Peach buckle

Peach buckle

5 ratings

Gani, beekeeper


„The only way to make this dessert any more delicious is to top it with a scoop of ice cream.“

Difficulty

Easy 👌
30
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
170 g
butter (divided)
6
peaches
1 tbsp
lemon (juice)
170 g
flour (divided)
50 g
almonds (ground)
2 tsp
baking powder
¾ tsp
salt (divided)
200 g
sugar
2
eggs
1 tsp
vanilla extract
225 g
crème fraîche
70 g
Muscovado sugar
45 g
almonds (roughly chopped)
¼ tsp
ground allspice
butter for greasing
Metric
Imperial
  • 170 g butter (divided)
  • 6  peaches
  • 1 tbsp lemon (juice)
  • 170 g flour (divided)
  • 50 g almonds (ground)
  • 2 tsp baking powder
  • ¾ tsp salt (divided)
  • 200 g sugar
  • 2  eggs
  • 1 tsp vanilla extract
  • 225 g crème fraîche
  • 70 g Muscovado sugar
  • 45 g almonds (roughly chopped)
  • ¼ tsp ground allspice
  • butter for greasing

Utensils

  • cast iron pan (25-cm/10-in.)
  • oven
  • small saucepan
  • rubber spatula
  • cutting board
  • knife
  • large mixing bowl
  • 2 medium mixing bowls

Enjoy with

Ginger beer
Ginger is always a wonderful, spicy complement for peaches

Nutrition per serving

Cal
275
Protein
5g
Fat
10g
Carb
40g

Step 1/6

Melt butter in saucepan over medium-low heat. Continue to cook, stirring frequently, until it starts to foam and bubble and then browns. When butter is fragrant and golden brown, take it off heat and let cool. Heat oven to 175°C/350°F. Grease cast iron pan with butter. Pit and slice peaches and toss with lemon juice.
  • 170 butter
  • 6 peaches
  • 1 tbsp lemon juice
  • butter for greasing
  • oven
  • cast iron pan
  • small saucepan
  • cutting board
  • knife

Melt butter in saucepan over medium-low heat. Continue to cook, stirring frequently, until it starts to foam and bubble and then browns. When butter is fragrant and golden brown, take it off heat and let cool. Heat oven to 175°C/350°F. Grease cast iron pan with butter. Pit and slice peaches and toss with lemon juice.

Step 2/6

In a medium bowl, combine some of the flour, ground almonds, baking powder, and some of the salt.
  • 125 flour
  • 50 克 almonds (ground)
  • 2 tsp baking powder
  • ½ tsp salt
  • mixing bowl
  • rubber spatula

In a medium bowl, combine some of the flour, ground almonds, baking powder, and some of the salt.

Step 3/6

In a separate bowl, whisk together some of the brown butter and sugar. Add eggs one at a time, then vanilla extract.
  • 120 ml brown butter
  • 200 sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • mixing bowl

In a separate bowl, whisk together some of the brown butter and sugar. Add eggs one at a time, then vanilla extract.

Step 4/6

Stir in half of flour mixture, then crème fraîche. Add remaining flour and stir until just combined.
  • 225 crème fraîche

Stir in half of flour mixture, then crème fraîche. Add remaining flour and stir until just combined.

Step 5/6

Transfer batter to the cast iron pan and top with a layer of peaches.
  • cast iron pan

Transfer batter to the cast iron pan and top with a layer of peaches.

Step 6/6

To make topping, combine remaining brown butter, brown sugar, flour, almonds, allspice, and salt. Use hands to mix until large clumps form. Sprinkle over peaches. Bake for approx. 40 minutes at 175°C/350°F, or until golden brown and a toothpick inserted into center comes out with a few moist crumbs. Let cool for 15 minutes before serving. Enjoy!
  • 70 Muscovado sugar
  • 40 flour
  • ¼ tsp allspice
  • 45 almonds (roughly chopped)
  • ¼ tsp salt
  • mixing bowl

To make topping, combine remaining brown butter, brown sugar, flour, almonds, allspice, and salt. Use hands to mix until large clumps form. Sprinkle over peaches. Bake for approx. 40 minutes at 175°C/350°F, or until golden brown and a toothpick inserted into center comes out with a few moist crumbs. Let cool for 15 minutes before serving. Enjoy!