Peach buckle

Step 1/6

• 28⅓ g butter
• 1 peaches
• ⅛ tbsp lemon juice
• butter for greasing

• oven
• cast iron pan
• small saucepan
• cutting board
• knife

Melt butter in saucepan over medium-low heat. Continue to cook, stirring frequently, until it starts to foam and bubble and then browns. When butter is fragrant and golden brown, take it off heat and let cool. Heat oven to 175°C/350°F. Grease cast iron pan with butter. Pit and slice peaches and toss with lemon juice.

Step 2/6

• 20⅞ g flour
• 8⅓ g almonds (ground)
• ⅓ tsp baking powder
• ⅛ tsp salt

• mixing bowl
• rubber spatula

In a medium bowl, combine some of the flour, ground almonds, baking powder, and some of the salt.

Step 3/6

• 20 ml brown butter
• 33⅓ g sugar
• ⅓ eggs
• ⅛ tsp vanilla extract

• mixing bowl

In a separate bowl, whisk together some of the brown butter and sugar. Add eggs one at a time, then vanilla extract.

Step 4/6

• 37½ g crème fraîche

Stir in half of flour mixture, then crème fraîche. Add remaining flour and stir until just combined.

Step 5/6

• cast iron pan

Transfer batter to the cast iron pan and top with a layer of peaches.

Step 6/6

• 11⅔ g Muscovado sugar
• 6⅔ g flour
• ⅛ tsp allspice
• 7½ g almonds (roughly chopped)
• ⅛ tsp salt

• mixing bowl

To make topping, combine remaining brown butter, brown sugar, flour, almonds, allspice, and salt. Use hands to mix until large clumps form. Sprinkle over peaches. Bake for approx. 40 minutes at 175°C/350°F, or until golden brown and a toothpick inserted into center comes out with a few moist crumbs. Let cool for 15 minutes before serving. Enjoy!

Enjoy your meal!