Need recipe for crumb-top peach pie

by Choley
(Pepperell, Ma)

My Mother used to make the best crumb-top peach pie--a flour-based crumb topping that she would brown slightly in the broiler area of her gas stove--we didn't get her to write it down when she was 'among us' and she doesn't seem to 'answer the heavenly phone'! I'll take a second best version! Choley

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Choley,

It sounds as if we have some pretty big shoes to fill! I do hope that this is the kind of peach crumble pie recipe you were hoping for. In fact we are sending you 2 recipes, just to be on the safe side!

Let us know if it was, and how they turned out for you.

Georgia Peach Cobbler

1/2 cup butter
1 cup flour
1 1/2 teaspoon baking powder
1 cup sugar
1 cup milk
4 cups (6-8) peaches, peeled and sliced
Cinnamon to taste

Melt butter and pour into a 9 x 13 inch (23 x 33 cm) baking tin. Combine flour, baking powder, sugar and milk together. Lay the peaches on the buttered tin. Crumble the flour mixture over the top. Sprinkle with cinnamon and bake at 350 degrees F. (175 degrees C.) for 30 - 45 minutes, or until the crust is puffed and golden. Serve warm with clotted cream.

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Spicy Peach and Nut Crumble

Lightly butter a a 9 x 13 inch (23 x 33 cm) baking tin with high sides.

Spoon in 1 x 820g can peach slices plus the syrup
1 peeled and cubed Granny Smith apple
Sprinkle with 1 teaspoon cinnamon

Mix:

1 heaped cup self-raising flour
4 tablespoons brown sugar
1/2 cup chopped nuts (walnuts or hazelnuts)

Drop in 1 extra large egg, using a fork, mix well till well combined and crumbly.

Sprinkle evenly over fruit.

Sprinkle topping with cinnamon and nutmeg at a ratio of 1:2.

Drizzle over evenly, 5 tablespoons melted butter.

Bake at (320 degrees C.)160 degrees F. for 50 minutes till crisp and bubbling. Serve warm with thick cream.

Enjoy!

Regards
Kathryn
Countryfarm Lifestyles