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Homemade pies are always delicious, but why not go the extra mile and REALLY impress with a Stone Fruit and Blackberry Galette? This classic French delight is made with a perfectly baked homemade dough and a filling consisting of fruits like cherries, peaches, and nectarines.
You may very well be asking yourself, “What in the world is a stone fruit?” As cool as it sounds, a stone fruit (also known as a drupe) is just a fruit that has a seed inside! This recipe calls for stone fruits like cherries, nectarines, apricots, and plums. Other examples of stone fruits include mangos and lychee!
This is one of those desserts that always receives “oohs” and “ahhs” when it’s served.
The name alone sounds fancy, and it makes for such a gorgeous presentation. While this galette recipe does require some effort, don’t worry – it’s certainly not the most complex French pastry recipe out there. You’ll be surprised at how simply you can whip this up by following my steps.
Between the truly perfect dough and the sweet, juicy filling, there’s nothing about this galette to complain about. It’s the most perfect summertime dessert, as it’s made with fruits and berries that are ripest during the hot summer months.
If you’re planning a dinner party or even a potluck before the summer ends, this is the dessert to serve! Honestly though, it’s just as good in the fall… or winter… or really anytime. You’ll see what I mean when you taste it!
Ingredients for the stone fruit and blackberry galette:
For the galette dough, you’ll need:
- Flour – Just plain old all-purpose flour is all you need.
- Sugar – For best results, use white granulated sugar.
- Salt – You only need the tiniest pinch. Careful not to use too much!
- Baking powder – This will help the dough to rise as it bakes, and not be too dense.
- Butter – Use unsalted, not salted butter. It should be cold, not room temperature or melted.
- Sour cream – Use full-fat, not low-fat sour cream.
For the delicious fruit filling, here’s what to get:
- Stone fruit – I use a combination of cherries, peaches, nectarines, apricots, and plums.
- Blackberries – While some of the fruits listed above can be omitted, I highly recommend keeping these berries in!
- Cornstarch – This is what creates the incredible gooey consistency of the filling.
- Sugar – You can add more or less granulated sugar depending on how sweet the fruit already is.
- Vanilla – Just a little splash will add a touch more of sweetness and depth.
- Lemon juice – Use freshly squeezed lemon juice!
- Crushed cookies – Vanilla wafers, shortbread, or even crushed graham crackers! Breadcrumbs can also be used.
- Egg – You just need this to be used as egg wash.
- Turbinado sugar – This will just be used to sprinkle over the galette.
What other fruits can be used?
There are a few different ways to personalize this galette without completely changing it.
For example, if you’re making this around the holidays, consider tossing in some cranberries!
Raspberries are also a delicious addition any time of year, but especially summer, when they’re at their ripest.
Why are there gram measurements in the recipe?
Typically I don’t give gram measurements for my recipes but I find it most accurate in baking recipes so for this one, I was able to provide it.
You don’t have to use them as most my readers are American and don’t typically bake with a kitchen scale. However, if you’re wanting to try your hand at it, the measurements are there for you!
How long will this stone fruit and blackberry galette stay fresh?
In an airtight container in the refrigerator, this French dessert will stay fresh for about 4-5 days. It won’t keep well at room temperature.
Dig into more of my favorite fruity treats!
Stone Fruit and Blackberry Galette
Ingredients
Galette dough:
- 1 ½ cups all-purpose flour, 190 grams
- 1 tablespoon granulated sugar, 15 grams
- ½ teaspoon salt, 2 grams
- ¼ teaspoon baking powder, 1.5 grams
- ½ cup unsalted butter, diced and cold (115 grams)
- ⅓ cup sour cream, full-fat (80 grams)
Fruit filling:
- 3 cups mixed stone fruit, sliced; such as cherries, peaches, nectarines, apricots, plums (approx 350 grams)
- 1 cup blackberries, approx 150 grams
- 3 tablespoon cornstarch, 21 grams
- ¼ – ½ cup granulated sugar, depends on how sweet the fruit is, 50-100 grams
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 2 tablespoon crushed cookies (Vanilla wafers, shortbread, or even crushed graham crackers) or breadcrumbs, optional, but highly recommended
- 1 egg, beaten, for egg wash
- Turbinado sugar, for sprinkling
Instructions
Dough:
- In a medium bowl, whisk flour, sugar, salt, and baking powder.
- Add the butter, working it in with your hands or a pastry cutter until the mixture resembles a coarse meal. It’s okay if there are a few large pieces of butter remaining.
- Using a rubber spatula, stir in the sour cream.
- Transfer the dough onto a well-floured work surface and bring it together with a few quick kneads. Form the dough into a ball and slightly flatten it into a disk.
- Cover in plastic wrap and place in the fridge for a minimum of 1 hour. *For making the dough using a food processor see notes below.
Filling and assembly:
- In a medium-sized bowl combine fruits with lemon juice and vanilla. In a small bowl whisk sugar and cornstarch. Sprinkle sugar mixture over fruit and toss to combine. Set aside.
- Cover the baking sheet with parchment paper.
- Remove the dough from the refrigerator and let it stand for 10 minutes (it will be easier to roll the dough).
- Roll the dough out on a floured surface into a 12-inch round about 1/8-inch thick. Mend any cracks or tears by pressing them back together with your fingers.
- Use your rolling pin, roll the flattened dough onto the pin and transfer it onto a prepared baking sheet.
- Brush the center of the dough with egg and evenly spread crushed cookies or breadcrumbs, leaving a 1 1/2″ border around the edge. Evenly spread the fruit on top of the crushed cookies and pour over any access liquids.
- Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating as needed, and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal).
- Brush with egg wash and sprinkle with turbinado sugar. Place in the refrigerator for 30 minutes.
- Preheat the oven to 405°F (200 °C) and place the rack on the bottom third of the oven.
- Bake for 35-45 minutes or until the crust is golden brown and you notice bubbles coming from the fruit.
- Remove from oven and allow to cool 15-20 minutes before slicing. Serve with vanilla bean ice cream! Enjoy!
It’s just on the parchment lined cookie sheet in the fridge not in an air tight container, think it will be ok for 24 hours?
it should be okay
Can I do all but bake (up to the refrigerate for 30 min step) and bake it the next day? I’ve made this and it’s refrigerated now, but I don’t want to eat it until tomorrow.
What kind of cookies should I use
Vanilla wafers, shortbread, or even crushed graham crackers!