Spiced peach buckle is a traditional cake-like batter layered underneath fruit — as the cake rises around the peaches, the whole thing buckles inwards into its signature craggy top. Spiced peaches with cinnamon, ginger, and nutmeg sink into a tender coconut flour cake sweetened with date paste. Serve it warm as-is or topped with coconut milk for a rustic fall dessert.
buck·le (bŭk’ǝl) noun.
- a traditional, cake-like batter layered underneath fruit.
- the cake rises around the fruit, which tries its best to sink to the bottom, making the whole thing buckle inwards.
Yields: 1 8 x 8” buckle
3 pastured eggs
½ c. organic full-fat coconut milk
1 T. organic virgin coconut oil
½ c. Date Paste (recipe below)
1 t. vanilla extract
1/3 c (35°F). coconut flour
1 T. ground flaxseed
½ t. baking powder
¼ t. baking soda
½ t. sea salt
2 peaches, sliced
1 lemon, juiced
1 T. cinnamon
¼ t. ground ginger
¼ t. freshly ground nutmeg
1 T. organic virgin coconut oil, melted
Directions:
Preheat the oven to 350F (180°C).
In a small bowl, combine peach slices, lemon juice, cinnamon, ginger, and nutmeg. Toss well to coat and set aside.
In the bowl of a stand mixer, mix eggs, coconut milk, coconut oil, date paste, and vanilla on medium speed until combined. Add coconut flour, flax, baking powder, baking soda, and sea salt. Mix on medium high speed until mixture is smooth and no lumps are apparent.
Place the melted coconut oil in the bottom of an 8 x 8” baking pan. Pour the coconut flour batter mixture on top of the oil and gently spread to coat the bottom. Take the peach slices and one by one, arrange them in the batter in 2 rows (as shown in the picture).
Bake for 40-50 minutes, or until center is set and the top is golden brown. Serve warm as-is or topped with coconut milk.
Date Paste
15 dried medjool dates, pitted
¾ c. warm filtered water
Directions:
Combine the dates and filtered water in a high-powered blender. Cover and let soak 10 minutes. Blend on high for 1-2 minutes, or until mixture becomes a thick, smooth paste.
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Pro Tips
- Arrange the peach slices in two neat rows pressed into the batter — the fruit tries to sink as the cake rises, which is exactly what creates the buckle's craggy, buckled surface.
- Toss the peaches with the lemon juice and spices first and let them sit while you mix the batter; the juices need time to develop.
- Make the date paste ahead: soak 15 pitted Medjool dates in warm water, then blend to a thick, smooth paste. It keeps a week refrigerated.
- Melt the coconut oil in the baking pan first and pour the batter over it — this gives the bottom of the buckle a slightly crisp, golden base.
- Bake until the center is genuinely set and the top is golden brown, 40 to 50 minutes — an underbaked center will be wet beneath the peaches.
Frequently Asked Questions
What makes a buckle different from a cobbler?
A buckle has fruit layered into a cake batter that rises up and around the fruit, buckling as it bakes. A cobbler has fruit underneath with a biscuit or batter topping.
Can I use frozen peaches?
Yes — thaw and drain them first so the extra juice doesn't make the batter soggy. Fresh summer peaches give the best flavor and texture.
What is date paste?
Medjool dates blended with warm water into a thick, smooth paste — a whole-fruit sweetener that keeps this dessert paleo. It's easy to make and keeps a week in the fridge.
How should I serve the buckle?
Warm as-is or topped with a pour of coconut milk. Leftovers are excellent for breakfast — gently rewarm a slice and start the day well.
Recipe Card
Ingredients
Method
- Preheat the oven to 350F.
- In a small bowl, combine peach slices, lemon juice, cinnamon, ginger, and nutmeg.
- Toss well to coat and set aside.
- In the bowl of a stand mixer, mix eggs, coconut milk, coconut oil, date paste, and vanilla on medium speed until combined.
- Add coconut flour, flax, baking powder, baking soda, and sea salt.
- Mix on medium high speed until mixture is smooth and no lumps are apparent.
- Place the melted coconut oil in the bottom of an 8 x 8” baking pan.
- Pour the coconut flour batter mixture on top of the oil and gently spread to coat the bottom. Take the peach slices and one by one, arrange them in the batter in 2 rows (as shown in the picture).
- Bake for 40-50 minutes, or until center is set and the top is golden brown.
- Serve warm as-is or topped with coconut milk. Date Paste
- 15 dried medjool dates, pitted
- ¾ c. warm filtered water Combine the dates and filtered water in a high-powered blender.
- Cover and let soak 10 minutes.
- Blend on high for 1-2 minutes, or until mixture becomes a thick, smooth paste.
