an oldie but goodie… Saturday Recipe Club: Fruit Buckle
This originally ran 9/13/06. Tonight we made it with fresh blueberries from our garden, and sliced, fresh, almost over-ripe peaches. Will serve with vanilla ice cream or whipped cream. Have a great weekend, everyone!
— wm
Speaking of u-licious, here’s a recipe for you. It calls for canned peaches, but who needs canned when you have fresh, juicy, organic nectarines and plums? (That’s how I made it last night — so good.) One of my girlfriends makes it with canned cherries and it is so rich and yummy. Fresh peaches (or canned) would be great, too. Some people call it a cobbler, but I prefer buckle, because that’s what it does — the cake batter rises and buckles around all the fruit. It’s great by itself, warm or cold, or with ice cream or whipped cream. Enjoy!
NECTARINE & PLUM BUCKLE
1/2 cup butter (1 stick)
1 1/2 cup flour
1 1/2 cup sugar
1 1/2 teaspoons baking powder
1 cup milk
4 cups fruit
Melt butter in 350-degree stove in 9 x 13 baking dish. Mix flour, sugar and baking powder; add milk. It will be the consistency of thick pancake batter. Chop up fruit. When the butter has melted, pull pan out of stove and pour batter over butter. Use a wooden spoon and mix it in a little bit. Layer fruit on top.
Bake for 45 minutes or until crust is golden brown.
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