Name: Peach Blueberry Galette Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 tablespoon sugar; ¼ teaspoon salt; 11 tablespoons cold butter; 1 egg yolk; 3 tablespoons milk; 2 cups peaches; ½ cup blueberries; ¼ cup sugar; 2 tablespoons flour; Pinch salt; 1 egg white; 2 tablespoons coarse sugar

Jump to Recipe

Peach Blueberry Galette is the kind of dessert that looks impressive yet feels relaxed enough for any summer gathering. With juicy peaches, bursts of blueberries, and a buttery free-form crust, this rustic dessert delivers bakery-style flavor without complicated techniques. If you love fruit-forward desserts that highlight seasonal produce, this recipe belongs in your kitchen rotation. The flaky crust surrounds sweet fruit and creates a warm, golden finish that tastes wonderful on its own or served with a scoop of vanilla ice cream.

Story

Every summer, fresh peaches and blueberries seem to arrive at the perfect moment, and this Peach Blueberry Galette became my favorite way to bring them together. Unlike traditional pie, a galette feels effortless and inviting while still creating a beautiful presentation. The fruit softens as it bakes and creates a naturally sweet filling inside a tender crust. This Blueberry Galette variation combines ripe peaches and juicy berries into one memorable dessert that works for casual dinners, weekend baking, and seasonal celebrations.

Ingredients

1½ cups all-purpose flour, plus extra for rolling
1 tablespoon granulated sugar
¼ teaspoon salt
11 tablespoons cold unsalted butter, cut into small pieces
1 egg yolk (reserve egg white for brushing)
3 tablespoons milk
2 cups peeled and sliced fresh peaches (about 1 pound)
½ cup fresh blueberries
¼ cup granulated sugar
2 tablespoons all-purpose flour
Pinch of salt
1 reserved egg white, beaten
2 tablespoons coarse sugar or granulated sugar

Step-by-Step Instructions

Preparing the Ingredients

Combine flour, sugar, and salt in a food processor and pulse briefly. Add cold butter and pulse until the mixture resembles coarse crumbs. Mix egg yolk with milk and add it to the processor. Pulse until the dough forms. Transfer the dough to plastic wrap, shape into a flat disk, wrap tightly, and chill for 30 minutes. Meanwhile, preheat the oven to 350°F and line a rimmed baking sheet with parchment paper. Toss peaches and blueberries together with sugar, flour, and salt until evenly coated.

Cooking Instructions

Roll the chilled dough into a 12-inch circle on a lightly floured surface and transfer it to the prepared baking sheet. Arrange the fruit mixture in the center, leaving a 1-inch border around the edges. Fold the edges inward over the filling and pleat gently as needed. Brush the exposed dough with beaten egg white and sprinkle sugar over both the crust and fruit. Bake for about 50 minutes until golden and bubbling. Cool for 10 minutes before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Warm butter creates dense pastry, so keep ingredients cold while making the dough. Avoid overworking the dough because that can reduce flakiness. Do not overfill the center or the fruit may spill during baking. Slice peaches evenly to help them bake at the same rate. Allow the galette to cool slightly before cutting because the filling thickens as it rests.

Pro Tips for Better Flavor

Choose ripe but firm peaches for the best texture and natural sweetness. Sprinkle coarse sugar over the crust for extra crunch and sparkle. Chill the assembled galette for 10 minutes before baking if your kitchen is warm. This rustic Peach Pastry also tastes excellent with whipped cream or vanilla bean ice cream. For an extra seasonal touch, serve it slightly warm for a memorable Summer Fruit Galette experience and an effortlessly Elegant Dessert.

Serving and Storage

How to Serve

Serve Peach Blueberry Galette warm, at room temperature, or lightly chilled. Pair each slice with whipped cream, vanilla ice cream, or plain Greek yogurt for contrast. This dessert works beautifully for brunch, picnics, and outdoor dinners because the rustic presentation fits both casual and special occasions.

How to Store Leftovers

Store leftover galette covered in the refrigerator for up to three days. Reheat slices in a 300°F oven for several minutes to refresh the crust. Avoid microwaving for long periods because the pastry can soften. You can also freeze cooled slices in an airtight container for up to one month.

Conclusion

This Peach Blueberry Galette combines flaky pastry and vibrant summer fruit into a dessert that feels timeless and approachable. The simple preparation and rustic appearance make it easy to create while still delivering impressive results. Keep this recipe nearby whenever peaches and blueberries are in season and enjoy every warm, buttery bite.

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Frequently Asked Questions

Can I use frozen fruit instead of fresh fruit?

Yes. Thaw and drain frozen peaches and blueberries before mixing them with sugar and flour so the filling stays thick and balanced.

Can I make the dough ahead of time?

Yes. Prepare the dough up to two days ahead and refrigerate until ready to roll and bake.

Why is my galette crust not flaky?

Flaky texture depends on cold butter and minimal handling. Keep the dough chilled and avoid excessive mixing.