It’s a toss up as to whether pineapple or peaches are my favorite fruit. Here in the northern USA, it’s much easier to grow peaches, so I tend to do more with them. When we first lived in New England we had a peach orchard not too far from out house. It was very convenient and I made many different things with all those peaches. When we moved to Illinois, I was told that peaches couldn’t be grown in the area. I was also told that peach trees couldn’t be grown from seeds. I proved both of those wrong! I had a bountiful peach tree in our yard that I started from a discarded pit.

Andrew learned to pick peaches before he learned to walk!

We recently moved back to New England and are close to another peach orchard, but I still put a peach tree in our yard. Peaches are also a favorite fruit of Eric’s and Kelly & Andrew love fresh peach pie and peach ice cream. My one little peach tree cannot supply all the peaches we want to consume in the summer – yet! I would love to add more peach trees to the yard, but for now Lost Acres Orchard keeps us well supplied. This fruit filled buckle is a perfect showcase for both of these summer fruits.

Peach and Blueberry Buckle (adapted from realsimple.com)

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt or table salt
• 1 stick unsalted butter at room temperature
• 1 cup packed light brown sugar
• 1 large egg at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup sour cream
  
• 2 pounds peaches, peeled, pitted & sliced to make 4 cups
  
• 2 cups blueberries
• 1/3 cup sliced almonds
• confectioners sugar, for dusting

Directions

Preheat oven to 350° F. In the large bowl of an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, scraping down the sides of the bowl as necessary. Add the baking powder and salt, mixing well.

This is a very stiff batter. Mix in the fruit as gently as you can.

Reduce the mixer speed to low. Add half the flour, then the sour cream, and then the remaining flour, mixing well between additions. Gently fold in the peaches and blueberries. The batter will be very stiff. There will seem to be too much fruit in proportion to batter. It’s okay. The batter will rise around it while baking.

Sprinkle on the almonds last.

Transfer the batter to a greased 8-by-8-inch or other 2-quart baking dish and sprinkle with the almonds. Bake until a toothpick inserted in the center comes out clean (aim for the batter, not the fruit), about 1 hour.  Check for doneness, adding 5 minutes at a time until it is done. Let cool slightly. Dust with the confectioners sugar, if desired and serve warm.

This is not overly sweet. It makes a great breakfast/brunch item or a dessert!

Peaches & blueberries are an excellent combination!  ~Linda

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt or table salt
• 1 stick unsalted butter at room temperature
• 1 cup packed light brown sugar
• 1 large egg at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup sour cream
  
• 2 pounds peaches, peeled, pitted & sliced to make 4 cups
  
• 2 cups blueberries
• 1/3 cup sliced almonds
• confectioners sugar, for dusting

Directions

Preheat oven to 350° F. In the large bowl of an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, scraping down the sides of the bowl as necessary. Add the baking powder and salt, mixing well.

Reduce the mixer speed to low. Add half the flour, then the sour cream, and then the remaining flour, mixing well between additions. Gently fold in the peaches and blueberries. The batter will be very stiff. There will seem to be too much fruit in proportion to batter. It’s okay. The batter will rise around it while baking.

Transfer the batter to a greased 8-by-8-inch or other 2-quart baking dish and sprinkle with the almonds. Bake until a toothpick inserted in the center comes out clean (aim for the batter, not the fruit), about 1 hour.  Check for doneness, adding 5 minutes at a time until it is done. Let cool slightly. Dust with the confectioners sugar, if desired and serve warm.