Peach and Blueberry Galettes with Crumble Topping
Peach and blueberry galettes pair plump blueberries and juicy white peaches with a buttery crust and brown sugar crumble on top…
- Prep
- 2 hrs
- Cook
- 40 mins
- Total
- 2 hrs 40 mins
- Makes
- 4
Peach and Blueberry Galettes bring together plump blueberries and juicy white peaches, all in a buttery pastry crust under a brown sugar crumble! They're simple to make, just the right amount of sweet, and will impress your guests from the first bite. Don't forget the vanilla ice cream!
What Is a Galette?
Galette is a French word for a flat, round layer of pastry or bread. Essentially, a galette is a free-form, rustic pie that never goes into a pie plate. I love making pies, but galettes are far less stressful and take less time.
Steps for Making the Recipe
This peach and blueberry galette recipe makes 4 rustic galettes, each about 5 inches across, and is divided into 3 parts.
The parts are listed in the order I make them: first the pastry crust, then the brown sugar crumble, then the blueberry peach filling.
Pastry Crust
This buttery crust is adapted from my homemade pie crust recipe, which I share in my Strawberry Rhubarb Pie! The pastry is made with all-purpose flour, salt, very cold unsalted butter and vegetable shortening, and ice-cold water.
Divide the homemade pastry into 4 equal discs. Wrap each one twice in plastic wrap and refrigerate for at least 1 hour.
Make this part first so the dough has time to chill.
Once the dough is chilled, roll each disc on a lightly floured surface into a circle about 7″ across. When you add the filling, leave at least 2″ of dough around the edge to fold up over the sides of each galette.
Brown Sugar Crumble
These galettes taste great on their own, but the brown sugar crumble brings everything together beautifully!
This topping combines melted unsalted butter, old-fashioned oats, all-purpose flour, light brown sugar, a pinch of salt, and slivered almonds.
I make this second and set it aside.
Blueberry and Peach Filling
Last is the blueberry peach filling! It includes blueberries, white peaches, granulated sugar, lemon juice, cornstarch, and vanilla extract.
I used white peaches, some fully ripe and some still a little firm. The firmer ones were easier to peel and slice, but honestly, they all baked up the same, so use whatever you have!
I make the filling last since the juices take about 10-15 minutes to form after it's mixed. Use that time to roll out the pastry crusts so they're ready to go!
How Yellow and White Peaches Differ
Yellow and white peaches are both juicy and sweet, but yellow peaches are more acidic and have more bite. White peaches have less acidity and bite, so they taste like pure sweetness.
In baking, recipes usually call for yellow peaches, but white peaches work too. I chose white peaches here because I liked how they tasted with the blueberries.
Other Ways to Make These Blueberry Peach Galettes
Use store-bought pie crust. You can easily replace the homemade crust with refrigerated store-bought dough.
Make 2 larger galettes. Rather than 4 small galettes about 5 inches across, you can make 2 bigger ones. If you use homemade crust for this, cut the dough into just 2 discs.
Use yellow peaches. If white peaches are hard to find where you live, yellow peaches work just fine.
Quick Tips Before You Start
- Bake at 400ºF for 35-40 minutes. Mine turned a nice golden brown at 40 minutes.
- The 2-hour prep time listed covers all 3 parts, including chilling the dough.
- For rolling the pastry, I like my Tovolo silicone pastry mat. It stays put, I don't need much flour, and it's easy to clean!
- All 4 galettes fit on one parchment-lined 13″ x 18″ baking sheet.
- Spoon the filling into each galette with a slotted spoon. This drains off extra juice that could leave the bottom soggy.
- Blueberry juice may leak from the baked galettes. That's completely normal!
- Use a wide turner spatula to move the galettes onto plates once they've cooled slightly.
- Top each warm blueberry peach galette with a scoop of vanilla ice cream. It's truly the best!
- These mini galettes taste best the day they're made. They'll keep for a day in an airtight container in the refrigerator.
Baking Tools I Recommend
More Pies, Galettes, and Tarts You Might Enjoy!
Peach and Blueberry Galettes with Crumble Topping
Skip the full pie when you want something simpler and make this peach and blueberry galette instead! It pairs plump blueberries with juicy white peaches, a buttery, flaky crust, and a brown sugar crumble. It's an easy dessert that will impress guests, especially with scoops of vanilla ice cream! | Makes 4, roughly 5" diameter galettes
- Prep
- 2 hrs
- Cook
- 40 mins
- Total
- 2 hrs 40 mins
- Makes
- 4
Ingredients
homemade pastry crust
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 6 tbsp Unsalted Butter, very cold and cut into small cubes
- 1/2 cup Vegetable Shortening, very cold and cut into small cubes or chunks
- 6-8 tbsp Ice Cold Water
brown sugar crumble topping
- 2 tbsp Unsalted Butter, melted
- 1/8 cup Old-Fashioned Oats
- 1/8 cup All-Purpose Flour
- 1/8 cup Light Brown Sugar
- 1/8 tsp Salt
- 1/8 cup Silvered Almonds, optional
blueberry peach filling
- 4 Medium-size Fresh White Peaches, peeled, pitted, and sliced
- 1/2 cups Fresh Blueberries, washed and dried
- 1/4 cup Granulated Sugar
- 1 tsp Lemon Juice, fresh or from bottle
- 1 tsp Vanilla Extract
- 1 tbsp Cornstarch
- 1 Egg, whisked (for brushing the top of the pastry crust)
Method
- In a large mixing bowl, use a pastry blender (or two forks) to combine the all-purpose flour, salt, cold cubed butter, and cold cubed vegetable shortening until you have small, pea-sized pieces. A few larger pea-sized bits are fine too. If the blender clogs as you mix, clear it with a knife. You can also make this in a food processor.
- Add in the ice cold water 1 tablespoon at a time, using a spatula or your clean hands until the dough can form a ball and it is no longer crumbly. If there are any crumbly bits, just add the tiniest bit of water so they blend in with the rest of the dough.
- Turn the dough ball onto a lightly floured, clean surface and use a pastry cutter to divide it into 4 equal portions. Press each portion into a disc about 1-1 1/2 inches thick, then wrap tightly in plastic wrap twice. Chill all 4 discs in the coldest part of your fridge, usually the back, for at least 1 hour.
- In a small bowl, combine the melted butter, old-fashioned oats, all-purpose flour, light brown sugar, salt, and slivered almonds (optional). Mix until fully combined, then set aside.
- In a large bowl, combine the peeled, pitted, sliced peaches, blueberries, granulated sugar, lemon juice, vanilla extract, and cornstarch. Toss well so the peaches and blueberries are coated. Set aside for 10-15 minutes while you roll out the dough.
- Adjust your oven rack to the 2nd level position and preheat your oven to 400ºF. Line a 13" x 18" baking sheet with parchment paper and set to the side.
- On a lightly floured, clean surface, roll each disc into a circle about 7″ across. If it isn't exactly 7″, that's fine. Move each round to the parchment-lined sheet.
- Use a slotted spoon to remove some of the juices, then spoon the blueberry peach filling into the center of the crust, leaving about 2″ of dough around the edge.
- Fold the edges of the dough toward the center, pressing gently to seal the creases.
- Brush the folded edges with a little egg white, then sprinkle some brown sugar crumble on top.
- Repeat 3 more times, then bake for 35-40 minutes at 400ºF, until the edges of the galettes are a nice golden brown.
- Serve slightly cooled with a scoop of ice cream!
Baker’s notes
- Bake at 400ºF for 35-40 minutes. Mine turned a nice golden brown at 40 minutes.
- The 2-hour prep time listed covers all 3 parts, including chilling the dough.
- For rolling the pastry, I like my Tovolo silicone pastry mat. It stays put, I don't need much flour, and it's easy to clean!
- All 4 galettes fit on one parchment-lined 13″ x 18″ baking sheet.
- Spoon the filling into each galette with a slotted spoon. This drains off extra juice that could leave the bottom soggy.
- Blueberry juice may leak from the baked galettes. That's completely normal!
- Use a wide turner spatula to move the galettes onto plates once they've cooled slightly.
- Top each warm blueberry peach galette with a scoop of vanilla ice cream. It's truly the best!
- These mini galettes taste best the day they're made. They'll keep for a day in an airtight container in the refrigerator.
