![]() It may not seem like butter, sugar, flour, and nuts are actually lighter - but adding only a tablespoon of crumble topping per serving does exactly that and lets the sweet-tart floral flavor of the peaches shine through! In recent years I have tried to lighten things up a bit and have started keeping a jar of Make-Ahead Nut Crumble ready to go in the freezer to use as a topping. On the sweet side, there is nothing like Homemade Peach Ice Cream and Peach Cobbler is a summer go-to dessert. Check out my recipe for Bourbon Pork Chops with Peach BBQ Sauce. Sweet Peaches are tailormade to be an ingredient in BBQ Sauce, too. ![]() I also like to add them to salads including this recipe for Chicken Salad. Peaches are best to me eating out of hand or with a bowl of yogurt. We’d can peaches, freeze peaches, and make peach jelly. The peach industry took off from there, the state was tagged with the flavorful nickname, and the rest is sweet juicy history.Įach summer the women of my family would “put up peaches”. Although Georgia doesn’t grow as many peaches as some other states, including South Carolina and California, it is deservedly known as “The Peach State.” In the late 1800s, a farmer in Marshallville (located about 20 minutes from where the Big Peach now stands) bred the infamous Elberta peach from the seed of a Chinese Cling peach. Georgia produces over 85 million pounds of peaches a year. Both states have similar soil types and climate and grow many of the same cultivars. Peaches are an important fruit crop in the agricultural economy of both Georgia and South Carolina. (Was this the beginning of the hard-as-a-rock grocery store peaches?) By the mid to late 1850s peaches were shipped by train out of the region. History also tells us that Cherokee Indians grew peaches in the mid 1700’s. Spanish missionaries brought peaches to the New World in 1571 to what is now known as St. Ah, but that subtropical sunshine and rich red clay make for one of nature’s most precious gifts – the Georgia peach.Īccording to the Clemson University Cooperative Extension, peaches originated in China over 3000 years ago. The hellish trio of heat, an indefensible attack of insects, and the relentless itch is an effective blend for guaranteed misery. The beautiful soft golden down of a peach inexplicably transforms into micro shards of fiberglass insulation. Infinitesimal gnats menace your eyes, mouth, and ears. ![]() Wiggly waves of heat emanate from the red earth. Your sodden clothes become vacuum-sealed to your body in giant wet flaps. Well, consider a South Georgia peach orchard the Instant Pot. I’ve described that Austin Texas in the summertime is like walking around in a rotisserie. I know and love Georgia peaches! The best way to eat a peach over the sink, with sweet juices running down your wrists. When I was in high school, my school breaks were dictated by the season, as many of my classmates were the sons and daughters of farmers. It’s a fantastic dessert to enjoy on a lazy summer day, or on the porch or patio with a glass of sweet tea! I hope you get to enjoy summer’s best peaches.It’s peach season! I grew up in Macon County, adjacent to Peach County, home to The Big Peach, a glorious seventy-five-foot tall peach mounted on a hundred-foot tall pole. This recipe comes together quickly and easily. It’s even better with a big scoop of vanilla ice cream on top! ![]() It completes this dessert beautifully!Īs the tart bakes, it will make the house smell completely amazing! Once it comes out of the oven, let it cool for a few minutes, and serve it up warm. The crunch of the pecans adds an amazing crunch to the soft, juicy peaches in this tart. The crumble topping on this peach tart is amazing! I included chopped pecan’s, which here in Virginia and most of the South for that matter, is a must when baking with peaches! I’ve discovered that pecans are peaches best friend, and for good reason. (If you don’t have access to fresh peaches, substitute canned or frozen.) The peaches will let out a fair amount of juice, so the tapioca helps absorb some of that juice as the tart bakes. From here I peeled three large, fresh peaches, and combined with sugar and dry tapioca. I start with a simple store-bought pie crust pressed into the bottom and sides of a 10″ tart pan. This tart is very simple, and comes together quickly. This Peach Crumble Tart is amazing! It’s a combination of a peach pie, and peach crisp, which in my opinion is the ultimate peach dessert combination! One of my favorite ways to enjoy fresh, summer peaches is baking them into pies and crisps. What’s your favorite fruit? Hands down, mine is fresh, juicy peaches! I simply cannot get enough of these glorious, golden sweet treats! I live in northern Virginia, and by mid-July the farmer’s markets are bursting with bushels of peaches. Our Peach Crumble Tart is like peach pie, but better!! This will be your new favorite way to enjoy summer’s best peaches!
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