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!
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!