Go Back

Summer Fruit Buckle

Yield: 9-inch square pan or 2-quart shallow baking dish


Almond Topping:

  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup sliced almonds


  • 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


  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.