Peach Buckle

Peach buckle in a glass pie plate with gold spoon.

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5 from 1 vote

An easy way to make an old-fashioned peach buckle, using only one bowl and 5 peaches.

Prep Time15

Cook Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 281kcal

Author: Dorothy Stainbrook

Equipment

9-inch pie plate or 9 x 13 baking dish, or 9 x 9 square baking dish
Stand mixer optional
paring knife
Vegetable peeler optional

Ingredients

½ Cup unsalted butter at room temperature
½ Cup granulated white sugar
¼ Cup light brown sugar packed
3 Large eggs at room temperature
1 Tablespoon Lemon zest
2 Teaspoons vanilla extract
1 Teaspoon almond extract
1 Teaspoon cinnamon
1 ¼ Cups all-purpose flour
½ Teaspoon sea salt
1 Teaspoon baking powder
¼ Teaspoon baking soda
4 ½ Cups peaches peeled and pitted
cinnamon and turbinado sugar for sprinkling on top (streusel topping directions are in the notes)

Streusel Topping (see notes)

Instructions

Preheat oven to 350℉ (375℉ if at high altitude)
Spray your baking dish with cooking spray or grease it lightly with butter.
In the bowl of a stand mixer, combine butter and sugars. Cream them together on medium speed until light and fluffy (about 3 minutes). If you don't have stand mixer, just combine thoroughly with hands until all butter is incorporated)
Add the eggs, one at a time, until they are thoroughly incorporated into the butter mixture (scrape down the sides of the bowl as you go).
1/2 Cup unsalted butter, 1/2 Cup granulated white sugar, 1/4 Cup light brown sugar, 3 Large eggs
Add the lemon zest, vanilla, almond extract and cinnamon and mix together until blended.
1 Tablespoon Lemon zest, 1 Teaspoon almond extract, 1 Teaspoon cinnamon, 2 Teaspoons vanilla extract
Remove the bowl from the stand mixer and gently stir in the flour, salt, baking powder, and baking soda until everything is mixed together just enough so the batter doesn't show flour bits any longer. Do not over-mix.
1 1/4 Cups all-purpose flour, 1/2 Teaspoon sea salt, 1 Teaspoon baking powder, 1/4 Teaspoon baking soda
Peel and pit the peaches (see the text in the post above for 3 different methods for peeling peaches).
With a paring knife, slice the peaches over the mixing bowl with the batter, so that it collects any juice from the peaches. One large peach give approximately 1 cup of sliced peaches.
Once all the peach slices are in the bowl on top of the batter, gently stir in the peaches with a spatula until they are incorporated throughout the batter.
4 ½ Cups peaches
Turn the batter into your prepared baking dish, gently folding the peaches around so that some of them are on top.
At this point you can either sprinkle with a streusel topping (see notes below) or just sprinkle with cinnamon and turbinado sugar (use granulated sugar if you don't have turbinado.
A streusel topping will make the buckle more like a coffee cake.
cinnamon and turbinado sugar
Bake for 40-50 minutes at 350℉, or until the top is golden and toothpick inserted into the middle of the cake comes out clean.
Let the buckle cool a little to set up, and serve slightly warm with a dollop of ice cream.
Uncooked buckle can be kept in the fridge (covered) until ready to bake it.

Notes

*Notes:

you can use frozen peaches or canned peaches with good results.
Because of the way glass transfers heat in the oven, it will bake faster and darker than most metal pans.
This recipe was tested in Denver (high altitude) and needed to cook for 60 minutes at 350. If you live at high altitude, increase heat to 375 F and cook longer (until toothpick comes out clean)
It is fine to let buckle rest in the fridge (covered) overnight if you can't bake right away.

Directions for streusel topping:

In a medium bowl, mix together 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1 teaspoon ground cardamom and 1/4 teaspoon kosher salt.
Cut in 5 tablespoons of butter with your hands or a pastry blender, and then mix in 1/2 cup chopped pecans (or oats).

Spread over the peach and cake batter before baking.

Nutrition