Delicious Summer Peach Blueberry Galette: A Rustic and Fruity Dessert

Hey there, fellow baking enthusiasts! Get ready to indulge in the perfect summer treat - a mouthwatering Blueberry Peach Galette with a Cinnamon Sugar Crust! 🍑🫐🥧 If you love the delightful combination of juicy peaches and sweet blueberries, this rustic galette is a must-try dessert.

I stumbled upon a fabulous Blueberry Peach Galette recipe on How Sweet Eats and I couldn't wait to share the step-by-step guide with all of you. This galette is the epitome of summertime goodness, with a flaky cinnamon sugar crust that adds an extra touch of warmth and comfort.

So, without further ado, let's roll up our sleeves and get ready to bake this delicious Blueberry Peach Galette!

How To Make Blueberry Peach Galette with Cinnamon Sugar Crust - Step-by-Step


For the Crust:

- 1 and 1/4 cups all-purpose flour

- 2 tablespoons granulated sugar

- 1/4 teaspoon salt

- 1/2 cup cold unsalted butter, cut into small cubes

- 1/4 cup ice water

For the Filling:

- 2 cups fresh blueberries

- 2 large ripe peaches, sliced

- 1/4 cup granulated sugar

- 2 tablespoons cornstarch

- 1 teaspoon vanilla extract

- 1/2 teaspoon ground cinnamon

For Assembly:

- 1 egg, beaten (for egg wash)

- 2 tablespoons turbinado sugar (for sprinkling)


1. Prepare the Crust:

- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt for the crust. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until you have pea-sized crumbs.

- Drizzle the ice water over the mixture and gently toss with a fork until the dough comes together. Gather the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes.

2. Make the Filling:

- In a separate bowl, gently combine the fresh blueberries, sliced peaches, granulated sugar, cornstarch, vanilla extract, and ground cinnamon for the filling. Toss the mixture until the fruit is evenly coated with the sugar and cornstarch. Set aside while you roll out the crust.

3. Roll Out the Crust:

- Preheat your oven to 400°F (200°C). On a floured surface, roll out the chilled pastry dough into a circle, about 12 inches in diameter.

4. Assemble the Galette:

- Transfer the rolled-out pastry dough onto a parchment-lined baking sheet. Arrange the blueberry and peach filling in the center of the dough, leaving about a 2-inch border around the edges.

5. Fold and Seal:

- Carefully fold the edges of the pastry over the fruit filling, pleating as you go, to create a rustic galette shape. Gently press the folds to seal them.

6. Brush with Egg Wash:

- In a small bowl, beat the egg. Brush the egg wash over the edges of the pastry to give it a lovely golden color when baked.

7. Sprinkle with Cinnamon Sugar:

- Sprinkle the turbinado sugar over the egg-washed edges and the fruit filling. The cinnamon sugar adds a delightful sparkle and a hint of warmth to the galette.

8. Bake to Perfection:

- Pop the Blueberry Peach Galette into the preheated oven and bake for 30-35 minutes or until the crust is golden brown and the fruit filling is bubbly and tender.

9. Cool and Serve:

- Once baked to perfection, let the galette cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely. Slice and serve this heavenly dessert warm or at room temperature.

This Blueberry Peach Galette with a Cinnamon Sugar Crust is a true celebration of summer's finest fruits, with the perfect blend of sweet and tangy flavors in every bite. The flaky crust combined with the luscious fruit filling creates a dessert that's a feast for both the eyes and the taste buds.

So, gather those fresh blueberries and ripe peaches, and let's bake this delightful galette that's sure to become a family favorite. Enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate summer indulgence. Happy baking and savoring, my fellow foodies! 🍑🫐🥧