top of page

Peach Buckle

Nothing like a juicy peach at the peak of the season and such a treat baked into this rustic buckle.

Serves 6-8

1 stick unsalted butter

1 cup flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup sugar

1 cup whole milk

2-3 large peaches

  • Preheat the oven to 375 degrees

  • Remove the skin* from the peaches and slice, set aside

  • Combine the flour, baking soda, kosher salt, sugar, and whole milk and whisk to combine

  • Place the stick of butter in a cast iron skillet and put in the oven to melt and allow the butter to brown lightly, watch carefully for burning

  • Remove the skillet from the oven and lightly whisk the batter into the butter - leaving streaks of butter

  • Place the sliced peaches on top of the batter in a single layer

  • Bake for 50 minutes or until golden brown and bubbly around the edges

  • Serve warm with vanilla ice cream

*Plunge the peaches in boiling water for 15-30 second, let cool slightly and the skin will slip off

Perfectly ripe and warm from the sun

bottom of page