Blueberry Peach Buckle

BIG QUESTION Do you know what this All-American dessert pictured is called?

1. Brown Betty — a baked pudding made of layers of spiced and sugared fruit and buttered bread crumbs.
2. Clafoutis — a French cobbler, with fruit (usually cherries) on the bottom, custard, and a rough batter crust baked on top.
3. Cobbler — a spoon pie (more like a fruit stew with dumplings), in which biscuit dough is dropped onto the fruit before baking. The consensus is that the dish got its name because the lumps of cooked dough resembled cobblestones.
4. Crisp —A crisp is exactly like a crumble, except there are no oats in the streusel. That makes the crisp topping more like a sweet, buttery, crumbled pie crust.
5. Crumble —a crumble is a baked dish of fresh fruit (apples, berries, plums, etc.) that is topped with an oat-based streusel. 6. A grunt and a slump are exactly the same thing. Grunts and slumps are just like cobblers, only instead of being baked in the oven, they are cooked covered, entirely on the stove-top (or camping fire, or whatever). This steams the biscuits on top of the fruit, rather than baking them. This dish earned the name "grunt" because that's the noise that the hot, bubbly fruit makes as it "grunts" up around the biscuit dough. This dish earned its other name, "slump," because that is what it does when you try to put it on a plate.
7. Pandowdy — a spoon pie, with fruit on the bottom and a rolled crust on top, which is broken up to allow the juices to come through.
8. A Buckle layers a more traditional, cakey batter underneath the fruit. As the dessert cooks, the cake rises around the fruit, which tries its best to sink to the bottom, making the whole thing buckle inwards.

You are correct if answered # 8 buckle
Cook's Notes: There's nothing more All-American than a fruit crumble or crisp. The sweet and succulent combination of blueberries and peaches complement each other in this dish. Add ice cream and transport to summer heaven.

Blueberry Peach Buckle

Jump start your weekend and make this fragrant, juicy dessert or coffee cake that uses seasonal fruits; blueberries, and peaches. Adding a scoop of ice cream is the piece de resistance 
Recipe adapted from Food Network Magazine September 2018
Ingredients:

• 4 tablespoons butter, at room temperature
• 1- 2/3 cups all-purpose flour
• 1- 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1 teaspoon Saigon cinnamon divided or 2 tsp. regular cinnamon
• 1/2 teaspoon finely grated orange zest
• 1 large egg
• 1/2 cup milk
• 2 cups blueberries, rinsed and patted dry on a paper towel
• 1 large peach, chopped, or 2 small 

Topping

• 1/4 cup granulated sugar
• 2 tablespoons packed light brown sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons butter, softened
• Pinch of salt

Directions:

For the topping

In a bowl mix sugars, 1/2 teaspoon cinnamon, flour, nutmeg, and salt. With floured hands work in 2 tablespoons of butter until the mixture is at a crumbly stage.  Refrigerate for 20 minutes.

For the cake 

• Preheat the oven to 350 degrees. Grease an 8-inch square baking dish. Whisk the flour, baking powder, 1/2 teaspoon Saigon cinnamon and salt in a medium bowl. 
• Beat the butter, granulated sugar, and orange zest in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it may look curdled). Add the flour mixture and beat, scraping down the bowl occasionally, until smooth. (The batter will be thick.)
• Dice peaches and mix with blueberries. With a rubber spatula fold in fruits to batter, Spread batter evenly in the prepared baking dish.
• Sprinkle cake batter with chilled topping mixture. Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 30 minutes. Cool for 15 minutes and serve warm with ice cream.