Peach Buckle

Instead of using a cast-iron skillet, you can make the buckle in a 9" square baking pan or in a 2 qt shallow baking dish. Serve straight from the pan for a no fuss dessert.

½ cup (1 stick) butter, softened
¾ cup + 2 Tbsp. raw sugar
3 large eggs
1 tsp. pure vanilla extract
1¼ cups all-purpose flour, unbleached, spooned and leveled
¼ tsp. baking powder
½ tsp. sea salt
1½ lbs peaches, pitted, peeled and cut into ½" pieces (~ 4 cups)
½ tsp. ground cinnamon
⅓ cup almonds, sliced

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 10" cast-iron skillet, 9" square baking pan, or 2 qt shallow baking dish.

In a large bowl, cream butter and ¾ cup raw sugar with an electric mixer until fluffy. Add eggs, one at a time, and vanilla; beat to combine.

In a medium bowl, whisk together flour, baking powder and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Fold in peaches.

Spread the batter in the prepared skillet. In a small bowl, mix together remaining 2 Tbsp. sugar, cinnamon and almonds. Sprinkle mixture over top.

Bake until a toothpick inserted in center comes out clean and the topping is golden brown, about 45-50 minutes.

Let cool 20 minutes before serving.

Makes 8 servings.