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5 from 1 vote

Peach and Blackberry Galette

A summery galette brimming with sliced fresh peaches and fresh July blackberries with a hint of spices and brown sugar.
Prep Time1 hr 20 mins
Cook Time1 hr
Total Time2 hrs 20 mins
Servings: 8 slices
Calories: 222kcal
Author: Lucy Brewer


  • 1 9-inch pie crust homemade or refrigerated
  • 2 fresh, ripe peaches
  • 1 cup fresh blackberries
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon freshly ground nutmeg
  • 1/2 teaspoon vanilla
  • 3 tablespoons cornstarch
  • 1 tablespoon butter
  • 1 egg lightly beaten
  • 1/2 tablespoon Turbinado sugar


  • 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.
  • Peel and slice peaches into 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.