Recipe: Peachy Grist Mill Streusel

Peachy Grist Mill Streusel

Total Time2 hours 30 minutes
Servings: 4 -6


  • 4 ripe peaches
  • 3/4 cup butter soft
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 tsp vanilla
  • cups grist mill flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 tsp ginger
  • 1 tsp cinnimon
  • 3/4 tsp salt 1 1/2 cups sour cream


  • 1/3 cup brown sugar
  • 1/4 cup grist mill flour
  • 1/4 cup chopped almonds
  • 2 Tbsp chopped cyrstal ginger
  • 2 Tbsp cold butter diced


  • Peel peaches; cut and slice thinly and set aside. In large bowl, beat butter and sugar until fluffy. beat in eggs, one at a time. beat in vanilla. In a seperate bowl, whisk flour, baking powder, baking soda, spices and salt. Stir into butter mixture alternately with sour cream, making 3 adds of ingredients. Spread batter evenly in greased 13×9 inch cake pan; arrange sliced peaches over top.


  • In a bowl, mix sugar, flour, almonds and ginger with pastry blender and cut in butter. This is now a crumble mixture. Sprinkle evenly over fruit.
  • Bake in centre of 350°F oven for about 1 hour. Let cool in pan.


This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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