Thursday, July 25, 2013

Eat in Season: Peach Blueberry Buckle

What's a buckle, you say?
Well, what do you know . . . I said the same thing.  And I found my answer here.

The short of it is that a buckle belongs to the same family as cobblers, crisps, and crumbles, all of which are basically just different ways of combining essentially the same ingredients.

In a buckle, the fruit is folded into or incorporated into the pastry.

And, this particular recipe makes use of two amazing fruits that are both at their peak right now.  So grab yourself 4 ripe peaches and a pint of blueberries, and let's go!

Peach Blueberry Buckle

1 1/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 stick butter (at room temperature)
1 c. packed brown sugar
1 large egg (at room temperature)
1/2 tsp. vanilla extract
1/2 c. sour cream
4 peaches
1 pint blueberries
1/3 c. sliced or chopped almonds

Heat oven to 350 degrees. Whisk together the flour, baking powder, and salt.

In a separate bowl and using a stand mixer, beat the butter and brown sugar until light and fluffy.  Beat in egg and vanilla.

Reduce speed to low and add flour mix and sour cream.  Fold in peaches and blueberries.  

Transfer to an 8x8" dish and sprinkle with almonds.  Bake until a toothpick inserted in the center comes out clean (an hour or so).

Optional:  dust with confectioner's sugar before serving.

Thank you to Real Simple for the original recipe.  :)

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