What do you do when it's summer and peaches are on sale? You buy a mountain of them and then realize you can't possibly eat that many...and then you look for recipes like this.
Here's a tip: If your fruit is getting too ripe, go ahead and peel and chop it. You can freeze it in plastic freezer bags in the right amount for your recipe!
I roughly chopped up 2 peaches and 2 nectarines. I left the skin on one of the nectarines for color.
Cream the butter & sugar until fluffy...but guess what. I didn't plan ahead and leave the butter out to soften...oh well.
It says to add eggs one at a time, but I'm a rebel. I threw 'em all in along with the vanilla.
Add the flour, baking powder, & salt. I didn't whisk them first, nor did I "spoon & level" the flour. Martha would not be happy with me.
Once that's all mixed, fold in the peaches by hand.
Then make the topping, which is the cinnamon, almonds, and the 2 tbs. of sugar...you DID remember to reserve 2 tbs. of sugar right?! You didn't just add it all to the butter at the beginning?? Good!
Spread the batter into a buttered pan or skillet. Sprinkle on the topping.
When it's done, it'll be golden & delicious.
This is an awesome seasonal dessert. Not to sweet & perfect with a glass of iced tea! Enjoy!
Peach Buckle
from Everyday Food
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
1. Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet, nine-inch square baking pan, or a two-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.
Here's a tip: If your fruit is getting too ripe, go ahead and peel and chop it. You can freeze it in plastic freezer bags in the right amount for your recipe!
I roughly chopped up 2 peaches and 2 nectarines. I left the skin on one of the nectarines for color.
Cream the butter & sugar until fluffy...but guess what. I didn't plan ahead and leave the butter out to soften...oh well.
It says to add eggs one at a time, but I'm a rebel. I threw 'em all in along with the vanilla.
Add the flour, baking powder, & salt. I didn't whisk them first, nor did I "spoon & level" the flour. Martha would not be happy with me.
Once that's all mixed, fold in the peaches by hand.
Then make the topping, which is the cinnamon, almonds, and the 2 tbs. of sugar...you DID remember to reserve 2 tbs. of sugar right?! You didn't just add it all to the butter at the beginning?? Good!
Spread the batter into a buttered pan or skillet. Sprinkle on the topping.
When it's done, it'll be golden & delicious.
This is an awesome seasonal dessert. Not to sweet & perfect with a glass of iced tea! Enjoy!
Peach Buckle
from Everyday Food
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
1. Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet, nine-inch square baking pan, or a two-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.
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