A blueberry peach galette is everything you want in a summer dessert: juicy, jammy fruit piled onto a buttery, flaky pastry crust, folded up at the edges, and baked until golden.

It’s the kind of recipe that requires very little effort but delivers a lot of “wow.” You don’t need a tart pan, a pastry mold, or any special shaping skills. The whole point is that it looks beautifully imperfect.

Peaches and blueberries are one of summer’s best fruit pairings. The peaches bring a honeyed sweetness and soft, jammy texture, while the blueberries burst into little pockets of tart, fruity juice during baking.

The combination is vibrant, aromatic, and practically tailor-made for a rustic pastry like this. Every bite hits differently: flaky, buttery crust on the outside, and warm, caramelized fruit in the center.

This recipe is based on the classic French galette, which uses a single freeform crust made with butter, flour, and just enough water to hold it together. No blind baking, no lattice weaving, no crimping tools required.

If you’ve been intimidated by making pastry from scratch, this is the perfect place to start.

This peach galette recipe is genuinely one of the easiest things to bake with summer stone fruit, and once you make it, you’ll find yourself coming back to it every season.

Table of Contents

Why You’ll Love This Blueberry Peach Galette

This dessert checks every box for a warm-weather bake.

It uses fresh, seasonal fruit at its peak, when peaches are dripping with juice and blueberries are fat and sweet. The flavors are exactly what summer should taste like.

The crust is made with real butter, which gives it a rich, tender crumb and those irresistible flaky layers you simply can’t get from store-bought dough (though using store-bought is absolutely a valid shortcut).

The recipe is flexible. You can adjust the sweetness based on how ripe your fruit is, and you can swap in different stone fruits or berries depending on what you have.

Cleanup is minimal since there’s just one bowl for the filling, one for the dough, and a single sheet pan to wash.

Here’s a quick summary of what makes this recipe a keeper:

Requires no special equipment or pan
Comes together in about 20 minutes of active prep
Uses simple, easy-to-find ingredients
Works well with both fresh and frozen peaches
Looks stunning with very little technique required
Stores well and reheats beautifully

You might also enjoy: Blueberry Peach Crisp

Ingredients

This recipe calls for simple pantry staples alongside the star players: fresh peaches and blueberries. The quality of your fruit really does make a difference here, so use the ripest peaches you can find. Slightly underripe peaches tend to be starchy and bland when baked; overly soft ones will release too much liquid and make the crust soggy.

For the galette crust:

1 1/4 cups (160g) all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/4 teaspoon fine sea salt
1/2 cup (115g) cold unsalted butter, cut into 1/2-inch cubes
3 to 4 tablespoons ice water

For the fruit filling:

3 medium ripe fresh peaches (about 1 lb / 450g), pitted and sliced into 1/2-inch wedges
1 cup (150g) fresh blueberries
3 tablespoons granulated sugar (adjust up or down based on fruit sweetness)
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of fine sea salt

For assembly:

1 large egg, beaten with 1 tablespoon water (egg wash)
1 tablespoon coarse sugar or turbinado sugar for sprinkling on crust
1 tablespoon apricot jam or peach jam (optional, for brushing the baked galette for shine)

Also check out this recipe for Blueberry Peach Crumble if you’d like another fruit-forward dessert to try alongside this.

Kitchen Equipment Needed

You don’t need any specialty tools for this recipe, which is a big part of what makes it so approachable. A few basic items will get the job done well.

Pastry cutter or food processor for cutting butter into flour
Rolling pin for rolling out the dough
Parchment paper for lining the baking sheet
Large rimmed baking sheet for baking the galette
Mixing bowls for the dough and the filling
Bench scraper or dough scraper for lifting the dough cleanly off the surface
Pastry brush for applying egg wash

Read Also: Peach Crumble Bars Recipe

Recommended Products for This Recipe

These are products selected based on quality and how much they genuinely improve the result when making a galette.

1. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

High-quality vanilla extract deepens the flavor of the fruit filling in a way that imitation vanilla simply cannot. Nielsen-Massey’s pure vanilla has a rich, complex floral note that pairs beautifully with ripe peaches. A small bottle goes a long way in baked goods.

Get it on Amazon

2. Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

This pan is a kitchen staple for good reason. The heavy-gauge aluminum distributes heat evenly across the bottom of the galette, which is exactly what you need for a crisp, golden crust with no soggy spots. It also has a rimmed edge that catches any fruit juices that bubble over during baking.

Get it on Amazon

3. OXO Good Grips Stainless Steel Pastry Blender

A good pastry blender makes it much easier to cut cold butter into flour quickly, which is the key to a flaky galette crust. The OXO version has sturdy stainless steel blades and a comfortable grip that won’t tire your hand out. It also works perfectly for other pastry and biscuit recipes.

Get it on Amazon

4. Turbinado Raw Cane Sugar

Sprinkling turbinado sugar on the egg-washed crust is what creates that beautiful crunch and sparkle on the edges of a galette. It doesn’t melt away in the oven like regular white sugar and gives the crust a professional, bakery-quality finish every time.

Get it on Amazon

5. Reynolds Kitchens Parchment Paper Roll

Working with parchment paper makes galette assembly significantly easier. You can roll the dough directly on the paper, then slide the whole thing onto the baking sheet. No sticking, no tearing, and cleanup is effortless after baking.

Get it on Amazon

For another lovely stone fruit recipe to try this season, check out this Peach Crisp Recipe.

Step-by-Step Instructions

Step 1: Make the Galette Dough

In a large mixing bowl, whisk together 1 1/4 cups (160g) all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon fine sea salt until combined.
Add the 1/2 cup (115g) of cold butter cubes to the flour mixture. The butter must be very cold, ideally straight from the refrigerator, to ensure the final dough is flaky rather than dense.
Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Those larger chunks are what create flaky layers in the baked crust. Work quickly to prevent the butter from warming up.
Add 3 tablespoons of ice water, one tablespoon at a time, tossing the mixture gently with a fork after each addition. You’re looking for the dough to just barely come together when pressed. If it’s still too dry and crumbly, add the fourth tablespoon of ice water.
Turn the dough out onto a lightly floured surface and press it together into a flat disk. Do not knead it; overworking the dough develops gluten and makes it tough.
Wrap the dough disk tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. Chilling the dough is essential because it allows the gluten to relax and keeps the butter cold, which both contribute to a flaky, tender final crust.

Step 2: Prepare the Fruit Filling

While the dough chills, prepare the fruit filling. Pit and slice the 3 medium peaches into roughly 1/2-inch (1.25cm) wedges. You don’t need to peel them. The skin softens beautifully during baking and adds a lovely color to the filling.
Rinse and dry the 1 cup (150g) of blueberries and pick out any stems.
In a large bowl, combine the peach slices and blueberries.
Add 3 tablespoons of granulated sugar, 1 tablespoon cornstarch, 1 tablespoon fresh lemon juice, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, and a pinch of fine sea salt to the fruit.
Gently toss everything together until the fruit is evenly coated. The cornstarch is critical here because it absorbs the liquid released by the fruit as it bakes, creating a thick, jammy sauce rather than a watery pool that would make your crust soggy.
Set the filling aside and allow it to macerate (sit) for 10 to 15 minutes. You’ll notice the fruit beginning to release juice; this is normal and desirable.

Step 3: Roll Out the Dough

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper and set it aside.
Remove the chilled dough disk from the refrigerator. Let it sit at room temperature for 5 minutes if it feels very firm; you want it pliable but still cold.
Lightly flour a clean work surface and your rolling pin. Place the dough disk in the center.
Roll the dough out into a rough circle that’s about 12 to 13 inches (30 to 33cm) in diameter and roughly 1/8 inch (3mm) thick. It does not need to be a perfect circle; uneven, organic edges are part of the galette’s charm.
If the dough begins to stick or tear, use a bench scraper to gently loosen it and dust a little more flour underneath.
Carefully roll the dough circle loosely around your rolling pin and transfer it onto the parchment-lined baking sheet. Unroll it gently. If it tears in a spot, just press it back together with your fingers.

Step 4: Assemble the Galette

Spoon the fruit filling onto the center of the rolled dough, leaving about a 2-inch (5cm) border of bare pastry around the edge. If there’s a significant amount of liquid pooled at the bottom of the bowl from macerating, use a slotted spoon or tilt the bowl slightly and leave that excess liquid behind. Too much liquid will make the crust soggy.
Arrange the fruit into a rough mound in the center, making sure the peach slices and blueberries are distributed fairly evenly.
Fold the edges of the pastry up and over the outer portion of the fruit, pleating the dough every 2 to 3 inches as you go around the galette. Press the pleats gently to help them hold their shape during baking. The folded crust should hold the fruit in, but the center remains open and exposed.
In a small bowl, beat together 1 large egg with 1 tablespoon of water to make the egg wash.
Brush the folded crust edges generously with the egg wash using a pastry brush. This is what gives the crust its beautiful deep-golden color in the oven.
Sprinkle the egg-washed crust evenly with 1 tablespoon of turbinado or coarse sugar. This creates a sparkly, slightly crunchy exterior on the finished pastry.

Step 5: Bake the Galette

Transfer the assembled galette on its parchment-lined baking sheet to the preheated oven.
Bake at 400°F (200°C) for 35 to 40 minutes, or until the crust is deeply golden brown and the fruit filling is bubbling around the edges and in the center.
“Bubbling” is your key visual cue that the fruit is fully cooked and the cornstarch has activated to thicken the juices. If the crust edges are browning too quickly before the filling bubbles, loosely tent the edges with foil.
Remove the galette from the oven and let it cool on the baking sheet for at least 20 minutes before slicing. This resting time allows the filling to set so it doesn’t run out when you cut it.
Optional shine step: Warm 1 tablespoon of apricot or peach jam with a few drops of water in the microwave until it’s liquid and brushable. Brush this glaze gently over the fruit filling for a professional, glossy finish.

Step 6: Slice and Serve

Once the galette has rested and the filling has set slightly, use a sharp knife or pizza cutter to slice it into wedges.
Serve warm, at room temperature, or even at room temperature the next day. The crust stays surprisingly crisp for the first 24 hours.
Add a scoop of vanilla ice cream, a dollop of lightly sweetened whipped cream, or a drizzle of caramel sauce alongside for an extra-indulgent finish.

Tips for Success

A few small techniques make the difference between a good galette and a great one. Keep these in mind as you work through the recipe.

Keep the butter cold at every stage. If your kitchen is warm, pop the dough back in the refrigerator for 10 minutes mid-roll if it starts to feel soft or greasy.
Don’t skip the cornstarch. It’s the key thickener that prevents a soggy bottom crust. Tapioca starch works equally well as a substitute.
Leave extra macerating liquid behind. When spooning the fruit onto the crust, use a slotted spoon and leave excess juice in the bowl.
Pleat with confidence. The folds don’t need to be uniform; just make sure they’re pressed firmly enough that they don’t unfold in the oven.
Use parchment paper, not a greased pan. It allows the crust to slide around slightly as it shrinks during baking, and makes transfer and cleanup easy.
Rest before slicing. Cutting too soon causes the filling to pour out. A 20-minute rest is the minimum; 30 minutes is better.

Read Also: Peach Pie Recipe

Serving Suggestions

A blueberry peach galette is a wonderfully versatile dessert that works for casual family dinners, summer cookouts, or a relaxed weekend brunch. It looks impressive on a table without needing any garnish at all, but a few simple additions take it over the top.

These are some of the best ways to serve it:

Topped with a generous scoop of good vanilla ice cream, the warmth of the galette starts to melt the edges into a creamy sauce
Paired with a bowl of Fruit Salad for a summer dessert spread
With softly whipped cream that’s been lightly sweetened with a little powdered sugar and a dash of vanilla
Dusted with a light sprinkle of powdered sugar right before serving for an elegant presentation
Served with a small dish of Caramel Sauce on the side for drizzling
As a brunch centerpiece alongside coffee and a simple egg dish, where it doubles beautifully as a sweet pastry course

Variations to Try

Once you’ve made the classic version, there are plenty of ways to put your own spin on it. The galette format is incredibly adaptable.

Puff pastry version: Swap the homemade dough for a sheet of store-bought puff pastry. It bakes up extra flaky and buttery and cuts your prep time in half. Check out this Peach Galette with Puff Pastry for details.
Add almond cream (frangipane): Spread a thin layer of almond cream onto the dough before adding the fruit for a nutty, rich base that pairs beautifully with peaches.
Use a mix of stone fruits: Swap in plums, nectarines, cherries, or apricots alongside or instead of peaches.
Honey sweetened: Replace the granulated sugar in the filling with 2 tablespoons of raw honey for a more complex, floral sweetness.
Add fresh herbs: A few small fresh thyme or rosemary leaves tucked into the fruit filling add a surprising savory depth that really works with peaches.
Spiced version: Increase the cinnamon to 1/2 teaspoon and add a pinch of cardamom for a warmly spiced variation that works especially well in early fall.
Gluten-free: Use a 1-to-1 gluten-free flour blend in the crust. The texture will be slightly more crumbly but still delicious.

Storage and Reheating

This galette keeps well for a couple of days, making it a great make-ahead option for gatherings.

Here’s how to store it:

Room temperature: Cover loosely with foil or a kitchen towel and store at room temperature for up to 1 day. The crust stays crispest this way.
Refrigerator: Transfer to an airtight container or wrap tightly with plastic wrap and refrigerate for up to 3 days. The crust will soften slightly in the fridge.
Freezer: Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months.

To reheat:

Oven: Place slices on a baking sheet and warm at 325°F (165°C) for 10 to 15 minutes. This is the best method for recrisping the crust.
Microwave: Heat individual slices for 30 to 45 seconds. Quick and convenient, though the crust will be softer.

You might also enjoy: Peach Crumble Pie Recipe

Nutritional Facts

The values below are approximate and based on one serving of the galette cut into 8 slices, using the ingredient quantities listed in this recipe.

Nutrient	Per Serving
Calories	245 kcal
Total Fat	13g
Saturated Fat	8g
Cholesterol	55mg
Sodium	80mg
Total Carbohydrates	30g
Dietary Fiber	2g
Total Sugars	13g
Protein	3g
Vitamin C	6mg
Potassium	175mg

Note: Nutritional values will vary based on the exact size of your peaches, the ripeness of the fruit, and whether you add toppings like ice cream or whipped cream.

Read Also: Peach Cobbler Recipe

Health Benefits of Key Ingredients

This galette isn’t just delicious; it actually brings a few nutritional benefits to the table thanks to its fruit-forward filling.

Fresh peaches and blueberries are both nutrient-dense, low-calorie fruits that provide real health value when enjoyed as part of a balanced diet.

Here’s a look at what the key ingredients bring:

Peaches are a good source of vitamins A and C, which support skin health and immune function. They also contain potassium, which helps regulate blood pressure, and dietary fiber, which supports digestive health.
Blueberries are one of the most antioxidant-rich foods available. They’re packed with anthocyanins, which are the compounds responsible for their deep blue color and have been linked to reduced inflammation and improved brain health.
Lemon juice adds a bright note to the filling and contributes additional vitamin C. The acidity also helps preserve the vivid color of the blueberries during baking.
Cinnamon contains anti-inflammatory compounds and has been studied for its potential to help regulate blood sugar levels.
Butter in the crust provides fat-soluble vitamins including A, D, E, and K, and contributes to the satiety of the dessert by slowing digestion.

Also check out: Easy Apple Crisp Recipe

Frequently Asked Questions

1. Can I use frozen peaches instead of fresh?

Yes, you can absolutely use frozen peaches. Thaw them completely first, then drain off as much excess liquid as possible before adding them to the filling. Pat them dry with paper towels if needed. Frozen peaches tend to release more moisture during baking, so you may want to increase the cornstarch to 1.5 tablespoons to compensate. For more details on working with frozen fruit, this Peach Crisp with Frozen Peaches guide covers the technique in depth.

2. Can I make the dough in advance?

The galette dough can be made up to 2 days ahead and stored in the refrigerator, tightly wrapped in plastic wrap. It can also be frozen for up to 1 month. Thaw overnight in the refrigerator before rolling.

3. Why is my crust shrinking or losing its shape in the oven?

Crust shrinkage during baking usually means the gluten in the dough was overdeveloped during mixing, or the dough wasn’t properly chilled before baking. Always chill the dough for at least 30 minutes (and the assembled galette for 10 to 15 minutes before it goes in the oven if your kitchen is warm). This firms up the butter and relaxes the gluten so the crust holds its shape.

4. Can I use store-bought pie crust instead of homemade?

Yes. A refrigerated store-bought pie crust works well and saves significant prep time. Just unroll it onto your parchment-lined baking sheet, add the filling, fold the edges, and proceed with the recipe as written. If you enjoy making your own pastry from scratch, this Easy Pie Crust Recipe is a reliable base to have in your repertoire.

5. How do I know when the galette is done baking?

The galette is done when the crust is a deep, even golden brown all the way around and the fruit filling is actively bubbling in the center, not just at the edges. This bubbling indicates that the cornstarch has fully activated and the filling has thickened. If only the outer edges are browned but the center isn’t bubbling yet, continue baking and check every 5 minutes.

Blueberry Peach Galette

Steven

This blueberry peach galette features a buttery, flaky pastry crust wrapped around a juicy, jammy summer fruit filling. It requires no special pan or skills, comes together with minimal effort, and bakes into a beautifully rustic dessert that tastes like pure sunshine.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine French

Servings 8 slices

Calories 245 kcal

Equipment

Pastry cutter or food processor - for cutting butter into flour
Rolling Pin
Parchment paper
Large rimmed baking sheet
Mixing bowls
Bench scraper or dough scraper - optional
Pastry brush

Ingredients

1 1/4 cups all-purpose flour - 160g, plus more for dusting
1 tablespoon granulated sugar
1/4 teaspoon fine sea salt
1/2 cup unsalted butter - 115g, cold, cut into 1/2-inch cubes
ice water - 3 to 4 tablespoons, as needed

For the Fruit Filling

3 medium ripe fresh peaches - about 1 lb or 450g, pitted and sliced into 1/2-inch wedges
1 cup fresh blueberries - 150g
3 tablespoons granulated sugar - adjust based on fruit sweetness
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
fine sea salt - pinch

For Assembly

1 large egg - beaten with 1 tablespoon water for egg wash
1 tablespoon turbinado sugar - or coarse sugar, for sprinkling on crust
1 tablespoon apricot jam - or peach jam, optional, for brushing the baked galette for shine

Instructions

Whisk flour, sugar, and salt together. Cut in cold butter until crumbly with pea-sized pieces remain. Add ice water 1 tablespoon at a time until dough just comes together. Press into a disk, wrap, and refrigerate for at least 30 minutes.
Slice peaches into 1/2-inch wedges. In a large bowl, combine with blueberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss to coat and let macerate for 10 to 15 minutes.
Preheat oven to 400°F (200°C). On a lightly floured surface, roll chilled dough into a rough 12 to 13-inch circle. Transfer to a parchment-lined baking sheet.
Spoon fruit filling onto the center of the dough, leaving a 2-inch border. Fold the edges over the fruit, pleating as you go. Brush folded crust with egg wash and sprinkle with turbinado sugar.
Bake for 35 to 40 minutes until the crust is deeply golden and the filling is bubbling. Cool on the baking sheet for at least 20 minutes before slicing. Optional: brush warm jam over fruit for shine.
Slice into wedges and serve warm or at room temperature with vanilla ice cream or whipped cream.

Notes

Keep butter cold: Work quickly and chill the dough if it gets soft. This ensures a flaky crust.
Don’t skip the cornstarch: It thickens fruit juices and prevents a soggy bottom crust. Tapioca starch works as a substitute.
Leave extra liquid behind: Use a slotted spoon to transfer fruit to the pastry, leaving excess macerating juice in the bowl.
Pleat with confidence: Uneven folds are part of the rustic charm; just press firmly so they hold shape in the oven.
Use parchment paper: It prevents sticking, aids transfer, and makes cleanup effortless.
Let it rest before slicing: A 20 to 30 minute rest allows the filling to set so it doesn’t run out when cut.
Frozen peaches work too: Thaw completely, drain excess liquid, and pat dry. Increase cornstarch to 1.5 tablespoons to compensate for extra moisture.
Make-ahead dough: The galette dough can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month.
Store leftovers: Keep at room temperature, loosely covered, for up to 1 day. Refrigerate for up to 3 days or freeze slices for up to 2 months.
Reheat for crispness: Warm slices in a 325°F oven for 10 to 15 minutes to recrisp the crust.

Keyword blueberry peach galette, easy peach dessert, rustic fruit tart, summer fruit galette

Final Thoughts

If you’re looking for a dessert that’s genuinely simple to make but looks like it came from a French bakery, this blueberry peach galette is the answer.

The recipe is forgiving, adaptable, and deeply satisfying to make from scratch. It celebrates two of summer’s best fruits in the most straightforward way possible.

Whether you serve it warm with ice cream at a backyard barbecue or plate it simply with a dusting of powdered sugar for a quiet evening at home, it’s the kind of dessert that earns compliments every time.

Give this blueberry peach galette a try the next time peaches hit their peak at the farmers market. We’d love to hear how it turned out! Drop a comment below or share a photo of your finished galette.

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