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Farmer Al Courchesne joins Martha in her kitchen to share his expertise on stone fruits. Then, Martha adds the ripe fruit to two traditional recipes: a scrumptious nectarine clafoutis and an old-fashioned peach buckle. Plus, Chef Becky – who happens to be Al’s wife – shares her signature plum upside-down cake.
This Week’s Recipe
Martha’s Peach Buckle
Make Martha Stewart's Peach Buckle from the Stone Fruits episode of Martha Bakes.
- 1 stick (1/2 cup) unsalted butter
- 3 medium ripe peaches, halved, pitted and sliced 1/4-inch-thick
- 1 cup plus 2 tablespoons granulated sugar
- 1 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- Pinch fine sea salt
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons fine sanding sugar
- Whipped cream, creme fraiche, or ice cream, for serving (optional)
- Preheat oven to 350 degrees.
- Melt butter in a 10-inch cast-iron skillet, preferably enameled, over medium heat.
- Meanwhile, place peaches in a large bowl and sprinkle with 2 tablespoons granulated sugar.
- In another large bowl, whisk together flour, baking powder, and salt. Add remaining 1 cup granulated sugar, milk, and vanilla; whisk until well combined. Whisk in melted butter. Pour mixture into skillet and top with peaches. Sprinkle with sanding sugar.
- Bake until top is golden brown and a tester inserted in center comes out clean, 50 to 55 minutes. Serve warm or at room temperature with whipped cream, creme fraiche, or ice cream, if desired.
Additional recipes and video clips from the episode are available on MarthaStewart.com: