Peach and Blueberry Galette

  • Prep 10 mins
  • Total 40 mins
  • Medium
  • Serves 6

This delicious peach and blueberry galette is a summer delight! Galettes are free-form pies, and with this version using store-bought pie dough, this is such an easy dessert to throw together! This galette serves enough for you and 5 friends, and it tastes as good as it looks.


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

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Step-by-step instruction without your screen going to sleep

  • 2 large Peach is or nectarines, peeled and cut into 1/2-inch slices (about 2 cups)
  • 1 pint blueberries, rinsed and pick through (about 2 cups)
  • 1/3 cup plus 2 tablespoons granulated sugar, divided
  • 2 tablespoons unbleached all-purpose flour
  • 1/4 teaspoon ground allspice or cinnamon 
  • 1/2 teaspoon grated lemon zest (optional)
  • pinch kosher or fine salt
  • 1 (9 inch) refrigerated pie crust (or use homemade)
  • 2 teaspoons unsalted butter, cut into pea size pieces
  • 1 large egg, beaten


  • Medium Bowl
  • Ninja Sheet Pan
  • Step 1

    In a medium bowl, gently mix the peaches and blueberries with 1/3 cup of sugar, flour, allspice, lemon zest (if using), and salt.  

  • Step 2

    On the sheet pan, unroll the crust, patching any tears if necessary. Arrange the fruit in the center of the crust, leaving about 1 ½ inches of space around the edges. Distribute the butter pieces over the fruit. Fold the outside edge of the crust over the outer circle of the fruit, making pleats as necessary. Brush the crust with the egg. Sprinkle the remaining 2 tablespoons of sugar over the crust and fruit.  

  • Step 3

    Select BAKE, set temperature to 350 F, and set time to 20 minutes. Select START/PAUSE to begin preheating.  

  • Step 4

    Once the unit has preheated, slide the pan into the oven.

  • Step 5

    After about 15 minutes, check the galette, rotating the pan if the crust is not browning evenly. The galette is done when the crust is deep golden brown and the fruit is bubbling.  

  • Step 6

    Remove the pan from the oven and let cool for 10 minutes, then cut into wedges and serve warm.