I love fruit desserts and this fruit dessert is by far one of my favorites! I got this recipe from my favorite baking book of course, The Sprinkles Baking Book. If you do not have this baking book, I suggest you get yourself one! I love so many recipes from this one book. You will find cookies, cupcakes, cakes, breads, brownies & bars, pies & tarts, and a ton more other sweet treats recipes.

But what I love most about this particular recipe is that it is easy, simple, and elegant all in one. The best thing about a galette is that is does not have to look prefect. It is meant to look rustic so there is no pressure in making this dessert prefect. This is definitely a recipe a beginner baker could make.

Another great thing about this recipe is that you can also swap out peaches and blackberries for just about any fruit you would like. Top it off with Homemade Sweet Whipping Cream (recipe below) or some vanilla ice cream. Delish!

How To Make Peach & Blackberry Galette

First gather all your ingredients.

FOR THE GALETTE DOUGH:

1 cup all-purpose flour, plus more for dusting
1/2 cup pastry flour (or whole wheat pasty flour, whole wheat flour)
4 teaspoons granulated sugar
1/8 teaspoon fine sea salt
10 tablespoons (1 &1/4 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/3 cup very cold heavy cream, plus more as needed

FOR THE FRUIT FILLING:

2/3 cup granulated sugar
1/4 cup cornstarch
1 & 1/4 pounds ripe peaches (4 or 5 medium), sliced into 1/4-inch wedges (about 3 cups)
1 cup fresh blackberries
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract (or 1 vanilla bean, halved lengthwise and seeds scraped)

FOR THE FINISHING AND BAKING:

1 tablespoon heavy cream
1 tablespoon turbinado or granulated sugar

FOR THE GALETTE DOUGH:

In a food processor, plus the flours, and salt until incorporated, about 5 pulses.

Add the butter and pulse until incorporated but still with lots of visible pea-sized pieces, 10 to 15 pulses (make sure not to overprocess).

Add the cream and pulse until the mixture is moistened but still clumpy and not fully unified, 10 to 15 more pulses. If the dough feels too dry and does not stick together between your fingers, add more cream by the teaspoon until you achieve a sticky texture.

Transfer the dough to a floured work surface and gently gather it into a ball.

Form a 6 x 1-inch disc out of the dough, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours and up to 24 hours.

FOR THE FRUIT FILLING:

In a large bowl, whisk together the sugar and cornstarch. Add the peaches, blackberries, lemon zest and juice, and vanilla and toss gently to combine.

FOR FINISHING AND BAKING:

Preheat the oven to 400°F degrees.

Unwrap the dough, flour it gently on both sides, place it in between two pieces of parchment paper, and let it sit for 3 minutes to soften slightly.

Roll out the dough into a 13-inch round transfer to an unrimmed baking sheet, and chill until ready to use.

Remove the top layer of parchment paper from the dough. Using a slotted spoon, transfer the fruit from the bowl and mound it in the center of the dough, leaving a 1 & 1/2 to 2-inch border uncovered.

Fold the pastry border over the fruit, creating a thick layer to hold the fruit in (the folded dough will overlap in a few places, press the dough together in those spots).

Drizzle 1/4 cup of the liquid from the fruit bowl on top of the fruit, discarding the rest. Brush the dough generously with the cream and sprinkle with the turbinado or granulated sugar.

Bake until the crust is golden and the filling is bubbling, 40 to 42 minutes (it is okay if some liquid oozes out). Transfer the pan to a wire rack and cool to room temperature, at least 30 minutes. Using a cake lifter or two large spatulas, gently transfer galette to a serving plate.

Optional: Top it off with Homemade Sweet Whipping Cream (recipe below) or some vanilla ice cream.

Homemade Sweet Whipped Cream

Ingredients:

1 cup heavy cream
3 tablespoons confectioners sugar
1/2 teaspoon pure vanilla extract

Directions:

In the chilled bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld mixer, whip the cream, confectioners sugar, and vanilla until soft peaks from, 2 minutes.

Cover and chill until ready to use.

Tips & Tricks

If it’s not peach season or you cannot dins juicy, ripe peaches, you can use a 1 pound bag of frozen, partially defrosted peaches (slice them into 1/2-inch thick slices if they are wider).
My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
I love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Peach & Blackberry Galette

Adapted from The Sprinkles Baking Book: Peach & Blackberry Galette

By: Tammie

September 4, 2019
8
3 hr
Print this

Ingredients

FOR THE GALETTE DOUGH:
1 cup all-purpose flour, plus more for dusting
1/2 cup pastry flour (or whole wheat pasty flour, whole wheat flour)
4 teaspoons granulated sugar
1/8 teaspoon fine sea salt
10 tablespoons (1 &1/4 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/3 cup very cold heavy cream, plus more as needed
FOR THE FRUIT FILLING:
2/3 cup granulated sugar
1/4 cup cornstarch
1 & 1/4 pounds ripe peaches (4 or 5 medium), sliced into 1/4-inch wedges (about 3 cups)
1 cup fresh blackberries
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract (or 1 vanilla bean, halved lengthwise and seeds scraped)
FOR THE FINISHING AND BAKING:
1 tablespoon heavy cream
1 tablespoon turbinado or granulated sugar

Directions

Step 1: FOR THE GALETTE DOUGH: In a food processor, plus the flours, and salt until incorporated, about 5 pulses. Add the butter and pulse until incorporated but still with lots of visible pea-sized pieces, 10 to 15 pulses (make sure not to overprocess). Add the cream and pulse until the mixture is moistened but still clumpy and not fully unified, 10 to 15 more pulses. If the dough feels too dry and does not stick together between your fingers, add more cream by the teaspoon until you achieve a sticky texture.
Step 2: Transfer the dough to a floured work surface and gently gather it into a ball. Form a 6 x 1-inch disc out of the dough, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours and up to 24 hours.
Step 3: FOR THE FRUIT FILLING: In a large bowl, whisk together the sugar and cornstarch. Add the peaches, blackberries, lemon zest and juice, and vanilla and toss gently to combine.
Step 4: FOR FINISHING AND BAKING: Preheat the oven to 400°F degrees. Unwrap the dough, flour it gently on both sides, place it in between two pieces of parchment paper, and let it sit for 3 minutes to soften slightly. Roll out the dough into a 13-inch round transfer to an unrimmed baking sheet, and chill until ready to use.
Step 5: Remove the top layer of parchment paper from the dough. Using a slotted spoon, transfer the fruit from the bowl and mound it in the center of the dough, leaving a 1 & 1/2 to 2-inch border uncovered. Fold the pastry border over the fruit, creating a thick layer to hold the fruit in (the folded dough will overlap in a few places, press the dough together in those spots). Drizzle 1/4 cup of the liquid from the fruit bowl on top of the fruit, discarding the rest. Brush the dough generously with the cream and sprinkle with the turbinado or granulated sugar.
Step 6: Bake until the crust is golden and the filling is bubbling, 40 to 42 minutes (it is okay if some liquid oozes out). Transfer the pan to a wire rack and cool to room temperature, at least 30 minutes. Using a cake lifter or two large spatulas, gently transfer galette to a serving plate.