Peach and Nectarine Buckle
The calendar may have turned to September, but we still have plenty of fresh peaches and nectarines around here. I must say that I’ve been inundated with peaches this summer. So much so that it’s been a bit of a challenge to come up with enough good uses for them. Tough problem to have, huh?
With great recipes for cobbler and cookies and bars already in the books, I opted to go a different route this time with a buckle. My last CSA haul included both peaches and nectarines, so I decided to use a combination of the two. You can, of course, use just one or the other.
If you’re unfamiliar with the term, a buckle is a bit like a cross between a cake and a cobbler. There’s usually a cake-like layer along with fruit on top or mixed into the batter. Then, it’s covered with a crumb topping. Often, the weight of all the fruit will cause the cake to buckle.
Not only is this recipe a perfect use for all of those peaches and nectarines I had on-hand, it is also a great excuse to bake in my beloved cast-iron skillet. Its rustic feel is just the thing for both baking and serving this beauty.
This buckle has a lovely, delicate cake-like texture with plenty of peaches and nectarines stirred right in. The crumb is a simple one, consisting of cinnamon, sugar, and almonds. I just love the visible specks of cinnamon-sugar on top! This is one of those magical baked goods that can easily be eaten for breakfast, dessert, and anything in between.
Peach and Nectarine Buckle
Yield: 8 to 10 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Peach and Nectarine Buckle is a lovely, delicate, cake-like dessert with a sweet cinnamon-almond crumb.
For the buckle:
- 1 & 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 & 1/2 pounds peaches and/or nectarines, pitted, peeled, and cut into 1/2-inch pieces
For the topping:
- 2 tablespoons sanding sugar*
- 1/2 teaspoon ground cinnamon
- 1/3 cup sliced almonds
To make the buckle:
- Preheat oven to 350°F. Butter a 10-inch cast iron skillet.**
- Whisk together the flour, salt, and baking powder. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, beating just until combined. Fold in the peaches and nectarines.
- Transfer the batter to the prepared skillet and spread evenly.
To make the topping:
- Mix the sanding sugar, cinnamon, and almonds together in a small bowl. Sprinkle the mixture over the top of batter.
- Bake 45-50 minutes, or until the top is golden brown and a pick inserted into the center comes out clean. Cool in the pan for about 20 minutes before serving.
*I do love how sanding sugar looks on baked goods, but you can certainly use granulated sugar instead.
**You can substitute a 9-inch square baking ban or a 2-quart shallow baking dish.
Recipe adapted from Everyday Food.
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