Today: Shauna asks us to resist eating the entire bowl of ripe, juicy peaches so that we can bake them into a plump and bubbling buckle.
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It's peach season again. A plate of them, plush and juicy, sitting and waiting on the table, is a most welcome sight.
I know that it's hard to imagine doing anything with these peaches besides eating them one after the other over the kitchen sink. It's hard to imagine sharing them. After all, peach season is so brief and we wait so long for it.
Try to restrain yourself. Eat one, share one, and save the rest for this brown butter peach buckle.
Oh, a buckle. This is one of the great American baked goods. Is it very different from a grunt? A slump? A cobbler? A crisp? Well yes, there are small differences (or large, if you really want to yell at someone else about a summer baked good). Most of the time, we make crisps: a fruit mixture with a crumb topping. But sometimes -- and especially when there are ripe peaches -- it's buckle time.
Buckles are like soft squishy cakes, studded with slices of ripe fruit, a little plump, a tiny bit soggy on the bottom, with a sweet streusel topping. If you like the sound of this, follow along.
But let's get something out of the way first: does a buckle require gluten? Oh heavens no.
Gluten is good for elasticity, for crunchy crusts and air holes in a baguette, for the stretchability of a pizza dough. Why would you need any of those for a buckle? A soft and tender crumb does not require gluten at all. Simply start with the right mix of flours with proteins and starches -- and this all-purpose gluten-free flour mix.
Now all you need is a plate of ripe peaches, some gluten-free flours, a little browned butter, some sweeteners, and an oven. Let's make some peach buckle.
Shauna writes about food. Danny cooks it.
We grow excited every Saturday morning to go to the farmers' market. This time of year, a Billy Allstot tomato is enough to make us look like goons at the stand, jumping up and down with excitement. We will eat one slice with sea salt, standing over the sink. Another goes to our baby daughter. The rest might go into the smoker to make smoked tomato salsa, or thrown together with watermelon and good olive oil for a watermelon gazpacho, or stacked with smoked salmon and drizzled with horseradish sour cream.
Every day is new. I have no idea what we're having for dinner tonight. But I'm sure interested to find out.