Fresh peach buckle

A peachy coffeecake with a flavor similar to cobbler or even shortcake.

Well, Labor Day is behind us now and technically summer should be yielding to the approaching cooler days of autumn. We should be getting chillier temperatures later this week that are more seasonal after this late-season heat wave.

Apples are coming in big now, but peaches are still in plentiful supply at the markets with very good prices. A sackful will lend itself to making this tasty dessert.

This recipe is part of the Blogger C.L.U.E. society, a group of like minded foodie blogging pros. We make recipes based on a theme, which, of course, happens to be Fall Fruit this month. I was assigned to explore the blog of AnnaDishes. Anna has had her blog going since January of 2010 so you know when you drop by there she has an archive stuffed tight with delicious recipes. Similar to my blog, Anna specializes in good yummy food, with a broad selection of recipes in all categories.

I decided to make Anna’s version of the Peach Buckle.

It is more like coffeecake than anything, with enough fruit to make it seem a bit like a cobbler or shortcake. The key to this really is in using a cast iron skillet, as it causes the crust around the edges to get delicately crisp like a pie crust, and that in my opinion puts it right over the top. So make sure you do pull the cast iron out of storage, if it isn’t out already.

I’d say I hope you will enjoy, but I know you will.

Fresh Peach Buckle
Serves 7 to 8

For the filling:
1 quart fresh peaches, peeled pitted and sliced (thawed frozen slices are fine but not canned)
2/3 cup granulated sugar
1/4 cup brown sugar
1 tablespoon cornstarch
pinch salt
4 fluid ounces sweet white wine (or peach nectar for alcohol-free)
1-1/2 teaspoons vanilla paste

For the batter:
6 tablespoons unsalted butter
1-1/2 cups all-purpose flour
1/2 cup granulated sugar
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1-1/2 cups whole butterflake buttermilk

Optional toppings:
Vanilla ice cream
Sweetened whipped cream

1. Peel peaches using a paring or bird-beak knife. If they are hard to peel, score an “x” in the bottom and dip into boiling water about 30-45 seconds then remove and plunge into cold water. The skin should have sufficiently loosened to make them easy to peel. Cut in half, discard the pit, and slice, placing slices and any juices in a bowl.

2. Preheat the oven to 375 degrees F. with a 12-inch cast iron skillet on the center rack while it preheats. You can use an oblong baking dish but I am warning you that quality will be lost there.

3. While the oven heats, whisk together the sugar, brown sugar, cornstarch, salt and wine in a large saucepan and bring to a boil.

4. Stir in the peaches and simmer a couple minutes then remove from heat. Stir in the vanilla paste as it cools.

5. Drop the butter into the preheating skillet and allow it to melt in the oven.

6. Whisk together the batter in a mixing bowl: flour, sugar, baking powder, salt, nutmeg and buttermilk.

7. Pull the skillet out and ladle the batter into the skillet – do not stir into the butter.

8. Use a slotted spoon to drain peaches (reserving liquid) and place peaches evenly over the top of the batter, then drizzle peaches juices evenly over all.

9. Bake for 45-60 minutes until it tests done.

10. Allow to cool, then slice into edges and serve with ice cream or whipped cream, as desired.

Related post A Palatable Pastime: Light peach cobbler