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, sweet taste of peaches is one of my favorite summer treats. Even the scent of fresh peaches is tantalizing. The unfortunate part is that they don’t last long at all and bruise terribly easily. The only remedy for this is freezing and canning. Myself, I prefer freezing to keep some of that snappy, fresh peach taste intact.

As we had a box of early white peaches for just my hubby and me, a peach dessert made sense. I decided to make an old-fashioned crumble, which is like a crisp only with no oatmeal. It isn’t a dessert I see except when mentioned in the right sort of books, and I wanted to try it. I thought Fannie Farmer could help, so I took a look through her vintage Fannie Farmer Cookbook and was rewarded with a standard apple crumble which she called “Apple Candy Pie” that looked good. I noticed vintage Betty Crocker had an almost identical recipe for apple crumble as well. Fannie Farmer had a peach version as well, so her recipe was the chosen winner for today. Note: both cookbooks interchangeably used crisp and crumble, although by 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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