Best Ever Fresh Peach Buckle

Grab a spoon, a scoop of vanilla ice cream and a big ole glass of iced tea. It’s Best Ever Fresh Peach Buckle time!

Somehow, four pounds of peaches made it into my grocery cart a few weeks ago. Those peaches came home with me. Some were used in this peach buckle recipe. Some found a new home in my freezer. Because let me tell you, four pounds of peaches is A LOT of peaches.

A while back, I was flipping through the pages of the Williams Sonoma Baking Book and stumbled upon a recipe for a Plum Buckle. Interesting, I thought to myself. I’d never seen a recipe for a plum buckle. Instead, all of the buckle recipes I’d stumbled upon previously involved blueberries. Plums have never been on the list of Fruits Julie Loves, so plums were totally out of the question. But the recipe was not. Fast forward a few weeks and I have four pounds of peaches that need to be used. A little voice inside my head softly said plum buckle. Then that voice shouted PEACH BUCKLE! And this gal went to work making one of the best buckles she’s ever tasted in her life.

The B-E-S-T way to enjoy this Best Ever Fresh Peach Buckle is to slightly warm a slice and then plop a scoop of vanilla bean ice cream right on top.  No joke, this buckle tastes almost exactly like peach cobbler. My little motto for this buckle is all the taste of peach cobbler without the mess. Cause we all know that peach cobbler can be a little messy, right?

I suggest using fresh peaches for this buckle. After all, it is a fresh peach buckle. I found a great peach peeling tutorial on the Williams Sonoma website. You can view it here. Use this method and you’ll never again have a hassle with peeling peaches.

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Why This Peach Buckle Recipe Works

Peach buckle is a classic Southern dessert that has quietly held its place at family tables for generations. Unlike cobblers, which often feature a biscuit-like topping, or crisps, which rely on oats for crunch, a buckle is more like a soft, buttery cake that rises up around the fruit as it bakes. That rising action is what gives the dessert its name, because the fruit causes the cake to “buckle” in places.

This recipe highlights everything people love about peach desserts. Fresh peaches provide a natural sweetness and a bit of tartness that balances the buttery crumb. The cinnamon-brown sugar topping adds a warm spice and slight crunch that makes each bite more layered than a plain cake. Because the batter is simple and forgiving, it’s a great recipe for beginners, yet it still impresses when served at picnics, potlucks, or Sunday dinners.

One of the best things about this buckle is how versatile it is. It’s light enough to enjoy with coffee in the morning, but it can easily be dressed up with a scoop of vanilla ice cream for dessert. The batter also works well with other fruits, so once you learn this technique, you can experiment with blueberries, blackberries, or plums.

Ingredients For Peach Buckle

The ingredients for this peach buckle are simple pantry staples, but the key is using the best peaches you can find. Ripe, juicy peaches will sink slightly into the batter as they bake, giving the cake that signature buckle look and flavor.

• All-purpose flour (1 1/2 cups): The base of the cake. Use fresh flour for the best texture.
• Baking powder (1 teaspoon): Gives the cake lift and keeps it tender.
• Salt (1/4 teaspoon): Balances the sweetness and enhances flavor.
• Unsalted butter (1 cup, room temperature): Provides richness and moisture. Room temperature butter blends more smoothly with sugar.
• Granulated sugar (1 cup): Sweetens the batter without overpowering the peaches.
• Large eggs (2): Bind the batter and add structure.
• Fresh peaches (3-4 large): Peeled, pitted, and sliced into wedges. Look for peaches that are firm yet fragrant.
• Ground cinnamon (1 teaspoon): Adds warmth and depth to the topping.
• Brown sugar (1 tablespoon): Creates a slightly caramelized crust on top.

These ingredients come together quickly, and because they’re common baking staples, you may already have most of them in your kitchen. The only thing worth seeking out is peak-season peaches, which will make all the difference.

Step-by-Step Instructions For Peach Buckle

1. Preheat and prepare the pan. Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Lightly spray the parchment and sides with cooking spray, then wipe away any excess.
2. Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed throughout the batter.
3. Cream butter and sugar. In the bowl of a stand mixer, beat the room temperature butter and granulated sugar together until smooth and creamy. This step traps air in the mixture, helping the cake rise.
4. Add eggs. Beat in the eggs one at a time, scraping down the bowl between additions to ensure everything is fully combined.
5. Combine wet and dry ingredients. Add the flour mixture to the wet ingredients and beat on low speed just until the batter is smooth. Avoid overmixing, which can make the cake dense.
6. Assemble the buckle. Spread the batter evenly into the prepared pan. Arrange the peach slices on top in a circular pattern, pressing them gently into the batter so they sit slightly below the surface.
7. Add topping. In a small bowl, whisk together the cinnamon and brown sugar. Sprinkle this mixture evenly over the peaches.
8. Bake. Bake for 50 to 60 minutes, checking for doneness with a toothpick inserted into the cake portion (not the fruit). If the top starts to brown too much before the cake is done, cover loosely with foil.
9. Cool and serve. Let the buckle cool for at least 30 minutes before releasing the springform pan. This resting time allows the cake to set and makes slicing easier.

How to Serve Peach Buckle

Peach buckle is best served slightly warm or at room temperature, which allows the buttery crumb and sweet peaches to shine. It’s rustic enough to bring straight to the table in the pan, yet pretty enough to slice and plate for guests.

For a casual family dessert, serve it as-is with a dusting of powdered sugar. If you’re making it for a special occasion, add a dollop of whipped cream or a scoop of vanilla ice cream. The cool cream melts slightly over the warm cake, creating a decadent contrast.

Here are a few serving ideas:

• Pair with vanilla ice cream and fresh mint for a refreshing summer dessert.
• Serve alongside coffee or tea as a sweet brunch centerpiece.
• Top with sweetened whipped cream and a drizzle of honey for extra indulgence.

Because this dessert is lightly spiced, it also transitions beautifully into fall menus. It works just as well at a summer picnic as it does on a holiday table.

How To Store & Reheat Peach Buckle

Peach buckle stores well at room temperature for short periods, making it a great make-ahead dessert. If you have leftovers, proper storage will keep it moist and flavorful.

To store at room temperature, cover the buckle tightly with plastic wrap or transfer slices to an airtight container. It will keep for about 2 days. For longer storage, refrigerate it for up to 4 days. The cool temperature may firm up the texture slightly, but reheating will bring it back to life.

To reheat individual slices, microwave for 15 to 20 seconds or warm in a low oven (300°F) for about 10 minutes. If you want to freeze the buckle, wrap it tightly in plastic wrap and then foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Substitutions & Variations For Peach Buckle

One of the joys of a buckle is how adaptable it is to different fruits and flavors. Once you’ve mastered the basic batter, you can customize it to suit the season or what you have on hand.

• Fruit swaps: Try blueberries, blackberries, or sliced plums in place of peaches. Mixed berries also work beautifully.
• Spice variations: Swap the cinnamon for cardamom or nutmeg for a slightly different flavor profile.
• Gluten-free option: Use a 1:1 gluten-free flour blend designed for baking.
• Lower sugar: Reduce the sugar in the batter slightly or skip the brown sugar topping if you prefer a less sweet dessert.

These small changes can create an entirely new dessert while keeping the same simple method.

FAQs About Peach Buckle

Here are some straightforward answers to the most common questions I receive about this peach buckle recipe.

1. What is the difference between a peach buckle and a peach cobbler?

A buckle is more like a cake that rises around the fruit as it bakes, while a cobbler typically has a biscuit or batter topping poured over fruit. The texture of a buckle is softer and more uniform, whereas a cobbler has distinct layers of fruit and topping.

2. Can I use canned or frozen peaches for peach buckle?

Fresh peaches provide the best flavor and texture, but canned or frozen peaches can work in a pinch. If using canned, drain them thoroughly and pat dry to prevent excess moisture. For frozen peaches, thaw and blot dry before adding to the batter.

3. How do I know when the peach buckle is done baking?

Insert a toothpick into the cake portion of the buckle (avoiding the fruit). If it comes out clean or with just a few moist crumbs, the buckle is done. The edges should be lightly golden and starting to pull away from the pan.

4. Do I need to peel the peaches for this recipe?

Peeling is optional, but it creates a smoother texture. If you prefer a more rustic look, you can leave the skins on. To peel easily, blanch peaches in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip right off.

5. Can I make peach buckle ahead of time?

Yes, you can bake the buckle a day in advance. Let it cool completely, cover tightly, and store at room temperature or in the refrigerator. Reheat slices before serving, or serve at room temperature.

Best Ever Fresh Peach Buckle

Best Ever Fresh Peach Buckle

Yield: 8

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

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Ingredients

• 1 1/2 C all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 C unsalted butter, room temp
• 1 C granulated sugar
• 2 large eggs
• 3-4 large peaches, peeled, pitted and each cut into 8 slices. See this tutorial
• 1 tsp ground cinnamon
• 1 tbsp brown sugar

Instructions

1. Preheat your oven to 350
2. Line the bottom of a 9 inch springform pan with parchment paper. Spray the parchment paper and the sides of the pan with cooking spray and wipe away any excess.
3. In a mixing bowl, whisk together the flour, baking powder and salt. In the bowl of a stand mixer, beat together the butter and granulated sugar, until smooth. Beat in the eggs, one at a time. Add the flour mixture and beat on low until smooth.
4. Scrape the batter into the springform pan and carefully distribute evenly. Poke the peach slices into the batter.I went around the edges in a circular pattern and continued this until the entire top of the buckle had peaches.
5. Whisk together the cinnamon and brown sugar. Sprinkle over top of the buckle.
6. Bake at 350 for 50-60 minutes. If the top starts to brown too much during the baking process, cover with aluminum foil. Allow to cool for 30 minutes before serving.

Notes

Adapted from Williams Sonoma Baking Book

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