Peach Buckle

Recipe from Martha Bakes

A good one for when you are low on or out of eggs. 

You can use nectarines or even apricots for this easy and delicious dessert.

Ingredients

  • 1 stick (½ cup) unsalted butter

  • 3 medium ripe peaches, halved, pitted and sliced ¼-inch-thick

  • 1 cup plus 2 tablespoons granulated sugar

  • 1 cup unbleached all-purpose flour

  • 2 teaspoons baking powder

  • Pinch fine sea salt

  • 1 cup whole milk

  • 1 teaspoon pure vanilla extract

  • 2 tablespoons fine sanding sugar

  • Whipped cream, creme fraiche, or ice cream, for serving (optional)


Instructions


Preheat oven to 350°F.

  • Melt butter in a 10-inch cast-iron skillet, preferably enameled, over medium heat.
    I used my favorite pie pan and melted the butter in the oven as it was preheating.

  • Meanwhile, place peaches in a large bowl and sprinkle with 2 tablespoons granulated sugar.

  • In another large bowl, whisk together flour, baking powder, and salt. Add remaining 1 cup granulated sugar, milk, and vanilla; whisk until well combined.

  • Whisk in melted butter. Pour mixture into skillet and top with peaches. Sprinkle with sanding sugar. 

  • Bake until top is golden brown and a tester inserted in center comes out clean, 50 to 55 minutes.

  • Serve warm or at room temperature with whipped cream, creme fraiche, or ice cream, if desired.