Blueberry Peach Galette Recipe

This blueberry peach galette recipe pairs ripe, sliced peaches with whole blueberries inside a single sheet of buttery pastry, folded loosely around the fruit instead of sealed into a pan.

Cornstarch mixed into the fruit before baking is what keeps the filling from turning into a puddle once the peaches release their juice.

The dough comes together with five ingredients and needs no pie plate, just a rimmed baking sheet and a sheet of parchment paper. The edges are folded by hand, so the crust stays uneven and slightly craggy, with the fruit visible in the center where the juices bubble up and caramelize against the exposed pastry.

Quick Recipe Summary
Prep Time	25 minutes
Chill Time	30 minutes
Cook Time	40 minutes
Total Time	1 hour 45 minutes
Servings	8 slices
Difficulty Level	Easy

For another rustic, hand-folded pastry, see Peach Galette.

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Why You’ll Love This Blueberry Peach Galette Recipe

This galette skips the fuss of a two-crust pie while still delivering a proper buttery crust around a juicy fruit filling. It’s built to be forgiving, since the crust is folded by hand and doesn’t need to look perfect to taste right.

Here’s what stands out about this recipe:

• One dough, no pie plate. The dough is rolled flat and baked on a sheet pan, so there’s no fitting, crimping, or blind baking involved.
• Balanced fruit ratio. Peaches make up most of the filling, with blueberries adding pockets of color and a slightly firmer bite against the softer peach slices.
• Cornstarch does the heavy lifting. It thickens the juices released during baking so the center sets instead of running out the sides.
• Freezer-friendly. The baked galette holds up well wrapped and frozen, so it works for planning ahead of a gathering.
• Minimal equipment. A rolling pin, a mixing bowl, and a baking sheet are really all that’s required beyond the ingredients themselves.
• Visual payoff for low effort. The exposed fruit and caramelized edges give it a bakery look without piping, lattice work, or decorative crimping.

You might also enjoy: Peach Galette with Puff Pastry

Ingredients

Gather everything before starting, since the butter needs to stay cold and the dough comes together quickly once you begin cutting it in. The peaches and blueberries do most of the work here, so it’s worth taking a moment to check the fruit before you buy it rather than grabbing whatever’s closest.

I ruined my first attempt at this galette by using peaches that were still firm to the touch, which meant almost no juice released into the cornstarch and the filling baked up dry instead of syrupy. Peaches that give slightly under gentle pressure, without feeling soft or bruised, are the ones that actually cook down properly here.

For the Pastry Dough

• 1¼ cups (156 g / 5.5 oz) all-purpose flour, plus more for dusting
• ½ cup (113 g / 4 oz) unsalted butter, cold and cut into small cubes
• 1 tablespoon (12 g) granulated sugar
• ¼ teaspoon fine salt
• 3 to 4 tablespoons (45 to 60 ml) ice water

For the Filling

• 3 medium (about 450 g / 1 lb) ripe peaches, pitted and sliced ¼ inch thick
• 1 cup (150 g) fresh blueberries
• ⅓ cup (67 g) granulated sugar
• 2 tablespoons (16 g) cornstarch
• 1 tablespoon (15 ml) fresh lemon juice
• ½ teaspoon ground cinnamon
• ¼ teaspoon pure vanilla extract
• Pinch of fine salt

For the Egg Wash and Topping

• 1 large egg
• 1 tablespoon (15 ml) water
• 1 tablespoon (12 g) turbinado sugar, for sprinkling

A related recipe worth trying is Blueberry Peach Crumble.

Kitchen Equipment Needed

None of this requires specialty bakeware, though a few tools make the dough easier to handle. A rolling pin and a rimmed baking sheet cover the essentials, and everything else on this list just makes the process a bit smoother.

• Large mixing bowl
• Pastry cutter (or a food processor, if you prefer)
• Plastic wrap
• Rolling pin
• Rimmed baking sheet
• Parchment paper
• Pastry brush
• Sharp knife or bench scraper
• Measuring cups and spoons
• Wire cooling rack

Read Also: Blueberry Peach Crisp Recipe

Recommended Products for This Recipe

These are tools I’ve come to rely on specifically for pastry work like this galette, based on what actually made a difference in how the dough handled and baked.

1. French Tapered Rolling Pin

A straight, handle-free French pin gives more direct control over dough thickness than a pin with handles, which matters when you’re rolling a rustic round instead of fitting dough into a pan. Thinner spots roll out unevenly with a handled pin because the handles do part of the work for you.

Get it on Amazon

2. Digital Kitchen Scale

Measuring the flour and butter by weight instead of volume is the difference between a dough that holds together and one that’s too dry or too wet, since a cup of flour can vary by 20 grams or more depending on how it’s scooped. A scale also makes it easy to portion the dough evenly if you’re making individual galettes instead of one large one.

Get it on Amazon

3. OXO Bench Scraper

A bench scraper lifts sticky, buttery dough off the counter without tearing it, and it also works for cutting the dough disc in half if you’re making two smaller galettes. It’s faster than trying to peel dough up with your fingers once it’s started to soften.

Get it on Amazon

4. Silicone Baking Mat

A silicone mat under the parchment, or in place of it, keeps the baking sheet from warping under high oven heat and gives the bottom crust a more even bake than a bare sheet pan. It also makes cleanup faster once the fruit juices have caramelized onto the pan.

Get it on Amazon

5. Glass Mixing Bowl Set

Cold glass holds temperature better than plastic, which helps keep the butter cubes cold while you’re cutting them into the flour. A nesting set also means you’re not stuck using the same bowl for the dough and the fruit filling.

Get it on Amazon

For a different approach to the same fruit combination, see Peach Crumble.

Step-by-Step Instructions: How to Make Blueberry Peach Galette

Follow these steps in order and the crust and filling will finish baking at the same time.

1. Make the Pastry Dough

• In a large mixing bowl, whisk together the flour, 1 tablespoon of sugar, and ¼ teaspoon of salt.
• Add the cold, cubed butter and cut it into the flour using a pastry cutter until the mixture looks like coarse crumbs with pea-sized pieces of butter still visible.
• Add the ice water one tablespoon at a time, mixing gently after each addition, until the dough just holds together when pressed. Stop adding water as soon as this happens, since a dough that’s too wet will be sticky and hard to fold later.
• Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.

I’ve tested this dough with butter straight from the fridge and with butter frozen for 10 minutes first, and the frozen butter produced noticeably flakier layers once baked. If your kitchen runs warm, a short stint in the freezer before cubing the butter is worth the extra step.

2. Prepare the Fruit Filling

• While the dough chills, slice the peaches and add them to a mixing bowl with the blueberries.
• Add the remaining ⅓ cup of sugar, the cornstarch, lemon juice, cinnamon, vanilla extract, and a pinch of salt.
• Toss gently until the fruit is evenly coated and set the bowl aside.

3. Roll Out the Dough

• Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
• On a lightly floured surface, roll the chilled dough into a rough circle about 12 inches (30 cm) across and roughly ⅛ inch thick.
• Transfer the dough to the parchment-lined baking sheet, either by rolling it loosely over the pin or by folding it in quarters and unfolding it on the sheet.

4. Assemble the Galette

• Spoon the fruit filling into the center of the dough, leaving a 2-inch (5 cm) border of bare pastry around the edge.
• Leave any excess liquid from the bottom of the fruit bowl behind, adding only the fruit and any thickened juices clinging to it.
• Fold the border of dough up and over the outer edge of the fruit, overlapping the pastry every 2 to 3 inches (5 to 7.5 cm) as you go around.

5. Egg Wash and Bake

• In a small bowl, whisk the egg with 1 tablespoon of water to make the egg wash.
• Brush the egg wash over the folded crust and sprinkle the turbinado sugar evenly over the brushed pastry.
• Bake for 35 to 40 minutes, until the crust is deep golden brown and the fruit filling is bubbling in the center.
• Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool slightly further, then slice and serve.

For more recipes in this style, check out Peach Crumble Pie.

Tips for The Best Blueberry Peach Galette

A few small adjustments make a noticeable difference in how the crust and filling turn out.

• Keep the butter cold right up until it goes into the flour. If it starts to soften while you’re cubing it, put it back in the fridge for a few minutes first.
• Use peaches that give slightly when pressed but aren’t soft or bruised. Underripe peaches won’t release enough juice, and overripe ones can make the filling too watery even with cornstarch.
• Don’t skip draining the excess liquid from the fruit bowl before filling the dough. Extra liquid on top of the cornstarch can still overwhelm the crust.
• Fold the crust edges snugly against the fruit rather than loosely. A loose fold is more likely to let juices leak out during baking.
• I’ve found chilling the assembled, unbaked galette on the sheet pan for 10 to 15 minutes before baking helps the folded edges hold their shape instead of slumping in the oven.
• If the crust is browning faster than the center is setting, loosely tent the galette with foil for the last 10 minutes of baking.
• Bake on the middle rack of the oven for even heat on both the top and bottom of the crust.

Read Also: Peach Pie

What to Serve with Blueberry Peach Galette

A slice of this galette is rich enough to stand on its own, but a few additions round out the plate or the occasion.

• Vanilla ice cream, added while the galette is still slightly warm
• Lightly sweetened whipped cream
• A spoonful of mascarpone or crème fraîche
• A mug of Mulled Apple Cider for a cooler-weather pairing
• A Pumpkin Spice Latte alongside a mid-afternoon slice
• A simple green salad if serving the galette as part of a brunch spread
• A wedge of sharp cheddar on the side, in the style of a New England-style fruit pie pairing

For a different fruit pairing altogether, see Peach Pie Filling.

Variations of Blueberry Peach Galette

The base recipe holds up well to swaps in fruit and flavoring, since the dough and the overall method stay the same no matter what fills it. Most of these changes only affect the filling ingredients, so the crust instructions above still apply.

• All-peach galette: Skip the blueberries and use 4 medium peaches instead of 3, keeping the sugar and cornstarch the same.
• All-blueberry galette: Replace the peaches with 3 cups of blueberries for a filling that sets slightly firmer.
• Almond-scented crust: Swap the vanilla extract in the filling for almond extract, which pairs naturally with stone fruit.
• Ginger-peach version: Add ½ teaspoon of grated fresh ginger to the fruit filling along with the cinnamon.
• Bourbon peach galette: Stir 1 tablespoon of bourbon into the fruit filling in place of the vanilla extract.
• Mini galettes: Divide the dough into 4 equal pieces and roll each into a 6-inch circle, dividing the filling and reducing the bake time to about 22 to 25 minutes.
• Gluten-free crust: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour, keeping the butter and water amounts the same.
• Oat-almond crust: Replace ¼ cup of the flour with almond flour for a slightly nuttier, more tender crust.

You might also enjoy: Peach Crumble Bars

Storage and Reheating

The galette keeps well for several days if stored properly, and it also freezes better than most fruit pies because of the exposed crust. I keep leftover slices under a loose sheet of foil on the counter rather than sealed under plastic wrap, since plastic traps steam against the crust and softens it faster than foil does.

• Room temperature: Cover loosely and store at room temperature for up to 1 day.
• Refrigerator: Store in an airtight container for up to 4 days, though the crust will soften slightly over time.
• Freezer (baked): Wrap the cooled, baked galette tightly in plastic wrap and foil, then freeze for up to 2 months.
• Freezer (unbaked): Assemble the galette but skip the egg wash, freeze it solid on the sheet pan, then wrap tightly. Bake from frozen, adding about 10 minutes to the bake time.
• Reheating: Warm individual slices, or the whole galette, in a 350°F (175°C) oven for 8 to 10 minutes to re-crisp the crust. A microwave will heat it through but leaves the crust soft.
• Thawing frozen baked galette: Thaw overnight in the refrigerator before reheating in the oven.

For another take on freezer-friendly pastry, see Peach Crisp.

Nutritional Facts

Nutrition Per Slice (1 of 8)
Calories	240
Total Fat	11 g
Saturated Fat	6 g
Cholesterol	45 mg
Sodium	95 mg
Total Carbohydrate	34 g
Dietary Fiber	2 g
Sugars	16 g
Protein	3 g

Values are estimates and will vary based on exact ingredients and portion size.

You might also enjoy: Apple Pie

Health Benefits of Key Ingredients

The fruit filling in this galette isn’t just there for flavor. Peaches and blueberries both bring nutritional value along with the sweetness, and the smaller amounts of lemon juice and cinnamon add a little more on top of that.

• Peaches: A good source of vitamin C and provide potassium, which supports muscle and nerve function.
• Blueberries: Contain anthocyanins, the compounds responsible for their color, which function as antioxidants in the body.
• Lemon juice: Adds vitamin C and helps balance the sweetness of the fruit without needing more sugar.
• Cinnamon: Has been studied for mild anti-inflammatory properties and adds warmth without added sugar.
• Eggs (in the wash): Contribute protein and choline, though the amount used per slice is minimal since it’s brushed on rather than mixed in.

Read Also: Apple Crisp Recipe

FAQs About Blueberry Peach Galette

1. Can I make the dough ahead of time?

Yes. The dough can be made up to 2 days in advance and kept wrapped in the refrigerator.

It can also be frozen for up to 1 month. Thaw it overnight in the fridge before rolling it out.

2. Why is my galette filling watery?

This usually happens when the fruit sits too long before baking and releases extra juice that isn’t drained off. Make sure to leave behind any pooled liquid at the bottom of the fruit bowl when you fill the dough.

Using peaches that are very ripe or overripe can also add more liquid than the cornstarch is able to thicken. Slightly firmer, just-ripe peaches hold their shape better in the oven.

3. Can I use frozen peaches and blueberries?

Frozen fruit works, but it releases more liquid than fresh fruit as it thaws. Thaw the fruit first and drain it well, and consider adding an extra teaspoon of cornstarch to compensate.

Blueberries tend to hold their shape better from frozen than peaches do, so it’s usually the peach slices that need the most draining time. Pat them dry with a paper towel if they still feel wet after draining.

4. Do I need a pie plate for this recipe?

No. A galette is baked free-form on a flat baking sheet, which is part of what makes it faster to put together than a traditional pie.

A rimmed baking sheet is enough to catch any juices that escape during baking.

5. Can I make this galette gluten free?

Yes, with a 1:1 gluten-free baking flour blend in place of the all-purpose flour. The dough may feel slightly more delicate to roll, so work on parchment paper and patch any cracks with your fingers as needed.

You might also enjoy: Fruit Tart

Final Thoughts

This galette is a good option when a full pie feels like more effort than the occasion calls for, but you still want a proper fruit dessert with a real butter crust.

Give it a try with whatever peaches and blueberries you have on hand, and let me know in the comments how yours turns out.

Recommended:

• Peach Cobbler
• Bisquick Peach Cobbler
• Peach Crisp with Canned Peaches
• Pecan Pie
• Coconut Cream Pie
• Pumpkin Pie
• Eggnog Pie
• Sweet Potato Pie
• Fruitcake
• Easy Banana Bread