Cochon Bakery’s Peach Buckle

I love recipe contests.  After co-hosting a Dairy Month recipe contest, the Unique Sweets dessert contest, and all the cooking challenges and clubs I’m in, I don’t think that’s a secret at this point.  So of course I had to through my hat into Ashton’s Lucky Leaf recipe contest.

 

Peach Buckle

 

I had so much fun working with Lucky Leaf back  in June to make my Lemon Raspberry Mousse Pie in a Jar.  I even happened to still have of their peach pie filling in the pantry.  Winner winner chicken dinner!  I grabbed that bad boy, found a kick butt recipe and got baking.  There’s a stand mixer on the line people.

 

Peach Buckle 4

 

This buckle is light and fluffy and has a wonderfully caramelized flavor from the topping.  The peaches are sweet and give a nice juicy bite to the buckle.  And since dessert should be pretty, I covered to top with a sprinkling of powdered sugar.  This buckle is the perfect treat year round.  I’d even serve it for breakfast.  It could totally be a breakfast cake.

 

Peach Buckle 5.1

 

You can enter the contest too!  Link up you Lucky Leaf pie filling centric posts to the recipe contest by midnight Monday, August 26th.  You don’t have to be a blogger to enter.  If you don’t blog, just head over to My Recipe Magic, create an account (it’s free, fun, and I have an account too), and share your recipe with a picture there.  Then link up the My Recipe Magic recipe URL.  {please see Ashton’s post for official rules.}

 

Peach Buckle 3

Peach Buckle
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 1 can Lucky Leaf Peach Pie Filling, divided
Topping:
  • ½ cup all-purpose flour
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup unsalted, cold and cut into small cubes
Instructions
  1. Preheat oven to 350 degrees F. Line a 9"x 13" baking dish with parchment paper and coat with non-stick cooking spray.
  2. In a large bowl, beat together sugar and butter until light and fluffy, 1 to 2 minutes. Add eggs and vanilla; mix to combine. Alternate adding milk and dry ingredients, beating after each addition until mixture is smooth and has just come together.
  3. Mix in ½ can pie filling into batter (about 1 cup). Pour batter into prepared baking dish. Using a fork, remove remaining peaches from can and distribute evenly oven top of buckle.
  4. In a medium bowl, combine all topping ingredients with a fork until a crumb mixture forms. Sprinkle topping evenly over buckle.
  5. Bake for 40 to 50 minutes, until golden and a toothpick inserted in the center comes out clean.
  6. Remove from oven and cool on a wire rack. Sprinkle with powered sugar once cooled. Serve with vanilla ice cream if desired.
Notes
My topping does not look like a crumb mixture. I ran out of butter and had to sub Country Crock. My "topping" was really wet and sank into the buckle. Everything tasted great thought. So you you want/need to use a spread instead of butter it's not the end of the world.

 

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