Blackberry Peach Galette Recipe

Blackberry Peach Galette Recipe

How To Make Blackberry Peach Galette

Take a luscious bite of this blackberry peach galette, with a crust made of whole wheat flour, and a filling loaded with fresh fruits, cinnamon, and honey.

Preparation: 1 hour 30 minutes
Cooking: 40 minutes
Cool Time: 15 minutes
Total: 2 hours 25 minutes



For Filling:

  • 5peaches,ripe, peeled and sliced
  • 6ozblackberries,one small container
  • 1tspcinnamon
  • ½tspnutmeg
  • 1tspvanilla extract
  • 2tbspbutter,cut into small pieces
  • 1tbsphoney
  • 1tbspraw sugar

For Whole Wheat Galette Crust:

  • cupswhole wheat pastry flour,or whole wheat flour
  • ½tspsalt
  • 8tbspunsalted butter,cold, cubed
  • 6tbspice water
  • raw sugar,for dusting


  1. Prepare the crust first, as it needs to be chilled in the refrigerator.

  2. Whisk together the flour and salt in a large bowl. Use a pastry cutter or a butter knife and hands to cut in the cold butter until the mixture has coarse crumbs.

  3. Add 4 tablespoons of ice water, and mix with a spoon until it starts coming together into a workable dough. If it still looks dry, add 1 tablespoon of water at a time until the right consistency is reached.

  4. Form the dough into a disk, then wrap it tightly in plastic and refrigerate for one hour. Ensure the butter is cold for a flaky crust.

  5. In a bowl, mix together all of the filling ingredients.

  6. Once the dough has been refrigerated for nearly an hour, preheat the oven to 400 degrees F. Line with parchment paper a baking sheet or a large jelly roll pan with the raised edges to catch escaping juices.

  7. Place the dough disk on a lightly floured work surface. Roll the dough out into approximately a 12-inch round, making sure to not stretch too far to prevent holes or extra thin spots.

  8. Place the rolled dough onto the prepared baking pan.

  9. Using hands, transfer the filling to the center of the galette. Arrange the berries and peaches into a pleasing pattern, leaving about two inches of crust around the edges.

  10. Start at one end and fold the edge over the filling, pleating while going around. Use a pastry brush or sprinkle cold water over the crust. Sprinkle a light dusting of raw sugar over the entire galette.

  11. Bake for 35 to 45 minutes until the crust is lightly golden. Allow to cool slightly before cutting and serving.


  • Calories: 258.53kcal
  • Fat: 15.16g
  • Saturated Fat: 9.26g
  • Trans Fat: 0.58g
  • Monounsaturated Fat: 3.86g
  • Polyunsaturated Fat: 0.90g
  • Carbohydrates: 30.70g
  • Fiber: 5.21g
  • Sugar: 14.58g
  • Protein: 3.14g
  • Cholesterol: 38.16mg
  • Sodium: 149.60mg
  • Calcium: 29.08mg
  • Potassium: 302.12mg
  • Iron: 1.13mg
  • Vitamin A: 139.12µg
  • Vitamin C: 10.81mg
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