Peach and Blackberry Galette

ByOlivia Coleman September 23, 2025

This One Always Smells Like Summer

So. This Peach and Blackberry Galette. I have to laugh every time I make one because it reminds me of the year my neighbor insisted I was too heavy-handed with the sugar (he might’ve had a point, but c’mon, it’s dessert). Actually, there was that time I dropped the whole thing trying to move it to a plate—fruit face-down on the floor, total chaos, but the dog was pleased. Anyway, now I use two spatulas, and have learned not to pretend it’s a perfectly tidy process.

Why You’ll Love This Galette

I make this when I’m craving something fruity but can’t be fussed with pies or anything fussy. My family goes a little bonkers for it because it tastes like you spent hours (spoiler: you didn’t). Sometimes the galette bursts at the seams in the oven—and I’ll be honest, my daughter says this is the best part because the jammy edges are spectacular. I had a stretch where my crust always looked lopsided, like a hat someone sat on, but honestly, no one’s ever complained. Think of it as rustic or homey. Or just don’t mention it at all!

What You’ll Need (And a Few Swaps I’ve Tried)

1 sheet refrigerated pie dough (or homemade if you’re feeling it, but those Pillsbury ones from the supermarket? Totally fine.)
3 peaches, sliced (nectarines work just as well—sometimes I use a mix if that’s what’s in the fruit bowl)
1 cup blackberries (or raspberries, or even blueberries if you fancy)
1/3 cup sugar (granulated is classic, brown sugar adds a toffee note, but don’t stress about it)
1 tablespoon cornstarch (I once swapped arrowroot and didn’t notice a big difference—use what’s lurking in your pantry)
1/4 teaspoon ground cinnamon (my mum says a pinch more never hurt anyone)
1 egg, beaten (for brushing the crust, but I’ve skipped this and it just looked a bit paler)
Coarse sugar for sprinkling (optional, but if you have it, yay!)

How I Actually Make It

Preheat your oven to 425°F/220°C. Don’t wander off and forget like I did once, or you’ll have a very slow galette.
On a floured bit of parchment, roll out the dough into a rough circle—about 12 inches-ish. Mine often ends up looking more like an oval, but I don’t mind.
In a bowl, toss peaches and blackberries with sugar, cornstarch, and cinnamon. This is where I usually sneak a taste. If the fruit’s tart, I add an extra spoonful of sugar—no shame.
Tip the fruit into the center of the dough, leaving a 2-inch border. Don’t go measuring with a ruler, just eyeball it.
Gently fold the edges of the dough over the fruit, pleating here and there (it won’t win any beauty pageants, but rustic is the vibe). A few splits? Totally normal.
Brush the crust with beaten egg (or skip, if you can’t be bothered) and sprinkle with coarse sugar. Looks pretty glittery when it bakes up.
Slide the whole thing (with parchment) onto a baking sheet. A rimmed one is safest, in case things get juicy.
Bake about 25–30 minutes, till the crust is golden and the fruit is bubbling. Sometimes I peek after 20 minutes if it smells like it’s close.
Let it cool a tiny bit—or, who am I kidding, sometimes we just hack into it while it’s still molten. Be careful. It’ll try to scald your tongue.

If You’re Curious: Notes from My Messy Kitchen

When using only really ripe fruit, keep an eye on the sugar—you probably need less. But sometimes a little extra makes it feel more like a treat.
If the crust leaks some juice, no need to panic—it gets wonderfully caramelized at the edges, which I now pretend was on purpose.
I once lined the pan with foil instead of parchment. It stuck like crazy, so… don’t do that, or at least spray it really well.

Variations: What Worked (and What Didn’t)

I’ve replaced half the blackberries with strawberries for a kid-friendly version—big hit. Tried adding rosemary once and it tasted like a garden, but not in a good way, so maybe skip herbs. My friend swears by a vegan crust (here’s one she likes) and it worked fine if you swap out the egg wash for almond milk.

Gear You’ll Need (But Improvise If Needed)

Baking sheet (any flat tray works. I once used the back of a roasting pan, no problem)
Rolling pin (or, once, I just used a clean bottle—do as you must)
Parchment paper (I know, I said it’s essential, but wax paper in a pinch will do, just keep an eye on it!)

How (and If) You’ll Have Leftovers

Honestly, in my house it never lasts longer than a day. But if you have restraint, wrap leftovers in foil and keep them at room temp for a day or so. The crust softens in the fridge, but if you prefer, warm it in the oven to crisp up (microwave makes it go a bit sad, but still tastes great with coffee the next morning).

Serving: My Family’s ‘Rules’ (Such As They Are)

We’re split—half the family goes for vanilla ice cream, the other half likes thick Greek yogurt on top. It’s oddly good for breakfast, especially with coffee. Sometimes I get all fancy and dust with powdered sugar, but usually not. Once, we paired it with cardamom whipped cream—highly recommend if you want to show off.

Things I’ve Learned the Hard Way

Lining up the fruit too neatly just looks weird after baking. Relax, let them tumble around.
I once tried to rush chilling the dough—just don’t, or it’ll melt and stick everywhere. Give it the full time.
500°F isn’t better than 425°F (unless you like blackened galette crust with raw fruit inside, oops).

Real Questions I’ve Actually Gotten

Can I use canned peaches?
Well, you can, but drain them really well or else you’ll have soup. I’d cut back the sugar a smidge too.

What about frozen berries?
Yep! Don’t even bother thawing, just toss ’em in a little cornstarch first so they don’t bleed everywhere.

My galette bursts as it bakes—is that bad?
Nope! Actually, some folks love those caramelized fruit bits at the edge. Just call it rustic, like I do.

Is there a way to make it gluten free?
Sure, swap the crust for your favorite GF version (I’ve tried King Arthur’s mix, worked out okay, maybe a little crumblier).

Oh, and if you spill sugar everywhere like I always do, welcome to the club. Happy baking!

Olivia Coleman