Jul 22, 2012
The name of this dessert is just cute as a bug and it’s what drew me to the recipe. I was so lucky for it! This is one of THE best desserts I’ve made in recent memory. Granted, I really lucked out with beautiful, perfectly ripe, juicy and blemish-free peaches and the importance of that must be underscored. But the best peach in the world wouldn’t help a bad recipe. This one is absolutely beyond any criticism. None. Zip. Loved the sweet peaches just as is – no cinnamon or other spices, no thickening agents, no butter, vanilla (as it seems so many are often wont to add) or anything else extraneous. Just pure sweet peach flavor. As for the cake-like topping, mmm, good. Buttery, moist and tender cake which could not have been a better partner for those sweet, juicy peaches. I added a handful of dried cherries to the peaches and I sprinkled the top with sanding sugar before baking. While both were nice additions, neither was necessary, nor was the dessert necessarily any better for those additions. The baking directions were helpful and the time and temperature spot on accurate. Pansy Petals, you indicated this recipe has been in your family for generations and it is completely understandable why. Thanks for sharing your family’s special recipe - it’s a jewel.
—naples34102
