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Peach-Raspberry Buckle

Peach-Raspberry Buckle

This peach-raspberry buckle is a summer dessert masterpiece, blending ripe, juicy fruit with a soft, buttery cake that’s easy to make and impossible to resist. Each bite is warm, comforting, and just the right amount of sweet.
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Prep Time 20 minutes
Cook Time 50 minutes
0 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert", "Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Buckle Cake
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 0.5 cup unsalted butter softened
  • 2 eggs room temperature
  • 0.5 cup milk or buttermilk
  • 1.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
Fruit Filling
  • 2 cups fresh peaches sliced
  • 1 cup fresh raspberries
  • 1 tablespoon lemon juice
  • 1 tablespoon granulated sugar to toss with fruit
Classic Crumble Topping
  • 0.5 cup rolled oats
  • 0.25 cup light brown sugar
  • 2 tablespoons unsalted butter cold, cubed
  • 0.5 teaspoon ground cinnamon

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish or line with parchment paper.
  2. In a large bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add the dry ingredients to the butter mixture in three additions, alternating with the milk or buttermilk. Start and end with dry ingredients. Mix until just combined.
  6. Toss the peaches and raspberries with lemon juice and 1 tablespoon sugar. Gently fold into the batter with a spatula.
  7. Pour the batter into the prepared baking dish and smooth the top.
  8. For the topping, mix oats, brown sugar, butter, and cinnamon with your fingers until crumbly. Sprinkle evenly over the batter.
  9. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let cool for 15–20 minutes before serving. Enjoy warm with ice cream or whipped cream.

Notes

Use buttermilk for a tangy, moist texture. Don’t overmix the topping—crumbs are ideal. Cover with foil if browning too fast. Try substituting peaches with plums or apricots, or swap raspberries for blackberries.