This summer fruit buckle is loaded with blueberries, raspberries and peaches.
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 fruit 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.
Summer Fruit Buckle
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 husband prefers to enjoy it cold out of the fridge. He 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
Yield: 9-inch square pan or 2-quart shallow baking dish
Ingredients
Almond Topping:
- 2 Tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup sliced almonds
Batter:
- 4 oz unsalted butter, room temp
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla paste
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 cups peaches, pitted, peeled, cut into 1/2-inch pieces
- 1 cup raspberries
- 1 cup blueberries
Instructions
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Preheat over to 350 degrees F. Butter a 9-in square baking pan or a 2 quart shallow baking dish.
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In a small bowl, mix together 2 tablespoons sugar, cinnamon, and sliced almonds. Set aside.
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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.
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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.
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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.
Tina
This looks delicious, great way to showcase summer fruits. The top is so lightly toasted and I am thinking that this buckle is about 2 inches thick (call it depth perception) which means it has a lot of fruit in there-yum!