Peach and Blackberry Galette
I love the laid-back, easy days of summer. You can relax, enjoy the sunshine, and take advantage of all the wonderful fruits and vegetables that are so abundant this time of year.
My favorite summertime fruit is most definitely a peach. I adore them and love using them any way I can! One of my favorite ways to eat gorgeous Georgia peaches is in a pie—well, that is if someone else is baking it. LOL! When I want all that warm, juicy peach flavor without spending hours in the kitchen, this easy Peach and Blackberry Galette is my answer.
Why You’ll Love This Galette
Galettes are such a rustic and beautiful way to use summertime fruit. This one is filled with fragrant peaches and plump blackberries that mingle together for the perfect balance of sweetness and tartness.
It looks incredibly impressive, but it only takes about 20 minutes to assemble before going into the oven. Frozen phyllo dough does most of the work, so there is no homemade pie crust to roll out or fuss over.
The thin, buttery layers bake up wonderfully crisp around the soft, juicy fruit. Add a scoop of vanilla ice cream or a little whipped cream, and you have the perfect dessert for a warm summer night.
Ingredients You’ll Need
Fresh summer fruit is the star here, so choose peaches that are ripe but still slightly firm. Very soft peaches can release too much juice and may not hold their shape as well in the oven.
You’ll need:
- Peaches: Slice them about ¼ inch thick so they soften evenly without falling apart.
- Blackberries: I have a blackberry bush out back that was totally covered in juicy little berries, so of course I had to add them! A pint from the store is definitely worth the trip too.
- Sugar: Sweetens the fruit and helps draw out those delicious juices.
- Cinnamon: Just a little sprinkle is lovely with the peaches and berries.
- Fresh lemon juice: Brightens the fruit and balances the sweetness.
- Cornstarch: Thickens the juices as the galette bakes.
- Phyllo dough: Look for the frozen sheets in the freezer section of your grocery store.
- Butter: Melted butter goes between the phyllo layers, while a few small pieces of cold butter are dotted over the fruit.
- All-purpose and almond flour: These help protect the phyllo from the fruit juices. The almond flour also adds a slight nutty taste.
- Egg white and turbinado sugar: These give the folded edges a shiny, sparkly finish.
- Peach or apricot preserves: Brushed over the warm fruit for a gorgeous glaze.
- Fresh thyme: Optional, but so pretty sprinkled over the finished galette.
Working With Phyllo Dough
Phyllo dough is simple to use, but you do need to work quickly because the thin sheets dry out very fast.
Have your peaches sliced, butter melted, baking sheet prepared, and all the other ingredients ready before you pull the phyllo from its package. Keep any sheets you are not actively working with covered according to the package directions.
Do not worry about making the galette perfectly round. The beauty of a galette is that it is supposed to look rustic!
How to Make a Peach and Blackberry Galette
Start by adding the sliced peaches and blackberries to a large bowl. Toss them gently with the sugar, cinnamon, cornstarch, and a squeeze of fresh lemon juice.
Let the fruit macerate for about 20 minutes. While it rests, preheat the oven to 375°F and line a large baking sheet with parchment paper.
Use kitchen scissors or a sharp knife to round the corners of 10 phyllo sheets. They can form a rustic oval or circle—it does not need to be exact.
Place one sheet on the prepared baking pan and brush it with melted butter. Continue stacking and buttering each sheet, turning them slightly as you go so the layers overlap in alternating directions.
Mix the all-purpose flour and almond flour, then sprinkle the mixture evenly over the top sheet. This extra layer helps prevent the bottom of the galette from becoming soggy.
Leave about a two-inch border around the outside of the dough. Using a slotted spoon, arrange the peach slices in slightly overlapping circles.
Pile the blackberries in the center, choosing berries that are close in size so they cook evenly. Dot the fruit with a few small pieces of cold butter.
Fold the outside edges of the phyllo over the fruit to create the crust. Brush the edges with egg white and sprinkle generously with turbinado sugar. That coarse sugar makes the crust sparkle!
Bake for 25 to 30 minutes, or until the phyllo is crisp and golden brown.
Tips for the Best Results
Use peaches that are just ripe and still a little firm. They will hold their shape much better under the heat.
When transferring the fruit to the phyllo, use a slotted spoon so you do not add all the liquid from the bowl. Too much juice can make those delicate bottom layers soggy.
If you do not have almond flour, using all-purpose flour for the entire amount is completely fine. I do love the slight nutty flavor the almond flour adds, though.
As soon as the galette comes out of the oven, warm a couple of tablespoons of peach or apricot preserves in the microwave. Brush the preserves gently over the hot fruit to give it that gorgeous, glossy finish.
Finish with a few fresh thyme leaves for a beautiful presentation.
Serving the Galette
I definitely recommend eating this nice and warm from the oven. The crust is at its crispiest, and there is nothing better than the combination of hot peaches, tart blackberries, and cold vanilla ice cream.
You can also serve it with whipped cream or enjoy a slice on its own with a cup of coffee.
Should you somehow have leftovers—LOL!—reheat individual slices in the oven for a few minutes. This will help crisp the crust again much better than the microwave.
More Fresh Peach Recipes to Try
Love the sweet, juicy peaches in this rustic galette? Browse my complete collection of peach recipes or try one of these summer favorites next:
Final Thoughts
This is the perfect easy dessert when you have friends over during the summer. It looks so incredibly beautiful that no one will know it took only about 20 minutes to throw together!
Grab those peaches and blackberries while they are still sweet and delicious, and make yourself a Peach and Blackberry Galette today.
Peach Galette
Equipment
- 1 Baking Sheet lined with Parchment
- 1 Pastry Brush
- 1 Lg Bowl to Macerate the Fruit
Ingredients
- 2-3 Lg Just Ripe and slightly Firm Peaches Hold up better to the heat
- 10-12 Blackberries Optional
- 1 TB Cornstarch
- 1/2 Tsp Cinnamon
- 1/4 Slice Fresh Lemon –
- 1/4 Cup Sugar
- 2 TB Cold Butter to dot on the top before baking
- 10 Sheets Phyllo Dough defrosted according to directions
- 5 TB Melted Butter
- 2 TB AP Flour
- 1 TB Almond Flour
- 1 Egg White – to brush edges of crust before baking
- 2 TB Turbinado Sugar sprinkled on edges before baking
Instructions
- Prepare all your ingredients before pulling out the Phyllo dough so that it does not dry out
- Slice peaches in 1/4 inch slices and put in a lg bowl with berries if using along with sugar, cinnamon, cornstarch and a squeeze of the 1/4 of a lemon and let macerate for about 20 minutes
- Remove Phyllo Dough and using a sharp knife or scissors cut around the edges to make a rustic oval shape. Brush each layer and place one by one on the prepared baking sheet alternating the circles turning clockwise as you go
- Mix the two flours and sprinkle over the top layer then arrange the fruit
- Leave a two inch border around the edge to make a crust. Using a slotted spoon arrange the peaches clockwise slightly overlapping to make two pretty circles. Place the berries in the center or if not using add more peaches so the whole circle is filled. Dot with the small pieces of cold butter
- Turn up the edges to make a crust. It does not have to look perfect that is the beauty of a Galette. Brush the edge with egg white and sprinkle with the Turbinado Sugar – Bake 375 for 25-30 minutes till golden brown
- Garnish with Fresh Thyme Leaves and Serve warm with a scoop of Ice cream if desired
