Name: Blueberry Peach Galette
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Ingredients: 1/2 of this pie crust recipe; 16 oz frozen or fresh blueberries ((about 2.5 cups)); 3 peaches, sliced ((about 2 cups)); 3 tsp tapioca starch; 2 tbsp lemon juice; 1 tbsp maple syrup; 1 tbsp coconut sugar ((optional for sprinkling on the crust))

Aerial view of a blueberry peach galette

What I love about galettes is that they are as tasty as a traditional pie but there’s no pie dish, no pinching edges, and no complicated lattice crust. This Blueberry Peach Galette has a buttery crust and is filled with jammy blueberries and sweet peaches.

I like to call galettes the lazy man pie.

Galette, or “flat cake” in French is a freeform crust cake or pie and is a classical French dessert. Galettes can be filled with all sorts of sweet berries and even savory vegetables such as mushrooms. The flavors are endless.

How to make Blueberry Peach Galette:

It starts with a grain-free pie crust. The crust is made in the food processor and then is chilled before being rolled into a large circle. All of the ingredients for the filling are mixed together in one bowl before being surrounded by flakey pie crust. The galette is baked in the oven until golden brown. Easy as pie!

A couple notes about Blueberry Peach Galette:

Grain-free Pie Dough:

For the pie crust recipe, I used Gnom-Gnom’s recipe. I have tried making my own that is paleo and is super flaky, but I just have not conquered it yet. The best grain-free pie crust I have come across, is Gnom Gnom’s. This crust is easy to make, it’s flaky and buttery. I did make a few modifications but I can not take credit.

Roll the pie dough out between parchment paper:

I recommend rolling this pie dough out between two pieces of parchment paper. Once the flatbread is rolled out to about 12 inches in length and 10 inches across, peel the top piece of parchment paper back and leave the bottom piece of parchment under the pie dough. This will ensure easy handling, besides you need to bake it on paper anyways!

Keep the dough chilled:

Once I have my pie dough all rolled out, I like to pop it into the freezer for a few minutes. I will pull it out, add the toppings and then form the edges. With the pie dough slightly chilled it’s easier to handle.

Sheet pan recommendations:

I’m a little particular about my baking pans and well, all my kitchen appliances and utensils to be honest. I would rather spend the money on baking trays, cake pans, knives, stand mixer, etc… and have them last a lifetime then keep buying the same kitchen gadget over and over.

My favorite baking pans are USA Pans. I have a couple half sheet trays and full sheet trays. They are made in the USA, they are also aluminized and do not warp. I would highly recommend them for all types of baking.

Looking for more easy dessert recipes? Make sure to check these out:

Print Recipe

Blueberry Peach Galette

This galette has a buttery and flakey crust and a jammy blueberry filling with sweet peaches

Prep Time1 hr

Cook Time45 mins

Total Time1 hr 45 mins

Course: Dessert

Cuisine: American

Keyword: dessert, gluten-free, grain-free, Paleo, vegetarian

Servings: pie

Ingredients

1/2 of this pie crust recipe
16 oz frozen or fresh blueberries (about 2.5 cups)
3 peaches, sliced (about 2 cups)
3 tsp tapioca starch
2 tbsp lemon juice
1 tbsp maple syrup
1 tbsp coconut sugar (optional for sprinkling on the crust)

Instructions

For the pie crust:

Make the pie crust according to the instructions BUT instead of using maple syrup, use 2 tbsp coconut sugar. Once the dough is made, wrap in parchment and place in the refridgerator for one hour and while making the filling

For the filling:

In a medium sized bowl, add the blueberries, sliced peaches, tapioca starch, lemon juice and maple syrup. Mix well
Preheat the oven to 350 degrees. Turn a baking tray upside down set aside
Remove the pie dough from the fridge and roll out into a circle to about 1/4 inch thick between two pieces of parchment paper. Place the parchment paper (with the dough in the middle)on the upside down baking sheet and gently roll back the top piece of parchment paper. You should end up with an upside down baking tray with parchment paper and the pie dough on top.
Gently place the blueberry mixture in the center of the dough. Working with the parchment paper, lift one side up and place over top of the blueberries. Continue all the way around until the blueberries are partially covered and there's an edge of about 1 inch
Place in the preheated oven and bake for about 45 minutes or until the edges are golden brown and the blueberry filling starts to bubble. remove from the oven and allow to cool before enjoying!

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