peach buckle

August 15, 2013 § 44 Comments


I didn’t think it was possible but I think I hit my fresh peach threshold.  I have been eating as many as two to three fresh juicy ripe peaches every day for the past week, or so.  Peaches are still abundant at the market and I never make it out the market door without 4 or 5 in my hands.  Time to turn on the oven and start baking some peaches!  Being the rustic baker I am, naturally I would make a cobbler, crostata, galette or a buckle.  A buckle?

My mom loved cobblers and she taught me how to make a very good blackberry cobbler, which I will be making soon.  I already made a lovely blueberry crostata and posted it.  So, for now a peach buckle.  A buckle is assembled with the cake on the bottom and the fruit on top.  As it bakes the fruit slightly sinks to the bottom while the cake rises around the fruit, causing it to “buckle”.    Simple, rustic and absolutely delicious.  You may want to serve it warm straight from the pan with either a splash of cream or ice cream.

I n g r e d i e n t s

  • 1 stick butter, melted
  • 1 cup sugar
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla
  • 3 ripe, juicy peaches, peeled, pitted and sliced


m e t h o d

Heat oven to 375°F.

Pour melted butter into a 2 quart baking dish.  In a mixing bowl, combine sugar, flour, baking powder and salt.  Mix to blend.  Stir in the milk and vanilla until blended.  Pour the batter over the melted butter.  Arrange the peach slices over the batter and bake for 30 minutes or until browned.  The top will be brown and the cake will begin to pull away from the sides of the pan.


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