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Peach Buckle

Instead of using a cast-iron skillet, you can make the buckle in a 9-inch square baking pan or in a 2-quart shallow baking dish. Serve straight from the pan.

  • Prep:
  • Total Time:
  • Servings: 8
Peach Buckle

Source: Everyday Food, November 2003

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened, plus more for skillet
  • 3/4 cup plus 2 tablespoons sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 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

Directions

  1. Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet, 9-inch square baking pan, or 2-quart shallow baking dish. In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy. Add eggs, one at a time, and vanilla; beat to combine.

  2. 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.

  3. Spread batter in prepared skillet. 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.

Reviews (11)

  • JulieJ 7 Sep, 2014

    This is such a great simple recipe -- really like the topping -- I agree that it is really good for breakfast. Thanks!!!

  • hs29 11 Aug, 2013

    This recipe actually appears on page 38 of the July/August 2004 issue, not the November 2003 issue as noted. It's excellent, as well as easy to make.

  • Marthaisgenius 10 Aug, 2013

    A very tasty and fruity dessert. Not sure how I would describe the cake portion of this, a bit denser than you might think. I think mine was closer to a bread pudding with all the fruit adding so much moisture. The topping was a wonderful contrast.

  • John Hanley 14 Feb, 2013

    Very tasty recipe and easy to make even for a newbie like me!

  • LeaAdele 13 Oct, 2010

    This recipe is not in the November 2003 issue of Everyday Food, as is indicated above.

  • Shedevilsister 7 Sep, 2010

    So easy and excellent with some whipped heavy cream :)

  • hotcookies 7 Aug, 2010

    I just pulled this out of the oven. It is fabulous. The consistency is somewhere between cake and custard and the flavor of the peaches really shines through. Thanks for the recipe!

  • SDMowatt 15 Jul, 2009

    Can't see the ingredient list - the ad is in the way!

  • saralemen 21 Aug, 2008

    Wonderful dessert. It reminded me of bread pudding. I did half the recipe so maybe that was why. I only had peaches and it turned out great. It was very good.

  • JoAnn1945 4 Jul, 2008

    Made this several times and it's always a hit. Not too sweet and very moist.
    a nice end to a good meal.

    JoAnn1945

  • bluebonnet100 2 Jul, 2008

    Wow!. This was really great. I added 1/2 c. frozen blackberries along with the peaches (because I didn't have as many peaches as I had thought), but I'm sure the peaches alone would have been fantastic.

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