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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.

Blackberry Peach Galette |

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.

Blackberry Peach Galette |

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.

Blackberry Peach Galette |


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.

Blackberry Peach Galette |

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.

Blackberry Peach Galette |

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.

Blackberry Peach Galette |

Looking for other summer desserts? Here are some favorites:

Blueberry Chamomile Galette

Old School Easy Brown Sugar Peach Cobbler

Swirled Blackberry Lavender Sheet Cake

Peaches and Cream Pretzel Pie

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

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.



  • 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! 
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Blackberry Peach Galette |

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  1. Sorry. I just read directions again. I see that you bake on parchment lined sheet. So only remaining questions about make ahead

    1. I would chill the rolled puff pastry and assemble the fruit on the pastry at your friend’s house. Please let me know if you have any other questions. xTieghan

  2. I made it today and with GF puff pasty and it’s so delicious! Do you store the leftovers in the fridge & reheat when you want to eat more?

    1. Hey Kristen,
      Wonderful! Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed! I just keep in an airtight container on the counter:) xTieghan

  3. Hello ?
    I am interested in making this but would like to try it with strawberry and tinned peach slices. Can I use these? Will it get too saucy or liquidy?

    Thanks in advance. Really liked the recipe, looks very easy to follow and make!

    1. Hi Saba,
      I think that should work just fine for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

  4. This was so yummy and incredibly easy to make! We have wild blackberries in our area so we went and grabbed some just for this recipe! Thank you! This would be great for company breakfast or after dinner dessert! 🙂

    1. Hi Bethany,
      Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! xx

  5. 5 stars
    This was incredible and super easy to put together! Everyone loved it and I will definitely be making this again!

    1. Hey Kristen,
      Happy Sunday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! xT

    1. Hi Lorie,
      Thanks so much for making this dessert, I am so glad to hear it was enjoyed! I hope you’re off to a great Saturday! xx

    2. 5 stars
      So delicious! I think I rolled my dough too thin because when I took it out of the oven, the juices had seeped out of the bottom and the crust was pretty soggy on the bottom… oops. The sides were still nice and crisp so it was still good. I will admit that I didn’t think I had enough blackberries so I threw some blueberries in too so I wonder if I over stuffed it… Regardless, I’m going to try it again because I loved the combination of fresh fruit and puff pastry!

      1. Hi Cassie,
        Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! It definitely could have been overstuffed:) xx

  6. 4 stars
    I made this with CO peaches at their prime! Blackberries sweetened up after baking. I added slivered almonds but otherwise followed the recipe exactly. I was told it “would be a $15 dollar dessert at a good restaurant!”

    1. Hi Chrystal,
      Amazing!! I am so excited to hear that this recipe was enjoyed, thanks for making it! Have a great weekend☀️

  7. 5 stars
    Easy enough…. Made a couple of content changes based on what I had !
    Will repost how delicious it is when it comes out of the oven! It looks beautiful!
    I like food that’s pleasing to the eye! It makes a better experience!

    Tieghan can you post some main dishes without so many
    Mexican spices? I’m really tired of Mexican flavors .
    Thanks….I don’t mean to be rude but a lot of recipes seem to have a lot of Hispanic flavors

    1. Hi Rita,
      Amazing!! I am so excited to hear that this recipe was enjoyed, thanks for making it! Have a great weekend☀️

  8. Sad to say this didn’t work for us. Our only change was to sub blueberries in place of black. Luckily we baked it on a cookie sheet because one side basically collapsed and spilled blueberries and juices everywhere. Then, after it was done and cooled the bottom crust was very soggy and gooey—not like puff pastry at all. We used Trader Joe’s puff pastry which has always performed well for me. No clue what went wrong. By the way I just bought your new book and am loving it!

    1. Hi Maureen,
      Thanks so much for giving this recipe a try and sharing your feedback! So sorry to hear you had some issues. Is it possible there was too much fruit? It sounds like the puff pastry was just simple overfilled. xx

      1. Hello,

        I was wondering could this be assembled and layered all together ahead of time? Then bake it few hours later?
        I was thinking of taking it to a friends house and bake it after dinner there.

        1. Hi there,
          Sure, that would work well for you! I hope you love this recipe, please let me know if you give it a try! xx

        2. Lizzy
          Did you assemble ahead of time? Did it turnout ? Was it soggy? How far ahead?
          Thank you. I want to do the same thing.

  9. I just pulled this out of the oven and it’s super “saucy”. Does it set up as it cools? Smells delicious but looks questionable? I used the cornstarch as directed.

    1. Hi Kathy,
      Thanks for giving the recipe a try! I would allow it to sit for a bit before cutting, it should thicken up! I hope this helps! xx

    1. Hey Karen,
      Happy Friday!? Thanks a lot for trying this recipe out, I love to hear that it was a winner! xx

    1. Hey May,
      Totally, blueberries would be great to use! Please let me know if you give this recipe a try, I hope you love it! xTieghan

    2. Hi
      I want to make this at a friend’s for dessert. Am I baking on a baking sheet lined with parchment? Should I chill the rolled puff pastry and assemble fruit on pastry at their house to prevent soggy crust? Can I make it all in advance and reheat to serve warm?
      Please give direction. Love your recipes

      1. Hi Melissa,
        Yes, per step 3 you are baking this on a parchment lined baking sheet. I would chill the rolled puff pastry and assemble the fruit on the pastry at your friend’s house. Please let me know if you have any other questions. xTieghan

  10. 5 stars
    So easy, very pretty, and delicious. I served this with homemade peach ice cream, and I used lavender honey. This is the first recipe I have tried. For sure, I will try more. Yum!

    1. Hi Jennifer,
      Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xxT