Peach And Blackberry Crumble Cake

                                                                                    SOUTHERN TRADITIONS


                                        This is one of my favorite deserts as a child. This recipe was handed down from my Great Grandmother. I changed the Pecans to almonds for a bigger crunch and the cinnamon for more flavor. Although it was already delicious the cinnamon gave it extra flavor. This recipe called for fresh peaches that have been canned (which I did not have on hand at the time) and fresh picked Blackberries. I picked some during the spring and froze them, So that part was taken care of.  Although I substituted the freshly canned peaches for canned store-bought they still had a great flavor.

                                        The ingredients in this recipe are still the same though they had a different way of cooking back then. I do not have a Cast Iron Stove to cook this in so I changed the temperature around to fit the modern-day stove. When you eat this crumble cake you are enjoying the same taste as the person did who first baked it back in 1901. Yes I said 1901. That is when the recipe was written. I do not know where or when it came from before then though I know where it ended up.  My mother and Grandmother enjoyed this as children and I am very pleased to have my children enjoying it as well. I thought I would pass this piece of my family heritage to anyone who will enjoy it.

                                      The ingredients  are simple but, How they are baked together make a great cake. It is moist and delicious and too to. The addition of the peach juice instead of water gives the cake more flavor instead of the tasteless flavor of the water. you can use water but you won’t get the right flavor or texture of the cake. So, enough of talking let’s get to baking. Here is what you will need:


1 (28 oz.) can of Sliced Peaches, Drained and  juice reserved

1 c. Freshly picked Blackberries but frozen, thawed are fine

1 c. Reserved Peach Juice ( if the liquid does not add up to 1 cup then add a little water to equal 1 cup.)

1 c. Sugar

1 c. All-Purpose Flour

1 1/2 Tsp. Baking Powder

1/2 Tsp. Salt ( they did not have kosher they had plain table salt but, You can use what you have. No need for extra trouble)

1 Tsp. Vanilla

1 Stk. ( 1/2 c) Butter, slightly room temp, Cubed ( they used sweet cream but you can use unsalted)

1/4 c. Brown Sugar

1/4 c. Granulated White Sugar

1/2 c. Oats. ( please do not use instant use quick cooking rolled oats)

1/4 c. Pecans or Almonds, Chopped coarsely

1/4 Tsp. Salt

1 1/3 c. All-Purpose Flour

1 Tsp. Cinnamon ( optional)


(1.) Heat up the oven to 350*. Grease and Flour a 9 inch baking pan and set aside.

(2.) In a bowl stir/whisk together the Peach Juice, 1 c. Sugar, 1 c. Flour, Baking Powder, Salt and Vanilla.  Stir until the batter is just combined well. If there are lumps in the batter it is alright, they will cook out. Pour the batter into the greased pan and set aside.

(3.) Carefully place the peaches into the batter laying flat. This will help the batter cover the fruit. Sprinkle the blackberries over the peaches evenly so the batter will bake around them.  Do not push down into the batter as the batter will rise and bake around the fruit. Set aside.

(4.) In a bowl add in the Butter cubes, Brown and White Sugars, Oats, Nuts, Salt, Flour and Cinnamon. Using a fork or pastry cutter cut the mixture until crumbly. There should be large and small crumbles in the mixture. Sprinkle over the fruit and batter evenly and bake between 1 hour and 1 hour 10 minutes. Just until the top is golden and when a toothpick inserted in the middle of the cake comes out clean. When the cake is done remove from the oven and let cool completely in the pan placed on a wire rack. this ensures it cools evenly. The recipe calls for it to cool in a window ledge but we just let it cool on the wire rack.  When it is completely cooled then run a knife along the edges to loosen and carefully flip on to your hand and place up right on to a cake plate or a plate. Now you are ready to cut it into wedges and serve.


                                            Now if you do not want the fruit used in the recipe you can substitute any other fruit or fruit juice. Just make sure that the fruit and fruit juice are the same. Like pear/ apple  and apple  juice or strawberry/ blueberry and blueberry juice. This will help the flavors pair well together and will be flavorful.  You can also use any nut you like, Like pecans, walnuts or almonds. Just remember to let it cool completely before removing from the pan so the cake does not fall or break apart. I hope you enjoy a little piece of our Southern Traditions.


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1 Comment

  1. I rated this 4 stars though I haven’t eaten a crumble cake before, but because I have a Blueberry Crumble Pie (which is good) then this cake has to be good too. Your welcome to check out my desserts over at my blog under the Rcipe page click on Desserts.


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