Marthas Peach Buckle Recipes

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet, 9-inch square baking pan, or 2-quart shallow baking dish. In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy. Add eggs, one at a time, and vanilla; beat to combine.
• In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Fold in peaches.
• Spread batter in prepared skillet. In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds. Sprinkle mixture over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.

Steps:

• Streusel: In a medium bowl, mix together cinnamon, salt, brown sugar, and flour. Cut in butter with a pastry blender or fork until mixture forms fine crumbs. Using your hands, squeeze together most of mixture to form large clumps. Refrigerate in an airtight container until ready to use (up to 3 days).
• Cake: Preheat oven to 350 degrees. Butter a 10-inch springform pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; add egg and vanilla. Add flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour; beat until just combined. Stir in berries.
• Transfer batter to prepared pan; sprinkle topping over batter. Bake until a cake tester comes out clean, about 60 minutes. Transfer to a wire rack to cool 10 minutes. Run a knife around edge of pan to loosen. Remove side of pan. Let cool 15 minutes before serving.

Steps:

• Make the filling: Preheat oven to 350 degrees. In a large bowl, whisk together sugar and cornstarch. Add peaches and lemon juice; toss to combine. Divide filling evenly among four 8-ounce custard cups (or one 2-quart baking dish); transfer to a rimmed baking sheet.
• Make the topping and bake: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto peaches, using about 1/3 cup dough for each custard cup. Sprinkle dough with remaining teaspoon sugar. Bake until fruit is bubbling and biscuit topping is golden brown, 35 to 45 minutes. Let cool 15 minutes; serve warm.