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Blueberry And Peach Buckle

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Blueberry And Peach Buckle

Cuisine:American

Course:Dessert

0s prep 55m cook 55m ready

A fruity buckle dessert with a streusel topping, featuring peaches and blueberries in a tender cake-like batter.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • ⅓ cup sugar
    • 2 tablespoons all-purpose or rice flour
    • 2 tablespoons unsalted butter
    • ½ teaspoon ground cinnamon
    • (¼ to ½ cup chopped toasted nuts)
    • ½ cup all-purpose flour
    • ½ cup sugar
    • (½ teaspoon ground cinnamon)
    • (¼ teaspoon ground cardamom)
    • ¼ teaspoon salt
    • 5 tablespoons cold unsalted butter, cut into small cubes
    Sub-recipe steps
    1. Combine in a small bowl and blend until crumbly: ⅓ cup sugar; 2 tablespoons all-purpose or rice flour; 2 tablespoons unsalted butter; ½ teaspoon ground cinnamon
    2. Add, if desired: (¼ to ½ cup chopped toasted nuts)
    3. Sprinkle the streusel over the batter or dough and bake as directed.
    4. Whisk to combine in a medium bowl: ½ cup all-purpose flour; ½ cup sugar; (½ teaspoon ground cinnamon); (¼ teaspoon ground cardamom); ¼ teaspoon salt
    5. Add: 5 tablespoons cold unsalted butter, cut into small cubes
    6. Work the butter into the flour with your fingers until the mixture forms medium-sized clumps. Refrigerate until ready to use. Sprinkle the streusel over the batter or dough and bake as directed.
  • 1 large peach
  • 1 ½ cups blueberries or boysenberries
  • 1 ¾ cups (220g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons (2 oz or 55g) butter, softened
  • 1 cup (200g) sugar
  • 1 large egg
  • ½ cup (120g) milk

Let's Cook

  1. Step 1.

    Prepare: Streusel

  2. Step 2.

    Halve, pit, and cut into small chunks: 1 large peach

  3. Step 3.

    Combine with: 1 ½ cups blueberries or boysenberries

  4. Step 4.

    Whisk together in a medium bowl: 1 ¾ cups (220g) all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt

  5. Step 5.

    Combine in another large bowl and beat until slightly fluffy: 4 tablespoons (2 oz or 55g) butter, softened; 1 cup (200g) sugar; 1 large egg

  6. Step 6.

    Gradually beat into the butter-sugar mixture: ½ cup (120g) milk

  7. Step 7.

    Add the flour mixture and stir just until the dry ingredients are moistened and the batter is smooth. Gently fold in the fruit. Spoon into the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake until the top springs back when touched and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a rack for at least 20 minutes before serving.

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