Blackberry Peach Galette
Summer is one of my favorite times of the year for baking. It may be hot in the kitchen, but the fresh berries and juicy fruits are absolutely worth it. This blackberry peach galette showcases two of my summer faves in a freeform pie. No pie dish needed!
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Blackberry Peach Galette
I made my first galette recently as part of an online baking course from King Arthur Baking (not an affiliate, just a fan). It was a savory galette and rectangular in shape. Delicious, but I wanted to try my hand at a circular, fruity version.
Blackberries and peaches are in season, plus they taste delicious together! I also love that I don’t normally see them as a pairing. Feel free to swap out the berry or try nectarines instead. As long as your fruit is yummy, it should all work out.
Pie Crust
What made this blackberry peach galette super dupes easy for me was the chunk of homemade pie crust dough lounging in my freezer. I suggest using a half batch of this dough from my potato tarts recipe or one batch of my great grandmother’s classic pie dough.
You could probably use a store bought pie dough. Just make sure it’s not a frozen one in a tin. You’ll need to be able to fold up the edges around your filling.
Blackberry & Peach Filling
I cubed my peaches so that they’d be roughly the same size as my blackberries. There’s really no big trick here though. I sliced the four “cheeks” off the peaches, then cut them into thick slices before dicing.
In order to have a sweet and gooey filling that didn’t run everywhere, I tossed the fruit with sugar, instant clear jel, lemon juice, and lemon zest. You can use half as much cornstarch in place of the clear jel if you prefer.
Baking the Galette
Making this blackberry peach galette is easy since it’s rustic in style. The most important step in the recipe is baking. You want the crust to become a deep golden brown. This will ensure a flaky crust and help prevent a soggy bottom.
If the crust is becoming too dark, after 30 minutes you can tent a piece of foil over the galette. That being said, don’t be afraid of a little color on your crust. A light golden brown galette is likely to have an underbaked bottom. Shoot for a deep golden brown.
Related Reading: Blackberry Frangipane Tarts
Fixing an Underbaked Galette
Pies (to include galettes) are not my strongest bake. As such, I have definitely under baked pie crust before and ended up with a slightly doughy bottom. Not great, but it’s an easy fix!
Pop your galette (sliced or whole) back onto a baking sheet and put it in a 400℉ oven. Bake it for 10- 20 minutes depending on how under baked it is. Again, if it is browning too much, tent a piece of foil over top.
Enjoy!
Juicy blackberries, sweet peaches, and a flaky pie crust make every bite of this galette a perfect summer treat. Take it up a notch and serve this warm, topped with a scoop of vanilla ice cream. I hope you get a chance to whip up your own blackberry peach galette soon.
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Blackberry Peach Galette
Ingredients
- 65 g sugar
- 30 g instant clear jel or 15g cornstarch
- 225 g blackberries
- 225 g peaches cubed
- 1 lemon - juice and zest
- 1 prepared pie crust dough
- 1 egg
- 1 Tbsp water
- Pinch of salt
- Turbinado sugar
Instructions
- Combine the sugar and clear jel (or cornstarch) in a small bowl. Place the fruit in a large bowl and sprinkle with the sugar mixture. Add the zest and juice of 1 lemon and toss gently until well combined. Set aside.
- Roll the pie crust out to a 12- 14" circle. Transfer the dough to a large piece of parchment paper. Add the fruit filling, being sure to leave a 2 inch border of pie dough.
- Carefully fold the pie dough border up and over the edge of the filling. Carefully transfer the galette to a baking sheet. Cover with cling wrap and chill in the fridge for 20 minutes. Start preheating the oven to 400℉.
- Make the egg wash by whisking together the egg, water, and salt. Let that sit for several minutes, then whisk again. It should be smooth without any large gloopy chunks.
- Take the galette out of the fridge and brush the pie dough with an even layer of the egg wash. Sprinkle with turbinado sugar.
- Bake for about 50 minutes, or until the crust is a deep golden brown and the filling is bubbling. After 30 minutes, you can tent with foil if the dough is browning too quickly.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
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