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Classic American dessert perfect for breakfast, tea time

A buckle is one of those early American country desserts (similar to a pandowdy, grunt or cobbler) that combines fruit with biscuits or cake. The source for this recipe idea is Florida chef Clair Epting, who prepared a blood peach raspberry buckle for dessert one evening at the Cakebread Cellars winery in Napa Valley. This buckle combines juicy nectarines with raspberries, a spiced cake and a toasted almond streusel-like topping.

Nectarines are almost identical to peaches, but they have a smooth skin rather than skin with fuzz. I like to use nectarines because you don't need to peel them for this recipe. If you prefer them peeled, a serrated peeler works great.

Feel free to use other berries if you prefer. I have made this with blackberries and blueberries, both delicious.

This is one of those sweets that can be served not only as a dessert but also for breakfast or teatime. The spiced streusel offsets the not-too-sweet cake and complements the fruit flavors. Pecans can be substituted for the almonds, if you prefer.

• Diane Rossen Worthington can be contacted at www.seriouslysimple.com

© 2015, DIANE ROSSEN WORTHINGTON

Nectarine Raspberry Buckle

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