I just love the fresh ripe peaches that are showing up in markets right now -- and how yummy they are layered alongside blueberries in this buttermilk buckle that comes together in a matter of minutes. Peaches and blueberries are so well enhanced by the addition of almond extract and lemon zest with their sweet and fruity flavors. For a little extra crunch all is topped with a sweet crunchy almond streusel.
Colorado peaches are my favorite. (No offense Georgia!) There is something about those cool nights and long warm days on the Western slopes of the Rocky Mountains that dials up peaches to be perfectly juicy and sweet when ripe. (Oftentimes they are referred to as Palisade Peaches -- they are grown in the town of Palisade.)
While working on my peach buckle, I was curious as to what constitutes a "buckle" vs. a "cobbler", a "crisp", or a "clafoutis. So did a bit of poking around. "Buckles" are more cake-like with the fruit baked into the batter -- and called "buckles" because they tend to pull -- or buckle -- away from the edge of the pan when baking.
"Cobblers" have the fruit baked on the bottom and are topped with biscuits or something similar to a dumpling. "Crisps" are similar to cobblers in that the fruit is on the bottom but they are topped with a crunchy crumble -- typically oatmeal based. "Clafoutis" contain fruit -- oftentimes cherries -- and are baked in a batter with a custard-like consistency.
If the peach buckle isn't enough and you are as big of a fan of peaches as myself, make sure to visit my other recipes that lean in on peaches, and look forward to more peachy additions coming in the next week!
- Peach and Prosciutto Pizza with Honey Balsamic Reduction and Basil
- Heirloom Tomato, Peach and Arugula Salad with Miso Buttermilk and Herb Dressing, Mustard Croutons and Pickled Shallots
- Peachy Ham, Swiss and Brie Pull-apart Sliders
- Peach and Mustard Glazed Grilled Pork Tenderloin and Peaches
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Ingredients
Peach and Blueberry Buckle ingredients
Almond Streusel
Peaches and Blueberries
- light brown sugar
- all-purpose flour
- unsalted butter
- salt
- sliced almonds
- fresh blueberries
- fresh peaches
- sugar
- buttermilk
- egg
- lemon zest
- almond extractv
- vanilla
- baking powder
See recipe card for quantities.
Jump to RecipeInstructions
Prepare Streusel: Mix the first four ingredients together, mashing with a fork, until the butter is all incorporated into crumbles. Work in the almonds. Reserve.
Toss fruit with sugar in a medium bowl. Reserve.
Preheat oven to 350°F. Melt butter in 10” cast iron skillet over medium heat.
Brush butter up sides of skillet.
Transfer melted butter to a medium mixing bowl.
Whisk in the sugar, followed by the buttermilk and egg.
Followed by the lemon zest, almond extract and vanilla.
And then the baking powder and salt.
Add the flour in increments.
Whisk until combined.
With skillet off of heat source, pour half of the batter into the skillet.
Then top with half the peaches and berries.
Pour remaining batter over, using a spatula to spread to the edges
Top with remaining peaches and berries and any accumulated juices.
Sprinkle streusel evenly over the top of the buckle
Bake in the center of the oven for 50 to 60 minutes until golden brown and firm, and a cake tester or toothpick inserted into the center comes out clean.
Hint: Use a spatula when adding the batter to the still warm skillet. The batter has a tendency to pull to the center (buckle). And don't worry about being too meticulous about the layers; it makes for a nice presentation to have some of the fruit poking through the streusel on top of the buttermilk buckle.
There is no reason to peel the peaches; it is a personal preference. If you prefer to peel the peaches, cut a small "X" on the bottom of the peach and plunge into boiling water for 15 or 20 seconds. the skins will peel right off.
Substitutions
- Fresh Peaches - fresh peaches are optimal for my peach buckle, but replace with a very well drained 16 oz. can of unsweetened peaches. Or use a 16 oz. bag of frozen peach slices. Thaw them first and drain before tossing with the blueberries and sugar.
- Stone Fruit - substitute the peaches with any of the other stone fruits like nectarines, apricots, plums and pluots.
- Blueberries - substituted the blueberries for raspberries or blackberries.
- Ratios -- for this recipe, you will want between four and five cups of ripe fruit. Play around with different combinations.
Equipment
- Cast Iron or Enameled Skillet
- Medium Bowl
- Toothpick or Cake Tester
Storage
Store the peach buckle well covered at room temperature for up to 3 days. Cover and refrigerate for up to 6 days. Wrap well and place in a zippered bag and freeze for up to three months.
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🍽️Recipe
Peach and Blueberry Buttermilk Buckle with Almond Streusel
Equipment
- ovenproof skillet, such as cast iron or enamel
Ingredients
Almond Streusel Topping:
- ½ cup packed light brown sugar
- ½ cup all-purpose flour
- 4 tablespoons cold butter cut into pieces
- a few pinches of salt
- ¼ cup coarsely chopped sliced almonds
Fruit
- 1 cup fresh blueberries picked over
- 4 peaches pitted and thinly sliced
- 2 tablespoons granulated sugar
Cake
- ½ cup butter one stick, at room temperature
- 1 cup granulated sugar
- 1 cup buttermilk
- 1 large egg at room temperature
- 1 teaspoon lemon zest
- 1 teaspoon almond extract
- ½ teaspoon vanilla
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1-¾ cup all-purpose flour
Instructions
Prepare Streusel:
- Mix the first four ingredients together, mashing with a fork, until the butter is all incorporated into crumbles. Mix in almonds. Reserve.
Prepare Fruit:
- Toss fruit with sugar in a medium bowl. Reserve.
Prepare Cake:
- Preheat oven to 350°F.
- Melt butter in 10” cast iron skillet over medium heat. Brush butter up sides of the skillet.
- Transfer melted butter to a medium mixing bowl and whisk in the sugar. Whisk in the buttermilk and egg, followed by the lemon zest, almond extract and vanilla. Whisk in baking powder and salt.
- Add the flour in increments until combined and smooth
- With skillet off of the heat source, pour half of the batter into the skillet, and then top with half the peaches and berries. Pour remaining batter over using a spatula to spread to edges. Top with remaining peaches and berries and any accumulated juices. Sprinkle streusel evenly over the top of the buckle.
- Bake in the center of the oven for 50 minutes until golden brown and firm, and a cake tester or toothpick inserted into the center comes out clean.
Renee Lynne Berg says
Making this for the 2nd time... yummy in my tummy