Old-Time Peach Crumb Pudding

  • 18 medium peaches, about 4 pounds; reserve fresh peach slices for garnish
  • 1 cup sugar
  • 1¼ cups flour, sifted
  • ½ cup butter or margarine

Peel and cut peaches into quarters. Combine ½ cup sugar and 3 tablespoons flour, and mix with peaches. Put in a baking dish large enough for the amount of peaches (a 9-inch x 13-inch pan should work). Mix remaining sugar and flour. Add butter or margarine, and cut mixture to crumb consistency. Sprinkle crumbs over peaches. Bake at 375° for 1 hour or until done.

— Margie Walker

Revolutionary Cooks

The Jonathan Hunt Chapter of the D.A.R. in Elkin saved the Gwyn School-Elkin Chapel in 1953, converting the building into a history museum named for Elkin’s founder, Richard Gwyn.

When the chapter produced a cookbook in 2008 to raise funds for a security system for the museum, members saw the book also as an opportunity to educate people about the area’s Revolutionary War history and about the D.A.R.

Along with their family recipes, chapter members shared brief biographies of such Surry County patriots as David Cockerham, who entered the war at age 16 as a substitute for his uncle William, and Capt. John Taliaferro, a physician who cared for both patriot and British soldiers wounded at the Battle of Guilford Courthouse.

To order a copy of Revolutionary Cooks, contact Ramona Collins at (336) 874-2302 or ramocolli3@aol.com.

Additional recipes from Revolutionary Cooks that appeared originally with this one:
Savory Summer Pie

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