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Peach Buckle

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12
Author Cochon Bakery


  • 1/2 cup unsalted butter room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 can Lucky Leaf Peach Pie Filling divided


  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted cold and cut into small cubes


  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 1/2 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.

Recipe 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.