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Recipe Tin Project: Honey Peach Crumbly

With vintage recipe cards, you win some and you lose some.

With the Recipe Tin Project, you win some and you lose some. And it turns out, even sometimes when you’re expecting something to turn out delicious, it still fails miserably. When I saw the recipe card for this Honey Peach Crumbly, I was intrigued. Because Honey Peach Crumbly sounds like a delicious thing.

Peaches? Yes, please. And it must have some sort of crumble topping… I’m definitely in. And honey too? What a dream. Unfortunately the reality of Honey Peach Crumbly didn’t quite live up to my dreams, but that doesn’t mean that it isn’t worth trying out again.

This recipe card came to me through the Recipe Tin Project, a project where I cook my way through an old recipe tin full of vintage recipes. But you might have already guessed that. It’s chock full of old recipe cards, most of which seem to be from the ’60s and ’70s. I love food history, and the idea is to breathe new life into these recipes from the past and maybe learn a technique or two from them along the way. The recipes come from different people with different handwriting; some have sweet illustrations while others are on plain (often smudged and stained) index cards.

This one is on a plain lined index card with cursive that is pretty hard to read in parts. In fact, at first I really wasn’t sure what the title was. The ‘h’ in honey is unlike any other I’ve ever seen and the capital ‘E’ threw me for a bit of a loop, but finally (after looking at the ingredients) I deduced it must be “Honey.” The ingredients are clear enough and there are a fair amount of instructions but they leave a little bit to be desired.

See, they tell you to spoon the honey over the peach halves. That much is easy. And then they tell you to combine your flour, sugar, and nutmeg, and cut the butter in until it’s crumbly. Also easy enough. Put half of that crumb mix over a pie shell and then put the peach halves on top. Got it. And then add water… I’m starting to get a little confused. Water in a pie crust? And where does the rest of the crumb mixture go?

So I guessed. I put the rest of the crumb mixture over the peaches and then I poured the water in. And then I baked.

And it was jiggly. If by jiggly, you mean entirely still liquid. I think it could have to do with the fact that I had to use canned peaches instead of fresh. It could have had to do with the fact that I didn’t really know what to do with the rest of that crumb mixture. It maybe could have helped if I chilled it all the way down before digging in. I’ll never know, unless I try again… and something with peach halves slathered in honey and topped with a crumb mixture certainly seems worth the effort.

Yields 1 pie

10m prep time

40m cook time

Rated 4.5 out of 5
Rated by 2 reviewers
  • 1/4 cup honey
  • 6 lg fresh peach halves
  • 1/4 cup flour
  • 1 cup granulated sugar
  • 1/8 teaspoon nutmeg
  • 1/2 cup butter
  • 1 unbaked pie shell
  • 1/4 cup water
  1. Preheat oven to 450°F. Spoon honey over peach halves.
  2. Combine, flour, sugar, and nutmeg. Mix well. Cut in butter til crumbly. Sprinkle half of crumb mix over bottom of pie shell.
  3. Arrange peaches cut side down over crumbs. Add water. Bake 10 min.
  4. Reduce oven to 350°F. Bake 30 min.
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