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.
Berry and Peach Crumble
Ingredients
- 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
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.
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 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! Â
