Peach-Blueberry Crumb Cake

Crumb cake has long been one of my favorite breakfast items.  The recipe my mom makes is fantastic, and I have used it for many years to consistent results.  I’ve toyed around with it some: adding spices to the crumb mix, for instance.  But it wasn’t until this past weekend, when I was staring at mountains of peaches and blueberries whilst pondering breakfast that I tried adding fruit into the mix.

Wow!  So good I ate nearly half of it myself.

My mother sometimes doesn’t like it when I monkey around with her recipes.  This particular edit to her recipe seems so intuitive that I don’t know why I never tried it sooner.

Peach-Blueberry Crumb Cake

♦ 3 cups flour
♦ 1 Tbl baking powder
♦ 1 tsp salt
♦ 1/2 tsp cinnamon
♦ 1/2 tsp ginger
♦ 1/4 tsp nutmeg
♦ pinch cardamom
♦ 1 1/2 cups sugar (split between white and brown)
♦ 1 stick butter
♦ 3 large eggs
♦ 1 cup milk
♦ 2 tsp rum
♦ 2 cups sliced fresh or frozen peaches
♦ 1 cup fresh or frozen blueberries

1. Preheat oven to 375F. Grease 2 x 9-inch pie plates or 1 x 12″ cast iron skiklet
2. Mix all the dry ingredients together.
3. Use fingers or dough cutter to blend butter into flour mixture, like you would to start a pie crust or biscuits.
4. Measure out 1 1/2 cups of this mix and set to the side. This will become the crumb topping.
5. Beat eggs in a small bowl. Blend in milk and rum.
6. Stir liquid into dry until just combined. There should be lumps.
7. Fold blueberries into batter.
8. Spread half of the batter into the pie plates or skillet. Spread peaches across the batter evenly, then top with the rest of the batter.
9. Spread crumbs across top. They will be thickly spread. This is good.
10. Bake for 25-30 minutes or until a toothpick inserted in the center comes out dry.

Serve warm. Leftovers are best wihin 24 hours. They get somewhat sticky after that. Leftovers best heated briefly in toaster oven.

One Response to “Peach-Blueberry Crumb Cake”

  1. jo Says:

    this looks great - i need to try that.

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