Friday, June 14, 2013

Peach Coffee Cake Crumble

Peach Coffee Cake Crumble


½ cup shortening
¾ cup sugar
1 egg
2 cups sifted all-purpose flour
2½ teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 cups fresh peaches (2 cans peaches)
½ cup sugar
½ cup sifted all-purpose flour
½ teaspoon ground cinnamon
¼ cup butter or margarine


1.                  Thoroughly cream shortening and ¾ cup sugar.
2.                  Add egg and beat till light and fluffy.
3.                  Sift together 2 cups flour, baking powder, and salt.
4.                  Add to cream mixture alternately with milk.
5.                  Spread in greased 11x7x1½ inch pan.
6.                  Top with peaches.
7.                  Mix ½ cup sugar, ½ cup flour, and cinnamon; cut in butter till crumbly; sprinkle over berries.
8.                  Bake at 350° for 45 minutes.
9.                  Cut in squares.  Serve warm.

Peach Coffee Cake Crumble was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman 

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Quick Breads”, page 48 of the Third Printing, 1970.

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Thank You!
Shirley-Ann Pearman

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