Blueberry Peach Galette Recipe with Lime and Brown Sugar

Table of Contents

• Why This Recipe Works
• Ingredients
• How to Make this Peach Blueberry Galette Recipe
• Expert Tips
• Recipe FAQs
• Other Dessert Recipes
• Blueberry Peach Galette Recipe

Why This Recipe Works

• Effortlessly easy. The crust is quick to make—use a food processor to pulse the butter into the flour for tender, flaky layers. The galette’s free-form shape means no rolling into a perfect pie shell; imperfections add to its charm.
• Seasonal flavor. Ripe peaches and blueberries taste best in summer. Brown sugar gives the filling a caramel-like depth while lime zest and juice add brightness that balances the sweetness.

Ingredients

This galette uses a handful of straightforward ingredients. The lime and brown sugar set this version apart. Below are the main components; quantities appear in the recipe card further down.

• Peaches: Use firm but ripe peaches. Fresh stone fruit gives the best texture and flavor; avoid canned peaches, which are too watery.
• Blueberries: Fresh or frozen both work. If using frozen berries, there’s no need to thaw—toss them straight into the filling so they retain their shape and color.
• Brown sugar: Adds richer, deeper sweetness than white sugar and pairs beautifully with peaches.
• Lime: Lime zest and lime juice brighten the filling and complement the blueberries; use both for the best balance.
• Cornstarch: Thickens juices released during baking so the galette doesn’t become soggy. All-purpose flour can be used, but cornstarch gives a cleaner finish.

See the recipe card at the bottom for a full ingredient list and exact amounts.

How to Make this Peach Blueberry Galette Recipe

Step 1 — Make the dough. Pulse flour, sugar, salt and cubed cold butter in a food processor until the mixture looks like coarse crumbs. Add ice water a tablespoon at a time while processing until the dough just comes together.

Step 2 — Chill. Shape the dough into a disc, wrap it, and refrigerate for at least 30 minutes so the butter firms up again. Chilled dough yields a flakier crust.

Step 3 — Prepare the filling. Toss sliced peaches and blueberries with brown sugar, cornstarch, lime zest and lime juice in a large bowl. Make sure the fruit is evenly coated so the cornstarch can thicken juices during baking.

Step 4 — Roll and assemble. Preheat the oven to 400°F (200°C). On a lightly floured surface, roll the dough into an 18-inch circle and transfer it to a parchment-lined sheet. Pile the fruit in the center, leaving a 1.5–2 inch border.

Step 5 — Fold the edges. Fold the dough up and over the fruit, pleating as needed to form a rustic rim. The center stays exposed so the filling can bubble and caramelize.

Step 6 — Finish and bake. Brush the crust with beaten egg and, if you like, sprinkle turbinado sugar for sparkle and crunch. Bake 35–40 minutes until the crust is golden and the filling bubbles. Let the galette cool at least 20 minutes to allow the filling to set before slicing.

Expert Tips

• Keep the butter cold. Cold butter creates steam pockets that make a flaky crust. Handle the dough as little as possible.
• No food processor? Use a pastry cutter or two forks to work the butter into the flour by hand.
• Freeze the dough for later. The dough freezes well for up to three months; thaw in the refrigerator before using.
• Hot oven matters. A preheated, very hot oven helps set the crust quickly and avoid a soggy bottom.
• Let it rest. Wait about 20 minutes after baking before slicing so the filling firms up.

Recipe FAQs

If you try this Blueberry Peach Galette (with Lime and Brown Sugar) or any other dessert inspired by this recipe, feedback helps others. Please consider leaving a rating and a brief comment about how it turned out for you.