Ever since I read The Food Librarian's post on a nectarine buckle, the words "stone fruit" have been floating in my mind like a chant. I loved everything about the buckle she made, from the slivered almonds to the bright pieces of orange nectarines peeling away from the batter.
This weekend I went out specifically to buy some peaches and nectarines so I could make this buckle before they go out of season. To my dismay, the yellow peaches and nectarines didn't look very good. But there were these giant white peaches that looked gorgeous.
I love white peaches because they are sweeter than yellow ones. And when they are eaten raw, they have a beautiful snow white color. I knew that they wouldn't look as great once they were baked though. I would have preferred using yellow peaches or nectarines for the color, but these white peaches were too pretty to pass up.
So my buckle didn't look as pretty as I wanted it to be, but it turned out delicious. The peaches were so sweet. There is very little batter, just enough to cover the peaches and keep it together. I actually was afraid that there wasn't enough batter. Sometimes I put more fruit in a recipe than required, but I would not recommend it for this recipe as any extra fruit might make this fall apart.
I also love the addition of cinnamon and almond slices on top. This is a wonderful buckle recipe and it's definitely a keeper. Just writing this post makes me want to eat some more. It's also pretty easy to make.
Peach Buckle (from Food Librarian)
1/2 cup (1 stick) unsalted butter, softened
3/4 cup plus 2 tablespoons sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 pounds peaches, pitted, peeled, and cut into 1/2-inch pieces (4 cups)
1/2 teaspoon ground cinnamon
1/3 cup sliced almonds
Preheat oven to 350 degrees. Line a 9" square baking pan with parchment
2. In a large bowl, cream butter and 3/4
cup sugar until fluffy. Add eggs, one
at a time, and vanilla; beat to combine.
3. In a medium bowl, whisk
together flour, baking powder, and salt. With mixer on low speed,
gradually add flour mixture to butter mixture; beat until incorporated.
Fold in peaches.
4. Spread batter in prepared pan. In a small
bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds.
Sprinkle mixture over top; bake until a toothpick inserted in center
comes out clean and topping is golden, 45 to 50 minutes. Let cool 20
minutes before serving.