Blackberry Peach Galette
Highlighted under: Indulgent Baking Ideas
Warm and fragrant, this blackberry peach galette looks like a rustic masterpiece fresh out of a bakery. The juicy peaches and sweet blackberries ooze together in a buttery crust that’s golden and flaky. Honestly, making this dessert costs around $8 total, and my friends went crazy for it. It was a huge hit at the gathering; one of my friends even asked for seconds, which felt like the best compliment ever!
This galette was one of those spontaneous kitchen adventures. I had some ripe peaches and a pint of blackberries that were begging to be used, and I thought, why not make a galette? I mean, who doesn’t love a good dessert that’s so much easier than pie but looks just as impressive?
The first time I made it, I forgot to add enough sugar, and it turned out a little tart. So, now I suggest tasting the fruit before adding the sugar. You’ll get the hang of it quickly, and your family or guests will be raving about how delicious it is!
What I Love About This
- The crust is super easy to roll out and doesn’t need to be perfect
- Fresh fruit makes it taste like summer on a plate
- You only need a handful of ingredients, which is a bonus
What to Know Before Making Blackberry Peach Galette
This blackberry peach galette is all about keeping things simple and enjoyable. The crust doesn't have to be super fancy; it can even be a little rustic around the edges. Just focus on getting it flaky and buttery. If you're in a pinch, I won’t judge if you use store-bought crust, but there's something special about making it from scratch.
When it comes to fruit, using ripe, juicy peaches and fresh blackberries is key to getting that sweet, summery taste. I like to taste the mixture before adding more sugar, since the sweetness can really vary by the season. If you want to throw in some different berries or stone fruits, go for it! This galette is pretty adaptable.
Ingredients
Gather these items to make your delicious galette:
For the crust
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted Kerrygold butter, cold and cubed
- 1/4 cup ice water
For the filling
- 3 medium ripe peaches, sliced
- 1 cup fresh blackberries
- 1/4 cup granulated sugar (adjust to taste)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 egg, beaten for egg wash
- Additional sugar for sprinkling
With everything on hand, you're all set to make this lovely dessert!
Instructions
Here’s how to put it all together:
Make the crust
In a mixing bowl, combine the flour and salt. Add the cold cubed Kerrygold butter and mix until it resembles coarse crumbs. I usually use my fingers or a pastry cutter for this, but a food processor works too. Gradually add the ice water, a tablespoon at a time, mixing until the dough comes together. Wrap it in plastic wrap and refrigerate for about 30 minutes.
Prepare the filling
While the crust chills, mix the peach slices, blackberries, sugar, cornstarch, vanilla extract, and lemon juice in a bowl. Taste and adjust the sugar if needed; the sweetness can vary with the fruit.
Roll out the dough
Once the dough is chilled, preheat your oven to 400°F (200°C). Roll out the dough on a lightly floured surface into a rough 12-inch circle. Don’t stress about it being perfectly round; rustic is in!
Fill and fold
Transfer the rolled-out dough to a parchment-lined baking sheet. Spoon the filling onto the center, leaving a 2-inch border. Fold the edges of the dough over the filling; it doesn’t have to be perfect. Brush the edges with the beaten egg and sprinkle a little sugar on top.
Bake
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on it so it doesn't burn; you might want to cover the edges with foil if they're getting too dark.
Cool and serve
Let the galette cool for about 10 minutes before slicing. Serve it warm on its own or with a scoop of vanilla ice cream for some extra goodness.
And there you have it, a beautiful galette that will impress everyone!
Pro Tips
- If you have leftover dough, it can be frozen for up to a month.
- You can substitute other fruits like apples or pears if peaches and blackberries aren’t available.
- A little sprinkle of cinnamon in the filling adds a nice warmth.
Blackberry Peach Galette Leftovers Plan
If you happen to have leftovers, I like to wrap them in foil and store them in the fridge for a day or two. Reheating is easy — just pop it in the oven at 350°F (175°C) for about 10-15 minutes until it's warmed through. The crust will crisp back up nicely this way.
You can also slice the galette and serve it cold for breakfast with a side of yogurt. Honestly, this is one of my favorite ways to enjoy leftovers! Just be warned, it can disappear quickly if you leave it out for guests.
Dietary Swaps
If you want to make this dessert a little lighter, you could try substituting the butter with coconut oil or a vegan butter alternative in the crust. It might change the texture a bit, but it'll still be tasty. Just remember that coconut oil can melt quickly, so be careful when rolling out your dough.
For those watching their sugar intake, you can swap out the granulated sugar for a sugar alternative like erythritol or use maple syrup instead. Just keep in mind that the filling may need to bake longer to reach the same bubbly consistency. I find that adjusting the amount of cornstarch can help balance out the moisture from alternatives too.
Questions About Recipes
→ Can I use frozen fruit for this galette?
You can, but I wouldn't recommend it for the best texture. Fresh fruit really shines here.
→ What if my dough is too sticky?
Just add a little more flour while rolling it out. It should be manageable and not tacky!
→ How do I store leftovers?
Keep it in an airtight container in the fridge for up to three days. It’s still tasty, trust me!
→ Can I make the filling a day ahead?
Honestly, I skip this half the time. The fruit can get mushy, so I prefer to mix it right before filling.
Blackberry Peach Galette
Created by: The Meals By Sophia Team
Recipe Type: Indulgent Baking Ideas
Skill Level: Intermediate
Final Quantity: 8.0
What You'll Need
For the crust
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted Kerrygold butter, cold and cubed
- 1/4 cup ice water
For the filling
- 3 medium ripe peaches, sliced
- 1 cup fresh blackberries
- 1/4 cup granulated sugar (adjust to taste)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 egg, beaten for egg wash
- Additional sugar for sprinkling
How-To Steps
In a mixing bowl, combine the flour and salt. Add the cold cubed Kerrygold butter and mix until it resembles coarse crumbs. I usually use my fingers or a pastry cutter for this, but a food processor works too. Gradually add the ice water, a tablespoon at a time, mixing until the dough comes together. Wrap it in plastic wrap and refrigerate for about 30 minutes.
While the crust chills, mix the peach slices, blackberries, sugar, cornstarch, vanilla extract, and lemon juice in a bowl. Taste and adjust the sugar if needed; the sweetness can vary with the fruit.
Once the dough is chilled, preheat your oven to 400°F (200°C). Roll out the dough on a lightly floured surface into a rough 12-inch circle. Don’t stress about it being perfectly round; rustic is in!
Transfer the rolled-out dough to a parchment-lined baking sheet. Spoon the filling onto the center, leaving a 2-inch border. Fold the edges of the dough over the filling; it doesn’t have to be perfect. Brush the edges with the beaten egg and sprinkle a little sugar on top.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on it so it doesn't burn; you might want to cover the edges with foil if they're getting too dark.
Let the galette cool for about 10 minutes before slicing. Serve it warm on its own or with a scoop of vanilla ice cream for some extra goodness.
Extra Tips
- If you have leftover dough, it can be frozen for up to a month.
- You can substitute other fruits like apples or pears if peaches and blackberries aren’t available.
- A little sprinkle of cinnamon in the filling adds a nice warmth.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 245
- Total Fat (g): 13.7
- Saturated Fat (g): 7.9
- Cholesterol (mg): 33
- Sodium (mg): 123
- Total Carbohydrates (g): 29.4
- Dietary Fiber (g): 2.1
- Sugars (g): 8.5
- Protein (g): 2.9