Blueberry Peach Galette
A rustic Blueberry Peach Galette filled with juicy peaches and blueberries, brown sugar, vanilla, lemon, and cinnamon wrapped in a flaky, golden crust.
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.
Notes
Tips for the BEST Galette:
Don't use super-soft peaches. Ripe but still slightly firm peaches hold their shape much better while baking.
Keep that crust cold. If your kitchen is warm and the dough starts getting soft, pop the whole galette back into the refrigerator before baking.
Leave the extra juice behind. The fruit will release plenty more liquid as it bakes, so don't pour all the liquid from the mixing bowl onto your crust.
Let it get golden. A pale galette crust won't have nearly as much flavor or crispness. Look for a rich golden-brown edge.
Don't slice it immediately. I know. It's hard to wait! But giving it 20–30 minutes to cool helps keep all that gorgeous blueberry-peach filling inside the galette instead of on your baking sheet.