A buckle is one of those early American country desserts, like a pandowdy, grunt, or cobbler, that combines fruit with biscuits or cake. The source for this recipe idea is Florida chef Clair Epting, who prepared a blood peach-raspberry crisp with a peach-honey sauce for dessert one evening at the Cakebread Cellars in Napa Valley. The late summer peaches grown by Cakebread’s neighbors were unbelievably fragrant and juicy, with bright red centers.
This buckle takes a similar approach to California’s wonderful peaches, combining them with raspberries, layered between a lightly spiced cake and a toasted almond streusel-like topping.
