“I made this Peach Buckle last night. So simple, so very yummy!!! I will be trying it with some fresh berries next. Thank you so much for such a great recipe!” ~Audrey
One of the great things about this peach buckle is that it’s such an easy recipe to throw together. I think that’s because it’s an old recipe that goes way back to when treats were more utilitarian than fancy. This is a dessert that you could actually call wholesome and in fact I don’t really consider it a dessert at all, we love it for breakfast 🙂
Of course you can’t eat your delicious buckle all by itself without anything, but I chose to whip up a tangy topping made by whipping equal parts sour cream and heavy cream. The result is thick, rich, but not too sweet. Perfect.
You can slice up this rustic peach buckle like a pie, or in neat squares if you like, but why?
I like to scoop out the warm cake with a big spoon, it seems more homey that way. The edges get nice and crisp and the center stays soft and juicy. So. Good.
Why I don’t peel my peaches
If you read this blog you’ve probably heard this before, but I like to leave the peel on fruits and veggies as often as possible because there’s flavor, color, and nutrition in there.
The next time you bite into a peach, pay close attention, you’ll realize that most of that classic ‘peach’ flavor is coming from, you guessed it…the peel!
Why go to the trouble and extra step of peeling when there’s no need? Using the peel means this easy recipe comes together in a flash. Just the way it should be.
As this peach buckle heads into the stove you just know it’s going to be good. Those gorgeous slices of peach float on top of a silky buttermilk batter with rivulets of sweet melted butter around the edges of the cast iron skillet. I always put a baking sheet underneath in case the batter overflows its banks, but it never does. The cake puffs up perfectly and turns golden every time.
Note: the first time I tested this recipe it was delicious but none of the peaches showed at the top after it baked, the cake engulfed them completely. The second time I made sure to mound the peaches in a few spots instead of arranging them evenly, and that worked so that there were visible peaches on the surface of my baked buckle. A small but important detail.
This type of old fashioned fruit bake has stood the test of time because it just makes sense. Whether you call it a buckle, a cobbler, a grunt, slump, pandowdy, or a Betty, the concept is similar: fresh fruit under or on top of a loose batter or dough, no fussy rolling required.
I love to bake my buckle up and serve it right from my cast iron skillet, it just adds to the rustic charm.
This one treat you don’t have to let cool before eating. Pull it out of the oven, scoop up a serving, and top with your choice of something creamy ~ it could be the whipped sour cream I made, or whipped yogurt, whipped cream, creme fraiche, or just a drizzle of heavy cream or cultured buttermilk. A scoop of ice cream wouldn’t be out of the question.
- Use apricots or any other stone fruit…plums are amazing. Berries, too.
- Change out the flour for a gluten free mix, or try some whole grain wheat or buckwheat blended in.
- Add sliced almonds to the top before baking.
- Change out the flavoring to vanilla.
- Bake this in a regular 9 inch square or round pan.
- Preheat the oven to 350F
- Melt the butter in a 10 inch cast iron skillet.
- Put the peaches in a bowl and sprinkle them with the granulated sugar. Let sit.
- In your main mixing bowl, whisk together the flour, baking powder, salt and brown sugar. Try to get out any large lumps in the sugar.
- Whisk the egg and buttermilk together and add it to the bowl, along with the melted butter and extract. Whisk to combine, but don’t over beat.
- Pour the batter into the skillet, and then top with the peach slices (along with any juices.) You can sprinkle the top with raw or sanding sugar if you like.
- Bake in the center of the oven for about 50 minutes until golden and set. Cover loosely with foil toward the end of cooking if the top seems to be browning too quickly. You can do a toothpick test if you like, but keep in mind that a buckle, like a brownie, is best when moist inside and not over baked.
- Serve warm with topping of your choice.
- To make the whipped sour cream topping, whip the sour cream, heavy cream, and sugar until it holds soft peaks.