Go Back
- 1 ½ cups all-purpose flour - 4 tablespoons granulated sugar, divided - ¼ teaspoon salt - ½ cup cold unsalted butter, cubed - 4 to 5 tablespoons ice water - 1 cup fresh blackberries - 1 cup ripe peaches, peeled and sliced - 1 teaspoon vanilla extract - 1 tablespoon cornstarch - 1 teaspoon lemon juice - 1 egg (for egg wash) - Optional: powdered sugar for dusting To make a blackberry peach galette, you need fresh and simple ingredients. Start with flour, sugar, and salt for the crust. You need cold butter to make the crust flaky. Ice water helps the dough come together. For the filling, fresh blackberries and ripe peaches are key. You can add vanilla for flavor. Cornstarch helps thicken the juices. Lemon juice gives a nice zing. An egg wash makes the crust shiny. Dusting with powdered sugar is optional but fun! Using quality ingredients makes a big difference. Fresh fruit enhances the taste. I recommend checking for ripe peaches. They should feel slightly soft but not mushy. Blackberries should be plump and shiny. Always use cold butter for the best texture. It helps create a nice, flaky crust. Enjoy gathering these ingredients for your galette! - In a large bowl, mix 1 ½ cups of flour, 2 tablespoons of sugar, and ¼ teaspoon of salt. - Cut ½ cup of cold butter into the flour mix until it looks crumbly. - Slowly add 4 to 5 tablespoons of ice water, one tablespoon at a time, until the dough holds together. - Shape the dough into a disc about one inch thick. Wrap it in plastic and chill it for 30 minutes. - In another bowl, combine 1 cup of blackberries and 1 cup of sliced peaches. - Add 2 tablespoons of sugar, 1 tablespoon of cornstarch, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon juice. - Toss the fruit gently to coat it and let it sit for 15 minutes to release its juices. - Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. - Roll out the chilled dough on a floured surface to about 12 inches wide. - Place the dough on the baking sheet. Spoon the fruit filling into the center, leaving a 2-inch border. - Fold the edges of the dough over the filling, making pleats as you go. - Brush the edges with an egg wash made from 1 beaten egg, then sprinkle some sugar over the top. - Bake for 35-40 minutes, until the crust is golden and the fruit bubbles. - Use cold ingredients: Cold butter and ice water help make the crust flaky. Warm butter melts too fast, so keep it cold. - Don’t overwork the dough: Mix until just combined. Overworking makes the crust tough. Aim for a light touch. - Choose ripe fruit for best flavor: Ripe peaches and blackberries bring out the best taste. They add natural sweetness and juicy goodness. - Adjust sugar based on fruit sweetness: Taste your fruit first. If your peaches are sweet, use less sugar in the filling. - Preheat oven adequately: Set your oven to 375°F (190°C) ahead of time. This ensures even baking and a nice crust. - Use parchment paper for easy cleanup: Line your baking sheet with parchment. This helps prevent sticking and makes cleanup a breeze. {{image_4}} You can change the fruits in your galette to suit your taste. For example, try swapping blackberries with raspberries or blueberries. Both options add their own sweet and tart notes. You can also mix in other fruits like apples or plums. Each combination brings a new flavor twist to your dessert. If you need a gluten-free option, use a gluten-free flour blend. This blend works well in place of all-purpose flour. It keeps the crust tender and flaky. You may need to adjust the water amount slightly. Test the dough until it feels right. To boost flavor, add spices like cinnamon or nutmeg. Both spices lend warmth and depth to the fruit. You can also incorporate a splash of almond extract. This simple addition gives a lovely nutty note. Feel free to experiment with these flavors to find your favorite mix! To keep your galette fresh, cover it well. You can refrigerate it for up to 3 days. If you want to save it longer, freeze the galette. Wrap it tightly in plastic wrap and foil. This way, you can enjoy it later! For the best texture, warm the galette in the oven. Preheat it to 350°F (175°C) and place the galette on a baking tray. Heat for about 10-15 minutes. If you're in a hurry, use the microwave. Just heat it for about 30 seconds or until warm. This galette shines when served with a scoop of ice cream or a swirl of whipped cream. A drizzle of caramel sauce adds a special touch too! You can even dust it with powdered sugar for a sweet finish. Enjoy this dessert warm or at room temperature for the best taste! A blackberry peach galette lasts about three days in the fridge. To keep it fresh, cover it with plastic wrap or foil. The crust may get softer over time, but the flavors stay great! Yes, you can use frozen fruit! Just make sure to thaw and drain the fruit first. Use a paper towel to remove extra moisture. This step helps prevent a soggy galette. You might need to add a bit more cornstarch to help with the juices. You can serve the galette with whipped cream or vanilla ice cream. A drizzle of caramel sauce also works well. For drinks, try iced tea or a light sparkling wine. These pair nicely with the sweet and tart flavors of the galette! This blog post shared the key steps to make a delicious blackberry peach galette. You learned about the needed ingredients and how to prepare the dough and fruit filling. We also discussed tips for a flaky crust and smart baking tricks. Remember, feel free to change up the fruit or add spices for extra flavor. Storing and serving suggestions help you enjoy this treat longer. Now, you’re ready to create a tasty galette that will impress everyone! Enjoy your baking adventure!

Blackberry Peach Galette

Indulge in the sweet and tangy flavors of a Blackberry Peach Galette with this easy-to-follow recipe! Combining fresh blackberries and ripe peaches in a flaky crust, this dessert is perfect for any occasion. Get step-by-step instructions and impress your friends and family with a rustic masterpiece that's sure to delight. Click through to explore the full recipe and bring a taste of summer to your table!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

4 tablespoons granulated sugar, divided

¼ teaspoon salt

½ cup cold unsalted butter, cubed

4 to 5 tablespoons ice water

1 cup fresh blackberries

1 cup ripe peaches, peeled and sliced

1 teaspoon vanilla extract

1 tablespoon cornstarch

1 teaspoon lemon juice

1 egg (for egg wash)

Optional: powdered sugar for dusting

Instructions
 

In a large mixing bowl, combine the flour, 2 tablespoons of granulated sugar, and salt. Whisk together thoroughly to ensure even distribution of the ingredients.

    Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture takes on a texture resembling coarse crumbs, with small pea-sized bits of butter throughout.

      Slowly incorporate the ice water into the dough, adding one tablespoon at a time, and mixing gently. Continue until the dough begins to hold together; it should feel slightly sticky yet workable.

        Shape the dough into a disc about 1 inch thick, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill and firm up.

          Meanwhile, prepare the fruit filling. In a medium-sized mixing bowl, toss together the fresh blackberries and sliced peaches. Add the remaining 2 tablespoons of granulated sugar, cornstarch, vanilla extract, and lemon juice to the bowl. Mix gently to coat the fruit, and let it sit for approximately 15 minutes to release some of the juices and enhance the flavors.

            Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.

              On a lightly floured surface, roll out the chilled dough into a rough circle measuring about 12 inches in diameter, ensuring it’s even in thickness. Carefully transfer the dough to the prepared baking sheet.

                Spoon the blackberry-peach filling generously onto the center of the rolled-out dough, making sure to leave a 2-inch border clear around the edges to fold over later.

                  Gently fold the edges of the dough over the filling, creating pleats as you go around the perimeter to form a rustic, freeform design.

                    In a small bowl, beat the egg and use it to brush the top and edges of the folded dough for a golden, glossy finish once baked.

                      For added texture and sweetness, sprinkle a light dusting of granulated sugar over the galette before baking.

                        Place the galette in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the fruit is bubbling deliciously.

                          Once baked, remove the galette from the oven and allow it to cool for a few minutes. If desired, dust with powdered sugar just before serving for an elegant touch.

                            - Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8

                              - Presentation Tips: Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream alongside for an extra indulgence.