Peach and blackberry buckle

From Burden's Landing

Cinnamon Almond Streusel

  • 1 c sugar
  • 6 T all-purpose flour
  • 6 T butter, cold and in pieces
  • 1 1/2 t cinnamon
  • 1 c almonds, chopped into medium pieces

In stand mixer with paddle attachment, place all ingredients together. Mix until mixture passes through a cornmeal stage and resembles pieces of gravel. Store well-wrapped in a container in the fridge until needed. Can be made 1 week ahead.

Buckle Batter

  • 1 3/4 c all-purpose flour
  • 2 t baking powder
  • 1/2 t salt
  • 4 T butter, soft
  • 1 c sugar
  • 1 egg
  • 1/2 c milk

In medium bowl, mix first three ingredients together and set aside. In standing mixer w/ paddle attachment on medium speed, mix butter, sugar, and egg until slightly fluffy. Stop the mixer. Add dry ingredients and mix on slow until the batter is moistened and smooth. Gradually add the milk. Can refrigerate in a covered container overnight.

Assembly and Baking

  • 1 T butter
  • 1 c sugar, divided
  • 1 1/2 pounds peach wedges
  • 2 pints blackberries, best tasting and sweetest ones possible

Melt butter in small pan and paint the inside of the bowls, cups or molds with the melted butter. Fill first bowl w/ 1/4 c sugar and roll sugar to coat inside of bowl. Pour out excess sugar and reserve. Repeat process until all bowls coated. If you have extra sugar left, use it in next measure of sugar for the fruit.

Toss the peaches and 1/2 c + 1 T sugar together in a large bowl. Place dollop of batter at bottom of each bowl, about the size of half a lemon. Place fruit on top: first three or four berries, then three or four peach wedges. The fruit should equal just under twice the batter quantity. Repeate with another "half-lemon" amount of batter, and the berries and peaches on top. Finish all the bowls, and if you have any extra fruit or juice at the bottom of the bowl, divide equally between all the bowls. Place the bowls on a parchment lined sturdy cookie sheet. The cake will puff up and juices might spill over if the buckles fill more than 2/3 of the bowl.

Top the buckles w/ streusel and bake for 45-55 minutes, checking them 3/4 of the way through. Rotate as needed.

Remove from oven when streusel is deep golden brown and juices bubble. If any cake peeks through the streusel, it should be a light golden color as well, not pale. Let cool slightly (5-8 minutes) and serve w/ vanilla ice cream / creme anglaise.

If serving the next day, cool the bowls at room temperature completely. Place in refrigerator overnight, uncovered. The next day, pull them from the fridge at the beginning of the meal so they can come to room temperature, and heat them in a 375 F oven for seven to ten minutes to warm them through when needed.