for rolling the dough out
6. Rimmed baking sheet lined with parchment paper
7. Sharp knife and cutting board to slice the peaches
8. Rubber spatula or wooden spoon to toss the fruit filling
9. Pastry brush and a few small teaspoons to dot the butter and brush the egg wash
10. Wire cooling rack so the galette can set before slicing

FAQ

Peach Blueberry Galette Recipe Substitutions and Variations

• All purpose flour: swap with whole wheat pastry flour 1:1 — crust will be a bit denser, so add 1 tablespoon extra ice water if the dough seems dry. For gluten free use a cup-for-cup gluten-free blend with xanthan gum.
• Unsalted butter: use cold solid coconut oil or a vegan stick margarine in the same weight (about 113 g), keep it super cold so the crust stays flaky; lard or vegetable shortening also work for extra flake.
• 1 to 2 tablespoons cornstarch: replace with arrowroot or tapioca starch 1:1, arrowroot gives a clearer, glossier filling and sets at lower temps.
• Egg wash: brush with milk or cream for a golden top, or use aquafaba (chickpea liquid) beaten for a vegan shine, though it won’t brown quite as deeply.

Pro Tips

– Keep the butter ice cold and work fast. If your kitchen is warm, toss the cubed butter back in the freezer for 10 minutes before you cut it in, or pulse quick bursts in the food processor. Little cold chunks give you that flaky, almost layered crust and thats worth the extra chill time.

– Don’t overwork the dough. Stop mixing as soon as it holds together when you press it, wrap it and actually chill it until firm. If it gets too soft while rolling, put it back in the fridge for 10 to 20 minutes — it’s easier to shape and less likely to shrink.

– If the fruit looks especially juicy, add a bit more starch and let the mixture sit so juices begin to gel, then drain off a spoonful of liquid if it seems excessive. You can reduce that drained juice on the stove into a quick glaze to brush over the fruit before serving for extra shine.

– Prevent a soggy bottom by sprinkling a thin layer of finely ground nuts, breadcrumbs, or even a dusting of flour on the crust before piling the fruit. Those little barriers soak up extra moisture without changing the taste much.

– Watch the bake, not the clock. When the crust is deep golden and you see bubbling in the middle, it’s done. If the edges brown too fast, loosely tent foil, and let the galette rest at least 15 to 20 minutes after it comes out so the filling firms up and you can slice without it running everywhere.