A rustic pastry with a sweet peach and blueberry filling wrapped with homemade pie crust.

There’s something deeply comforting about rustic summer desserts—the kind that don’t worry about perfection and instead focus on flavor, fresh fruit, and simplicity. Enter the galette: the carefree cousin of pie that celebrates fresh summer fruits in all their sweet, juicy glory. This Peach and Blueberry Galette is a perfect summer treat wrapped in golden, flaky pastry. A perfect way to end a summer meal with family or friends.

Why You’ll Love It

Simple but elegant: A galette is effortlessly beautiful, with its free-form shape and bubbling fruit center. It’s a great item to bring to an event or to serve to guests. It’s easy, can be made ahead and always impresses.
Seasonal and fresh: Ripe peaches and plump blueberries come together to create a naturally sweet, slightly tart filling. You can fill this with almost any fruit – cherries, apples, strawberries, rhubarb, blackberries, or plums.
Homemade crust: Buttery, flaky, and surprisingly easy to make. Or you could even use store-bought to make this recipe even easier.

Whether you’re serving it warm with a scoop of vanilla ice cream or whipped cream or enjoying a slice with your morning coffee, this galette is a favorite recipe that everyone will enjoy.

Ingredients

For the crust:

Grab your favorite pie dough

For the filling:

2 cups peeled and sliced fresh peaches (about 2–3 medium peaches)
1/4 cup fresh blueberries – I used wild blueberries, but any blueberry will do.
1/8 cup granulated sugar – you can use a bit more if the fruit is tart
1 – 2 tbsp cornstarch – this depends on how juicy the fruit is
1 tsp lemon zest
1/2 tsp lemon juice

For assembly:

1 egg (for egg wash)
1 tbsp coarse sugar (optional, for sprinkling)

Instructions

Step 1: Make the crust

You can:

Use your favorite recipe for pie crust
Follow my instructions for making bulk pie crust <COMING SOON!>
OR you can use store bought crust

Whatever crust you use roll it into a large circle about 12-16 inches in diameter.

Step 2: Prepare the filling

In a bowl, toss together the sliced peaches, blueberries, sugar, cornstarch, lemon juice, and lemon zest.

Step 3: Assemble the galette

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the dough into a rough 12-inch circle. Transfer it to a parchment-lined baking sheet.

Spoon the fruit mixture into the center of the dough, leaving about a 2-inch border. Fold the edges over the filling, pleating gently. Don’t worry about making it perfect—that’s the charm!

Brush the crust with the beaten egg and sprinkle with coarse sugar if using – this adds a little crunch to the galette.

Step 4: Bake

Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling. Let cool slightly before slicing.

Tips and Variations

Frozen fruit works too—just thaw and drain well.
Add a pinch of cinnamon or nutmeg for a warm, spiced twist.
Serve with whipped cream or vanilla ice cream for an extra indulgent finish.

This Peach and Blueberry Galette is everything you want in a summer dessert: unfussy, full of flavor, and absolutely beautiful in its rustic simplicity. It’s the kind of recipe you’ll want to make again and again—especially when stone fruit and berries are at their peak.

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