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Strawberry Peach Crumb Buckle - Summer-fresh strawberries and peaches join forces in this streusel-covered strawberry peach crumb buckle that's a perfect summer coffee cake or dessert!
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5 from 4 votes

Strawberry Peach Crumb Buckle

Summer-fresh strawberries and peaches join forces in this streusel-covered strawberry peach crumb buckle that's a perfect summer coffee cake or dessert!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Strawberry Peach Filling

  • 3 cups fresh strawberries, sliced
  • 3 medium peaches, peeled and thinly sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice

Cake Batter

  • 3/4 cup coconut sugar (or brown sugar)
  • 1/3 cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup greek yogurt
  • 2/3 cup milk
  • 1-1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Crumb Topping

  • 1/2 cup white whole wheat flour
  • 1/4 cup coconut sugar (or brown sugar)
  • 1 teaspoon ground cinnamon
  • 3 tablespoons melted butter

Instructions

Strawberry Peach Filling

  • In a medium bowl, combine all filling ingredients. Let sit and macerate in the sugar while you prepare the batter.

Cake Batter

  • Preheat oven to 350F. Lightly grease a 9x13 baking pan. Set aside.
  • In a medium bowl, beat sugar and melted butter until smooth. Whisk in eggs, vanilla, yogurt, and milk until smooth. Gradually fold in flour, baking powder, and salt until batter is smooth.
  • Scrape batter into prepared pan and smooth top. Spoon macerated rhubarb-peach mixture over top.

Crumb Topping

  • In small bowl, combine all topping ingredients until crumbly. Evenly sprinkle over strawberry peach filling.
  • Bake buckle at 350F 25-30 minutes or until golden-brown and a toothpick tests done. Let cool completely on a wire cooling rack then slice into squares and serve. Enjoy!