How to Make Easy Peach Blueberry Galette - Flaky Fruity and Ready in Under an Hour

Peach Blueberry Galette is a rustic and flavorful dessert that highlights the natural sweetness of fresh summer fruit. This free-form pastry combines juicy peaches and vibrant blueberries wrapped in a flaky, buttery crust that bakes to a beautiful golden brown. Unlike traditional pies, a galette has a simple and relaxed appearance, making it both elegant and easy to prepare. The fruit filling is lightly sweetened and often enhanced with a touch of cinnamon or lemon juice, creating a perfect balance of sweet and tangy flavors. As the galette bakes, the fruit softens and releases its juices, forming a delicious filling that pairs perfectly with the crisp pastry crust.

What makes Peach Blueberry Galette especially appealing is its versatility and homemade charm. It can be served warm straight from the oven or cooled to room temperature, making it ideal for casual family dinners, summer gatherings, or weekend baking. A scoop of vanilla ice cream or a dollop of whipped cream adds an extra layer of indulgence to every slice. Despite its impressive appearance, this dessert requires minimal effort and simple ingredients, making it approachable even for beginner bakers. The combination of sweet peaches, juicy blueberries, and flaky pastry creates a comforting dessert that feels both rustic and refined.

Peach Blueberry Galette Recipe by Best Ever Desserts
Ingredients: serve 10
¼ cup packed light brown sugar
1 tablespoon all purpose flour
¾ teaspoon cinnamon
Pinch salt
4 ripe medium peaches, halved, pitted, and sliced
1 cup blueberries
1 tablespoon grated lemon zest(about 2 lemons)
6 (12 x 17 inch) sheets frozen phyllo dough, thawed
1 tablespoon unsalted butter, melted

Procedures:
Preheat the oven to 3750F. spray a 10 inch pizza pan or large baking sheet with nonstick spray.

To make the filling, combine the brown sugar, flour, cinnamon, and salt in a large bowl. Add the peaches, blueberries, and lemon zest; toss to mix well.

Lay 1 phyllo sheet in the pan; lightly spray with nonstick spray. Keep the remaining phyllo covered with a damp paper towel and plastic wrap to keep it form drying out. Repeat with the remaining 5 phyllo sheets, placing the corners at different angles and lightly spraying each sheet with nonstick spray. Roll up the edges of the phyllo to form a 1 ½ inch side rim

Spoon the peach mixture evenly on top of the phyllo and drizzle with the melted butter. Bake until the edges of the phyllo are golden brown and the peaches are tender, about 45 minutes. Let cool on a rack about 1 hour before serving. End.