Berry Peach Galette

This Berry Peach Galette uses fresh summer fruit for a beautiful, rustic dessert! Includes simple recipe for homemade dough, or use store bought pie crust dough. 

When did we decide that perfect was beautiful? I think I might be in the minority here, but when I see a perfect pie lattice or a beautifully decorated cake, I just get stressed out just thinking about getting it “just right.” When I first considered making this Berry Peach Galette, I originally envisioned it as a pie. But, since 2020 has me a little weary, I went for pie’s lazy (but fancy-sounding) cousin, a peach galette! 

Making a galette instead of a traditional pie takes removes a lot of pressure. You don’t have to worry about rolling the dough until it’s an even thickness, making sure the dough doesn’t tear, crimping the edges evenly or putting a beautiful top on it! 

Now, if making the perfect pie is your thing, don’t think I’m hating on you! I just know it’s not for me. I love galettes like this Berry Peach Galette because they’re perfectly imperfect. They’re rustic and their imperfections make them interesting!  

I used blueberries in this Berry Peach Galette, but I encourage you to use any tart berries that you have on hand. Blackberries and raspberries are great substitutions, as well.

And, because I know you will ask, yes of course you can use pre-made pie crust for this. Buy ONE refrigerated pie dough crust, and that should be enough to make this peach galette!

If you love this berry peach galette, I think you’ll also enjoy:

• Blackberry Custard Pie
• Mini Blueberry Pies
• Blackberry Peach Turnovers (Hand Pies)
• Blackberry Dump Cake

Continue to Content

Berry Peach Galette

Yield: Serves 8

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

This Peach Galette with berries is so easy to make! A beautiful way to make the most of summer fruit.

Print

Ingredients

For the crust:

• 2 cups flour
• 1 cup butter, cut into ⅛ inch thick slices
• 1 cup small curd cottage cheese

For the filling:

• ½ tsp vanilla extract
• ¼ cup brown sugar
• 3 peaches, pitted and sliced
• 1 pint blueberries, blackberries or raspberries
• 1 tablespoon corn starch

For topping:

• 1 egg, beaten
• 1 tablespoon brown sugar

Instructions

1. In a mixing bowl, add flour and sliced butter, Use a pastry blender or fork to incorporate the butter into the flour until the mixture forms into crumbly beads.
2. Add cottage cheese and mix with a fork until combined. Shape into a ball and cover with plastic wrap. Chill for one hour.
3. Preheat oven to 375 degrees Fahrenheit.
4. In a large bowl, add vanilla extract, brown sugar, peaches, blueberries and cornstarch. Gently toss to combine.
5. Roll dough into a 12-inch circle on a baking sheet.
6. Place fruit into center of dough, leaving about 2 inches of dough empty around the edge.
7. Fold the edges of the dough over, crimping and pleating as needed.
8. Brush the beaten egg over crust edges and sprinkle with 1 tablespoon brown sugar.
9. Bake on center rack for about 45 minutes, or until crust is lightly browned.
10. Remove and allow to cool before slicing.

Notes

Feel free to substitute refrigerated pie crust dough from the store for the homemade crust!

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 436Total Fat 26gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 8gCholesterol 90mgSodium 257mgCarbohydrates 45gFiber 3gSugar 18gProtein 8g

The nutrition for this recipe is calculated by an app and may be incorrect.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram