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Peach Blackberry Galette

Peach blackberry galette with a flaky, buttery crust and jammy fruit filling. Sliced peaches and fresh blackberries bake until bubbling while the edges turn deep golden brown.
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Prep Time 20 minutes
Cook Time 45 minutes
chilling 1 hour
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.25 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 0.5 tsp salt
  • 0.5 cup cold unsalted butter, cubed
  • 3 tbsp ice water use 3–4 tbsp as needed
For the filling
  • 3 medium ripe peaches, sliced
  • 1 cup fresh blackberries
  • 0.333 cup granulated sugar
  • 1 tbsp brown sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 0.5 tsp ground cinnamon
  • 1 pinch salt
For finishing
  • 1 egg, beaten
  • 1 tbsp coarse sugar
  • 1 tbsp melted butter (optional)

Equipment

  • 1 sheet pan

Method
 

Make the crust
  1. Whisk together all-purpose flour, granulated sugar, and salt in a bowl until evenly combined.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Add ice water one tablespoon at a time and stir just until the dough comes together.
  4. Shape the dough into a disk, wrap it, and refrigerate for at least 1 hour until firm.
Make the filling
  1. Preheat the oven to 400°F and line a sheet pan with parchment paper.
  2. In a large bowl, combine sliced peaches, fresh blackberries, granulated sugar, brown sugar, cornstarch, vanilla extract, lemon zest, fresh lemon juice, ground cinnamon, and salt.
  3. Toss gently until the fruit is evenly coated and glossy.
Assemble and bake
  1. Roll the chilled dough into a 12-inch circle and transfer it to the prepared baking sheet.
  2. Arrange the fruit filling in the center, leaving a 2-inch border, and fold the edges over the fruit, overlapping slightly to form a rustic shape.
  3. Brush the crust with the beaten egg, then sprinkle with coarse sugar and drizzle melted butter over the fruit if desired.
  4. Bake for 40–45 minutes at 400°F until the crust is deep golden brown and the fruit filling is bubbling and slightly thickened.
Cool and serve
  1. Cool the galette for 15 minutes before slicing so the filling thickens slightly.
  2. Serve warm or at room temperature with vanilla ice cream or whipped cream.

Notes

For the flakiest crust, keep the butter very cold and stop adding ice water as soon as the dough holds together. Refrigerate leftovers in an airtight container up to 3 days; reheat at 350°F for 10–15 minutes to re-crisp the edges. Freezing: no—fruit galettes tend to soften after thawing. For a fruit-forward swap, use nectarines instead of peaches (slice thickness the same) for a slightly firmer texture and different flavor.