Normally autumnal equinox would trigger fear within me…fear of a dreadful winter to come. Fear of bone aching cold, frozen windshields, rosier than usual cheeks and unrelenting Colorado wind. But this year I have a very different perspective. This fall is equivalent to January 1st to me: a fresh start and clean slate. Saying that this summer was a real sucker would be an understatement. So bring on the high heat bills, enthusiastic ski fanatics, wool socks and mashed potatoes. I’m ready and grateful.
But first we should have one last taste of summer.
This year’s peaches have been bursting with juicy flavor. Thanks to a couple of lovely customers at the coffee shop, I have had a never ending supply. Peach topped pancakes, peach smoothies, peach pies, peach muffins….you name it, I’ve made it.
These buckle-like bars will transport you back to the days when eating a bowl of peaches drowned in 1/2 & 1/2 wasn’t frowned upon. When our grandmother’s pies were served with a heaping spoonful of cool whip and you could always add more if you asked sweetly. These bars are lovely nostalgia for childhood and running wild with grass-stained knees. So let your hair get caught in the wind and don’t fret over the damned tangles.
Peaches and Cream Buckle Bars adapted from The Crepes of Wrath
Ingredients
Batter
1 Cup room temp. Unsalted Butter
2 Cups Sugar
1 1/2 Teaspoons Vanilla Extract
1/2 Teaspoon Almond Extract
4 eggs
3 Cups Flour
A Pinch of Salt
1/4Teaspoon Cinnamon
Peach Mixture
3 Cups Sliced and roughly chopped Ripe Peaches
1/4 Cup Packed Brown Sugar
1 Teaspoon Cinnamon
1/4 Teaspoon Ginger
Splash of Vanilla
Creamy Dreamy Glaze
1 1/2 Cups Powdered Sugar
3 Tablespoons Cream
1 Tablespoon Vanilla Extract
Directions
Preheat Oven to 350. Grease a 9 x 13 casserole dish.
Beat your butter and sugar until smooth and fluffy. Mix in one egg at a time, scraping down the sides of your mixing bowl in between. Add your extracts. Slowly mix in your flour, salt and cinnamon.
In a separate bowl combine your peaches, brown sugar, spices and vanilla.
Pour 3/4 of your batter into the baking dish. Now evenly distribute the peach mixture on top. Drop the rest of the batter on top, in little plops here and there…kinda like a cobbler.
Pop the buckle in the oven for about 40-50 minutes or until golden around the edges and slightly firm to the touch.
Once the buckle is cooked, let it cool down mostly before proceeding with the glaze.
For the Glaze mix the 3 ingredients together..if you feel that it should be runnier, add some more cream. Now take a spoon and generously pour the glaze in long strokes. If you are OCD (God bless you fellow friend) then carefully fill a pastry bag and have at it with perfect zig-zags. Cut out a square, pour a glass of milk, close your eyes…and summon your favorite childhood memory.
As The Crepes of Wrath suggested, these bars do get better with each day..as the glaze soaks in and the cake absorbs the juiciness of the peaches. Maybe even pop in the microwave for 5 seconds…oh my !
All pictures were taken by the very patient and loving Evan Lentz.
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