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Sure, you’ve made pies and tarts, but have you made a galette? The beautiful presentation of this French pastry defined loosely as any flat, round pastry cake makes it even more appetizing, and the filling of fresh peaches and blackberries adds a pop of color along with tons of flavor. And if you’ve got raspberries instead, those would work well, too!

Peach and Blackberry Galette


  • 1 refrigerated pie crust, thawed
  • 4 peaches, peeled, pitted, and sliced
  • 1/2 cup blackberries
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons vanilla
  • 2 tablespoons flour
  • 2 tablespoons butter, cut into small pieces
  • 1 egg beaten with 1 teaspoon water (to make an egg wash)
  • 2 tablespoons sugar
  • Red currants for garnish (optional)


  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper, and then roll out the pie crust onto the parchment paper.
  3. In a large bowl, mix the peaches and vanilla. Then add the brown sugar, honey, cinnamon, nutmeg, and flour mix well. Then, gently fold the blackberries into the mixture.
  4. Pour the fruit mixture into the center of the crust, making sure to leave 2-3 inches of space around the border. Then, fold the edges of the dough over the fruit into a pleated pattern (like you see in the photo).
  5. Brush the folded-over dough with the egg wash. Then, sprinkle the edges with sugar and dot the fruit with the butter pieces.
  6. Bake for 1 hour, until the crust is golden-brown. Don’t be surprised if the juice from the fruit runs onto the baking sheet.
  7. Remove from the oven and let cool for 5-10 minutes. Garnish with red currants, if desired.
  8. Enjoy!

Recipe adapted from Tidy Mom

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