This easy galette recipe is loaded with all your favorite summer fruit, giving you the perfect sweet treat! Flaky, buttery pie crust wrapped around a juicy, sweet filling of juicy blackberries, sweet peaches and fresh cherries.
Check out my delicious Peach Raspberry Galette for another great summer treat!
SUMMER FRUIT GALETTE RECIPE
Nothing beats a rustic summer fruit galette made with all the classic summer fruit! A flakey, buttery pie crust wrapped with a juicy and sweet filling loaded with cherries, peaches, and blackberries. Paired with vanilla ice cream, this berry galette recipe is the perfect dessert no matter the occasion!
WHAT YOU NEED-
- Pie Dough– A galette usually calls for flakey pie dough or puff pastry dough, either homemade or store-bought dough will work. I like to use the Pillsbury pie crust for my galettes.
- Egg Wash– To make your pie crust golden and crispy, you will brush the dough with a whisked egg and then top it with coarse sugar. The coarse sugar is optional.
- Peaches– This fruit galette recipe calls for sliced fresh peaches! You can use either white or yellow peaches for this dessert. Swapping out the peaches for nectarines will also work!
- Blackberries– Another classic summer fruit that I love using in this galette is fresh blackberries! You can also swap for raspberries, blueberries, or strawberries.
- Cherries– What is a summer galette without cherries! I love adding juicy fresh cherries into this fruit galette.
- Cornstarch– As the galette bakes, the peaches will release its juices, so adding the cornstarch will help create a thick glaze out of the juices.
- Sugar– To sweeten the fruit filling, you want to use either granulated sugar, brown sugar, or even honey.
- Cinnamon– Adding a little bit of cinnamon to the fruit totally elevates the filling, so good! You can leave the cinnamon out if you prefer. You can also swap cinnamon for nutmeg, ginger, or mint!
- Lemon– To add some zest to the sweet berry filling, you can use either lemon or lime juice!
HOW TO MAKE A SUMMER FRUIT GALETTE
In just a few minutes, you can have this easy summer fruit galette baking in the oven!
- In a bowl, mix the ingredients for the fruit filling.
- Preheat the oven and line a baking sheet with parchment paper.
- Dust your workspace with flour and roll out the pastry dough into a 14-inch round circle, no less than 1/8 of an inch thick. Transfer the dough to the lined baking sheet.
- Arrange the mixed fruit mixture in the center of the galette dough, leaving about 1 1/2 -inch border all around.
- Fold the edges of the dough into the peach filling, over the fruit. (The center will be open and exposed.)
- With a pastry brush, cover the edges with egg wash and then top with coarse sugar.
- Bake until the pie dough is golden brown. Remove from the oven and let it cool for about 10 minutes.
- Slice and serve warm with vanilla ice cream or cool whip.
FILLING ADDITIONS & VARIATIONS-
You can totally have fun with the fruit you add to this easy galette recipe!
- Pears
- Apples
- Strawberries
- Raspberries
- Blueberries
ADDITIONS
You can add a base before you add the fruit or add extras to the top of the galette.
- Jam
- Almond Cream
- Honey
- Almonds
- Pecans
- Walnuts
- Hazelnuts
QUESTIONS YOU MIGHT HAVE:
Yes, if you are using store-bought pie dough, you want to combine both of the pie disks the package includes into one ball then roll it out, per instructions.
No, you can totally switch up the types of fruit that you add to this delicious fruit galette.
This fruit galette is best served fresh and warm. But you can also enjoy this tart dessert cold.
Yes! You can swap the pie dough for puff pastry dough, just bake at 425°F and the bake time will be less, keep an eye out and if edges are turning golden it’s done.
When the galette is cooled, cover and store it in the fridge for 2-3 days. To enjoy, just serve cold or warm in the air fryer, microwave, or oven.
OTHER FRUIT RECIPES-
Check out all these other great summer recipe ideas:
Summer Fruit Galette Recipe
Ingredients
- 14.1 oz Pillsbury pie dough or homemade
- 1 large egg
- course sugar optional
Fruit Mixture-
- 1/2 cup peaches thinly sliced
- 1 cup fresh blackberries
- 1 1/2 cup fresh cherries pitted and sliced
- 1 ½ Tbsp cornstarch
- 1/3 cup granulated sugar
- 2 Tbsp lemon juice or lime juice
- ¼ tsp cinnamon
Instructions
- Wash and pit the peaches and then slice into even sized slices, about 1/4-inches thick. Pit the cherries and slice the cherries into chunks or slices.
- In a bowl, add the peaches, cherries, blackberries, sugar, cornstarch, lemon juice, and cinnamon and mix to combine.
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Lightly dust your work surface with flour and roll out the pie dough into a round circle about 14 inches wide and no less than 1/8 inch thick. (If using store-bought pie dough, combine both sheets into one ball and then roll out.)
- Carefully transfer the rolled-out dough to the prepared baking sheet.
- Transfer the ]summer fruit mixture to the center of the dough, leaving about a 1 1/2-inch border around the edges.
- Fold the edges of the dough up and over the fruit, pleating the dough slightly as you go to encase the filling- the center will be open with the fruit showing.
- Using a pastry brush, lightly brush the folded edges with the egg wash, then sprinkle coarse sugar over the crust for extra crunch and sweetness.
- Bake the galette at 400°F for about 35-40 minutes, until the pastry is golden brown and the fruit is bubbling.
- Remove the galette from the oven and let it cool on the baking sheet for about 10 minutes.
- Slice and serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
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