Fruit Buckle: Dessert So Good Guests May Beg For Seconds

Overripe peaches and ripe pears sat on my kitchen counter last week, begging for attention. Luckily, they got thrown in a buckle, and that dessert was so delectable no one could resist it.

The Joy of Cooking served as my inspiration for the buckle, and the aroma of the fruit buckle cooking is one that could literally make you weak in the knees.

Just imagine the taste of baked peaches, pears and blueberries nestled in the buckle. The pears gave an aromatic and delicious background taste to the more bold flavor of the baked peaches, and the bursting blueberries. The crunchiness on top of the buckle offered an irresistible contrast to the softer texture holding the fruit inside.

Served warm, this fruit buckle is an outstanding dessert, especially paired with vanilla ice cream, or even ‘just’ whipped cream. While I used several bowls making the fruit buckle, it was well worth it!

Peach, Pear and Blueberry Buckle

Preheat oven to 350 degrees F.

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 70 minutes

Whisk together

• 1/2 cup sugar
• 6 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Add

• 4 Tablespoons cold unsalted butter, cut into small pieces

Cut the butter into the dry ingredients using a pastry blender; continue until coarse crumbs appear. Set aside.

Wash, dry and peel:

• 1 large ripe peach and 2 ripe pears. Cut into half (remove the pit) and into small chunks.

Wash:

• 1 cup ripe blueberries. Put all fruit into one bowl.

Whisk together in large bowl:

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt

In a separate bowl combine:

• 4 Tablespoons unsalted butter, half melted
• 3/4 cup sugar
• 1 cold large egg
• 1 teaspoon vanilla

Beat until a little fluffy. Gradually beat in 1/2 cup milk. Add wet mixture to the flour mixture; stir just until moist and the batter smooth. Gently fold in the fruit. Spray 9×9″ baking dish with non-stick cooking spray. Spoon batter into pan and spread evenly. Take topping and sprinkle it evenly over the batter. Bake for 40 to 45 minutes at 350 degrees F., until toothpick inserted in center comes out clean. Let cool in the pan on a rack for about 20 minutes.

Photo by Kelly Estes