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 opted to use a combination of the two. You can, of course, use just one or the other.

Peach and Nectarine Buckle | Bake or Break

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

Prep Time: 20 minutes

Cook Time: 50 minutes

Yield: 8-10 servings

Peach and Nectarine Buckle

Ingredients

  • 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
  • 2 tablespoons sanding sugar*
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup sliced almonds

Instructions

Preheat oven to 350°. Butter a 10-inch cast iron skillet.**

Whisk together flour, salt, and baking powder. Set aside.

Using an electric mixer on medium speed, beat butter and sugar until light and fluffy.

Add eggs, one at a time, mixing well after each addition. Mix in vanilla.

Reduce mixer speed to low. Gradually add flour mixture, beating just until combined. Fold in peaches and nectarines.

Transfer batter to prepared skillet and spread evenly.

Mix sanding sugar, cinnamon, and almonds together in a small bowl. Sprinkle mixture over 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 pan for about 20 minutes before serving.

Notes

*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.

http://www.bakeorbreak.com/2013/09/peach-and-nectarine-buckle/

7 Comments

  1. tahnycooks September 9, 2013 Reply

    So, great minds think a like! I just posted a buckle today too! I would love to try yours though! Lets trade!! I have an-abundance of peaches right now too! We went and picked, I have a whole bunched in the freezer! I’ll be glad in the winter…

    I love that you combo’d the two stone fruits. I combo’d blueberries, raspberries and pineapple. I especially love that you baked yours in a cast iron, delish!

  2. This sounds fabulous! Loving the flavour :)

  3. JEP September 9, 2013 Reply

    Love the skillet photo. The almond topping looks yummy.

  4. Javi Trulove @ T3treats September 9, 2013 Reply

    The pie looks so beautiful, i’m not big fan of peaches but this looks so pretty that i would eat it in a heart bit

  5. Joanne September 9, 2013 Reply

    It’s recipes like this that make me LOOOOVVVEEEE summer! Stone fruit is the best. I don’t think I’ve ever had a buckle though…shame on me!

  6. I love desserts with fruit – my husband would love this recipe!

  7. I love this, and I am just getting used to my skillet…..so we will see what happens

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