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’s truly no fancy tricks to making this crostata, it’s super easy and perfect for any occasion.
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No-Fuss Blueberry and Peach Crostata Recipe
There’s just something I really love about the rusticity of a galette or crostata (they are both the same thing by the way – did you know that? One if French and the other Italian.)
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 story about this blueberry and peach crostata recipe being handed down from my grandma, whom lovingly made one for us every Sunday afternoon….but that would be lying.
My grandma was a lovely wee women and all, but there was never much in the way of baking going on there!
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:
- sea salt,
- unsalted butter,
- ice water,
- 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 to 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.
How To Make The Perfect Crostata Dough For Peach Crostata?
This is where people tend to have the most trouble when making a 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.
- 1. Pulse the flour and the butter until they resemble fine breadcrumbs
- 2. Add the ice water 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 in the fridge for at least an hour.
- 4. Remove 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.
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
No Fuss Blueberry and Peach Galette Recipe
- 2 cups unbleached all purpose flour
- 1/2 tsp sea salt
- 1/2 cup plus 7 tbsp unsalted butter cut into small pieces and chilled
- 1/4 cup ice water
- 5 peaches peeled and sliced (about 1.5lb)
- 1/3 cup blueberries
- 2 tbsp coconut sugar
- 1 large egg yolk whisked with 1tsp water
- extra coconut sugar for dusting optional
- 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
If you enjoyed this recipe then you might want to try these:
- Raspberry and Dark Choc Chunk Granola
- Loaded Fruit and Nut Mix With Dark Chocolate
- Savory Summer Squash and Ricotta Crostata
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3