The Perfect Dessert for Peach Season!
It’s officially peach season in Texas ya’ll! From mid-May to mid-August, peaches are at their peak ripeness… orchards are bursting with the most fresh, flavorful, and juicy peaches of the year! During this time I love incorporating peaches into our recipe rotation in any way I can. In honor of peach season, I thought I’d share one of the most highly requested dessert recipes in our home… Peach and Blueberry Galette!
I described Galette as the bright and laid back cousin of the pie… they’re MUCH easier to make and equally delicious! This Peach and Blueberry Galette is the ultimate summer dessert… Each bite is full of fresh peaches, delicious blueberries, and a flaky pie crust topped with vanilla ice cream. I hope you enjoy this fruity summer staple as much as we do!
To shop the kitchen essentials used to make this recipe, scroll to the “Shop the Post” section at the bottom of this blog. Make sure to check out the “Tiffy’s Tips” section for a few important notes! As always, make sure to subscribe to my newsletter for more recipes!
Peach and Blueberry Galette
Ingredients
- 1 15 ounce packed refrigerated pie dough
- 1 Tbsp. all-purpose flour
- 3 Cups fresh peaches peeled and sliced
- ½ Cup fresh blueberries
- 2 Tbsp. granulated sugar
- 1 whole egg
- 1 Tbsp. milk
- 1 tsp. turbinado sugar
- vanilla ice cream
Instructions
- Preheat the oven to 425°.
- Line a baking sheet with parchment paper. Roll 1 dough portion into a 12-inch circle; place on parchment paper. Sprinkle both sides with flour.
- In a medium-sized bowl, gently combine peaches, blueberries, and 2 tablespoons of sugar. Arrange peach mixture in the center of the dough, leaving a 2 to 3-inch border. Moving in one direction, fold edges of dough toward center, pressing gently to seal (dough will partially cover peach mixture).
- In a small bowl, beat egg and milk. Gently brush egg mixture over edges of the dough and sprinkle with turbinado sugar.
- Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove from oven); bake an additional 20 minutes or until lightly browned. Serve warm with vanilla ice cream.
Notes
- I prefer using fresh peaches when in season. Frozen peaches and blueberries can be substituted.
- If using fresh peaches the juice may overflow, but it will not ruin your crust.
- I use Pillsbury Refrigerated Pie Crust which has two pieces of dough in one carton. Use one and keep frozen for future use. You can also use your favorite recipe for pie dough.
- For added flavor, top with 1 tablespoon butter pieces prior to baking.
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