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Blueberry Peach Galette with Cinnamon Sugar Crust

This blueberry peach galette is a summer dessert dream. Juicy blueberries and peaches in a cinnamon sugar crust. Delish!
4.92 from 37 votes
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  • 4 cups sifted all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 large egg lightly beaten
  • 1 teaspoon white vinegar
  • 1/2 cup ice cold water
  • 1 1/2 cups cold unsalted butter cut into pieces, 3 sticks or 24 tablespoons
  • 1 egg + a few drops of water beaten together, for brushing
  • ¼ cup raw turbinado sugar + ½ teaspoon cinnamon, for sprinkling


  • 1 ½ cups blueberries
  • 2 peaches, thinly sliced
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • fresh mint, for garnish
  • vanilla ice cream. for serving



  • NOTE: this makes TWO galette crusts! I highly suggest following this recipe and making two - stick one in the freezer so you have it when needed. You can freeze it for 3 months!
  • Add the flour, sugar, cinnamon and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
  • Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so separate it into 2 sections now, – or separate it after it’s refrigerated.
  • Refrigerate the dough for 30 minutes. Freeze one of the other balls of dough!
  • After 30 minutes, preheat the oven to 400 degrees F.


  • Combine the blueberries and peaches in a large bowl. Stir together the sugar, cornstarch , lemon juice and salt. Pour it over the fruit and toss well.
  • Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.)
  • Roll one of the pie crusts into a… “rustic”shape – like a big circle with ragged edges, until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.
  • Layer the fruit in the center leaving a 2-inch+ border of crust. Once the fruit is layered, fold the crust over top of it. Brush the crust with the beaten egg wash.
  • Sprinkle on the cinnamon sugar mixture and press it into the crust. Sprinkle any of the exposed crust with the sugar.
  • Bake the galette until the crust is golden and the fruit is syrupy, about 40 to 45 minutes. Let it cool slightly before serving with ice cream and a fresh mint leaf.

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