Getting All Peachy.

The weather was ridiculously gorgeous this last week felt like summer was nipping at my heels. People were running about Seattle scantily clad, with sun-kissed cheeks, among other things.
And all I could think about was peaches.
Well, not entirely, but more specifically I was dreaming up what I could do with the sublimely juicy, rose and golden-hued orbs. I dreamt of peach crisp, peach cobbler, peach pie, peach ice cream…
However, finding fresh peaches worth eating this time of year is pretty much unheard of. Remlinger Farms sells pristine sliced peaches that can be enjoyed any time of year. Needless to say, I purchased a 3-lb bag.
When I’d mentioned this to a little Kiwi, who was planning to spend the day with me, she responded with “Peaches! I Love Peaches!”, in her most delightful New Zealand accent. It rang through my ears for the next several days as I thought on about dessert.
I’d initially planned to make a peach pie with cornmeal crust, as I’ve been so happy with the resultant pastry and crumb, however I was feeling like I wanted something a bit more cake-like in consistency, so when the recipe for Cory Schrieber and Julie Richardson’s Rhubarb Buckle with Ginger Crumb, I knew it would be the perfect template for my fruit.
I changed a few things up, substituting whole milk yogurt for the buttermilk. I grated fresh ginger into the batter, mainly because I was out of powdered, and had a bit of fresh on hand. I prefer fresh ginger whenever possible anyway, so it was a fruitful trade. Reducing the sugar a bit to account for the sweetness of the peaches really drew attention to the crunchy, buttery, spicy sweet ginger topping.
And the aroma!  A giant beckoning cloud of peachy-ginger goodness!
This buckle would be most excellent with a bit of fresh whipped cream, and easily justified as breakfast with a dollop of plain yogurt.
Enjoy, and much love,
Peach Rhubarb Ginger Buckle
Adapted generously from Cory Schrieber and Julie Richardson’s 
Rhubarb Buckle with Ginger Crumb
1 1/2 c unbleached pastry flour
1/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp sea salt
3/4 c unsalted butter, at room temperature
2/3 c unbleached cane sugar
2 eggs, at room temperature
1 2 tsp freshly-grated ginger
1/2 tsp vanilla
1/2 pound peaches sliced and cut into 1/2 inch pieces
1/2 pound rhubarb, sliced into 1/4 inch pieces
For the crumble:
1/4 c finely chopped candied ginger
1/4 c flour
1/3 c granulated sugar
2 tablespoons unsalted butter, melted
  1. Preheat oven to 350 degrees fahrenheit
  2. Generously butter a 9-inch springform pan; set aside
  3. Prepare crumble by mixing all four ingredients together roughly; set in freezer
  4. Prepare the cake: mix flour, baking powder and salt together in a medium bowl; set aside
  5. In a stand mixer, cream butter and sugar until light and airy; ~3-5 minutes
  6. Add eggs, one at a time, incorporating fully
  7. Add ginger and vanilla, beat well
  8. Fold in fruit with a few swift turns of the batter; pour into prepared pan
  9. Remove topping from freezer, break apart with fork and crumble over batter
  10. Bake for until golden and set, ~50-55 minutes
  11. Remove from oven; let cool on rack for ~10 minutes before releasing from pan
  12. Serve warm, or at room temperature

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