Fresh Peach Buckle
by Sue Lau | Palatable Pastime
Well, Labor Day is behind us now and it is all bit a technicality to wind our way into the cooler days of Autumn, We should be getting chillier temperatures later this week that are more seasonal after this late season heat wave.
Apples are coming in big now, but peaches are still in plentiful supply at the markets with very good prices. A sack full will lend itself to making this tasty dessert.
And this recipe I am making as part of the Blogger C.L.U.E. society, a group of like minded foodie blogging pros, and we do this on a theme, which of course, this month happens to be Fall Fruit. For this month I was assigned to explore the blog of AnnaDishes. Anna has had her blog going since January of 2010 so you know when you drop by there she has an archive stuffed tight with delicious recipes. Like my blog, Anna just specializes in good yummy food, with a broad selection of recipes in all categories.
I decided to make Anna’s version of the Peach Buckle, which has passed around BloggerC.L.U.E. from Heather at girlichef, who developed this delicious buckle as part of a Gallo campaign. Heather used Gallo Riesling instead of Prosecco. And I in turn used Gallo’s Sweet White blend, which I in turn had leftover from a Gallo campaign I recently did myself as part of Sunday Supper. Of course, as this recipe gets passed around, you are the next one that gets to make it, and you will be happy you did either with wine, or with peach nectar/juice if you prefer.
It is more like coffee cake than anything, with enough fruit to make it seem a bit like a cobbler or shortcake. The key to this really is in using the cast iron, as it causes the crust around the edges to get delicately crisp like a pie crust, and that in my opinion puts it right over the top. So make sure you do pull the cast iron out of storage, if it isn’t out already.
I’d say I hope you will enjoy, but I know you will.
See you again soon!
Awesome recipes using Fall Fruit from the Blogger C.L.U.E. group!
visit all the bloggers and don’t forget to pin your favs!
- Apple Brie Panini by Rebekah from Making Miracles
- Apple Butter by Stacy from Food Lust People Love
- Apple Oatmeal Muffins by Aly from Cooking in Stilettos
- Arugula, Pear and Parmesan Salad by Kate from Kate’s Kitchen
- Butternut Squash Soup with Apple by Lea Ann from Cooking on the Ranch
- Chaussons aux Pommes by Liz from That Skinny Chick Can Bake
- Cinnamon Apple Oatmeal by Kim from Liv Life
- Creamy Tomato Soup by Kelli from Kelli’s Kitchen
- Fresh Peach Buckle by Sue from A Palatable Pastime
- Fried Apple Hand Pies by Heather from girlichef
- Greek Yogurt Apple Loaf by Lauren from Sew You Think You Can Cook
- Peach Streusel Bread by Azmina from Lawyer Loves Lunch
- Pumpkin Cheesecake Pie by Wendy from A Day in the Life on the Farm
- Pumpkin Molasses Tea Bread by Lisa from Authentic Suburban Gourmet
- Sweet Potato Apple Soup with Chipotle by Kathy from A Spoonful of Thyme
- Vegan Spiced Apple Crumb Muffins by Debra from Eliot’s Eats
- Apple Pie with Oat Streusel by Christiane from Taking On Magazines
Apple Banana Bread by Lora from Cake Duchess
Fresh Peach Buckle
- 1 quart fresh peaches, peeled pitted and sliced (thawed frozen slices are fine but not canned)
- 2/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- pinch salt
- 4 fluid ounces sweet white wine (or peach nectar for alcohol-free)
- 1 1/2 teaspoons vanilla paste
- 6 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/8 teaspoon freshly grated nutmeg
- 1 1/2 cups whole butterflake buttermilk
- Vanilla ice cream or sweetened whipped cream
- Peel peaches using a paring or bird-beak knife. If they are hard to peel, score an “x” in the bottom and dip into boiling water about 30-45 seconds then remove and plunge into cold water. The skind should have sufficiently loosened to make them easy to peel. Cut in half, discard the pit, and slice, placing slices and any juices in a bowl.
- Preheat the oven to 375ºF. with a 12-inch cast iron skillet on the center rack while it preheats. You can use an oblong baking dish but I am warning you that quality will be lost there.
- While the oven heats, whisk together the sugar, brown sugar, cornstarch, salt and wine in a large saucepan and bring to a boil. Stir in the peaches and simmer a couple minutes then remove from heat. Stir in the vanilla paste as it cools.
- Drop the butter into the preheating skillet and allow it to melt in the oven.
- Whisk together the batter in a mixing bowl: flour, sugar, baking powder, salt, nutmeg and buttermilk.
- Pull the skillet out and ladle the batter into the skillet- do not stir into the butter.
- Use a slotted spoon to drain peaches (reserving liquid) and place peaches evenly over the top of the batter, then drizzle peaches juices evenly over all.
- Bake for 45-60 minutes until it tests done.
- Allow to cool, then slice into wedges and serve with ice cream or whipped cream, as desired.
From the kitchen of palatablepastime.com
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