This No Fuss Blueberry and Peach Crostata can take you back to your childhood with its rustic flavor and appearance. The juicy blueberries and peaches will have you singing the praises of summer while the buttery, flaky crust has you thinking of heaven. There are truly no fancy tricks to making this crostata, it’s super easy and perfect for any occasion.
No-Fuss Blueberry and Peach Crostata Recipe
There's just something I really love about the rusticity of a galette or crostata.
Instead of looking like something you have bought from a fancy store, it looks like something your old grandmother has painstakingly put together.
Now, I would love to tell you some lovely stories about this blueberry and peach crostata recipe being handed down from my grandma, who lovingly made one for us every Sunday afternoon....but that would be lying.
My grandma was a lovely wee woman and all, but there was never much in the way of baking going on there! I think the best we ever got would have been a jam tart bought from the shops.
Crostata Makes A Perfect Celebration Dessert
Instead, this peach galette recipe comes about because of my son's 2nd birthday.
I know, I know, I should be making him some elaborate Thomas cake complete with blue food coloring, and movable wheels.
But to be honest, when I asked him what cake he wanted for his birthday, his exact response was 'peaches, blueberries, and biscuits (we call cookies biscuits).
So a fruit crostata starring his favorite summer fruit was as close as I could get to his request.
And he totally lapped it up (it was served alongside a healthy scoop of caramel ice cream, which just about sweetened the deal for him).
What Ingredients Do You Need For the Perfect Peach Crostata?
All you need to make this delicious Crostata is:
- Flour,
- sea salt,
- unsalted butter,
- ice water,
- peaches,
- blueberries,
- coconut sugar,
- and egg yolk.
Honestly, I have a love/hate relationship with baking.
I love eating the end result (who doesn't?), but I really dislike the finickiness of it (that's a word right?).
The need for exactly measured ingredients just stresses me out, and the whole process just doesn't sit well with my personality.
And that, my friends, is why I just adore this blueberry and peach crostata.
There is so much room for error!
The crust is super easy, and it isn't supposed to look meticulous, it is supposed to look rustic and earthy! That's definitely my kinda baking right there.
Tips For Making the Perfect Blueberry and Peach Galette
- Blueberries and Peaches (especially peaches) can be very juicy and will release even more juices as you cook them. This can cause the crust of the peach crostata to get a little soggy. My recipe should keep your crust from being soggy, especially if you follow my suggestion of using a pizza stone to keep the crust nice and crispy.
- Don’t worry about making the crust perfect. The best part about this Blueberry and Peach Galette is that it’s not supposed to look perfect. The imperfect crust is what gives the galette its charm and rustic feeling.
- Peel the peaches. If you leave the skin on, it may be too tough and make for chewy pieces in your galette, which just won't work well. For tips on how to easily peel your peaches check out this post.
How To Make The Perfect Crostata Dough For Peach Crostata?
This is where people tend to have the most trouble when making peach crostata.
They can't step away from attaining the perfect-looking dough and put WAY too much effort into making this look good and it doesn't work for them.
Don't do it.
Instead, through aside your perfectionism and do this:
- 1. Pulse the flour and the butter in a food processor until they resemble fine breadcrumbs
- 2. Add the ice water and pulse again until everything comes together. If it is not all coming together then add more water 1tsp at a time until it comes together in a ball. There will likely still be some crumbly bits. This is fine.
- 3. Wrap the ball of crostata dough tightly in some beeswax or cling wrap and put it in the fridge for at least an hour. DO THIS!!
- 4. Remove the dough from the fridge and in between two pieces of parchment paper roll the crostata dough into a rough circle. Look at the picture above for reference as to what a rough circle is. This does not have to be perfect.
And that's it.
I can't stress the need to not be perfect enough.
Rustic is key.
The main thing to take away from this is that crostata dough should not look perfect and you should not stress about trying to make it look perfect!
If you enjoyed this galette recipe, here are a few more dessert recipes you’ll love!
- Dark Chocolate Matcha Coconut Truffles
- Homemade Hazelnut and Dark Chocolate Bark Thins
- Baked Strawberry Yogurt Donuts
- Gluten-Free Honey Pineapple Lavender Frozen Yogurt Bites
- Baked Strawberry Crumble in Mini Mason Jars
Happy Eating
xx
Recipe
No Fuss Blueberry and Peach Galette Recipe
Ingredients
- 2 cups unbleached all purpose flour
- ½ teaspoon sea salt
- ½ cup plus 7 tablespoon unsalted butter cut into small pieces and chilled
- ¼ cup ice water
- 5 peaches peeled and sliced (about 1.5lb)(see notes for easy peeling tips)
- ⅓ cup blueberries
- 2 tablespoon coconut sugar
- 1 large egg yolk whisked with 1tsp water
- extra coconut sugar for dusting optional
Instructions
- To Make The Dough
- Pop the flour and salt into a food processor, and pulse to combine. Add in half the butter and pulse until combined, and butter is covered in flour. Add the rest of the butter, and pulse again until just coated with flour
- Transfer the mixture to a bowl. Drizzle in the ice water, and toss with a fork until the mixture just begins to come together
- Using your hands, gather the dough and gently knead until the dough is holding together. It is important not to handle the dough too much. Shape it into a thick circle, wrap in plastic wrap and pop in the fridge for at least 2 hours
- For the Galette
- Preheat oven to 425F and make sure you have a rack in the middle of the oven. If you are using a pizza/baking stone then pop that in and let it preheat for at least 45 minutes (if you don't have one don't worry)
- Remove dough from the fridge at least 10 minutes before you need to use it so that it isn't too cold. Unwrap and place the dough between 2 sheets of parchment paper and use a rolling pin to flatten it into a 15 inch circle
- Remove the top sheet of parchment, leave the bottom sheet and transfer the dough to a baking sheet (still on the bottom sheet of parchment).
- Starting about 2 inches from the edge, add the peach slices in rings. Scatter the blueberries on top, followed by the coconut sugar
- Gently fold the edges of the dough over the fruit to make a rim. This does not have to look neat, but just make sure there are no holes for the juices to seep through
- Brush with the egg wash (sprinkle the edges with extra coconut sugar if you wish)
- Using scissors, cut the exposed areas of the parchment paper. Slide the galette onto the baking/pizza stone in the oven and bake for about 50 minutes, until the crust is golden. If you don't have a stone, then just use the baking sheet
- Remove from the oven and move to a rack to cool slightly before serving. Serve warm
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Joyce says
I saw this recipe, and on an impulse when asked to bring a dessert, I said I would bring this. Oh dear.. Like you, I don't much bake, because of the precision required. Like you, I think, I prefer to cook dishes where I can improvise around unmeasured quantities; a pinch of this, a spoon of that. Baking is awfully restrictive.
I used to make a really good piecrust, with flour, Crisco, salt and water.It was my mothers, and was always flaky and tasty. I'll try your butter crust and your method, but....I am very afraid!
Feedback will follow. Thank you for the recipe, and if I fail, it will be on me.
Donna says
Good luck!!! This one is pretty hard to stuff up, I am sure you will go great 🙂
Joyce says
I gave this 5 stars for flavor, but it was a little more difficult than I anticipated. As indicated above, I've never used butter in a crust before. I found it difficult to work with.
First, I actually didn't know how to cut up the butter, or what "small pieces" meant (I used a sharp knife and made little 1/4 inch cubes). Next I wasn't able to mix the dough up very well, or kneed it until it stuck together; it was pretty crumbly. After I got the mess wrapped in the plastic, it was a little easier to press the crumbs in place.
After refrigerating the thick (about 1") dough round, even after sitting on the counter for 10 minutes, it was pretty tough to roll it into a 15" circle - it kept breaking up. The best I could do was a very rough 14" "shape", a little thicker than I wanted. I was able to add the fruit, but when I tried to fold up the edges, they cracked.
After baking only 40 minutes, it looked like your picture (pretty much), but I had forgotten to add the sugar!
In the end, it tasted delicious with some vanilla ice cream, and every one at the table liked it!!!! Even though the crust was a bit thick, it was cooked throughout and was very flakey. All in all a success - Thank You!
Donna says
Thanks for popping back and letting me know how you went Joyce! I am glad you loved the flavour even though it was harder than anticipated. I am sure next time it will be even easier. I plan on making the crust with a different filling this afternoon, so I will definitely update the post with more pointers using your feedback (i.e. size of butter cubes etc).
Martine says
Oh wow, just discovered this now and it looks delicious! I always thought a galette would be so hard to make but you make it sound kind of easy 🙂 I even have plenty of berries left in the fridge so maybe I could try it out soon! I really want to eat it now after seeing these delicious looking pictures 😀
Donna1 says
Oh thank you so much Martine! I always thought it would be so hard to make as well, until I started playing around with it and realized how easy it could be 🙂 I have lots of berries stored from summer as well - the best!
Meeta says
I love galettes for summer fruit - so easy and the best way to enjoy a light dessert! Pinned!
Donna1 says
I agree 🙂
Just Jo says
Oh don't be scared of baking! It is *all* about the practice, just like regular cooking. That being said, I don't think you have any problems baking as this galette looks superb. Great idea to use a pizza stone as they can go soggy otherwise. Peaches and blueberries are a very grown up choice for a little man - I'm impressed by his choice! Happy birthday to him 😀
Donna1 says
Haha thanks Jo 🙂 I know, I know, I am just more a fan of the cooking side of things (baking isn't one of those things that comes naturally to me) - i do need to practice more! I know, he can be very sophisticated, haha!
Dannii @ Hungry Healthy Happy says
Now this dessert just screams summer. I love the combination of the peaches and blueberries.
Donna1 says
Me too, I can't get enough of that fruit combination, and have been having it in my smoothies all week 🙂
Charla @ That Girl Cooks Healthy says
The fact that this galette has blueberries in has won me over.
Donna1 says
🙂 I am a big fan of blueberries too!
Dana says
I keep seeing desserts with blueberries and peaches together and I've yet to try them together—clearly I need to rectify this! It sounds like an amazing pairing and this tart is my biggest inspo to get it going. You've got such a great crust going!
Donna1 says
Oh thank you Dana 🙂 It took me a few tries to get it just the way I like it, but the end result in this recipe is just perfect 🙂 Oh and yes, you need to try peaches and blueberries together - a delicious combo!!