Peach Blackberry Galette
A rustic peach blackberry galette filled with juicy peaches and fresh blackberries wrapped in a buttery pie crust. This easy summer dessert is bursting with fresh fruit flavor and has a beautifully crisp, golden crust.
Equipment
- large baking sheet
- parchment paper or silicone baking mat
- medium mixing bowl
- measuring cups and spoons
- pastry brush
- freezer
Ingredients
- 1 9-inch pie crust, homemade or refrigerated
- 2 fresh ripe peaches, thinly sliced
- 1 cup fresh blackberries
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon freshly ground nutmeg
- 1/2 teaspoon vanilla
- 3 tablespoons cornstarch
- 1 tablespoon butter
- 1 egg, lightly beaten
- 1/2 tablespoon Turbinado sugar
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. Place the pie crust on the prepared baking sheet.
- Gently roll or press the pie crust into a slightly larger circle, being careful not to make it too thin.
- In a medium bowl, combine the peach slices, blackberries, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, vanilla, and cornstarch. Toss gently until evenly coated.
- Spoon the fruit mixture into the center of the pie crust, leaving a 2 to 3-inch border. Dot the filling with the butter.
- Fold the edges of the pie crust over the filling, pleating as needed. Brush the crust with the beaten egg and sprinkle with Turbinado sugar.
- Place the prepared galette in the freezer for 1 hour.
- Preheat the oven to 350°F. Bake the chilled galette for about 1 hour, or until the crust is deep golden brown and the filling is bubbling.
- Remove from the oven and let the galette cool for at least 15 minutes before slicing and serving.
Notes
Allow the galette to rest for at least 15 minutes before slicing so the juices can thicken. Some juices may leak onto the baking sheet during baking, which is completely normal.