This recipe was inspired by a 1940s newspaper recipe entitled “Peach Cup Pudding.” Doesn’t that alone make you want to bake it? I love historical and vintage recipes and stories, in fact, let’s just call it what it is, a full on infatuation. They don’t use processed ingredients and are much more frugal and healthier than a lot of modern recipes. Are you with me?
Read on for Andrea’s great-grandmother’s recipe.
The vintage recipe relied on two frugal items – tinned peaches, and homemade breadcrumbs (a great way to use up slightly-stale bread.) It was accompanied by a sauce made from the peach syrup.
My version uses fresh or frozen fruit, is sweetened with honey or maple syrup, and features a beautifully fresh-tasting sauce made from peach puree. I knew the recipe was a winner when my husband told me to “go and throw out all of your other peach crisp recipes and just use this one from now on.”
Although Peach and Blueberries are a wonderful combination, feel free to substitute any berry for the blueberries, or to make the whole thing with just peaches. ~Melissa here, blackberries and peach are quite wonderful together.
Vintage Peach and Blueberry Crumble Recipe
- 2 cups fresh or frozen peeled and sliced peaches
- 1 cup fresh or frozen blueberries
- 1 tbsp arrowroot or corn starch
- 2 eggs
- 1/3 cup honey or maple syrup
- ½ tsp cinnamon
- ¼ tsp ginger
- 2 Tbsp melted butter
- 3 cups fresh breadcrumbs (This is not dry bread crumbs, take fresh bread and put it through a food processor or blender to make lovely soft breadcrumbs for this delicious topping)
Peach Sauce
- 1 fresh peach, peeled and sliced, or about 1 cup frozen peach slices, thawed.
- 2 Tbsp maple syrup or honey
- 1 Tbsp Lemon Juice
- 1 Tbsp water
Grease an 8 x 8 pan. Toss the fruit with the arrowroot or corn starch and place in the bottom of the pan.
Whisk the eggs until golden in color. Whisk in the honey or maple syrup. Fold in cinnamon, ginger, butter and breadcrumbs.
Spoon the egg mixture over the fruit, spreading it out to cover the fruit.
Bake at 400 degrees for 25 minutes.
While the crumble is baking, make the sauce.
Place all ingredients into a blender and blend until smooth.
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Vintage Recipe: Peach Blueberry Breadcrumb Crumble
Ingredients
- 2 cups fresh or frozen peeled and sliced peaches
- 1 cup fresh or frozen blueberries
- 1 tbsp arrowroot or corn starch
- 2 eggs
- 1/3 cup honey or maple syrup
- ½ tsp cinnamon
- ¼ tsp ginger
- 2 Tbsp melted butter
- 3 cups fresh breadcrumbs
- Peach Sauce
- 1 fresh peach peeled and sliced, or about 1 cup frozen peach slices, thawed.
- 2 Tbsp maple syrup or honey
- 1 Tbsp Lemon Juice
- 1 Tbsp water
Instructions
- Grease an 8 x 8 pan. Toss the fruit with the arrowroot or corn starch and place in the bottom of the pan.
- Whisk the eggs until golden in color. Whisk in the honey or maple syrup. Fold in cinnamon, ginger, butter and breadcrumbs.
- Spoon the egg mixture over the fruit, spreading it out to cover the fruit.
- Bake at 400 degrees for 25 minutes.
- While the crumble is baking, make the sauce.
- Place all ingredients into a blender and blend until smooth.
Serve the warm crumble with the sauce.
Don’t miss out on the rest of Andrea’s Great-Grandmother’s treats, visit Frugal Tips from 1913, Historical Honey Date Squares, Vintage Carrot Cookies, and Dried Fruit and Nut Candy.
Ooohhhh!! This looks delicious! Until I get peaches I’m gonna try making the syrup with apricots!