Go Back
- 1 ½ cups all-purpose flour - 4 tablespoons granulated sugar, divided - ¼ teaspoon salt - ½ cup cold unsalted butter, cubed - 4 to 5 tablespoons ice water - 1 cup fresh blackberries - 1 cup peaches, peeled and sliced - 1 teaspoon vanilla extract - 1 tablespoon cornstarch - 1 teaspoon lemon juice - 1 egg (for egg wash) The essential ingredients make the galette shine. The flour gives the crust its base. Sugar adds sweetness, while salt enhances the flavors. Cold butter creates a flaky crust. Blackberries and peaches bring juicy goodness. Vanilla and lemon juice add depth. Cornstarch thickens the filling, ensuring it holds together. - Powdered sugar for dusting If you want a touch of sweetness, add powdered sugar on top. It gives a pretty finish and extra sweetness. You can also try adding spices like cinnamon or nutmeg for warmth. - Large mixing bowl - Pastry cutter or fork - Rolling pin - Parchment paper - Baking sheet Using the right tools makes your job easier. A large mixing bowl holds the dough well. A pastry cutter helps blend the butter smoothly. A rolling pin rolls the dough evenly. Parchment paper prevents sticking on the baking sheet. These tools ensure a great outcome. First, grab a large mixing bowl. In it, whisk together 1 ½ cups of all-purpose flour, 2 tablespoons of sugar, and ¼ teaspoon of salt. This mix should be light and airy. Next, add ½ cup of cold, cubed unsalted butter. Use a pastry cutter or your fingers to cut in the butter. You want a crumbly texture, like coarse sand. Then, slowly add 4 to 5 tablespoons of ice water, one tablespoon at a time. Mix until the dough holds together but is still slightly sticky. Form it into a disc, wrap it in plastic, and chill in the fridge for at least 30 minutes. While your dough chills, it's time for the fruit filling. In a medium bowl, combine 1 cup of fresh blackberries and 1 cup of peeled, sliced peaches. Add the remaining 2 tablespoons of sugar, 1 teaspoon of vanilla extract, 1 tablespoon of cornstarch, and 1 teaspoon of lemon juice. Toss everything gently together. Let this mixture sit for about 15 minutes. This allows the flavors to blend and the fruit to release some juice. Once the dough is ready, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to the baking sheet. Spoon the fruit filling into the center of the dough, leaving a 2-inch border. Carefully fold the edges of the dough over the filling, creating pleats as you go. Beat 1 egg in a small bowl and brush it over the folded dough. This gives it a lovely golden color. Sprinkle a bit of sugar on top for extra sweetness. Bake for 35-40 minutes, until the crust is golden and the fruit is bubbly. Let it cool for a few minutes before slicing. If you like, dust with powdered sugar before serving. When picking peaches, look for ones that feel soft but not mushy. A sweet smell is a good sign too. The skin should be smooth and slightly fuzzy. Choose blackberries that are plump and dark. Avoid any with white or red spots. Fresh fruits will make your galette taste great. Getting the dough right is key. Start with cold butter. It makes the crust flaky. When mixing, stop when you see coarse crumbs. Overmixing makes the dough tough. Add ice water slowly. You want it slightly sticky but still easy to handle. Chilling the dough helps relax the gluten. This makes rolling it out easier. For a golden crust, brush the edges with an egg wash. This gives it a nice shine. Sprinkle a little sugar on top for a sweet crunch. Bake it until the crust is golden and the fruit bubbles. This usually takes about 35-40 minutes at 375°F. The right bake time makes all the difference in taste. {{image_2}} You can change the fruits in your galette to match your taste. Try using strawberries, blueberries, or apples. Each fruit brings its own flavor and texture. Combine fruits for a unique twist. For example, mix blackberries with raspberries. This adds a mix of sweet and tart. Spices can make your galette even better. Consider adding cinnamon or nutmeg to the fruit filling. Just a pinch can enhance the taste. You can also use fresh herbs like thyme or basil. They add a fresh, bright note to the sweetness of the fruit. You can make a gluten-free version of the galette. Use a gluten-free flour blend instead of all-purpose flour. For a dairy-free option, swap the butter for coconut oil or a dairy-free butter alternative. These changes keep the galette delicious while meeting dietary needs. Enjoy the same great taste with these options! To store leftover galette, let it cool down first. Place the pieces in an airtight container. You can also cover it tightly with plastic wrap. Store it in the fridge for up to three days. This keeps the crust fresh and the fruit tasty. To reheat your galette, use an oven for the best result. Preheat the oven to 350°F (175°C). Place the galette on a baking sheet. Heat it for about 10 to 15 minutes. This keeps the crust crisp and warms the fruit. You can also use a microwave, but the crust may get soft. You can freeze galette for later. First, let it cool completely. Wrap it tightly in plastic wrap, then in foil. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to enjoy it, thaw it in the fridge. Reheat it in the oven for a fresh taste. To make the crust flaky, use cold butter. Cut it into small cubes and mix it with the flour. You want the butter to stay in small pieces. This helps create layers. Don’t overwork the dough; mix just until it holds together. Chilling the dough also helps. Refrigerate it for at least 30 minutes. Yes, you can use frozen fruit. It’s a great option when fresh fruit isn’t available. Just be sure to thaw and drain the fruit before using. This stops the galette from getting soggy. The flavor will still be tasty, but fresh gives the best texture. Serve the galette warm or at room temperature. It pairs nicely with a scoop of vanilla ice cream. You can also top it with whipped cream. Dusting it with powdered sugar adds a nice touch. This makes it look pretty and extra sweet. A galette lasts about two days at room temperature. Keep it covered to avoid drying out. If your kitchen is warm, store it in the fridge. This helps keep it fresh longer. Just remember, it’s best enjoyed fresh! Absolutely! You can make the dough a day ahead. Just wrap it tightly and store it in the fridge. You can also freeze it for up to a month. Thaw it in the fridge overnight before you use it. This makes the process easier on baking day. In this article, we explored how to make a tasty blackberry peach galette. We covered essential and optional ingredients, plus tools you'll need. I shared step-by-step instructions for preparing the dough and filling. I offered tips for choosing ripe fruit and perfecting your crust. We also looked at fun variations and storage tips. With these details, you're ready to create your own delicious galette. Enjoy each bite of your sweet, homemade treat!

Blackberry Peach Galette

Indulge in the delightful flavors of this Blackberry Peach Galette! With a flaky crust and a sweet, juicy filling, this rustic dessert is perfect for any occasion. Made with simple ingredients like fresh blackberries and peaches, it's easy to whip up and sure to impress. Ready to impress your guests? Click to explore the full recipe and learn how to create this mouthwatering treat that will have everyone coming back for seconds!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

4 tablespoons granulated sugar, divided

¼ teaspoon salt

½ cup cold unsalted butter, cubed

4 to 5 tablespoons ice water

1 cup fresh blackberries

1 cup peaches, peeled and sliced

1 teaspoon vanilla extract

1 tablespoon cornstarch

1 teaspoon lemon juice

1 egg (for egg wash)

Optional: powdered sugar for dusting

Instructions
 

In a large mixing bowl, whisk together the flour, 2 tablespoons of sugar, and salt until well combined.

    Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.

      Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. It should be slightly sticky but manageable.

        Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

          While the dough chills, prepare the fruit filling. In a medium bowl, combine the blackberries, sliced peaches, remaining 2 tablespoons of sugar, cornstarch, vanilla extract, and lemon juice. Toss gently and set aside to marinate for about 15 minutes.

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

              On a lightly floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter. Transfer the dough onto the prepared baking sheet.

                Spoon the blackberry-peach filling onto the center of the dough, leaving a 2-inch border around the edges.

                  Fold the edges of the dough over the filling, pleating it as you go to create a rustic edge.

                    Beat the egg in a small bowl and brush it over the folded dough to give it a golden color while baking.

                      Sprinkle a little extra sugar on top for a sweet crunch.

                        Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the fruit is bubbly.

                          Remove from the oven and allow to cool for a few minutes before slicing. Dust with powdered sugar if desired before serving.

                            Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8