Blackberry Peach Galette
Highlighted under: Cozy Dessert Classics
We had a bunch of ripe peaches sitting on the counter, and I realized I had to do something before they spoiled. That’s when a quick and simple galette came to mind. Honestly, I was feeling a little lazy and didn’t want to fuss with pie crust, so I was glad to whip this up. The joy of a galette is how forgiving it is, and I love that you can easily adjust the filling to whatever fruit you have lying around.
Making this galette has quickly become one of my favorite ways to showcase fruit in the summer. I remember the first time I tried it, I was amazed at how simple it was, yet it tasted so fresh and vibrant. The crispy crust pairs perfectly with those juicy, sweet fruits.
For this recipe, I went with blackberries and peaches, but honestly, you can swap in whatever fruits you have on hand. Just be careful with watery fruits, they might make the crust too soggy. And I learned the hard way that letting the mixture rest for a bit allows the flavors to come together beautifully!
Why This Works So Well
- The crust is buttery and flaky without any rolling fuss
- Uses up ripe fruit before it can go bad
- Leftovers make for a delightful breakfast the next day
Choosing Your Ingredients
When picking peaches, look for ones that yield slightly to pressure and have a sweet, fruity aroma. You want them juicy but not too mushy. The blackberries should be plump and firm, with that deep purple-black color. If you can't find fresh blackberries, frozen ones can work too, but they might release more juice, so adjust your dry ingredients accordingly.
For the sugar, feel free to swap in coconut sugar if you want a bit of a caramel vibe in the filling. Also, using unsalted butter allows you to manage the saltiness according to your taste. If you're in a pinch and don't have cornstarch, all-purpose flour can serve as a substitute, although it may not thicken the juices quite as well.
A Quick Note on Blackberry Peach Galette
This galette is pretty forgiving, so don’t stress about making it look perfect. The rustic look is part of its charm. If your dough cracks a little while rolling, just patch it up with your fingers. The cinnamon sprinkle we didn't discuss could be a delightful addition, offering a warm spiciness that complements the fruit.
After baking, if you notice any bubbling over, don’t fret too much. Letting it sit for a bit will help whatever leaks settle as it cools down. Plus, serving galette with something creamy like ice cream or whipped cream can balance the sweetness and give it a nice finish. Remember, it doesn't have to be fancy; just enjoy what you've made!
Ingredients
For the Galette
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 tablespoon granulated sugar
- 1/2 cup Kerrygold butter, cold and cubed
- 4-5 tablespoons ice water
For the Filling
- 2 cups sliced peaches, about 3 medium peaches
- 1 cup blackberries
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 egg, for egg wash
- Turbinado sugar, for sprinkling
Instructions
Make the Dough
In a large mixing bowl, combine the flour, salt, and sugar. Add the cold, cubed butter and mix with your fingers or a pastry cutter until it looks like coarse crumbs. Honestly, I usually do this in a food processor for ease, but mixing by hand is fine too. Gradually drizzle in the ice water, mixing until the dough just comes together. Avoid overworking it.
Chill the Dough
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the butter firm up a bit and makes it flaky. If you happen to forget it overnight, don’t worry—it’ll still work, just let it sit out for a few minutes before rolling it out.
Prepare the Filling
While the dough chills, slice your peaches and toss them with the blackberries, brown sugar, cornstarch, and vanilla extract in a bowl. Let it sit for a bit to soak up all those lovely juices—in my experience, this makes a more flavorful filling and reduces the chance of a soggy bottom.
Roll Out the Dough
Preheat your oven to 400°F (200°C). On a floured surface, roll the dough into a rough circle, about 12 inches wide. Don’t worry about it being perfectly round; it adds character, right? Transfer it onto a parchment-lined baking sheet.
Assemble the Galette
Pile the fruit mixture in the center of the dough, leaving about a 2-inch border. Gently fold the edges of the dough over the filling, pleating it as you go. Brush the exposed dough with beaten egg and sprinkle some turbinado sugar on top for a nice crunch.
Bake
Pop the galette into the oven and bake for 35-40 minutes, until the crust is golden brown and the filling is bubbly. You might want to check it midway; if the edges are browning too fast, cover them with some foil. That’s what I do, and it works like a charm!
Cool & Serve
Allow the galette to cool for at least 15 minutes before slicing. This gives the juices time to settle. Serve it warm with a scoop of ice cream or whipped cream if you're feeling fancy!
Troubleshooting
If your galette's crust doesn't seem to hold together well, it might be because the dough was overmixed or there wasn't enough chill time. Keeping your butter cold is key, as the chunks of butter create those lovely flaky layers. Similarly, if you're finding the crust too tough, it could have been rolled out too thin or overworked, so give yourself a break during those steps!
If your filling turns out too runny, make sure you let the fruit sit with the sugar and cornstarch mixture long enough before pouring it onto the dough. Straining out some of the juice can help too. But don’t worry too much; a bit of a puddle isn’t the end of the world; it just makes it a little messy yet delightful.
Blackberry Peach Galette Variations Worth Trying
Feel free to mix up the fruit based on what you have. Apples and pears can offer a lovely crispness, while berries like blueberries or raspberries add a different flavor. If you're feeling adventurous, tossing in some sliced almonds or a sprinkle of nutmeg can bring a great twist too.
For a savory take, consider using slightly tart apples with some crumbled goat cheese. It sounds odd, but it’s a delightful contrast that works really well. Just adjust the sugar in the filling if you're going savory, as you might not want it too sweet. I like to keep things fun and experimental in the kitchen, and that’s how I'd encourage you to approach this galette.
Questions About Recipes
→ Can I use other fruits?
Absolutely! You can switch in whatever you have on hand. Just avoid super watery fruits like watermelon, which can make your galette soggy.
→ Do I need to peel the peaches?
You can if you want, but I usually skip it. The skins add a bit of texture and color, plus it's less work!
→ How do I store leftovers?
Just cover it with plastic wrap and pop it in the fridge. Honestly, I find that it tastes even better the next day as the flavors meld together.
→ Can I freeze the galette?
Yes, definitely! Just freeze it before baking. Then when you’re ready, bake it straight from the freezer—just add a little extra time to the baking.
Blackberry Peach Galette
Created by: The Globalbitesrecipes Team
Recipe Type: Cozy Dessert Classics
Skill Level: Intermediate
Final Quantity: 8.0
What You'll Need
For the Galette
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 tablespoon granulated sugar
- 1/2 cup Kerrygold butter, cold and cubed
- 4-5 tablespoons ice water
For the Filling
- 2 cups sliced peaches, about 3 medium peaches
- 1 cup blackberries
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 egg, for egg wash
- Turbinado sugar, for sprinkling
How-To Steps
In a large mixing bowl, combine the flour, salt, and sugar. Add the cold, cubed butter and mix with your fingers or a pastry cutter until it looks like coarse crumbs. Honestly, I usually do this in a food processor for ease, but mixing by hand is fine too. Gradually drizzle in the ice water, mixing until the dough just comes together. Avoid overworking it.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the butter firm up a bit and makes it flaky. If you happen to forget it overnight, don’t worry—it’ll still work, just let it sit out for a few minutes before rolling it out.
While the dough chills, slice your peaches and toss them with the blackberries, brown sugar, cornstarch, and vanilla extract in a bowl. Let it sit for a bit to soak up all those lovely juices—in my experience, this makes a more flavorful filling and reduces the chance of a soggy bottom.
Preheat your oven to 400°F (200°C). On a floured surface, roll the dough into a rough circle, about 12 inches wide. Don’t worry about it being perfectly round; it adds character, right? Transfer it onto a parchment-lined baking sheet.
Pile the fruit mixture in the center of the dough, leaving about a 2-inch border. Gently fold the edges of the dough over the filling, pleating it as you go. Brush the exposed dough with beaten egg and sprinkle some turbinado sugar on top for a nice crunch.
Pop the galette into the oven and bake for 35-40 minutes, until the crust is golden brown and the filling is bubbly. You might want to check it midway; if the edges are browning too fast, cover them with some foil. That’s what I do, and it works like a charm!
Allow the galette to cool for at least 15 minutes before slicing. This gives the juices time to settle. Serve it warm with a scoop of ice cream or whipped cream if you're feeling fancy!
Nutritional Breakdown (Per Serving)
- Calories (kcal): 205
- Total Fat (g): 10.5
- Saturated Fat (g): 6.3
- Cholesterol (mg): 30
- Sodium (mg): 93
- Total Carbohydrates (g): 27.2
- Dietary Fiber (g): 2.5
- Sugars (g): 10.8
- Protein (g): 2.4