Finally going to make this digital because every single time I want to make it I turn my house inside out and then hours later finally text my mom to ask for the recipe. Why is there a photo of a cat in a peach box rather than a photo of the finished product? Because it’s ugly and you’ll go ehhh thanks but no thanks. Do yourself a favor and just trust me when I say this peachy, cinnamony, custardy, crumbly treat is a family favorite for a reason.

This recipe is originally from my great-grandmother’s sister in law from Buffalo, NY.

Ingredients

• Crumbs
  • 2 C flour (sifted… lol just kidding, give your flour a whisk before measuring and that’s close enough to sifted)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 cup butter
• Custard
  • 2 egg yolks
  • 1 cup sour cream
• Fruit
  • 9-12 peach halves (peeled)
  • 1 cup sugar
  • 1 teaspoon cinnamon

Instructions

1. Preheat oven to 400°F
2. Grease a 9×9 pan
3. Mix dry ingredients together
4. Using a pastry cutter or your hands work the cold butter in until the mixture looks like cornmeal or sand
5. Pat mixture into an even layer in bottom of the pan and halfway up the sides
6. Place peaches cut side down over crumbs, sprinkle with the cinnamon sugar mixture, and bake at 400 for 15 minutes
7. Mix egg yolks and sour cream, pour around the peaches making sure the custard covers the exposed crust
8. Bake an additional 30ish minutes until the sugar/fruit bubbles and the custard is set and brown in spots
9. Cool, cut, eat; store in refrigerator

Ok fine here’s a photo from that one time that I sort of doubled the recipe but sort of didn’t and forgot an ingredient but it still turned out pretty daaannng delicious. You can see what I mean about putting the custard mixture around the peaches rather than over them.

I’ve also made this using plums and apples and both are lovely.