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My favorite late summer Blackberry Peach Galette. Bursting with fresh blackberries and sweet peaches, sweetened lightly with a mix of brown sugar and honey, and made using flakey, buttery, puff pastry. This quick-to-make galette is truly a summertime treat. It’s beyond delicious, so incredibly easy, and always comes out of the oven looking pretty and delicious. You can’t go wrong with this fruit-filled galette plus a scoop of ice cream.
Woohoo!! It’s Friday! I mean, don’t get me wrong, this week has been amazing, but so jam-packed. From traveling, to trying to figure out how to fit in work, to settling in back home. Exciting, but I’m happy to chill and bake with all the fresh late summer produce.
Which by the way, how crazy is it that it’s already mid-August and we’ve officially entered into late summer? I have mixed emotions about this. But I’m excited to live out these end-of-summer days cooking and baking with all the produce.
When I arrived home on Wednesday night, I was welcomed with a box of fresh peaches from Peaches LA. I couldn’t wait to bake with them. But seeing as I had been traveling, I just wanted a quick fix – something easy. This galette was perfect.
I love to make galettes with pastry dough. It takes all the extra time and hassle out of making fruit-based galettes! And personally, I find pastry dough to be even more delicious than most homemade crusts.
So I layered on some blackberries and peaches and topped the galette with ice cream – simple but so perfect.
Details
This is pretty straightforward. Toss the berries with a small amount of brown sugar, some cornstarch (to slightly thicken the sauce), and vanilla. Absolutely nothing too fancy. Which was exactly the idea.
Unroll the sheet of pastry and simply layer the berries down the center. Then take thin slices of fresh peaches and layer them on top.
Since I wanted the peaches to have a buttery element to them, I melted together some sweet honey and salted butter, then poured the mix over the galette. This adds an extra layer of sweet, buttery, and salty flavors.
Wrap everything up with the edges of the pastry, sprinkle with some coarse sugar, and bake away.
Every bite is bursting with sweet blueberry flavor – THE BEST!
Of course, I serve this up warm with a scoop of vanilla ice cream. It’s really the only way to do it if you ask me.
Looking for other summer desserts? Here are some favorites:
Old School Easy Brown Sugar Peach Cobbler
Swirled Blackberry Lavender Sheet Cake
Lastly, if you make this Blackberry Peach Galette. Be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blackberry Peach Galette
Servings: 8
Calories Per Serving: 371 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup fresh blackberries
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 1 sheet frozen puff pastry, thawed
- 1-2 peaches, thinly sliced
- 2 tablespoons honey or pure maple syrup
- 2 tablespoons salted butter
- 1 egg, beaten
- coarse sugar, for sprinkling
Instructions
- 1. Preheat the oven to 375° F.2. In a medium bowl, combine the blackberries, brown sugar, cornstarch, and vanilla. 3. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry on a parchment lined baking sheet and arrange the blackberries over the pastry, leaving a 1-inch border. Arrange the peaches on top. 4. In a small saucepan melt together the honey and butter. Drizzle the mix over the peaches. 5. Fold the edges of the pastry up and over the berries. Brush the edges of the pastry with egg and sprinkle with sugar. Bake for 25-30 minutes or until golden brown. It's OK if the edges get dark. 5. Let cool slightly and serve with ice cream. Enjoy!
Soooooo delicious and easy peasy!!! Made with a lot more blackberries than called for (excess in my backyard right now), and 1.5 peaches, but I could have added more peach. Highly recommend with the Tillamook vanilla huckleberry ice cream. Pure heaven! Thank you Tieghan!
Hey Maggie,
Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xxT
this was quick and easy, a nice way to have a summer dessert just because. It was heavy on the brown sugar; I would definitely use way more blackberries next time. Did half nectarines and half peaches – a great combo all around
Hi Kate,
Thanks for making this recipe and sharing your feedback! Glad you enjoyed the flavors:) xx
Made this for family Sunday dinner/dessert and it was delicious! Perfect summer dessert!
Hey Haley,
Fantastic!! So glad to hear your family enjoyed this recipe, thanks so much for making it! xx
I didn’t have any berries, so I just used 4 wonderful perfectly ripe Palisade, CO peaches. PERFECTION! I’ll definitely add this to my ever growing list of halfbakedharvest faves. You and your brilliant creations are loved!
Thank you, Tieghan.
Hey Patty,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Thanks for your kind message? Have a great Monday! xTieghan
Made this super easy dessert today and can’t wait to taste it after dinner tonight. It looks great and I’ve no doubt it will greatly satisfy our sweet tooth family. I will use almost twice as many blackberries next time however.
Thanks Tiegan!
Hey Susie,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan
How do you think this would turn out with phyllo instead of puff pastry? It’s all I could find locally
Hi Anika,
I probably wouldn’t recommend phyllo dough for this recipe, so sorry! Please let me know if you have any other questions! xx
Beyond delicious and so darn easy! I’m trying one of your recipes a week and I know this one will get a repeat performance!
Hey Marianne,
Thanks! I appreciate you making this recipe, I am so glad it was enjoyed! Happy Tuesday! xx
Maybe I rolled out the puff pastry sheet too much, but even using a very full cup of blackberries, it definitely needed more. Other than that it was delicious! I don’t try recipes like this very often, but this one seemed easy enough— even for a beginner like me.
Hey Kate,
Thanks so much for giving the recipe a try:) The pastry really just needs a quick gentle roll out. I hope this helps for next time! xx
Made this for dessert last night —home run! So delicious!
Hi Christine!
Amazing! Thanks so much for trying this dessert:) I am so glad it was a winner! Hope you’re off to a great Sunday! xx
Thanks for another fantastic seasonal delight!! … and your wonderful patience with your followers!
Best,
Noreen S ❣️
Hey Noreen,
Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! ☀️
We made this last night and it was a huge hit! So delicious!
Hey Terryl,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xxT
This looks delicious! Can it be frozen after baking?
Hey Deborah,
Thanks so much!! I probably wouldn’t recommend freezing this one after baking, it’s best served freshly made. The great thing about this, is it’s super easy to put together! Please let me know if you have any other questions! xx
Love it the way it is, add mint for a kick. But as a variation, don’t think we’re crazy, but we also tried a variation for burrata-loving daughter – we ommitted the vanilla, and then swapped in burrata, fresh mint/basil and drizzled honey, instead of ice cream and sprinkling more sugar on it..
I love this idea. And since i already have everything i need, im making it tonight. Thanks
I hope you love the recipe!!
Hey Maureen,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xxT
Puff pastry sheets start very thin. Not anywhere near 1/4”. I’ve never seen a recipe that only called for one sheet. Even pastry crust is thinner than 1/4”.
Are you thinking of phyllo dough? Puff pastry is about 1/4 an inch, usually two sheets per package and typically a recipe calls for one sheet. Phyllo dough, which is not what is called for here, is paper thin and layered with butter.
Or you could buy a block of puff pastry and roll it out to your desired thickness
Hi Noreen,
Are you thinking of phyllo dough? Puff pastry and phyllo dough are two totally different products. Please let me know if you have any other questions! xx
Blackberry…you kept saying blueberries.
She accidentally missed typed blueberries one time. I think it’s pretty clear she meant blackberries.
Well said
Hi there,
Sorry for the 1 typo in the description:) I will fix that! This recipe used blackberries but blueberries would work too! I hope you have a great weekend! xx
This looks a delicious, but the recipe itself doesn’t mention the peaches…
The photo almost appear the peaches are not peeled?
Hi Leslie,
I did not peel my peaches:) Let me know if you give the recipe a try, I hope you love it! xx
Yes it does
It says 1-2 peaches in the recipe. Peel or don’t peel at your discretion :).
Hi Melissa,
The recipe calls for 1-2 sliced peaches and they are used in step 3. Please let me know if you have any other questions! xx