Peach & Blackberry Galette with Buttermilk Spelt Crust

A Rustic Summer Dessert That's Easier Than Pie

Galettes are one of my favorite ways to celebrate summer fruit. They have all the buttery, flaky goodness of pie but none of the stress. There's no pie plate, no crimping, and no worrying about perfection—the rustic folds are part of the charm.

Sweet peaches and juicy blackberries are tossed with ginger, nutmeg, lemon zest, and just a touch of rose water (if you have it) before being tucked into a buttery spelt crust. A thin layer of cream cheese underneath the fruit adds richness while helping keep the crust crisp.

As with all of our fruit pies and galettes, whisk the sugar, tapioca starch, salt, and spices together before adding the fruit. This evenly coats every piece and creates a beautifully thickened filling.

Ingredients (Makes 1 Galette)

Crust

¾ cup (100 g) all-purpose flour

⅓ cup + 1 tablespoon (50 g) spelt flour (or substitute all-purpose flour)

½ teaspoon sugar

½ teaspoon kosher salt

½ cup (113 g) cold unsalted butter, cubed

¼ cup (60 g) cold buttermilk

Filling

2 cups (250 g) peaches, sliced

1½ cups (160 g) blackberries

⅓ cup + 1 tablespoon (75 g) granulated sugar

3 tablespoons (25 g) tapioca starch

Pinch kosher salt

½ teaspoon ground ginger

¼ teaspoon freshly grated nutmeg

Zest of ½ lemon

½ teaspoon rose water (optional)

1 tablespoon cream cheese, softened

1 egg, beaten (for egg wash)

Turbinado or Sugar in the Raw, for sprinkling

Method

In a large bowl, whisk together the all-purpose flour, spelt flour, sugar, and salt.

Add the cold butter and cut it into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Pour in the buttermilk and gently fold the dough together until no dry flour remains. Press it together into a disk without kneading.

Wrap tightly and refrigerate for at least 2 hours or overnight.

In a large bowl, whisk together the sugar, tapioca starch, salt, ginger, nutmeg, and lemon zest.

Add the peaches, blackberries, and rose water (if using). Toss gently until evenly coated and let the fruit sit for about 15–20 minutes, or until juices begin collecting in the bottom of the bowl.

Preheat the oven to 425°F (220°C).

Roll the chilled dough into roughly a 14-inch circle on a lightly floured piece of parchment paper. Transfer to a baking sheet and freeze for about 10 minutes.

Spread the cream cheese into a very thin layer over the center of the dough, leaving a 2-inch border.

Pile the fruit into the center of the dough and spoon any accumulated juices over the top.

Fold the edges toward the center, overlapping slightly as you work your way around. Pinch any cracks closed to help keep the juices inside.

Brush the crust with beaten egg and sprinkle generously with turbinado sugar.

Bake for 30 minutes at 425°F, then reduce the oven to 350°F (175°C) and continue baking for 35–45 minutes, or until the fruit is bubbling vigorously in the center and the crust is deeply golden. If the crust browns too quickly, loosely tent it with foil.

Allow the galette to cool completely before slicing so the filling has time to set.

Storage

Store covered at room temperature for up to 2 days or refrigerate for up to 4 days. Rewarm slices in a 300°F oven for a few minutes to crisp the crust.

Baker's Note

A galette is meant to look rustic, so don't worry if your folds aren't perfect. The beauty of this dessert is in its simplicity. Letting the fruit macerate before baking and waiting until the filling bubbles in the center are the two secrets to a sliceable galette with a crisp, flaky crust.