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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


  • Preheat over to 350 degrees F.  Butter a 9-in square baking pan or a 2 quart shallow baking dish.
  • In a small bowl, mix together 2 tablespoons sugar, cinnamon, and sliced almonds. Set aside.
  • 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.
  • 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.
  • 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.