Homemade Peach Buckle

It's been quite a while since I've popped in here. And it's not just one thing that contributed to my absence. A lot of little things. Pandemic, kids, summer, work, and life. Life happened. And I actually wouldn't have it any other way.

With the kids spending more time at home during this pandemic, I've been trying to set the example of less time on our devices. Less time on our phones and social media. Not to say that we as a family succeeded, but hey, I tried. And part of this contributed to my "break" from Instagram. Breaks are good though. They make me analyze and prioritize the important things of our day-to-day activities.

Part of my mental wellness therapy has always been baking and cooking. They both bring me joy and I love that it brings our family together. This summer though, I didn't spend as much time in the kitchen as I would have liked too -- with work, chores, swimming team, travel, and summer camp. But I guess that shows our summer was been jam-packed and fun.

When our friend and neighbor dropped off a box of peaches and we could no longer eat one, this homemade peach buckle made an appearance. And it truly was so good. It's so simple to make too! See the recipe below.

Peach Buckle

1 stick (1/2 cup) unsalted butter

3 medium ripe peaches, halved, pitted and sliced 1/4-inch-thick

1 cup plus 2 tablespoons granulated sugar

1 cup unbleached all-purpose flour

2 teaspoons baking powder

Pinch of kosher salt

1 cup whole milk

1 teaspoon pure vanilla extract

2 tablespoons raw sugar

Cinnamon for a light dusting after it comes out of the oven 

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

Preheat oven to 350 degrees. If you’re using a springform pan, line with parchment paper and coat inside with Pam baking spray. 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 raw sugar. Bake until top is golden brown and a tester inserted in center comes out clean, 50 to 55 minutes. Sprinkle cinnamon. Serve warm or at room temperature with whipped cream, creme fraiche, or ice cream, if desired.