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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.
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.
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.Print
Andrea is an artisan and teacher trying to live a handmade and homemade lifestyle with her husband in Eastern Canada. She is passionate about growing her own food, cooking healthy meals, using herbs for healing, nurturing creativity, and finding joy and blessings in the every-day moments of life. She writes about all of this, plus her adventures in sewing, crafting, and pattern design at http://www.artisaninthewoods.com/