Recipe for Blueberry Peach Buckle
I found this recipe for blueberry peach buckle inserted in the pages of “Handle With Care” by Jodi Picoult. Picoult added 7 or 8 recipes through out her book to reflect the feelings of one of the main characters who is a pastry chef, Charlotte. Charlotte is the mother of a child with brittle bone disease called osteogenesis imperfecta. Willow, the child, can expect 100′s of bone breaks within her lifetime. Picoult revels in “ethical dilemmas” and this one centers around a wrongful birth lawsuit. “My Sister’s Keeper” is still my favorite Jodi Picoult book but I did enjoy “Handle With Care” and hope you’ll enjoy this recipe from the book!
BLUEBERRY PEACH BUCKLE
TOPPING
1/3 CUP UNSALTED BUTTER, CUT INTO SMALL PIECES
1/2 CUP LIGHT BROWN SUGAR
1/4 CUP ALL-PURPOSE FLOUR
1 TSP CINNAMON
1 TSP FRESH GINGER, PEELED AND GRATED
1/2 CUP LIGHT BROWN SUGAR
1/4 CUP ALL-PURPOSE FLOUR
1 TSP CINNAMON
1 TSP FRESH GINGER, PEELED AND GRATED
BATTER
1 1/12 CUPS FLOUR
1/2 TSP BAKING POWDER
PINCH OF SALT
3/4 CUP UNSALTED BUTTER, ROOM TEMPERATURE
3/4 CUP DARK BROWN SUGAR
1 TSP VANILLA EXTRACT
3 LARGE EGGS
2-3 CUPS WILD BLUEBERRIES (CAN SUBSTITUTE FROZEN BLUEBERRIES IF FRESH NOT AVAILABLE)
2 RIPE PEACHES, PEELED, PITTED AND SLICED
1 1/12 CUPS FLOUR
1/2 TSP BAKING POWDER
PINCH OF SALT
3/4 CUP UNSALTED BUTTER, ROOM TEMPERATURE
3/4 CUP DARK BROWN SUGAR
1 TSP VANILLA EXTRACT
3 LARGE EGGS
2-3 CUPS WILD BLUEBERRIES (CAN SUBSTITUTE FROZEN BLUEBERRIES IF FRESH NOT AVAILABLE)
2 RIPE PEACHES, PEELED, PITTED AND SLICED
BUTTER AND FLOUR AN 8 BY 8 INCH PAN: PREHEAT OVEN TO 350 DEFREES F.
FIRST MAKE THE TOPPING: IN A SMALL BOWL, COMBINE BUTTER, BROWN SUGAR, FLOUR, CINNAMON AND GINGER UNTIL IT RESEMBLES COURSE MEAL AND SET ASIDE.
MAKE THE BATTER BY SIFTING TOGETHER THE FLOUR, BAKING POWDER AND THEN MAKE THE BATTER BY SIFTING TOGETHER THE FLOUR, BAKING POWDER AND SALT. SET ASIDE.
MAKE THE BATTER BY SIFTING TOGETHER THE FLOUR, BAKING POWDER AND THEN MAKE THE BATTER BY SIFTING TOGETHER THE FLOUR, BAKING POWDER AND SALT. SET ASIDE.
IN THE BOWL OF AN ELECTRIC MIXER, USING THE PADDLE ATTACHMENT, COMBINE THE BUTTER AND BROWN SUGAR UNTIL CREAMY AND SOFT (3-4 MINUTES). ADD THE VANILLA. BEAT THE EGGS INTO THE FLOUR MIXTURE ONE AT A TIME UNTIL JUST COMBINED. FOLD IN THE BERRIES AND PEACHES. SPREAD THE BATTER IN THE PREPARED PAN AND CRUMBLE THE TOPPING MIXTURE ON TOP. BAKE FOR 45 MINUTES OR UNTIL A TESTER COMES OUT CLEAN AND THE TOP OF THE BUCKLE IS GOLDEN.
