I was fortunate enough to grow up on a fruit farm in the Okanagan Valley where we grew apples, cherries, peaches, plums, as well as other fruits and vegetables. August is always evocative of peach season and at the moment, I am so happy to be enjoying a lot of this lovely fruit. While I no longer live in the Okanagan, I love to see the peaches from the Okanagan appear at the farmer’s market or in the grocery stores. It’s reminiscent of my childhood as I recall the variety of desserts we enjoyed: peach pie, peach shortcake, peach cobbler, and of course, just plain peaches and ice-cream!
My mom used to make a classic “Apfelkuchen” (German for Apple Cake) and that was always a hit with our family and guests. This year I experimented with her recipe and decided to try a a peach and blueberry cake, using the same base and topping as mom used for her Apfelkuchen. It’s a relatively easy dessert to prepare and is especially tasty served warm with ice-cream or whipped cream. Best of all, it actually improves in over the next few days, as the moisture of the fruit keeps the cake from drying out.
Peach Crumb Cake
For base & topping:
1 ¼ cup butter – softened
1 cup sugar
3 ½ cups flour
1 Tbsp. baking powder
Mix together butter, sugar & egg. Add flour and baking powder and mix until blended. It will be a fairly dry and crumbly batter. Press half of this mixture into a 10-inch springform pan or a 9×13 pan.
Aprox. 8 peaches, peeled and sliced
1 cup blueberries
¾ cup sugar
1 Tbsp. cinnamon
2 tsp. lemon juice
Mix filling together and spread over base.
Squeeze bits of the remaining batter to create large crumbs to spread over the fruit.