This Blueberry Peach Galette (with Lime and Brown Sugar) is peak summer in dessert form. Juicy peaches and blueberries are tucked into a rustic, flaky crust, with a hint of lime to brighten things up. It’s simple, seasonal, and perfect for making the most of fresh summer fruit on hot summer days.
Enjoy it with one of my seasonal summer recipes. Or pair it with my savory Heirloom Tomato Galette for a double-galette meal!
Table of Contents
Why This Recipe Works
- Effortlessly easy. The pastry dough comes together in a food processor, and the rustic shape means zero stress over perfection. I like to think of it as an open-face pie! The buttery crust is incredibly easy to make.
- Peak-season produce. Peaches and blueberries are at their juicy best in late summer, making this the ideal seasonal dessert. Also, try my Blueberry Peach Crisp and Blueberry Compote.
Ingredients
This recipe comes together with a few simple ingredients. My recipe differs from most because it uses lime and brown sugar. Here’s what you will need:
- Peaches: Firm but ripe peaches are best; you can use other stone fruit like nectarines as a substitute. Don’t even bother with canned, they are way too wet. I’ve been sharing quite a few peach recipes on here. If you have an abundance, try my Peach Caprese Salad or Grilled Corn Peach Salad.
- Blueberries: Fresh or frozen, both work; no need to thaw if using frozen. Just mix them into the peach and sugar mixture. You can use another berry if you prefer. Blackberries or Raspberries would be really nice too. If you have leftover fresh blueberries from this recipe, you can freeze them for future use or make my Blueberry Buttermilk Muffins.
- Brown sugar: Adds a deep, molasses-like sweetness to the fruit filling. You could use regular white sugar, but if you have brown sugar, use it! I find the flavor works really nicely with the sweet peaches.
- Citrus: Lemon juice and lemon zest are traditionally used, but I prefer the flavor of lime. I think it pairs nicely with blueberries. Use both the juice and the zest in this recipe.
- Cornstarch. Helps thicken the fruit juices so your galette isn’t soggy. You can also use all-purpose flour, but to be honest, I think cornstarch works best and doesn’t have that raw flour taste you can get from using flour as a thickener.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Peach Blueberry Galette Recipe
Step 1. Make the Galette Dough. In a food processor, combine flour, white sugar, pinch of salt, and cubed unsalted butter (Image 1). Pulse until the mixture reaches a rough crumb consistency (Image 2).
Step 2. Add Cold Water. With the processor running, slowly add ice water until a ball of dough forms (Image 3). Remove it, wrap it tightly in plastic, flatten to a 1-inch thick disc, and refrigerate for at least 30 minutes (Image 4).
Step 3. Prep the Filling. While the dough chills, prepare the filling. In a large bowl, mix together peach slices, blueberries, brown sugar, cornstarch, lime zest, and lime juice (Image 5). Toss well to coat (Image 6).
Step 4. Roll the Dough. Preheat your oven to 400°F (200°C). Lightly flour your surface and roll the dough into an 18-inch-wide circle using a floured rolling pin. Transfer the dough disk to a parchment-lined baking sheet (Image 7).
Step 5. Add Fruit. Arrange the fruit mixture in the center of the dough circle (pile it or try to make a design if you like), leaving a 1.5 to 2-inch border (Image 8).
Step 6. Fold. Gently lift one edge of the dough and fold it up and over the filling, letting it naturally pleat as you go. Continue working your way around the galette, overlapping the dough slightly with each fold to create a crimped, circular border that holds in the fruit. The center remains exposed, giving the galette its signature rustic look (Image 9).
Step 7. Egg Wash. Brush the exposed dough edge with beaten egg wash and, if you like, sprinkle with turbinado sugar for a little sparkle and crunch (Image 10). This is optional but recommended.
Step 8. Bake Galette. Bake until the crust is golden brown and the fruit is bubbly, about 35-40 minutes (Image 11). Let it cool for 20 minutes (this will help the juices set). Serve with a scoop of vanilla ice cream or whipped cream.
Expert Tips
- Don’t overwork the dough. Keeping the butter cold and the handling minimal ensures a flaky crust. Using cold butter from the start helps, so you can cube it up and then refrigerate it for 10 minutes before making the dough.
- No Food Processor? If you don’t have a food processor, the dough can be made by hand using a pastry cutter or work in the butter.
- Freeze the dough. If you wanted to, you could freeze the galette dough for up to 3 months. Just defrost it in the fridge overnight before rolling it out.
- Preheat your oven. This is critical. We want the galette to hit a scorching hot oven so that the dough can begin to cook quickly. This prevents a soggy bottom.
- Don’t cut into it right away. You want to let the cornstarch do its thing. Let the galette cool for at least 20 minutes before you cut into it.
Recipe FAQs
Yes! You can prepare the dough and store it in the fridge for up to 24 hours. Assemble and bake just before serving. I don’t recommend making the fruit mixture too far in advance or else it will be very wet.
Keep leftovers in an airtight container in the fridge for up to 3 days. Warm up in a toaster oven, air fryer or oven.
I would only recommend freezing the dough; tightly in plastic wrap and placing it in a freezer bag. It should keep in the freezer for up to 6 months, but try to use it within 3 months. The longer it sits in the freezer, the more likely it is to get freezer burn and taste off.
Other Dessert Recipes
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Blueberry Peach Galette Recipe (with Lime and Brown Sugar)
Equipment
- Food Processor
Ingredients
Galette Dough
- 1½ cups All purpose flour
- 2 tablespoon White sugar
- ¼ teaspoon Kosher salt
- ⅔ cup Unsalted butter (cubed) – Should be really cold
- ¼-½ cup Ice cold water
Fruit Filling
- 4-6 Peaches (sliced into wedges)
- 1 cup Fresh blueberries
- ½ cup Brown sugar
- 2 tablespoon Cornstarch
- 1 teaspoon Lime zest – From 1 lime
- 1 tablespoon Lime juice
For the Crust
- 1 Egg (beaten)
- 1-2 tablespoon Turbinado Sugar – Optional
Instructions
- Make the Galette Dough. In a food processor, combine 1½ cups All purpose flour, 2 tablespoon White sugar, ¼ teaspoon Kosher salt, and ⅔ cup Unsalted butter (cubed). Pulse until the mixture reaches a rough crumb consistency.
- Add Cold Water. With the processor running, slowly add ¼-½ cup Ice cold water until a ball of dough forms. Remove it, wrap it tightly in plastic, flatten it to a 1-inch thick disc, and refrigerate for at least 30 minutes.
- Prep the Filling. While the dough chills, prepare the filling. In a large bowl, mix together 4-6 Peaches (sliced into wedges), 1 cup Fresh blueberries, ½ cup Brown sugar, 2 tablespoon Cornstarch, 1 teaspoon Lime zest , and 1 tablespoon Lime juice. Toss well to coat.
- Roll the Dough. Preheat your oven to 400°F (200°C). Lightly flour your surface and roll the dough into an 18-inch-wide circle using a floured rolling pin. Transfer the dough disk to a parchment-lined baking sheet.
- Add Fruit. Arrange the fruit mixture in the center of the dough circle (pile it or try to make a design if you like), leaving a 1.5 to 2-inch border.
- Fold. Gently lift one edge of the dough and fold it up and over the filling, letting it naturally pleat as you go. Continue working your way around the galette, overlapping the dough slightly with each fold to create a crimped, circular border that holds in the fruit. The center remains exposed, giving the galette its signature rustic look.
- Egg Wash. Brush the exposed dough edge with 1 Egg (beaten) and, if you like, sprinkle with 1-2 tablespoon Turbinado Sugar for a little sparkle and crunch. This is optional but recommended.
- Bake Galette. Bake until the crust is golden brown and the fruit is bubbly, about 35-40 minutes. Let it cool slightly at room temperature for at least 20 minutes before serving with a scoop of vanilla ice cream or whipped cream.
Notes
- Peaches: Firm but ripe peaches are best; you can use other stone fruit like nectarines as a substitute.
- Blueberries: Fresh or frozen both work; no need to thaw if using frozen. Just mix them into the peach and sugar mixture. You can use another berry if you prefer. Blackberries or Raspberries would be nice too.
- Citrus: Lemon juice and lemon zest are traditionally used, but I prefer the flavor of limes. Use both the juice and the zest in this recipe.
- Cornstarch. Helps thicken the fruit juices so your galette isn’t soggy. You can also use all-purpose flour, but to be honest, I think cornstarch works best and doesn’t have that raw flour taste you can get from using flour as a thickener.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I made this tonight and it was absolutely delicious! Top notch dessert!
I thought the lime was an unusual choice but once baked I couldn’t detect the lime at all. It gave the blueberries and peaches a wonderful flavor.
Glad you enjoyed it, Karen!