The Peach Truck brings Pearson Farm peaches from Georgia to Nashville each summer. This Georgia farm grows about 40 varieties of peaches — meaning no two peaches are alike. “While the variables of any given peach season can be frustrating, it’s what excites us about the world of peaches — every year is different. There will never be another peach season like this one, and there will never be another peach season like next year’s,” Stephen and Jessica (owners of The Peach Truck) share on The Peach Truck’s Instagram page. “We 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.” A recent variety, the Carored, didn’t 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 Truck’s fresh peaches — of any variety.
PinPeach and Berry Crumble from The Peach Truck’s kitchen!
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Berry and Peach Crumble
The Peach Truck
While we used a blend of blueberries and raspberries, virtually any fruit pairs well with fresh, juicy peaches. And, this recipe is naturally gluten free if using gluten free oats. You should have about 6 individual 8-ounce servings, but you can also make in one large baking dish if desired.
2poundsfirmripe peaches (5 to 7 peaches), peeled and sliced
1cupfresh blueberries1/2 pint
1cupfresh raspberries1/2 pint
Zest of 1 lemon
Juice of 1 lemon
3/4cupgranulated sugar
2Tablespoonscornstarch
Instructions
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.
Keyword Dessert
PinPinPinPinPinPinThank 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 today’s 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 Nashville’s best bartenders!
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.
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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 today’s beautiful photos.
