Berry and Peach Crumble with The Peach Truck Peaches
The Peach Truck gave us their secret recipe for a summertime Berry and Peach crumble. This sweet treat will delight folks of all ages.
The Peach TruckΒ bringsΒ Pearson Farm peaches from Georgia to Nashville each summer. This GeorgiaΒ farm grows about 40 varieties of peaches β meaning no two peaches are alike. βWhile the variables of any given peach season can be frustrating, itβs what excites us about the world of peaches β every year is different. There will never be another peach season like this one, and there will never be another peach season like next yearβs,β Stephen and Jessica (owners of The Peach Truck) share on The Peach Truckβs Instagram page. βWe get to consume a fruit that was on the tree just days before, and we all get to learn about the intricacies of any given variety together.βΒ A recent variety, theΒ Carored,Β didnβt soften like a normal peach, and although they were still delicious on their own, we took to baking with them as well. Below is a recipe, shared by Jessica and Stephen, that gives you just one more way to enjoy The Peach TruckβsΒ fresh peaches β of any variety.
Berry and Peach Crumble
IngredientsΒ Β
- Crumble Topping
- 1 1/2 cups rolled oats
- 4 Tablespoons cornstarch
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar lightly packed
- 1/2 teaspoon ground cinnamon
- 1 stick cold salted butter, cut into small pieces
- Filling
- 2 pounds firm ripe peaches (5 to 7 peaches), peeled and sliced
- 1 cup fresh blueberries 1/2 pint
- 1 cup fresh raspberries 1/2 pint
- Zest of 1 lemon
- Juice of 1 lemon
- 3/4 cup granulated sugar
- 2 Tablespoons cornstarch
InstructionsΒ
- Preheat the oven to 350 degrees.
- Start by preparing the crumble topping. Place all of the ingredients in a bowl and using a fork, a pastry cutter or even just your clean hands, blend until it reaches a texture similar to wet sand. Set aside.
- Toss the prepared fruit with the lemon zest, juice, sugar and cornstarch in a bowl until combined. Fill your ramekins just shy of the top. Loosely pile the topping on each, pressing lightly. Place on a parchment-lined baking sheet to catch the drippings and bake for 45 minutes.
- Remove and serve with fresh whipped cream or a scoop of vanilla ice cream.
Nutrition
Thank you to Stephen and Jessica for inviting us into their home and sharing a piece of The Peach Truck with all of us! And thank you to Leila Grossman of Grannis Photography for todayβs beautiful photos.
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After you master this recipe, try your hand at a few summer cocktails with step-by-step instructions from some of Nashvilleβs best bartenders!Β Β
Alex Hendrickson
Alex is a Southern writer known for hunting down delicious stories and traveling the world with hunger. Her passions and interests lie in food, travel, interior design and inspiring people, and her dream is to eat a dozen oysters a day.