Summer desserts should be low-effort, easy to put together, fruit-forward, and of course, they should be pretty! I think my Summer Peach and Blueberry Galette checks all of those boxes. This galette is bursting with fresh peach and blueberry flavor and the crumb topping adds the perfect buttery-sweet crunch. The best part is that you don’t need to be an expert baker or a pastry chef to make this type of free-form pastry.
As soon as I saw peaches available, I started formulating some new peach recipes and this was originally going to be a tart. I ended up changing my mind and pivoting to a galette because it’s less fussy than a tart and doesn’t require a specific pan. All you need for a galette is a rimmed baking sheet and some parchment paper. You can also make a beautiful galette in a cast iron skillet, as I did here. The nice thing about a galette is that you really can’t mess it up. The shape doesn’t effect the flavor or texture, so just let the dough take form as you roll it out. I was planning to make a circle, but as you can see, it’s definitely more of a square!
Most galette recipes would have you slice and then macerate the peaches in a sugar and flour mixture, but I like to do things my way, so for this recipe, you will actually just add the peach slices just as they are to the dough and top with the fresh blueberries. The fruit gets added in its natural from and the crumb topping adds the sweetness, plus a bit of crunch.
Your galette will bake anywhere from 25 to 30 minutes. Mine was perfect at 27, so keep a close eye from 25 on out. You’re just looking for browning on the crust and bubbling in the fruit filling. The peaches and blueberries will get perfectly soft and tender during that time and the topping will become crisp. Serve your beautifully rustic pastry with fresh whipped cream or vanilla ice cream and enjoy!
For more summer recipe ideas, check out my guava pastries, pineapple crumble cheesecakes, fancy fruit salad, and my flatbread with roasted fruit. Happy baking!
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Summer Peach and Blueberry Galette
Subtly sweet and delightfully simple to make, this free-form tart showcases jammy peaches and bursting blueberries tucked into a flaky almond-flavored crust, topped with a buttery crumb topping.
9
servings1
hour27
minutes390
kcal1
hour2
hours27
minutesKeep the screen of your device on
Ingredients
- Dough
1 1/2 cups (195 g) all-purpose flour, measured then sifted (plus more for rolling out the dough)
1/2 cup (60 g) confectioners’ sugar, measured then sifted, plus more for sprinkling
pinch fine pink Himalayan sea salt
1/2 cup (1 stick/113 g) unsalted butter, very cold and finely chopped
1 large egg
1/2 teaspoon almond extract
- Filling
4 medium peaches, pitted and sliced into 1/2 inch slices
1/2 cup (83 g) fresh blueberries
- Crumb Topping
1/4 cup (33 g) all-purpose flour
1 tablespoon granulated sugar (plus more for sprinkling)
2 tablespoons brown sugar
1/4 teaspoon fine pink Himalayan sea salt
1/8 teaspoon ground cinnamon
2 tablespoons unsalted butter, very cold and finely chopped
- Other
1 egg beaten for egg wash
Directions
- Prepare the dough: In the bowl of a stand mixer fitted with the paddle attachment, whisk together the sifted flour, sifted confectioners’ sugar, and salt. Add the cold, finely chopped butter and mix at low speed until the texture is similar to wet sand, with small, pea-sized clumps, about 5 minutes. Add the egg and almond extract and mix at low speed for one minute to combine. Increase speed to medium and mix until a dough forms, about 1 more minute. Using your hands, form the dough into a ball, gently flatten it into a disc and wrap it in plastic wrap. Refrigerate for 1 hour.
- On a lightly-floured piece of parchment paper, use a rolling pin to roll the dough out to ¼-inch (6.35 mm) thick. You can roll the dough into a circular or square-ish shape. A galette can be made in any shape, so don’t worry too much about that. Mine is a rough square shape that’s about 12-inches by 12-inches.
- Use the parchment paper to transfer the dough to a rimmed baking sheet and refrigerate while you slice the peaches into 1/2-inch slices and prepare the crumb topping.
- Prepare the crumb topping: In a medium bowl, whisk together the flour, sugar, brown sugar, salt, and cinnamon. Add the cold butter and gently pinch the mixture together with your fingertips until the mixture resembles wet sand and pea-sized crumbs form.
- Preheat the oven to 425°F (220°C/gas 7) and set a rack in the middle.
- Build the galette: Leaving a border of about 2-inches all the way around, arrange the peach slices in an even layer on top of the dough. I had 4 rows of 12 to 14 peach slices to cover the bottom layer. Scatter the blueberries over the peach slices. Starting with the four corners, gently fold the edges of the dough over the fruit layer. I fold the corners in first and then fold in all four sides. Brush the exposed dough lightly with egg wash and then lightly sprinkle with a few pinches of granulated sugar. Sprinkle the crumb topping evenly over the fruit. Bake until the dough begins to brown and the fruit is bubbling and glossy.Loading gallery media…
- Cool for about 10 minutes and then lightly dust the galette with powdered sugar before serving. Serve with fresh whipped cream or vanilla ice cream! Store leftover galette in an airtight container in the refrigerator for 3 to 4 days.
Equipment
Limoncello table runnerSave with SarahR15
Stone Stripe table clothSave with SarahR15
Wusthof 8″ chef’s knifeShop at AllModern
Granada square boardShop at The Collective Home
Cooling RackShop on Williams Sonoma
Wooden Pastry BoardShop at Williams Sonoma
Wooden SpreaderEarlywood Designs
Unbleached Parchment PaperShop on Amazon
Measuring Cups and SpoonsShop at Williams Sonoma
Pyrex Glass Mixing BowlsSave with SARAHTREED
Mesh SieveShop at Sur La Table
Kitchenaid 7-quart Stand MixerShop on Amazon
Recipe Video
Notes
- Feel free to use any fine salt in my baking recipes. Fine pink Himalayan sea salt is my favorite for baking, but you don’t need to buy it if you have another fine salt on hand.
- Depending on the size of your peaches, this recipe will likely need 3 to 5. If you peaches are large, 3 may suffice. I used 4 medium peaches and had the perfect amount.
- Serve with fresh whipped cream!
1 cup whipping cream, cold
2 tablespoons confectioners’ sugar
½ teaspoon vanilla extract
Pinch salt
Place a medium metal bowl and the beaters to a hand mixer in the freezer for 10 to 15 minutes. To the cold metal bowl, add whipping cream, confectioners’ sugar, vanilla extract, and salt. Cover the bowl loosely with a clean kitchen towel, just open enough on one side to insert the beaters. Starting at low speed, mix with an electric mixer for about 30 seconds. Gradually increase the speed to medium-high and mix until medium peaks have formed, about 3 to 4 minutes.
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