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Recipe Monday: Peach Buckle

June 11, 2012

During the summer, peaches are beautifully in season. I like using fruit that’s in season, and peaches… mmm. When they are in season, there’s nothing else quite like them. The hard, golf-ball sized winter peaches are nothing like the huge, ripe peaches of summer. When they go on sale, I go mad buying them. I make baked items, jam, freeze them, anything I can to preserve that wonderful summer sweet-tart flavor I can’t get once August comes.

So, this year, to celebrate the opening of peach season, I made my peach buckle. 😀 Here’s the recipe.

1C flour
1/4C brown sugar
1/4C white sugar
1tsp baking powder
1/2tsp cinnamon
1/4tsp salt
1/4tsp ground ginger (or less to taste)
1 egg
1C cream (or approx. 1 1/2 cups milk or half-and-half)

Mix dry ingredients, and set aside for now.

Peach Filling:
2lbs fresh peaches (frozen okay, but fresh is best)
1/4C flour
1/2tsp cinnamon
salt (pinch)
Optional: 1/4C brown sugar (taste your peaches and add sugar if they’re sour)

Preheat over to 350F.

In a large, deep pot (deep enough to submerge your peaches), bring enough water to cover your peaches up to a boil. Score your peaches by cutting a shallow ‘X’ into the tips/bottoms. This will make peeling the skin super easy later. When the water is at a boil, gently place your peaches in the water and boil gently for 30 seconds to 1 minute, depending on how hard your peaches are when you start. Remove from water into an ice bath (a bowl filled with water and a few glasses full of ice). Peel and partition your peaches into segments. Add flour, sugar, cinnamon, and salt to peaches in a bowl.

Grease a 9″ x 9″ pyrex/glass baking dish lightly with Pam. Spread peach mixture into the pan. Grab your dry ingredients from before and add eggs and cream. If you substitute milk or half-and-half for the cream, you’ll need less. You want your batter to end up the consistency of brownie batter (smooth but relatively thick). Pour the batter over the peach mixture in your pan. You may have some left over. Dust with a tablespoon of white or brown sugar.

Bake for 40 minutes. Batter crust should be brown and a little crackly. If you peel back the top, the batter should be moist but not wet (thick fudgy brownie). Cool 15 minutes before serving.

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