The perfect way to end the summer is with this delicious Peach And Blueberry Galette. This rustic galette will become a dessert favorite full of fresh fruit with a cinnamon and sugar glaze, surrounded by a flaky buttery crust topped with fresh whipped cream.
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Rustic Fruit Galette
Galettes are such a beautiful rustic dessert that is very easy to make. I love to make this dessert during the summer because it’s nice and light, and a great way to showcase seasonal fruit, but I also enjoy a galette in fall with apples, pears, and even cranberries. This would be perfect on a Thanksgiving table complimenting your harvest meal. The galette I made uses summer fruits that I had on hand featuring perfectly riped peaches and blueberries then topped with fresh homemade whipped cream. I also found that you can make and freeze the fruit ahead of time and it bakes up so nicely. I usually have an extra pie crust disk on hand in my freezer, so this dessert really comes together very fast.
Ingredients For The Peach And Blueberry Galette
- Butter pie crust- My buttery flaky crust pairs perfectly with the sweet fruit.
- Seasonal fruit of your choice- I love using the same fruits like all berries, or all stone fruits as well as a variety, you can’t go wrong so get creative with your choices.
- Sugar- Add sweetness to the dessert.
- Flour- Used to thicken the juices of the fruits while baking.
- Cinnamon- Complements the sweetness of the fruit with a little spice
- Salt- To balance out all the fruit.
- Vanilla– Adds a warm flavor with the cinnamon and fruit. I always use Nielsen Massey brand.
- Egg- Beaten for the wash on the edges of the crust.
- Sparkling sugar– Give the edges of the crust a little sparkle and crunchie sweetness
Helpful Tools For The Peach And Blueberry Galette
- Parchment paper– Easy non stick sheet that makes transfering your desserts very easy.
- Baking sheet– For obvious reasons
- Silicone brush– The silicone material glides over the delicate pastry without creating marks.
Buttery And Flaky
Start by prepping your dough for the crust of the galette. If you are using my Double Butter Pie Crust, either make the whole recipe resulting in two crusts and freeze one for later, or just half the recipe. If you are making the crust from scratch, make sure you pop it into the fridge for about 30 minutes before you roll it out. Next, preheat your oven to 400 F degrees and thinly slice your peaches, or whatever fruit you are using, and set aside. Give your blueberries a good rinse and pat dry. Add them in with the peaches. In a small bowl, mix together your flour, sugar, cinnamon, salt, and vanilla. Sprinkle over your fruit, and gently stirring until all coated.
Assembeling The Galette
Roll out your chilled dough to about 1/8” of an inch thick and about 12” in diameter. I like to do this on a large piece of parchment paper to easily slide the galette from the baking sheet to the serving dish. Spoon your fruit from the center of the crust and evenly spread out so your leaving about a 3-inch border. Begin folding the crust towards the center, about every 3-4 inches, resulting in an octagon shape. Although really any amount of sides work, there isn’t a correct shape. Beat an egg with a splash of cream and paint the edges of the galette using a silicone brush and sprinkle with white sparkling sugar. Pop the galette into the oven for about 25-35 minutes until the fruit is tender and the crust is golden brown.
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