September in Colorado is peak peach season. We love them grilled, raw, with honey, dipped in whipped cream, in oatmeal, in salads, on pizza, you name it. But there’s nothing better than a good old-fashioned galette, and this one uses store-bought dough to cut on time, but you can make a traditional crust if you’re feeling ambitious. This recipe is adapted from Half Baked Harvest and comes together quickly and beautifully. Enjoy!


1 cup fresh blackberries

1/4 cup brown sugar

1 tablespoon cornstarch

2 teaspoons vanilla extract

1 sheet frozen puff pastry, thawed

1-2 peaches, thinly sliced

1 tablespoon honey

2 tablespoons salted butter

1 egg, beaten

coarse sugar, for sprinkling

few sprigs of thyme


1. Preheat the oven to 375° F.

2. In a medium bowl, combine the blackberries, brown sugar, cornstarch and vanilla.

3. On a lightly-floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry on a parchment-lined baking sheet and arrange the blackberries over the pastry, leaving a 1-inch border. Arrange the peaches on top.

4. In a small saucepan melt together the honey and butter. Drizzle the mix over the peaches.

5. Fold the edges of the pastry up and over the berries. Brush the edges of the pastry with egg and sprinkle with sugar. Bake for 25-30 minutes or until golden brown. It’s OK if the edges get dark. 

6. Let cool slightly and serve with ice cream.