An apple is an excellent thing — until you have tried a peach.
george du maurier

Fannie Farmer’s Peach Crumble. June 19, 2025.
The juicy sweetness of peaches is one of my favorite summer treats. Even a whiff of a fresh-picked peach is tantalizing to the olfactory senses. The unfortunate part is that the peach doesn’t last long at all and bruises with great ease. The only remedy for hanging on to those summer peaches a while longer is to freeze or can them. Myself, I prefer freezing to keep that snappy peach taste from mellowing.

We had a box of early white peaches for just my hubby and me, which I didn’t feel like canning or freezing, so a peach dessert was a logical choice. An old-fashioned fruit crumble sounded delicious. A crumble is like a crisp, only without oatmeal. It isn’t a dessert I see except when mentioned in the right sort of old books. Perhaps Fannie Farmer could help, I thought, so I looked through her vintage Fannie Farmer Cookbook and was rewarded with a standard apple crumble, which she called “Apple Candy Pie.” She also included a peach version. A word of thanks to Fannie Farmer. Note: old cookbooks interchangeably used crisp and crumble, although by the current definition, the crisp uses oats.

It was a splendid crumble! I actually like it much better than a crisp! Do make sure to serve it with lashings of homemade whipped cream!

Fannie Farmer’s Peach Crumble

Ingredients

4 cups peach slices
3/4 cup flour
1 cup sugar
1/2 cup butter (room temperature)
1/4 tsp salt
1 tsp cinnamon

Instructions

Spread the peaches in a small, greased, shallow baking pan. Note: I sprinkled 1/4 cup of white sugar over the peaches. The original recipe doesn't call for this. The choice is yours.
In another bowl, combine flour, sugar, salt, and cinnamon.
Using a fork, cut in the butter until you have a crumb mixture.
Spread the crumb topping evenly over the peaches.
Bake at 350 degrees for 30 minutes.
Remove from oven. Serve warm with whipped cream or ice cream.

Notes

Recipe notes:

*Fannie’s recipe did not call for any sugar over the fruit, but I sprinkled the peaches with a 1/4 cup of sugar anyway.

*While Fannie’s apple crumble called for 1/4 cup of water, the peach version did not. I left that out and was glad. The peaches are plenty juicy with no extra water!

Fannie’s recipe is also right here on page 349.

Have a beautiful day!

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