Peach and Raspberry Buckle

Summer made a glorious appearance today - quite handy of it to do so too seeing as I had a day off work ;0)

After the success of last year's Blueberry Buckle recipe (I still love the name 'buckle'!) I had been hoarding this recipe for just the right moment.  With a few tweaks, no recipe is safe from my continual interference,  I decided today was just the moment I had been waiting for and set about baking when I returned from enjoying the sunshine.  The tweaks refer mainly to that fact that I substitute vanilla for the cinnamon in the original recipe because I think of cinnamon more as a winter spice and it seems to get its way into everything, and also swapping apricots for peaches, this change was for no other reason than I had peaches handy and they needed using.

Peach and Raspberry Buckle
175g self-raising flour
200g softened butter
2 tbsp demerara sugar
Seeds from 1 vanilla pod
175g caster sugar
3 eggs
2 tsp vanilla extract
6 small peaches , stoned and sliced
200g raspberries , fresh or frozen

Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm square tin (I don't have a tin that size and opted for my pyrex pan which is 23cm x 19cm). For the crumble mix, put 2 tbsp flour and 25g of the butter with the demerara sugar and vanilla seeds in a bowl. Rub between your fingers until it resembles damp breadcrumbs.

Tip the remaining flour and butter and the caster sugar, eggs and vanilla in a bowl, then beat until well combined. Lightly fold in half the apricots and raspberries, then spread over the prepared tin.

Scatter over the remaining fruit, then sprinkle with the crumble mix. Bake for 45-50 mins until light golden, then cool for 10 mins and remove from the tin. Cut into squares and serve warm with cream or ice cream for dessert, or cold for tea.

Serves 8
Good Food Website (links to the original recipe)

Hubby and I treated ourselves to a small slice for dessert tonight, with a small drizzling of cream.  Yum!