Easy Peach and Berry Galette

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Easy peach and berry galette is a simple rustic dessert filled with juicy summer fruit and wrapped in a flaky homemade crust. It has all the beauty of a fruit pie without needing a pie dish or perfect edges.

Why You’ll Love This Recipe

• Easier than a traditional pie
• Buttery, flaky homemade crust
• Juicy peach and berry filling
• Beautiful for summer entertaining

Ingredient Notes

Peaches: Use ripe but still firm peaches or nectarines so they hold their shape while baking.

Berries: Blueberries and raspberries work beautifully together, but you can use either one.

Cold butter: Keeping the butter cold is important for a flaky crust.

Cornstarch: Thickens the fruit juices so the galette doesn’t become soggy.

How to Make Easy Peach and Berry Galette

1. Make the Dough

Combine the flour, sugar and salt.

Add the cold butter and work it into the flour until the mixture resembles coarse crumbs with some small pieces of butter remaining.

Add the cold water gradually and mix just until the dough comes together.

Shape into a disk, wrap and refrigerate for 30 minutes.

2. Prepare the Filling

In a bowl, gently combine the sliced peaches, berries, sugar and cornstarch.

3. Roll the Dough

Preheat the oven to 400°F / 200°C.

Roll the chilled dough into an approximately 11–12 inch circle on a lightly floured surface.

Transfer to a parchment-lined baking sheet.

4. Assemble

Arrange the fruit in the center of the dough, leaving about a 2-inch border around the edges.

Fold the dough edges over the fruit, overlapping and pleating naturally as you go.

5. Finish the Crust

Brush the exposed crust with beaten egg and sprinkle lightly with sugar.

6. Bake

Bake for 35–45 minutes, until the crust is deeply golden and the fruit filling is bubbling.

Let cool for at least 15–20 minutes before slicing.

Tips

• Keep the butter and water cold for the flakiest crust.
• Don’t overwork the dough.
• Leave the fruit juices behind in the bowl if the filling becomes very wet.
• Let the galette cool before slicing so the filling has time to thicken.

Serving Suggestions

Serve slightly warm or at room temperature with vanilla ice cream or softly whipped cream.

Storage

Store covered in the refrigerator for up to 3 days. Reheat briefly in the oven if you prefer the crust warm and crisp.