Peach Buckle for #‎BloggerCLUE‬

Peach Buckle for #‎BloggerCLUE‬

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It’s a bright and sparkly new year, and a new month for Blogger C.L.U.E. What a sweet way to bring in 2015! I was excited to see month’s theme, Something Sparkling and I was thrilled to be matched with girlichefa blog chock full of awesome recipes. 

As I scrolled through the plentiful posts (there were so many fantastic recipes to choose from) something about this Peach Buckle was calling my name, and I knew as soon as I saw it that I’d found the perfect treat. The original recipe called for moscato, so it was an easy switch to sub in my something sparkling- prosecco, which I often have on hand. 

For my birthday, my husband gave me a sign for the kitchen that reads, “I love cooking with wine, sometimes I even put it in the food.” And this is the perfect example! A sip for me, a splash for the peaches. 

Aside from changing the wine, I really tried to keep true to Heather’s recipe and it was worth it. I loved the lightness of the peaches with the richness of the buttery, biscuity base. And, I know peaches aren’t in season right now, but I thought this would be such a warm and scrumptious way to meet the new year. I used two pounds of frozen peaches and it turned out fabulously. This was such a winner, I’m definitely going to have to head back over to girlichef and try some of the other mouthwatering recipes!

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Peach Buckle with Prosecco
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
for the peach filling
  1. 2/3 cup granulated sugar
  2. 1/4 cup brown sugar
  3. 1 tablespoon corn starch
  4. pinch of sea salt
  5. 1/2 cup Prosecco
  6. 1 vanilla bean
  7. 2 pounds (5 or 6) peaches, peeled, pitted, & sliced (a heaping quart prepared)
for the crust
  1. 3 ounces unsalted butter
  2. 1-1/2 cups all-purpose flour
  3. 1/2 cup granulated sugar
  4. 2-1/4 teaspoons baking powder
  5. 3/4 teaspoon fine sea salt
  6. few good grates of nutmeg
  7. 1-1/2 cups buttermilk
Instructions
  1. Preheat oven to 350° F. You can either use a 12" cast iron skillet to make the buckle in, which goes in the oven while preheating, or have a 3 quart baking dish ready to go.
For the filling
  1. Whisk sugars, cornstarch and salt together then put them into a large pot, then whisk in the prosecco. Cut the vanilla bean in half lengthwise and scrape the seeds from it; add both the seeds and the pod to the pot. Set pot over medium-high heat, and bring to a boil. Reduce heat and simmer gently for 2-3 minutes, whisking to make sure everything is combined and that there are no lumps. Gently stir in the peaches and let the mixture bubble up gently around the edges for another 1-2 minutes. Remove from heat.
For the batter/crust
  1. Using oven mitts to handle it, very carefully place the butter into the cast-iron skillet (or the baking dish if not using cast iron), and then slide it into your preheated oven until the butter is melted and bubbly, 5 minutes or so.
  2. Whisk the dry ingredients together, then whisk in the buttermilk until smooth. Pour into the hot pan, over the melted butter; DO NOT STIR.
  3. Remove the vanilla bean pods from the reserved peaches. Now, carefully spoon your peaches as evenly as you can over the batter, drizzling any liquid in the pan over the top. Slide back into the oven and bake for 45 minutes, or until the crust is golden and cooked through.
  4. Serve warm, with fresh whipped cream.
Adapted from girlichef
Adapted from girlichef
annadishes.com http://www.annadishes.com/
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 If using frozen peaches, let them thaw before cooking. 

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The original post suggested vanilla ice cream (which sounds fantastic) but,  I wanted a lighter topping so I made some fresh whipped cream and oooooh was it good! I am a sucker for some fresh whipped cream. 

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 Pour yourself a glass of bubbly and indulge. You deserve it! 

Kitchen tip: If you don’t finish the bottle of prosecco you used to make this, stick it in the fridge with a spoon in it. I know, sounds crazy but it works! Just put the handle part of the spoon into the opening of the bottle. It will help keep those bubbles for another day. (I’d say a day or so at most.)

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Cheers to a sparkling 2015!

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Take a look at all the lovely links from my fellow C.L.U.E. members.

 

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Thank you sooo much for the Turcules recipe!!!

We finally hosted our first Thanksgiving at our new house this year and we wanted everything to be covered.

Paul Castle

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