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