Blueberry Peach Galette


Happy Sunday! Today’s recipe is brought to you by a craving for blueberries and peaches and a need to make something I hadn’t made before. I put together the pie crust I made for Pumpkin Pasties and halved it and threw some spices together with some fruit, sugar, and flour. If you’re making a fruit galette, all you need is enough fruit to fill your galette, a thickener like flour or corn starch, maybe some water, sugar, and any spices if you so desire. Honestly, this was easier than I thought it was to make. And it’s a great dessert to share with friends over drinks or to cap off a summer night. I reckon it’d also be pretty great with a scoop of ice cream.

blueberry peach galette

  • Servings: 6-8
  • Difficulty: easy
  • Print

Dorothy’s Test Kitchen


for the crust

1/2 cup butter, chilled and cut into 1/4 in. pieces

1/2 cup shortening, chilled and cut into 1/4 in. pieces

2 tsp sugar

1 3/4 cups flour

1/2 tsp salt

4-5 TBSP ice cold water

for the filling

1 cup blueberries

1-2 peaches, sliced

1/3 cup brown sugar

1/2 TBSP cinnamon

1/4 tsp cloves

1/2 tsp nutmeg

1 heaping TBSP flour

for the finishing touch

1 egg beaten, to brush over the crust

1 tbsp sugar, to sprinkle over the crust

1/2 TBSP cinnamon, to sprinkle over the crust

1/4 tsp allspice


Preheat the oven to 400 degrees. In a large bowl, place all the butter, shortening, salt, sugar, and flour in a bowl and mix with a fork or pastry blender until you get small crumbs. Slowly add in the water to get the dough to form and stay together, being careful to not over mix or to add too much water. Roll the dough into a ball and cover with saran wrap. Leave it in the fridge for 8 hours or overnight.

When your dough is done chilling and you’re ready to assemble, take out the crust to get it to room temperature. While that is warming up, go ahead and assemble the filling. Cut the peaches into approximately 1/4 inch slices. In a medium-large bowl, toss in the fruit and mix so there is an equal distribution of fruit. Cover the fruit with the dry ingredients and stir it up until you get an even coating. After about 10 minutes, roll out the dough on a floured surface until you get to your desired thinness. Since I was baking it on a baking sheet, I made sure it was longer in length than it was in width. The size and shape of your galette will depend on the size of your sheet.

On a lined baking sheet, gently place the rolled out crust. Plop the filling onto the middle of the crust and gently spread it out, ensuring there is about of inch of crust to fold over. Fold the crust over top the filling. Depending on how much crust is there, you may need to make pleats in parts of the crust. In a small bowl, whisk together an egg. Brush onto the crust to give it a bit of color and something for the cinnamon and sugar to hang onto. Sprinkle the sugar and then cinnamon over top. Bake in a 400 degree oven for about 30-38 minutes or until the crust is completely cooked. Let cool for about 10 minutes. Serve alone or with a scoop of ice cream if you fancy.

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