Old-Time Peach Crumb Pudding

A few days ago I decided it would be a good idea to take inventory of the chest freezer and cabinet where I keep canned goods.  I had begun to notice that the vegetables I froze over the summer were dwindling, and I wanted to take a count of what was left. But in order to do so, I had to move bag after bag of sliced peaches.  I honestly had forgotten that I had frozen that many.  I guess my eyes were bigger than my stomach last summer which led me to purchase and preserve many more than were actually needed.  I decided that I really needed to begin using them so that when peach season rolls around again in a few months, I won't feel guilty purchasing more. 

I wanted something simple and warm, and I wanted it to taste similar to the peach cobbler-like dessert of my childhood.  You know, the one they served in the school cafeteria?  I always loved that dessert because the part of the topping seemed to get all creamy with the gooey peach filling, but the other part of the topping remained crisp.  I decided to make a recipe I have made several times before with fresh peaches but to use frozen instead.  The result was satisfying,  much like that cafeteria dessert I enjoyed as a grade schooler, only better! Taking a bite, especially this time of year, makes me long for summer and for simpler times when all you had to worry about in life was homework and playing outside with friends.  Oh, to be a kid again!

Old-Time Peach Crumb Pudding

This recipe was found in Our State magazine.  It was sent in by a reader named Margie Walker.  I am posting the recipe here, but I have not changed it except to add an additional tablespoon of flour when using frozen peaches.

4 pounds fresh peaches, peeled, cored, sliced (or 1 1/2 quarts frozen peaches)
1 cup granulated sugar
1 1/4 cups flour, sifted (plus an additional tablespoon if using frozen peaches)
1/2 cup butter, cut into small cubes

Preheat oven to 375 degrees. 

Combine 1/2 cup sugar and 3 tablespoons flour (4 tablespoons if using frozen peaches), and mix with the peaches.  Put in a 9 x 13 baking dish.  Mix the remaining sugar and flour. Cut the butter into the flour mixture until it resembles coarse crumbs.  Sprinkle the crumbs over the peaches and bake for 1 hour until lightly browned and crisp on top.  You may need to turn the broiler on long enough for it to brown nicely at the end, just be sure to watch it closely so it does not burn.