Peach and Blackberry Galette With Maple Whipped Cream


I love desserts of all kinds, but pie may be my favorite. I think better than many, it can strike a balance between sweet and savory. You also have endless options for what the pie is filled with. I often like to make these more rustic, free form pies referred to as galettes. The crust is easy to assemble, and results in a flaky, buttery, tender crust ready for whatever fruits you have on hand. Recently we found some fresh peaches at a local farmer’s market, and I immediately knew I would use some of them for this pie. We also had some blackberries that seemed like a perfect match to offset some sweetness with their bright, tart flavor. If you want to elevate this dessert a little bit, make some maple whipped cream. This is a simple dessert that is perfect to take to your next picnic.

Preparing The Meal

To make the dough, start by whisking the flour, sugar, and salt together in a medium bowl. Next, add the butter to the flour mixture. Toss the butter cubes in the flour, making sure to separate any cubes that may be stuck together with your fingers. Then begin pinching each butter cube flat with your fingers. You want each piece to be about about 1/4” thick. The goal is to create individual flat pieces of butter, so be careful not to work the butter into the flour. Then, stir in the cold water with a rubber spatula. Then knead the dough until the it forms a ball. Place the dough ball on a heavily floured work surface, and sprinkle more flour on top. Next, use a rolling pin to roll the dough into a rectangle, roughly 10 x 15 inches. Then, slide a spatula under the dough to loosen it from the counter. Next, fold the two 10” sides toward the middle so the edges meet, and then fold again to close the dough like a book. Wrap the dough in plastic wrap and place it in the fridge to chill for an hour.

While the dough is chilling, preheat your oven to 375℉. Then, combine your peaches and blackberries in a bowl. Add the brown sugar, cinnamon, salt, cornstarch, vanilla, and lemon juice to the bowl and gently stir to combine with the fruit until fully incorporated. Be careful to not smash the fruit as you stir to combine.

When you are ready to make the galette, remove the dough from the fridge and place on a well floured work surface. Roll the dough into a 15” circle about 1/8” thick. Place the dough onto a greased baking sheet. Scoop your filling into the center of the dough in an even layer, leaving about two inches around the edge. Fold the dough over the filling, overlapping as needed, and making sure to leave the center open. Brush the dough with olive oil, and sprinkle a pinch of salt over the dough. Place in the oven on the center rack, and bake for 40 to 50 minutes, rotating once halfway through the bake time. You want the crust to be a deep golden brown, and the filling to thicken and be bubbling. When the galette is done baking, remove from the oven and place on a wire rack to cool.

While the galette is cooling, make the maple whipped cream by pouring the heavy cream into the bowl of a stand mixer with the whisk attached. Whisk on medium-low speed until foamy, about 1 minute. As the cream begins to thicken, slowly pour in the maple syrup and vanilla. Increase the speed to high and whip until soft peaks form, 1 to 2 minutes more. Gently scoop the cream into a container, and place in the fridge until ready to serve.

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When the galette has cooled to room temperature, slice into eighths. Place a slice on a plate and serve with a dollop of the maple whipped cream.

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  • 1 3/4 Cups All-Purpose Flour, Plus More For Dusting

  • 1 Tablespoon White Sugar

  • 1 1/4 Teaspoons Kosher Salt

  • 8 Ounces Cold Unsalted Butter, Cut Into 1/2 Inch Cubes

  • 1/2 Cup Very Cold Water

  • 1/4 Cup Olive Oil


  • 4 Medium Peaches, Sliced Thick

  • 1 Cup Blackberries

  • 2 Teaspoons Vanilla Extract

  • 1/4 Cup Brown Sugar

  • 1/2 Teaspoon Cinnamon

  • 1/2 Teaspoon Kosher Salt

  • 1 Tablespoon Cornstarch

  • Juice from 1/2 of One Lemon

Maple Whipped Cream

  • 1 1/2 Cups Heavy Cream

  • 1/4 Cup Maple Syrup

  • 1 Teaspoon Vanilla Extract

Ty KeplerComment