Recipe by Whisper
This recipe came from DH's grandmother Francis. It was always one of my favorites. It's great when peaches are in season, or you can use canned or frozen. Simple and fast to make.
Top Review by i8ntproverbs31
sorry to have to give this a low rating, but I entirely had to disagree with the previous review. The only adjustment I had to make was I used a loaf pan intead of a 8 in square. So I baked for a bit longer (till the sourcream was set) accordingly. But the crust was way beyond dry, and the overall taste was not very good. My 6 and 5 year old said no thank you and asked to be excused. For us--that says alot.
- 2 cups flour
- 1⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup sugar
- 1⁄2 cup margarine or 1⁄2 cup butter
- 1 teaspoon cinnamon
- 2 eggs, beaten
- 1 cup heavy cream or 1 cup sour cream
- 12 peach halves in syrup, fresh,canned or frozen
Directions See How It's Made
- Sift flour, baking powder, salt and 3 Tbsp sugar together in a bowl.
- Cut in margarine with pastry blender until mixture looks like coarse cornmeal.
- Pat an even layer of mixture on bottom and halfway up sides of 8 inch square baking pan, pressing pastry firmly with your hands until it holds.
- Arrange peaches over bottom pastry and sprinkle with remaining sugar and cinnamon.
- Bake for 15 minutes in 400 degree oven.
- Then pour mixture of beaten eggs and heavy (or sour) cream over the top.
- Bake for 30 minutes longer.
- Serve warm or cold.