“I prefer the crust to fruit ratio better in a galette than a fruit pie, so this recipe is perfect for crust lovers,” says baker and recipe developer Samantha Seneviratne. A few graham crackers crumbled into the pastry dough give this homey blueberry and peach galette a sweet and nutty flavor that compliments the fruit.
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What you’ll need
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Food Processor
$63 At Amazon
French Rolling Pin
$21 At Amazon
Pastry Brush
$6 At Amazon
Microplane Grater
$18 At Amazon
Recipe information
Yield
8 Servings
Ingredients
Dough
4
1
1
¾
10
FIlling and assembly
2
2
1
¾
¼
⅓
1
2
Preparation
Dough
Step 1
Process graham crackers, flour, sugar, and salt in a food processor until crackers become crumbs and mixture is combined. Add butter; pulse until mixture resembles coarse sand with some larger pieces remaining. Add ice water by the tablespoonful, pulsing after each addition, until evenly moistened and dough holds together when squeezed (2–4 Tbsp.). Pat into a 1"-thick disk and wrap tightly in parchment paper or plastic. Chill at least 1 hour.
Do ahead: Dough can be made 3 days ahead. Keep chilled.
Filling and assembly
Step 2
Preheat oven to 400°. Toss peaches, blueberries, cornstarch, lemon zest, cinnamon, and ⅓ cup (67 g) sugar in a large bowl.
Step 3
Unwrap dough and roll out on a lightly floured sheet of parchment to a 12" round. Arrange fruit on top, leaving a 1¼" border. Lift dough edges up and over fruit, pleating as needed. Using parchment paper, slide galette onto a baking sheet; chill 10 minutes.
Step 4
Brush top of pastry with egg and sprinkle with sugar. Dot filling with butter. Bake galette until fruit is softened and crust is deep golden brown, 40–50 minutes (some juice may leak out).
Step 5
Serve galette warm or at room temperature with scoops of ice cream.
How would you rate Blueberry and Peach Graham Galette?
Leave a Review
Reviews (49)
Back to TopI used strawberries instead of peaches and it was delicious! I didn't use any ice cream either so did an extra little sprinkle of sugar on the galette before serving. Super easy recipe and a crowd pleaser. Will definitely make again!
Jen
Vancouver, BC
8/10/2022
The second time I made this, I used strawberries instead of peaches. *chef kiss*
Abby
Pittsburgh, PA
7/16/2022
Has anyone tried it with frozen peaches? Please advice. Thank you.
Anonymous
Chicago, Ol
11/17/2021
OK, I've baked my share of pastry over the years and never had a problem with the dough like I did with this one. It was a disaster. The dough stuck to the parchment paper and I could not "slide" it off. I ended up tossing the dough and turning the fruit into an oat topped crisp - didn't want to waste the filling!. I might try it again, but with a couple of changes - more flour on the parchment and assembling on the baking sheet instead of trying to slide it off the paper. If you use a large pizza pan it will have enough room around the edges to assemble.
Donna Lavallee
Mundelein, IL
9/17/2021
This was DELICIOUS! Everyone I served it to had seconds. Peach and blueberry is a great combination and the graham flavor in the crust is a nice touch
Jackie M
Madison, WI
9/11/2021
Fantastic and easy recipe! Made this with my daughter this afternoon, with gorgeous fresh Ontario peaches and wild blueberries from Quebec. Use gf flour and graham crackers. Turned out beautifully. We’ll be using the crust recipe to adapt for other fruit galettes all fall. Yum!
Anonymous
Canada
8/23/2021
On my first roll out the crust cracked at the edges so I added 2 tbs of ice water, reformed the disk and refrigerated the disk for 15 minutes. Extra water solved the problem and the second roll out was perfect. Great recipe.
Anonymous
Phoenix
8/22/2021