This peach blackberry galette is the perfect rustic dessert for any occasion. It’s brimming with juicy peaches and sweet blackberries, nestled in a flaky, buttery crust. The best part? It’s simple and easy to make using storebought or homemade pie crust.
Don’t you love recipes that allow you to throw something together without worrying about perfection? That is the very definition of a galette.
This peach galette is something for which you must use fresh peaches and blackberries. If you can’t get them now, tuck this recipe away until next summer.
I usually pull out refrigerated pie crust or puff pastry for this galette, but homemade is better, of course. If you go that route, then add some chopped fresh thyme to your crust while you’re mixing it up. Just a tad adds such a subtle flavor to this blackberry peach galette.
Why you’ll love this recipe
EASY – This recipe is so easy! You spread out the base and cover it with fresh fruit, in this case, peaches and blackberries. But you could use blueberries and nectarines or just blackberries or just peaches. Fold the edges slightly and that’s about it.
PRESENTATION – The more rustic your peach galette, the prettier it is! If the juices drain out the side of the crust, that’s fine! This is an anything-goes recipe.
MAKE-AHEAD – You can make this recipe ahead of time. If you make homemade pie crust, you can make it up to three days in advance. You can slice the peaches and make the filling a day or two in advance. Put it together just before baking.
SERVING SUGGESTIONS – Serve this peach blackberry galette with any of your favorite summertime meals: burgers on the grill, shrimp and broccoli sheet pan meal, or fried chicken with green beans are a few of our favorites.
I hope you’ll make this lovely peach galette. I think you’ll love it for how easy it is and your family will love how good it is!
What you’ll need for peach galette
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Keep scrolling below the recipe card to get detailed how-to steps with photos, common questions, and tips for success.
- Pie crust, homemade or refrigerated
- Fresh peaches
- Fresh blackberries
- Granulated sugar
- Brown sugar
- Ground cinnamon
- Ground ginger
- Freshly grated nutmeg
- Vanilla extract
- Cornstarch
- Butter
- Egg
- Turbinado sugar
Peach Blackberry Galette
Ingredients
- 1 9-inch pie crust, homemade or refrigerated
- 2 fresh, ripe peaches, thinly sliced
- 1 cup fresh blackberries
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon freshly ground nutmeg
- ½ teaspoon vanilla
- 3 tablespoons cornstarch
- 1 tablespoon butter
- 1 egg, lightly beaten
- ½ tablespoon Turbinado sugar
Instructions
- Place parchment paper or silicone baking sheet on a large baking pan. Place pie crust on parchment paper.
- Gently spread pie crust out to a large circle but be careful not to make it too thin. If using refrigerated pie crust press it very slightly larger than the unrolled circle.
- Place peach slices in a medium mixing bowl. Add blackberries, sugars, spices, and vanilla and stir gently. Add cornstarch and mix in.
- Spread peach mixture in the middle of pie crust, leaving a 2-3 inch margin around the edge. Dot the butter over the peaches.
- Fold the edge of the pie crust up and flute each fold. Brush beaten egg over the folds of the pie crust and sprinkle all over with Turbinado sugar.
- Place baking pan with galette in the freezer for one hour.
- Preheat oven to 350 and remove baking sheet with galette from oven. Place in preheated oven and bake for about one hour, until crust is deep golden.
- Remove galette from oven and allow to set at least 15 minutes before slicing. A good bit of juices will run onto the pan so don’t worry about it. The galette will still have plenty of juice.
Nutrition
Update Notes: This post was originally published on September 15, 2014, and was updated on June 20, 2024, with one or more of the following: step-by-step photos, video, an updated recipe, or new tips.
How to make peach blackberry galette
Step 1. Prepare the crust. Place parchment paper or a silicone baking sheet on a large baking pan. Place the pie crust on the parchment paper. Gently spread the pie crust out to a large circle, but be careful not to make it too thin. If using refrigerated pie crust, press it slightly larger than the unrolled circle.
Step 2. Make the filling. Peel and slice peaches into a medium mixing bowl. Add blackberries, sugars, spices, and vanilla and stir gently. Add cornstarch and mix in.
Step 3. Place the filling in the galette. Spread the peach mixture in the middle of the pie crust, leaving a 2-3 inch margin around the edge. Dot the butter over the peaches. Fold the edge of the pie crust up and flute each fold. Brush the beaten egg over the folds of the pie crust and sprinkle all over with Turbinado sugar.
Step 4. Freeze. Place baking pan with galette in the freezer for one hour.
Step 5. Bake galette. Preheat oven to 350 and remove the baking sheet with the galette from the oven. Place in preheated oven and bake for about one hour, until crust is deep golden.
Remove the galette from the oven and allow to set at least 15 minutes before slicing. A good bit of juice will run onto the pan, so don’t worry about it. The galette will still have plenty of juice.
Questions and tips for peach galette recipe
How do you keep the bottom of a galette from getting soggy?
We add cornstarch to the filling and that helps prevent sogginess. You can also brush the inside of the galette with egg white, which creates a barrier.
Should a galette be served warm?
You can serve the peach blackberry galette warm or at room temperature.
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Should I assume that when you talk about the baking sheet and prepared pan that goes in the freezer for an hour, that is has the galette on it? Or is it just a cold pan the galette goes on top of? Also, assuming you are putting the galette in the freezer…having small children I often cook these special things in stages…do you think leaving it in there longer or over a few days until we have time to cook and serve will effect the outcome. Thank you in advance for the clarification. My family moved to Oregon this spring and I saved this in anticipation of summer! I have fresh Oregon blackberries and peaches to work with! So excited!
Just found your site: my question can you substitute blueberries for the blackberries in the peach and blackberry galette?
Jackie, I think that would be fine!