Peach Melba Buckle
Sweet peaches and raspberries pair up in this luscious dessert recipe. Top with a crumbly topping and serve warm.
Ingredients
-
2 cups all-purpose flour
-
1 cup granulated sugar
-
1 teaspoon salt
-
3/4 cup (1-1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
-
1/3 cup slivered almonds
-
1/3 cup packed light-brown sugar
-
2 teaspoons baking powder
-
1/2 cup milk
-
1 egg
-
1 teaspoon vanilla extract
-
3 cups peeled and chopped peaches (about 1-3/4 pounds)
-
1-1/2 cups raspberries (6-ounce package)
-
1/4 cup raspberry preserves
Directions
1.
Heat oven to 350 degree F. Coat a 10-inch springform pan with nonstick cooking spray.
2.
In a large bowl, whisk flour, granulated sugar and salt. Cut in butter until mixture becomes crumbly. Remove 1 cup of the mixture to a small bowl and stir in the almonds and light-brown sugar; reserve for topping.
3.
Stir baking powder into the remaining flour mixture. In a small bowl, whisk milk, egg and vanilla. Stir into the flour mixture until batter forms.
4.
Spoon half the batter into the prepared pan. Scatter the peaches and raspberries over the batter. Drop the remaining batter in tablespoons over the fruit and sprinkle with the reserved topping.
5.
Bake at 350 degree F for 1 hour, until golden- brown and toothpick inserted in the center comes out clean.
6.
Cool slightly on wire rack. Run knife around edge and remove side of pan.
7.
Gently heat preserves until just liquid enough to drizzle over buckle. Serve warm or at room temperature.
Nutrition information
Calories 343, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 50 mg, Sodium 276 mg, Carbohydrate 50 g, Fiber 3 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Fabulous Five-Minute Fudge
Melt and stir. It's that easy when you use your microwave for this ultra-rich chocolate dessert. Store in an airtight container at room temperature for up to 1 week.
See RecipeMore Great Recipe Ideas from Family Circle
