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My favorite late summer Blackberry Peach Galette. Bursting with fresh blackberries and sweet peaches, sweetened lightly with a mix of brown sugar and honey, and made using flakey, buttery, puff pastry. This quick-to-make galette is truly a summertime treat. It’s beyond delicious, so incredibly easy, and always comes out of the oven looking pretty and delicious. You can’t go wrong with this fruit-filled galette plus a scoop of ice cream.
Woohoo!! It’s Friday! I mean, don’t get me wrong, this week has been amazing, but so jam-packed. From traveling, to trying to figure out how to fit in work, to settling in back home. Exciting, but I’m happy to chill and bake with all the fresh late summer produce.
Which by the way, how crazy is it that it’s already mid-August and we’ve officially entered into late summer? I have mixed emotions about this. But I’m excited to live out these end-of-summer days cooking and baking with all the produce.
When I arrived home on Wednesday night, I was welcomed with a box of fresh peaches from Peaches LA. I couldn’t wait to bake with them. But seeing as I had been traveling, I just wanted a quick fix – something easy. This galette was perfect.
I love to make galettes with pastry dough. It takes all the extra time and hassle out of making fruit-based galettes! And personally, I find pastry dough to be even more delicious than most homemade crusts.
So I layered on some blackberries and peaches and topped the galette with ice cream – simple but so perfect.
Details
This is pretty straightforward. Toss the berries with a small amount of brown sugar, some cornstarch (to slightly thicken the sauce), and vanilla. Absolutely nothing too fancy. Which was exactly the idea.
Unroll the sheet of pastry and simply layer the berries down the center. Then take thin slices of fresh peaches and layer them on top.
Since I wanted the peaches to have a buttery element to them, I melted together some sweet honey and salted butter, then poured the mix over the galette. This adds an extra layer of sweet, buttery, and salty flavors.
Wrap everything up with the edges of the pastry, sprinkle with some coarse sugar, and bake away.
Every bite is bursting with sweet blueberry flavor – THE BEST!
Of course, I serve this up warm with a scoop of vanilla ice cream. It’s really the only way to do it if you ask me.
Looking for other summer desserts? Here are some favorites:
Old School Easy Brown Sugar Peach Cobbler
Swirled Blackberry Lavender Sheet Cake
Lastly, if you make this Blackberry Peach Galette. Be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blackberry Peach Galette
Servings: 8
Calories Per Serving: 371 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup fresh blackberries
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 1 sheet frozen puff pastry, thawed
- 1-2 peaches, thinly sliced
- 2 tablespoons honey or pure maple syrup
- 2 tablespoons salted butter
- 1 egg, beaten
- coarse sugar, for sprinkling
Instructions
- 1. Preheat the oven to 375° F.2. In a medium bowl, combine the blackberries, brown sugar, cornstarch, and vanilla. 3. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry on a parchment lined baking sheet and arrange the blackberries over the pastry, leaving a 1-inch border. Arrange the peaches on top. 4. In a small saucepan melt together the honey and butter. Drizzle the mix over the peaches. 5. Fold the edges of the pastry up and over the berries. Brush the edges of the pastry with egg and sprinkle with sugar. Bake for 25-30 minutes or until golden brown. It's OK if the edges get dark. 5. Let cool slightly and serve with ice cream. Enjoy!Â
This was so easy and absolutely delicious
Thank you sooo much for giving this recipe a try! Have an awesome week 🙂 xT
I had to use canned peaches but it still came out great. Next time I will use maple syrup instead of honey to get more yummy flavor. This was perfect and not too sweet!
Hi Kimberly,
Happy Friday!! Thanks so much for trying this recipe and sharing your review, so glad it was a hit! xT
Can I use frozen blackberries and peaches?
Hi Kelsey,
Sure, I don’t see why that wouldn’t work for you! Please let me know if you have any other questions, I hope you love this recipe! xT
Hi! What size baking sheet fo you use?
I usually use a cookie sheet! xT
Just popped this into the oven! Summer raspberries out of the garden with BC freestone peaches. Should be amazing! Thanks for the recipe!
Yay! I hope you love this galette! xT
Can I use arrowroot starch in place of cornstarch? Thanks!
Yep, that should work just fine! xT
What an EASY and DELICIOUS dessert for a family vacation on the river! I brought peaches and blackberries with us, but we discovered the apricots were ripe on the trees in the orchard on the property, so we gathered a few. We sliced three apricots and spread them on top of the peaches and blackberries. Delicious. Leftovers for breakfast were a lovely addition with a freshly brewed cup of coffee the next morning and a special, special treat for our 10-month-old granddaughter who missed the evening dessert.
Thanks so much Kym!! Love to hear that this dessert was such a hit with everyone:) Thanks for making it and sharing with your family! xT
This looks delicious. Could this be prepped ahead of time and refrigerated for a few hours before cooking off? Xx
Hi Beatrice,
Sure, I think that would be just fine for you to do! Let me know if you give this recipe a try, I hope it’s delish! xT
Do you have the recipe for the dough?
Hi Myles,
I used frozen puff pastry for this recipe:) Please let me know if you have any other questions! xT
Hands down a crowd favorite!!
Love to hear this! Thanks for trying the recipe, Michelle!!
How do you get a phyllo pastry square 1/4 inch thick?? I took one square sheet and folded it into a rectangle and followed the recipe and cooked for 25-30 minutes and it came out soft and not crispy.
Hi Denise,
Thanks for giving this recipe a try. Did you use puff pastry or phyllo dough? Those are 2 totally different things:) Let me know how I can help! xTieghan
This was the best dessert EVER! So quick and easy! The peaches and blackberries together, YUM! I can’t wait to make it again!
Hi Jackie,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
This was a tasty treat! Super easy and delicious.
Hi Sonya,
Thank you so much for making this dessert and sharing your feedback! I am so glad it was enjoyed! Happy Sunday! xTieghan
wow!! what an amazing recipe, super easy to make and our family and guest enjoyed. It was so light and wonderful to have after dinner, what a treat!
Hi Marina,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT