Making summer dessert dreams come true with this blueberry peach galette.
I live for a good galette!
When I discovered galettes my baking life changed. Traditional pie can feel fussy—rolling the dough, fitting it into a dish, crimping the edges—things that add time and stress. Galettes are the easy, rustic answer: pie-like satisfaction with much less fuss. If your crust recipe is reliable and your filling tastes great, a galette always wins.
The “rustic” label simply means you don’t have to be exact with the edges or shape. Fold the crust up around the fruit, brush it, sprinkle it, and bake. For years I’ve made a variety of galettes—sweet and savory—and each one has that irresistible balance of flaky crust and juicy filling.
This blueberry peach galette is a spin on a favorite blueberry peach cobbler bar recipe from my cookbook. Blueberries and peaches are a perfect summer pairing: sweet, bright, and juicy. Combining those fruits in a single galette yields a filling that sings of warm days and sunset dessert plates.
Right?
I adapted a cinnamon-sugar crust idea from a stone fruit tart I made previously. The cinnamon adds warmth and depth, and using a coarse sugar like turbinado gives the crust beautiful crunch and texture—an absolute must for crust lovers. Press the sugar into the crust so every bite has that satisfying crunch.
This crust is seriously heavenly. The coarse sugar caramelizes slightly while baking, producing a crisp edge that contrasts perfectly with the soft, syrupy fruit inside.
The filling bubbles and becomes thick and jammy as it bakes—pure summer in every spoonful. Serve the galette warm with a big scoop of vanilla ice cream and the combination is impossible to resist.
You can make the galette dough ahead of time: refrigerate for a few days or freeze for up to three months. Other fruits work well too, but I especially love berries paired with stone fruit—together they balance sweetness, acidity, and texture beautifully.
Don’t forget a big scoop of vanilla bean ice cream on top. It melts into the warm fruit and crust and creates those blissful bites you dream about all summer.
P.S. I always steal the extra crunchy edges—the more, the merrier.
Blueberry Peach Galette
Blueberry Peach Galette with Cinnamon Sugar Crust
4 people
45 mins
45 mins
30 mins
2 hrs
Ingredients
Dough
- 4 cups sifted all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 large egg, lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 1/2 cups cold unsalted butter, cut into pieces (about 3 sticks or 24 tablespoons)
- 1 egg + a few drops of water, beaten together for brushing
- 1/4 cup raw turbinado sugar + 1/2 teaspoon cinnamon for sprinkling
Filling
- 1 1/2 cups blueberries
- 2 peaches, thinly sliced
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- Fresh mint for garnish (optional)
- Vanilla ice cream for serving
Instructions
Dough
- Note: This recipe makes two galette crusts. I recommend using one now and freezing the other for up to three months.
- Add the flour, sugar, cinnamon, and salt to a food processor and pulse to combine. In a small bowl whisk together the egg, vinegar, and water. Add the cold butter pieces and pulse until small coarse crumbs remain. Sprinkle the liquid over the flour and pulse until the dough just comes together.
- Gather the dough, divide into two portions, wrap in plastic, and refrigerate for 30 minutes. Freeze one portion if you like.
- After chilling, preheat the oven to 400°F (200°C).
Filling and Assembly
- Combine the blueberries and sliced peaches in a large bowl. Stir together the sugar, cornstarch, lemon juice, and salt, then pour over the fruit and toss to coat.
- Remove one dough portion from the fridge. On a lightly floured surface, roll the dough into a rough circle about 1/4 inch thick. Transfer to a parchment-lined baking sheet.
- Heap the fruit mixture in the center, leaving a 2-inch border. Fold the edges of the dough up and over the filling, pleating as needed. Brush the crust with the beaten egg wash.
- Mix the turbinado sugar with the 1/2 teaspoon cinnamon and sprinkle it over the crust, pressing gently so it adheres. Sprinkle any exposed fruit lightly with a bit more sugar if desired.
- Bake until the crust is golden and the filling is bubbling, about 40 to 45 minutes. Let cool slightly before serving with vanilla ice cream and a sprig of mint.
How is this so heavenly?!