A delicious peach buckle with a hint of cinnamon. Meet your new go-to summer dessert.
Buckle or Cobbler?
A buckle is similar to a cobbler, but instead of biscuit dough, a buckle uses a cake-like batter. Classic buckles include a crumbly topping, but to keep things simple, I decided to omit it from this recipe.
To learn more about the difference between a buckle and a cobbler, check this out.
Everyone has their own technique for a buckle, and this recipe uses the cake first, peaches second method.
I use an easy buttery batter, adapted from this recipe. The batter is poured in first, then skinned peaches tossed in brown sugar go on top.
This way, as the buckle bakes, the batter rises up around the peaches, soaking up all that delicious peach juice and making for the best, sturdiest slice. Serve with some vanilla bean ice cream to cool off the warm summer nights.
I buy my peaches (and a myriad of other stone fruit and berries) from the Okui Fruit Stand in Grover Beach.
I may be biased, but something about Okui fruit just stands out above the rest. That being said, the peaches I used in this recipe were huge, bigger than I could hold in one hand, and may be larger than the peaches you find in your local supermarket.
For this recipe, the bigger the better! If you can only find medium sized peaches, adjust the blanching time when you boil the peaches to peel them.
For the filling:
- 4-5 large peaches, about 4½ cups peeled and sliced
- ½ cup brown sugar
- ¼ cup granulated or turbinado sugar for sprinkling
Skin the peaches
- Over high heat, bring a large pot of water to boil on the stove. Gently rinse the peaches and score an X on the bottom of each peach with a paring knife.
- Once the water is boiling, carefully drop the peaches in and cover with a lid for 1-2 minutes, depending on the size of your peaches. Larger peaches will take longer than smaller peaches.
- Remove from boiling water and place in a glass bowl in the sink. Run cool water over the peaches.
- When they are cool to the touch, peel the skin off starting at the X mark. If ready, the peach skin should come right off, detaching from the peach evenly and easily. If the skin seems stuck, try boiling again for another minute.
- Slice the peaches in half and remove the pit. Cut into quarters, then slice the quarters in half. This should give you sixteen peach cubes per peach.
- Place all sliced peaches in a large bowl and set aside.
Prep the filling.
- Preheat the oven to 350°F.
- To the bowl with the sliced peaches, add ½ cup brown sugar. Stir to combine. Set aside while you prep the batter.
Prepare the batter.
- Melt the butter using a microwave safe bowl in the microwave, using 15-30 second intervals to ensure the butter does not spill over. (If you don’t have a microwave, you can use a toaster oven or melt it in a small pot on the stove.)
- In a clean bowl, mix the flour, sugar, baking powder, salt, and cinnamon.
- Allow the butter to cool to the touch, so that it is still liquid but not too hot.
- Once the butter is cool, add it to the bowl with the dry ingredients. Add the milk. Stir to incorporate well. Set aside.
Bake the buckle.
- Grease a 9×13” baking pan
- Pour the prepared batter into the pan, and smooth out to cover evenly.
- Add the peaches on top of the batter. If your peaches are extra juicy, use a slotted spoon to scoop the peaches into the pan. This way, you will retain some of the juice but don’t have to use all of it.
- Sprinkle sugar on top. Bake at 350 degrees for 35-40 minutes, until edges are beginning to brown and the batter in the middle of the cobbler is no longer runny.
- Allow the buckle to cool before serving. This gives the batter time to soak up any juices left behind by the peaches in the baking process, making for an extra tasty buckle!
- Serve with vanilla ice cream and a bit of whipped cream. Enjoy!