This peach blackberry galette has been shared thousands of times because readers love how little effort goes into making something so pretty and delicious. This is the dessert you make when you want pie, but don’t feel like dealing with one.
No pie plate, no perfect edges, no stress. Just a sheet of pie dough, some ripe fruit, and about five minutes of effort before it goes in the oven. The crust turns golden and crisp, the filling bubbles and spills over in the best kind of mess, and no one’s thinking about whether or not it’s rustic — they’re too busy grabbing a fork.
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 pie crust 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.
Testing notes for peach blackberry galette
- We tested this recipe with blackberries and blueberries, and both are delicious.
- We tried puff pastry for the crust, but found that we preferred the texture and thickness of the pie crust with the filling.
The more rustic your peach galette, the prettier it is! If the juices drain out of 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.
I hope you make this recipe. I think you’ll love it!
Be sure and visit our other peach and blackberry recipes. You can never go wrong with our reader-favorite Southern Peach Cobbler or Blackberry Cobbler. And our Peach Blueberry Upside Down Cake is worthy of your fanciest dinner party, as is our Lemon Blackberry Pound Cake. Serve our gorgeous Blackberry Mojito with any of these desserts.
How to make peach blackberry galette
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
- Line a baking sheet with parchment paper.
- Roll the pie crust out to a large circle, 12-14 inches.
- Stir together peach slices, blackberries, and sugars.
- Add fruit to the pie crust, fold the edges up, and place in the freezer for one hour.
- Bake and serve!
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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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
Questions and tips
Storage
Peach galette can be stored in an airtight container at room temperature.
Yes, you can freeze a peach galette. I would allow the galette to cool completely and remove it from the parchment it was baked on (it will stick to this parchment some so you have to pull it carefully.)
Then, place clean parchment paper on a baking sheet and put the whole thing in the freezer. Once the galette is frozen, transfer it to an airtight, freezer-safe container and freeze for up to three months.
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.
You can serve the peach blackberry galette warm or at room temperature.
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!