Make Ahead

Mountain Blackberry & Peach Galette

July 26, 2010
2 Ratings
  • Serves 8
Author Notes

Sometime during July/August we have few of the little wild mountain blackberries on our property, not always enough for a pie, so here I added them to a fresh peach galette; the fragrant, earthy little berries and sweet peaches complement one another beautifully. I love a rustic free form and use a sweetened cornmeal based crust that it is easy to put together.

Note: The little Wild Blackberries, without a doubt are the crème de la crème of wild berries; aka Wild Mountain Blackberries or Rubus ursinus, the scientific name.

These are not the large blackberries that grow abundantly on tall bushes in backyards and hillsides. They are little wild berries growing closer to the ground, with tiny seeds unnoticeable compared to the other blackberries; the only blackberry native to the Pacific Northwest. However, I’ve noticed they can be purchased at Amazon. I would probably substitute blueberry if the little Wild Mountain Berries are not available.

We are waiting for the little wild berries on our property to ripen, and hope we get to them before the wild critters, including bear, get to them!

What You'll Need
  • A total of 3 cups fruit - see the following combination I used
  • 2 cups fresh peach slices (I leave the skin on)
  • 1 cup wild mountain blackberries
  • 1 tablespoon flour - I like wondra for this
  • A little nutmeg
  • 2 tablespoons honey
  • 3/4 cups all purpose flour
  • 1 tablespoon sugar
  • 1/3 cup cornmeal
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons unsalted butter
  • 2 to 4 tablespoons milk
  1. Preheat the oven to 375 degrees. Prepare filling; combine the flour & nutmeg, lightly toss it together with the peaches and berries, then drizzle in and lightly toss the honey to incorporate - set aside until needed.
  2. Line a cookie sheet with parchment set aside until needed.
  3. In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt. Cut in the butter to the size of small peas. Sprinkle 1 tablespoon of milk over the mixture and toss gently with a fork. Add 3-4 tablespoons more milk, 1 tablespoon at a time, until the dough is moistened. Dough will feel crumbly but hold together if pinched.
  4. Turn out onto a lightly floured surface and knead just until it clings together. Place on the parchment paper and form into a ball. Roll the ball into a 12-inch circle and mound the fruit filling in the center of the crust.
  5. Fold the border up over the filling and brush the top and sides of the crust with milk.
  6. Bake in the preheated oven for 40 minutes or until crust is golden and the filling is starting to bubble. Lightly cover with foil the last 10-15 minutes if the crust is getting to dark, however, that has never happened to me with this crust.
  7. Note: lately I have been baking my galette on a preheated pizza stone; it seems to me that the crust is a bit more golden brown and crispy.
  8. Slide the parchment onto a rack and cool 30 minutes or until the juices have settled, before slicing.

See what other Food52ers are saying.

  • Peony
  • lorigoldsby
  • drbabs
  • aargersi
  • Waverly

22 Reviews

Peony August 9, 2015
I made this using "second" peaches from the farmer's market (not perfect) and it turned out wonderfully. I love the cornmeal in the crust (easy crust to make) and the texture it added. I would definitely recommend this recipe.
lapadia August 10, 2015
Thanks for your feedback, Peony, and yes, crust with the cornmeal is a favorite of mine.
Peony July 20, 2018
One of my go to recipes - I use this for whatever fruit is in season (with slight adjustments) and it has yet to fail me. Thank you so much for sharing!
lapadia July 20, 2018
Thanks so much, and thanks for reminding me it is the right season for making this recipe. BTW, I have done the same with this crust.
lorigoldsby August 23, 2011
i know a lot of people who pair peaches and blueberries--and they are great together but nothing beats blackberries with peaches!
lapadia August 23, 2011
Yes, I think so too, LG! Blackberries, if available always rule in my kitchen. :)
drbabs August 21, 2011
love this
lapadia August 21, 2011
Thanks, drbabs! :)
aargersi August 21, 2011
I really want to try this - have never made a free form tart and it is so beautiful! Could you pulse the crust in the food processor?
lapadia August 21, 2011
Hi aargersi! I don't know why the food processor wouldn't work...have no clue why I always make this one by hand - just always have (probably because it comes together so easily - ha). I make this same crust for a my Chile tart just w/o as much sugar. Anyway, I would think just don't over process...just like a regular pie crust. :)
Waverly August 20, 2011
This is exactly the tart that I would make....blackberries with peaches...cornmeal in the crust...the crust more galette than pie....this sounds so perfect.
lapadia August 20, 2011
Oh thanks, Waverly! Would love to hear back from you if get a chance to try this combination :)
Bevi August 20, 2011
lapadia August 20, 2011
Thanks, Bevi! Even though this one was from last year I remember is was quite delicious :)
boulangere August 20, 2011
lapadia August 20, 2011
Grazie tanto!
vvvanessa August 20, 2011
that has "awesome" written all over it!
lapadia August 20, 2011
Thanks, 3V!!
gingerroot August 6, 2010
YUM! I have an Aunt who lives in Snohomish and has wild blackberries on her property - a few years ago my daughter had the best time picking and eating them. I'm saving this for the next time we visit them in the summer!
lapadia August 20, 2010
Sounds great! I use to live closer to Snohomish, I love that area!
Sagegreen July 29, 2010
lapadia August 20, 2010