Rustic Gluten-Free Blackberry Peach Galette

This Rustic Gluten-Free Blackberry Peach Galette is a free-form French tart that has all the buttery, flaky texture of a classic pie but with half the effort. This dessert pairs jammy peaches and tart blackberries with a hint of warm cardamom, creating an effortlessly rustic gluten-free dessert perfect for backyard barbecues or weekend brunches.

Why I Love a Galette Over a Traditional Pie

• Zero Stress Shape: No pie pans, no perfect crimping. You roll it out flat on a baking sheet, fold the edges over the fruit, and let its organic, rustic shape shine.

• Perfect Crust-to-Fruit Ratio: Because it’s baked flat on a baking sheet, the bottom crust crisps up beautifully, eliminating the dreaded “soggy bottom” that often plagues gluten-free pies.

• Endless Versatility: This recipe is the foundation. Once you master the technique, you can swap the peaches and blackberries for any seasonal fruit, from spring rhubarb to autumn apples.

If you are looking for French desserts, check out my collection of Gluten-Free French Dessert Recipes.

My Kitchen-Tested Tips & Substitutions

1. Working with Gluten-Free Dough

Gluten-free pastry lacks the elastic gluten of traditional wheat dough, making it more prone to cracking or tearing.

• The Fix: If the dough feels too stiff or brittle to roll directly out of the fridge, let it sit on the counter for 10 minutes to become pliable. If it cracks when you are folding the edges over the fruit, simply dip your fingers in a tiny bit of water and press the dough back together.

2. Thickener Substitutions

Tapioca starch is excellent for fruit fillings because it creates a clear, glossy sheen and handles high heat beautifully without breaking down.

• The Substitutes: If you don’t have tapioca starch on hand, you can easily substitute cornstarch or potato starch at a strict 1:1 ratio.

The Best Stone Fruits and Berries for a Galette

There is nothing quite like peak-season summer fruit, and stone fruits are the ultimate choice for a galette. While the classic pairing of juicy peaches and tart blackberries is unmatched, this recipe is incredibly adaptable.

You can easily swap the peaches for other summer stone fruits like nectarines, plums, or apricots. Tossed with a splash of fresh lemon juice, a hint of warm cardamom, and a handful of fresh berries, they bake down into a jammy, bubbling filling that looks stunning on any brunch or barbecue table.

You can also try this Gluten Free Fresh Fruit Tart, another delicious summer dessert.

Step-by-Step: How to Make a Gluten-Free Fruit Galette

Make the gluten-free dough. Use my easy gluten-free pie recipe for the dough.

The Chilled Dough Ball

What to look for: A smooth, cohesive ball of gluten-free pie dough that has been chilled for at least 30 minutes. It should look firm but pliable, with visible flecks of cold butter throughout, which ensures a flaky crust

Assembling the Fruit Filling

What to look for: The dough is rolled into an even 14-inch round directly on parchment paper. The cardamom-infused blackberries and sliced peaches are piled neatly in the center, leaving a clean, uniform 2-inch border around the entire edge to allow room for folding.

Ready for the Oven

What to look for: The final prep step. The edges of the dough are folded and gently pleated over the outer rim of the fruit. The pastry is brushed with a glossy layer of egg wash (or heavy cream) and finished with a generous sprinkle of coarse sugar for a golden, crunchy texture after baking.

Freshly Baked and Bubbling

What to look for: The finished galette straight out of the oven. The gluten-free crust has transformed into a deep, golden brown with beautifully crisp, flaky layers and a sparkling, sugar-crusted edge. In the center, the peaches and blackberries have softened into a glossy, jammy, beautifully bubbling filling.

My Favorite Way to Serve Gluten-Free Blackberry Peach Galette

Because gluten-free pastry relies heavily on butter or alternative fats for its structure, it is always best served warm or at room temperature. When cold, the fats solidify, making the crust feel dense rather than flaky.

• For Dessert: Top with a generous scoop of high-quality vanilla bean ice cream or freshly whipped cream.

• For Brunch: Serve alongside a dollop of tangy Greek yogurt to cut through the sweetness of the summer fruit.

Hi, I’m Kristina I’m a professional gluten-free recipe developer, and every recipe on this site is created and personally tested in my kitchen. If you love this recipe, please leave a ⭐ star rating and a quick review below, it helps other readers find my recipes!

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