Written by Paige Feikert | Photography by Nichole P. Conard

Although peaches reach their peak in August, peach season spans the summer months. With over 700 varieties worldwide, peaches — including nectarines, which are a variant of peaches and not a cross between peaches and plums — are enjoyed by many. Peaches and nectarines only differ in their skin texture: peaches feel velvety, while nectarines are smooth. The peach is classified as a drupe, which means it has a hard stone in the center; there are two kinds of peaches, clingstone and freestone. This stone fruit is delicious and coveted during the growing season and throughout the year, as it is featured in countless culinary creations. 

Southern Peach Pie

1 pie crust, store bought or homemade

5 cups sliced peaches

⅓ cup melted butter

½ cup sugar

½ cup brown sugar

2 Tbsp. flour

3 Tbsp. cornstarch

½ tsp. salt

1 tsp. nutmeg

½ tsp. cinnamon

1 egg

Preheat the oven to 350ºF. Roll out the pie crust to the size of your pie tin and place the bottom crust in the pan. In a large bowl, add the melted butter, sugar, brown sugar, flour, cornstarch, salt, nutmeg and cinnamon and stir together. Peel and slice the peaches and add them to the bowl. Stir until the peaches are coated with the seasoning mix.

Whisk the egg in a small dish for an egg wash. Use a pastry brush and paint the bottom layer of crust. This will help create a barrier to prevent the bottom crust becoming soggy during baking — especially if you have very ripe and juicy peaches. Pour the peaches into the pie tin and cover with the top crust as desired. Brush the top of the crust with the remaining egg wash.

Center the pie on a baking sheet to catch any dripping during baking and place in the oven for 60–65 minutes, until the top crust is golden brown. Position a pie crust shield over crust edges. (Foil around the perimeter of the pie works well also.) After baking, remove from oven and let the pie cool before slicing so the inside firms up. Serve with vanilla ice cream or whipped topping.

Skillet Bourbon, Peach and Blueberry Crumble

6 cups sliced peaches

1 cup blueberries

¼ cup (2 oz.) bourbon

¼ cup sugar (You may need to add more depending on the sweetness of your peaches and tartness of your blueberries.)

2 Tbsp. cornstarch

1 tsp. ground cinnamon

¼ tsp. grated lemon zest

1 tsp. fresh lemon juice

1 tsp. vanilla 

Crumble Topping

1 cup all-purpose flour

1 cup rolled oats

½ cup sugar

½ tsp. kosher salt

1 ½ sticks (¾ cup) cold, unsalted butter, cut into small cubes

2 Tbsp. heavy cream

Preheat the oven to 375ºF. In a large bowl, combine the peaches, blueberries, bourbon, sugar, cornstarch, cinnamon, lemon zest, lemon juice and vanilla. Mix well to coat the peaches and blueberries and set aside. In a second large bowl, make the topping by combining the flour, oats, sugar and salt. Add the cold butter cubes and cut the butter into the flour with a pastry blender or pulse dry ingredients with butter in a food processor. Mix until the texture is coarse and clumps in your palm when you squeeze a handful. Add heavy cream and mix just until the dough comes together a bit more. Pour the filling into a 12-inch cast-iron skillet (or two 6-inch skillets), then spoon the topping mixture evenly over the filling. (I had enough topping left over for another 6-inch skillet, which I put in a freezer bag.)

Place skillet(s) onto a baking sheet to keep the oven clean and to catch any fruit that bubbles over. Bake crumble uncovered in a 375ºF oven, 30–40 minutes. Crumble is done when the fruit is bubbling around the edges and the topping is golden in color. Note: This can be baked in a 9” x 13” pan if you prefer. Spray with nonstick spray before adding filling. 

Light Peach Sangria

1 bottle (750 ml) white wine, chilled

3 cups sliced ripe peaches peeled

¼ cup sugar

¼ cup brandy

¼ cup Cointreau liqueur

Ice cubes

Sliced lime for serving (optional)

Add the peaches and sugar to a bowl and toss to combine. Leave to macerate for 30 minutes. Add the brandy, liqueur and wine to a large pitcher and stir to combine. Add the peaches with juices and stir to combine. Refrigerate for a minimum of 8 hours. Serve over ice with lime slices (if using). 

Georgia Peach Cocktail

1 oz. peach schnapps

1 oz. Southern Comfort

3 oz. orange juice (freshly squeezed)

1 splash (approximately ¼ oz.) grenadine syrup

Orange slice for garnish

Orange-colored sugar for rimming (optional)

Ice cubes

If you’re opting for the sugar-rimmed presentation, begin by gliding a wedge of orange around each glass rim. On a plate, spread your orange-colored sugar in an even layer. Immediately invert the glass and twist into the sugar, rotating gently to ensure even coverage. Set aside to dry slightly. 

Squeeze fresh oranges for juice if using. Cut additional orange slices for garnish. Place a generous amount of ice in your cocktail shaker. Add the peach schnapps, Southern Comfort and orange juice. Secure the top of your cocktail shaker and shake vigorously for approximately 15–20 seconds until cold. Fill a prepared highball or Collins glass about two-thirds full with fresh ice cubes. Using a strainer, pour the shaken mixture over the ice, leaving space for the grenadine. 

To create the sunset effect, carefully pour a splash of grenadine down the inside of the glass to create a gradient effect. Fix your orange slice on the rim or float it on top of the drink. Note: For a sweeter variation, adjust the amount of grenadine. Serve immediately for the best flavor and presentation.