A Simple, Flaky, and Fruity Summer Dessert That’s Effortless and Delicious
We’re knee-deep in peach season, which means the sun-kissed stone fruit is at its peak ripeness and full of fresh and juicy flavor. Let’s celebrate peach season with a delicious summer galette recipe! This Peach and Blueberry Galette is one of the most requested recipes in our home, and for good reason! It looks and tastes incredibly impressive but couldn’t be easier to make (psst… it’s perfect for summer hosting). When it comes to easy summer desserts, you truly can’t go wrong with this go-to summer galette recipe.
Each bite of this flaky pastry is filled with ripe peaches, sweet blueberries, a sprinkle of sugar, and creamy vanilla ice cream. It has all the makings of the ultimate summer dessert! With all of this talk about galette, you might be wondering… “What is the difference between a pie and a galette?”. Allow me to explain!
What Makes a Galette Different From a Pie?
I’ve always thought of galettes as the bright, laid-back cousin of traditional pies. Both offer a flaky, fruity deliciousness we all love, but galettes are much easier to make. Pies are typically baked in a pie pan, often with a top crust that encloses the filling. Galettes, on the other hand, are freeform and baked directly on a baking sheet—no pie pan needed.
Think of it as a relaxed, open-faced pie. Instead of a full top crust, the edges of the dough are folded over the fruit filling, creating a beautiful, peek-through center. The freeform nature of a galette makes it a forgiving, low-fuss dessert… one of the many reasons this summer galette recipe is on repeat!
What Makes a Good Summer Galette Recipe?
Answers may vary, but I believe the perfect summer galette recipe comes down to a few simple things. First, use ripe, in-season ingredients such as fresh peaches and blueberries for maximum summer flavor. Second, make sure your crust is baked to golden perfection. The secret? Lightly brushing the edges with an egg and milk mixture before baking (more on that below). When you check both of those boxes, you’ve got a sweet, flavorful summer galette recipe that guests will request again and again.
Now that we’ve covered the galette basics, allow me to introduce your new go-to summer dessert… my Peach and Blueberry Galette!
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Delicious Peach & Blueberry Galette
Materials
- 1 15 ounce package 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. Unroll 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
- During peach season I prefer using fresh peaches. Frozen peaches and blueberries can be substituted.
- If using fresh peaches the juice may overflow, but it will not ruin your crust.
- I recommend lining your baking sheet with these pop-up parchment paper sheets for ease and mess-free cleanup.
- I use Pillsbury refrigerated pie crust which has two pieces of dough in one carton. Use one and keep the other frozen for future use. You can also use your favorite recipe for pie dough.
- For added flavor, top the pie with 1 tablespoon butter pieces prior to baking.
