Tuesday, August 17, 2010

Mmm, Buckle.


A common side effect of peach season is going overboard at the market and winding up with a dozen peaches slowly going soft in the fridge.

So what to do with all that fading fruit?

Bake it! Quick breads, muffins, pies, and the like store well for several days. Plus they're great for an instant breakfast, snack, or dessert.

One of my favorite websites for baking recipes is King Arthur Flour. They are an employee-owned, open-book company based in Vermont that has been in business since George Washington was in his first term in office!

I used their recipe for a mysterious thing called a Blueberry-Peach Buckle

If you're curious about old-school desserts, What's Cooking America lays out definitions from grunts to pandowdies. Who knew! Not only are they delicious, they're fun to say!

After I put down a layer of batter and peaches, the other half of the batter got mixed with blueberries and dolloped on top:


Once you add the crumble on top, this thing was pretty rich and sweet. A small slice goes a long way. But if you're looking for a special treat, you can't go wrong with a little bit of buckle.



p.s. The pan in the background in the top photo is a Zucchini Cornbread. The recipe called for 6 cups of grated zucchini, so if you are in August "sneak a zucchini onto your neighbor's porch" mode, I recommend making a big batch of cornbread and adding zucchini, fresh corn kernels, and chili powder.

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