Last week, I had the pleasure of visiting the Georgia Peach Truck, which stopped in my town to sell their juicy, sweet peaches, fresh from Dickey Farms in Musella, Georgia. Dickey Farm has been growing peaches for more than 120 years and let me tell you… they are the best peaches I’ve ever had! I was a newbie to the peach truck experience, so here’s some insight into how it works. The freestone peaches are plucked from the trees at Dickey Farms, sorted and boxed. The boxes contain twenty-five pounds of sweet, delicious peaches that are still firm. They are then packed onto the refrigerated Georgia Peach Truck and brought to your local town! The peaches should sit at room temperature until they ripen, about 1-2 days. One they are ripe, you can refrigerate them for about one week, or slice them and freeze them for up to a year. With twenty-five pounds of peaches on my hands, I got to working on ways to use them, including creating a recipe for this absolutely divine gluten free crumble. This crumble can also be made with any other stone fruit, like nectarines, plums or apricots.
- While you can certainly leave the skin on the peaches for a more rustic crumble, I prefer to remove the skin. I found that the easiest and most effective way to do this is by submerging the peaches (left whole) in a pot of boiling water for 60 seconds (no more than 60 seconds or they will be too mushy), then placing them in a bowl of ice water.
- On a cutting board, carefully halve the peaches with a sharp knife. Gently twist them apart, exposing the inside of the peach and its pit. Freestone peaches are easy to pull apart and remove the pit (stone), which is why they’re called “freestone.” Remove the pit.
- Grab the skin and pull it off each half of the peach. It should come off easily since you par-boiled the peaches.
- Slice the peach halves int quarters, or if the peaches are on the small side, thirds.
Gluten Free Summer Peach Crumble
- About 8-9 medium/large peaches (skin removed, pitted and sliced into quarters, see Cook's Tips for how-to)
- 1/2 cup light brown sugar
- 6 Tbsp. corn starch
- 2 Tsp. vanilla bean paste
- 3 Tbsp. unsalted butter, cut into small chunks
- 1 tsp. cinnamon
- 1 cup gluten free rolled oats (not quick cooking)
- 3/4 cup blanched almond flour
- 1/2 cup sweet white rice flour
- 1/2 cup gluten free oat flour
- 1/2 cup granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea or kosher salt
- 1 1/2 sticks cold, unsalted butter, cut into tablespoons
- 1 tsp. vanilla extract
- Step 1 Prepare the peaches according to the Cook’s Tips section above.
- Step 2 Mix the sliced peaches with the cinnamon, light brown sugar, 3 tablespoons of the corn starch and vanilla paste.
- Step 3 Lightly spray the bottom and sides of a large baking dish (the one I used was a 12-inch round gratin/quiche dish).
- Step 4 Pour the sliced peaches into the prepared baking dish. Place the 3 tablespoons of cut butter on top.
- Step 5 Bake peaches for about 20 minutes. Remove from oven.
- Step 6 In the meantime, combine everything through the salt in the bowl of a stand mixer and whisk to combine.
- Step 7 Slowly begin adding the tablespoons of cold butter and with the paddle attachment, beat until the dough comes together. Add the vanilla extract and beat until the dough is fully mixed and you are able to pinch it between your fingers.
- Step 8 Top the baked peaches with clumps of the dough, covering most of the peaches. It’s ok if a little bit of the peaches are showing around the edges. The clumps don’t have to be perfect, I actually prefer a more rustic look!
- Step 9 Bake on a baking sheet for about 40-45 minuses or until the top is golden brown and the peaches are bubbling!