Peach Buckle

20160827_150834Remember those mealy peaches I had stumbled upon a while back? Well I chopped them up and froze them to use for another day. I was craving something fruity and cinnamon-spiced for dessert, so I threw together this beautiful peach buckle. The great thing about this recipe is that it doesn’t have to be peaches. You could use blueberries, plums, or any other berries or stone fruit in this recipe with the same great results.

20160828_082138By the way, you may be asking, “What IS a buckle?” It’s a simple single-layer baked cake with fruit strewn throughout and topped off with a butter-y streusel. The streusel is supposed to give the cake a buckle appearance and can also be called a crumble. It’s a classic American dish that perfectly exemplifies the perfect autumn dessert (or breakfast) dish!

Note*** This version of the recipe is solely mine. When reposting, please cite me and my website.

Copyright august 2016 ©

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Peach Buckle

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Sweet, cinnamon-spiced peach buckle with a lovely buttery crumb, the perfect fall treat
>>> Yields 8×8 inch pan

Time:
-Prep: 15 min
-Bake: 35 min

Ingredients:

Cake:

  • 2 C AP flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 C brown or white sugar
  • 1/4 C unsalted butter, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 C milk
  • 2 C chopped peaches
  • 1 tsp cinnamon, 1/2 tsp ground ginger, allspice, and nutmeg each

Streusel:

  • 1/2 C AP flour
  • 1/4 C dry rolled oats
  • 1/4 C brown sugar
  • 1/4 C unsalted butter, softened
  • 1/8 tsp salt

Instructions:

1) Preheat the oven to 350 F. Grease an 8 x 8 inch square pan or 9 inch round pan.
2) Mix together the flour, baking powder, salt, sugar, and spices.
3) In a separate bowl, combine the butter, egg, vanilla, and milk and mix well.
4) Combine the dry and wet ingredients until no flour streaks remain.
5) Fold in the chopped peaches lightly. Don’t overtax the batter.
6) Pour the batter into the prepared pan.
7) Prepare the streusel by mixing together the flour, oats, sugar, and salt. Rub in the butter until it’s crumbly. The pieces can be large or small, depending on personal preference.
8) Bake for 35-40 minutes until the toothpick comes out clean and the top is golden brown.
9) Remove from oven and let cool before removing. Slice and serve! The buckle can be stored at room temperature, covered, for 2-3 days.

Happy eats!

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