Peach buckle

Based on 10 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

Difficulty

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

Ingredients

Servings:-12+
170 g butter (divided)
peaches
1 tbsp lemon (juice)
170 g flour (divided)
50 g almonds (ground)
2 tsp baking powder
¾ tsp salt (divided)
200 g sugar
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

Utensils

  • oven
  • cast iron pan
  • small saucepan
  • cutting board
  • knife
  • mixing bowl
  • rubber spatula

Nutrition per serving

Cal
275
Protein
5 g
Fat
10 g
Carb
40 g
  • 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 g butter
    • 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 g flour
    • 50 g 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 g sugar
    • 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 g 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 g Muscovado sugar
    • 40 g flour
    • ¼ tsp allspice
    • 45 g 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!