This Blueberry Peach Galette is an easy, rustic summer dessert filled with juicy fresh peaches and sweet blueberries tucked inside a buttery, flaky crust. Brown sugar, vanilla, lemon, and just a hint of cinnamon bring out the flavor of the fruit without overpowering it. It looks impressive, but it’s wonderfully forgiving. It's exactly the kind of dessert I love for summer gatherings or an easy family treat.
💕 Why You'll Love This Recipe
- Beautiful but easy – That rustic folded crust means it doesn't need to look perfect.
- Loaded with summer fruit – Fresh peaches and blueberries are amazing together.
- Not overly sweet – The fruit is the star of the show.
- Flaky, golden crust – A little coarse sugar gives the edges a delicious crunch.
- Perfect with ice cream – A warm slice with vanilla ice cream is a perfect pair!
If you love this recipe, you'll also need to try my Blueberry Muffins with Cake Mix and Blueberry Banana Oat Muffins
Ingredients for
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Instructions:
Prepare the crust. Line a large baking sheet with parchment paper. Roll the pie crust into approximately a 12-inch circle and transfer it to the prepared baking sheet. Refrigerate while you prepare the fruit.
Make the filling. In a large bowl, gently combine the sliced peaches, blueberries, brown sugar, cornstarch, lemon juice, lemon zest, vanilla, cinnamon, and salt. Let the mixture sit for about 5 minutes.
Fill the galette. Remove the crust from the refrigerator. Spoon the fruit into the center, leaving about a 2-inch border around the edges. Try to leave excess liquid behind in the bowl so the bottom of your galette stays crisp.
Add the butter. Scatter the little pieces of cold butter over the fruit.
Fold the crust. Gently fold the edges of the dough up and over the filling, overlapping the dough slightly as you work around the galette. The center should remain open.
Chill. Refrigerate the assembled galette for about 20 minutes. Meanwhile, preheat the oven to 400°F.
Finish the crust. Whisk the egg with the milk or cream. Brush it over the exposed crust and generously sprinkle with coarse sugar.
Bake. Bake for 38–45 minutes, or until the crust is deeply golden and the fruit filling is bubbling in the center.
Cool. Allow the galette to cool on the baking sheet for at least 20–30 minutes before slicing. This gives the fruit juices time to thicken.
Serve slightly warm or at room temperature with vanilla ice cream, whipped cream, or a little powdered sugar.
Storage & Make-Ahead Tips:
Store leftover galette covered in the refrigerator for up to 3 days. For the best texture, reheat individual slices in a 325°F oven or toaster oven until warm.
You can also prepare the dough a day or two ahead and keep it refrigerated. I recommend assembling the galette shortly before baking so the fruit doesn't sit on the raw crust and make it soggy.
⭐️ Delicious Variations:
- Blueberry Peach Almond Galette: Sprinkle ¼ cup sliced almonds over the crust during the last 10 minutes of baking.
- Blueberry Peach Streusel Galette: Add a simple brown sugar and oat crumble over the fruit before baking.
- Raspberry Peach Galette: Replace half of the blueberries with fresh raspberries.
- Maple Peach Galette: Replace a tablespoon of the brown sugar with pure maple syrup.
- Ginger Peach Galette: Add ¼ teaspoon ground ginger for a warm little flavor twist.
Substitutions:
Frozen blueberries: Use them straight from frozen, don't thaw first.
Frozen peaches: They can work, but thaw and drain them thoroughly before using.
Brown sugar: Granulated sugar or coconut sugar can be substituted.
Lemon: Orange zest and juice make a fun, slightly sweeter variation.
Pie crust: Homemade is amazing, but refrigerated pie dough makes this an incredibly easy dessert.
FAQs:
Do I need to peel the peaches?
Nope! Peach skins soften beautifully during baking and add gorgeous color. If your family prefers peeled peaches, though, you certainly can peel them.
Why did my galette get soggy on the bottom?
The usual culprit is extra fruit juice. Make sure you leave excess liquid in the mixing bowl and bake until the filling is visibly bubbling.
Can I make mini blueberry peach galettes?
Yes! Divide the dough and filling into 4–6 smaller galettes. Start checking them around 25 minutes since they'll bake more quickly.
How do I know when the filling is done?
Don't judge it by the crust alone. Look for the fruit juices bubbling toward the center of the galette. That tells you the cornstarch has had enough heat to properly thicken the filling.
What to Serve With Blueberry Peach Galette:
My first pick is vanilla bean ice cream while the galette is still slightly warm. You could also serve it with homemade whipped cream, crème fraîche, vanilla yogurt, or a drizzle of warm caramel sauce.
Recent Recipes:
Blueberry Peach Galette
Equipment
- Large baking sheet
- Parchment Paper:
- large mixing bowl
- pastry brush
- Rolling pin, if using homemade dough
- Microplane or fine grater for the lemon zest
Ingredients
For the Galette:
- 1 refrigerated pie crust, or 1 homemade pie crust
- 3 medium ripe peaches, sliced about ¼-inch thick
- 1¼ cups fresh blueberries
- ⅓ cup light brown sugar, packed
- 2 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon cold butter, cut into small pieces
For The Crust:
- 1 large egg
- 1 tablespoon milk or heavy cream
- 2 tablespoon coarse or turbinado sugar
- Vanilla ice cream or whipped cream, optional
Instructions
- Prepare the crust. Line a large baking sheet with parchment paper. Roll the pie crust into approximately a 12-inch circle and transfer it to the prepared baking sheet. Refrigerate while you prepare the fruit.
- Make the filling. In a large bowl, gently combine the sliced peaches, blueberries, brown sugar, cornstarch, lemon juice, lemon zest, vanilla, cinnamon, and salt. Let the mixture sit for about 5 minutes.
- Fill the galette. Remove the crust from the refrigerator. Spoon the fruit into the center, leaving about a 2-inch border around the edges. Try to leave excess liquid behind in the bowl so the bottom of your galette stays crisp.
- Add the butter. Scatter the little pieces of cold butter over the fruit.
- Fold the crust. Gently fold the edges of the dough up and over the filling, overlapping the dough slightly as you work around the galette. The center should remain open.
- Chill. Refrigerate the assembled galette for about 20 minutes. Meanwhile, preheat the oven to 400°F.
- Finish the crust. Whisk the egg with the milk or cream. Brush it over the exposed crust and generously sprinkle with coarse sugar.
- Bake. Bake for 38–45 minutes, or until the crust is deeply golden and the fruit filling is bubbling in the center.
- Cool. Allow the galette to cool on the baking sheet for at least 20–30 minutes before slicing. This gives the fruit juices time to thicken.
- Serve slightly warm or at room temperature with vanilla ice cream, whipped cream, or a little powdered sugar.
