Somewhere in between bread pudding and coffee cake, lives the buckle. Its a type of cobbler made with yellow cake batter and mixed with fruit (traditionally, blueberries). As you can see, I have an overload of fresh fruits. I’ve been making jams the past couple of days and I still have some fruit waiting to be used. Instead of the traditional buckle, I’m making a summer berry buckle with blueberries, raspberries and peaches.
Summer is full of events and happenings, from barbecues and picnics to beach outing and pool parties– it seems like there’s always something going on. And that’s why I love the fuss free desserts that accompany summer. Nothing reminds me more of summer than simple fruit desserts– something unpretentious, easy to eat and even easier to share.
This summer berry buckle is very simple to make. It doesn’t focus too much on presentation or appearance, but rather highlights the ripe fruits of the season. It has a very homemade and comforting look to it.
You can eat it fresh from the oven with a little sprinkling of powdered sugar or go all out with a scoop of ice cream and a little drizzle of caramel. My mother prefers to enjoy it cold out of the fridge. She says its quite refreshing. My father likes it with a little sweetened condensed milk (I wonder where I got my sweet tooth from?)
For me, I can’t imagine a more perfect way to enjoy a cool summer night than with a bowl of warm summer berry buckle, a scoop of rich vanilla ice cream, and catching up with old friends.
Summer Fruit Buckle, adapted from Everyday Food’s Peach Buckle
2 Tbsp granulated sugar
1/2 tsp ground cinnamon
1/3 cup sliced almonds
4 oz unsalted butter, room temperature
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla paste
1 1/4 cup all purpose flour
1/4 tsp baking powder
1/2 tsp salt
2 cups peaches, pitted, peeled and cut into 1/2 inch pieces
1 cup raspberries
1 cup blueberries
1. Preheat over to 350 degrees F. Butter a 9-in square baking pan or a 2 quart shallow baking dish.
2. In a small bowl, mix together 2 tablespoons sugar, cinnamon, and sliced almonds. Set aside.
3. In a stand mixer with the paddle attachment, cream together butter and 3/4 cup sugar until light and fluffy. Add vanilla. Add eggs one at a time until incorporated.
4. In another bowl, whisk together flour, baking powder, and salt. On low speed, gradually add dry mixture to butter. Beat until incorporated. Gently fold in peaches and berries.
5. Spread the batter in the prepared pan. Sprinkle reserved almond mixture on top. Bake for 45-50 minutes until topping is golden and a toothpick inserted in the center comes out clean. Let cool 20 minutes before serving.