When I was a teenager I spent at least a week or two at a camp up in the Pennsylvania mountains during the summer. To be honest, the food was horrible. My friends and I mainly survived off of the poptarts and bags of candy we’d bring from home and kept locked in my traveling trunk to keep the raccoons away. But one night every week we’d be blessed with the one thing I would each so much of, I’d get sick.

Peach Cobbler.

When me and my mom went peach picking last week I knew I had to make it! And what I wanted to make is not the cake-type kind where it stands up and looks all pretty. Nope. I’m talking about the warm and gooey kind where the fruit slides around the bottom of your bowl and the hard crumb topping is the perfect contrast to the super tender peaches.

It’s such a simple dessert in theory, but when I went searching the internet I came back a little dissapointed with what I found. So I decided to dig through some of my vintage cookbooks instead. Most of them didn’t have anything, but in “The Spice Cook Book” (written in 1964) I found a title that intrigued me. It was called “Old-Time Fresh Peach Crumb Pudding.” After reading through this quick recipe I had a feeling it was exactly what I had been looking for, so I got to work.

It turned out to be just what I think of when I crave peach cobbler. Not to mention, it’s my favorite kind of recipe (and anything, really) : Simple. Nothing weird or complicated. Just good, simple baking.

Old-Time Fresh Peach Crumb Pudding

(AKA The Best Peach Cobbler Ever)

From The Spice Cook Book

16 Medium-size Fresh Peaches

1 Cup of Sugar

1/2 teaspoon of Ground Cinnamon

1.5 Cups of Sifted AP Flour

1/2 Cup of Butter

Peel peaches and cut into quarters. Combine 1/2 cup of the sugar, cinnamon, and 3 tablespoons of the flour and mix with the peaches. Turn into a buttered 10x6x2 inch baking dish. Combine the remaining sugar and flour. Mix in butter until the mixture is of crumb cnsistency. Sprinkle over peaches, covering them uniformly. Bake in a preheated 375 degree oven 1 hour or until peaches are tender and crumbs are brown.

Oh and did I mention you’re required to make fresh whipped cream to go with this?

Sorry guys, it’s just the law. You’ll just have to lick the bowl clean and learn to enjoy it, somehow.

Fresh Whipped Cream

1 Cup of Heavy Cream

3 Tablespoons of Powdered Sugar

Splash of Vanilla

Put your metal bowl and whisk attachment from your mixer ino the freezer for 10 minutes. Halfway through, put the cream in the freezer as well (do not leave in longer, or you’ll have chunky cream!). Pull everything right out of the freezer and attach to your mixer. Beat the cream, sugar, and Vanilla on high for 1-3 minutes. Keep a very close eye on it, you want to beat just until you get stiff peaks, and no longer then that (in case you don’t know how to tell stiff peaks, just stop your mixer and pull the top up. If the cream stands up by itself when the beater comes out, then you’re done!). Enjoy on your warm peach cobbler!