Blackberry Peach Galette
This Blackberry Peach Galette is an easy summer dessert that is fresh, tart and sweet, all at the same time!
The secret to making a delicious galette in no time, is by making your own crust, in your food processor, that has tons of lemon zest added to it! The lemon makes the peach and blackberry flavors pop!
Added bonus? It is crazy easy! Mix the dry ingredients for the crust in a food processor. Drizzle in the water 1 tablespoon at a time and pulse until mixture comes together and forms a ball. Wrap in plastic wrap and refrigerate until filling is done.
We picked so many peaches and blackberries this year, it was just silly! This year, especially, the peaches are humongous! The one in the front her is .76 lbs. I found a couple later that weighed .88 lbs! Now that is a big peach!
What you need
For pie crust
- flour
- salt
- butter
- ice water
- grated lemon peel
For the filling
- peaches
- lemon juice
- blackberries
- sugar – use turbinado or raw sugar, brown sugar, white sugar or a sugar substitute
- cornstarch – you can substitute flour or tapioca flour
- grated lemon zest
- milk or a large egg whisked with water to wash the outside edges of the crust
- turbinado or sanding sugar to sprinkle on the outside edges
How to make Blackberry Peach Galette
- Peel and chop peaches into bite sized chunks. Sprinkle with lemon juice to minimize browning. Mix berries, chopped peaches, lemon juice and lemon zest in a bowl.
- Add cornstarch. Mix with a large spoon or baking spatula.
- Roll out dough with a rolling pin, on lightly floured surface and place on rimmed baking sheet, lined with parchment paper.
- Fill pastry with filling leaving a 2-3″ around the outside without filling. Fold up edges and pinch together where necessary to enclose some of the filling. Much of the filling will be exposed.
- Bake in 350°F oven for 30-40 minutes until golden brown and filling is bubbly.
Enjoy plain or with a scoop of vanilla ice cream or some whipped cream. Such an easy, flavorful dessert!
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Blackberry Peach Galette
Ingredients
For pie crust
- single pie crust, homemade or store bought
- 3 large peaches, cut into chunks
- 2 tablespoons lemon juice, fresh or bottled
- 1 cup fresh blackberries
- 2 tablespoons turbinado sugar, can sub white sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon Salt
- 2 teaspoon finely grated lemon zest
- 1 tablespoons milk to brush edges of dough
- extra raw sugar for sprinking
For pie crust
- 1 ¼ cups all-purpose flour
- ¼ teaspoon Salt
- ⅓ cup unsalted butter
- 3-4 tablespoons Ice water
- 1 teaspoon grated lemon peel optional
Instructions
For pie crust
- Cut butter into cubes. Return to fridge for a few minutes to get cold again.⅓ cup unsalted butter
- Place flour and salt into food processor bowl. Add cold butter. Process until shortening forms pea sized balls.1 ¼ cups all-purpose flour, ¼ teaspoon Salt, 1 teaspoon grated lemon peel
- Add water one tablespoon at a time until dough starts to clump together. Pulse, DO NOT run continuously.3-4 tablespoons Ice water
- Chill dough for about 1 hour. Place dough on a floured board and roll into a 12" circle. Place crust in pie tin. Crimp edges.
- Roll out pie crust into 12″ circle, shape is not crucial here. Cover with waxed paper or plastic wrap and refrigerate until the filling is done. (Do this so that the peaches don’t have time to brown)
- Preheat oven to 350°F.single pie crust, homemade or store bought
For filling
- Add lemon juice to peaches immediately after cutting them up and mix.3 large peaches, cut into chunks, 2 tablespoons lemon juice, fresh or bottled
- Add the rest of the ingredients to the peaches and mix.1 cup fresh blackberries, 2 tablespoons turbinado sugar, can sub white sugar, 2 tablespoons cornstarch, 1/2 teaspoon Salt, 2 teaspoon finely grated lemon zest
- Place filling in the center of the pie crust, leave about 2-3" all around the outer edge without filling. Drain some of excess liquid, first, if your peaches are really juicy. Fold edges of pie crust onto the filling and crimp where necessary.
- Brush the edge of the crust with milk or egg wash and sprinkle with a little raw sugar, if desired.extra raw sugar for sprinking, 1 tablespoons milk to brush edges of dough
- For some added zing I put lemon zest in my pie crust.
- For filling
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Nutrition
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Originally published August 21,2018. Updated March 14, 2022.
Thanks Mahy! I hope you like it!
Looks so delicious, peaches and blackberries are such a wonderful combo. I love that you added lemon zest to your crust, I will do so next time I’m not too lazy to make a homemade crust!
It really gives the crust a nice pop! I buy pie crusts for convenience, as well. They do save time! Thank you for your comment, my friend!
We’re still in the midst of peach season, so I need to try this! I love that you can use a store-bought crust for a shortcut.
This one I made the crust and added lemon zest. It was quite good. I do substitute store bought often, though, it’s a great time saver! Thank you Annemarie!
This looks delicious! In fact, I’m having family round for dinner tonight and this is the perfect dessert so thank you!
You are welcome, Cliona! I hope they enjoy it! Let me know!
Yes! This is a perfect way to use up my peaches, I’m excited to try it!
They are so abundant this time of year! Enjoy, Emily!
I just love the rustic look of a galette! This is a must-make summer dessert!
I agree! They are so good and so easy!! Thank you Taylor!
this looks delicious! I’m all about galettes, they’re rustic, pretty, and so much easier than pies
Thanks Rebecca! Yes, galettes are super easy, aren’t they?
Perfect summer dessert! I love the music feel of a galette and this combo of peaches and blackberries is perfection
Thank you Angela! I love the tart blackberries with the sweet peaches!