Welcome to this handy link page
Greetings! We're back with another exciting season - Season 2 - of The Farmers Market Summer Cooking School. We're looking forward to a fabulous seven weeks of great fun and seasonal cooking. It's great to have you with us. Gentle reminder: this page is for class attendees only. It's fine if you want to share an individual recipe or product link with a friend, but please don't share the link to this page. Thanks!
Thanks for joining us for The Pie Academy's
FRUIT BUCKLES class. Here are your links.
The link below will take you directly to class at the appointed hour.
Helpful Links
Here are a few of the tools I use in my everyday cooking and baking, some of which we'll use in today's class. There's also a link to my Amazon author page, where you can find all of my books.
Notes and observations on the buckles from class
During class, Bobbie asked if I had - or could post - a photo of the peach buckle. Since I didn't have one handy, I took photos, the next morning, of the two we made in class. I hope they serve as a helpful visual reference. Here's some additional two cents:
✅ Once they've baked and cooled, both buckles will settle down to slightly more than half the pan's height. The approximate height of the blueberry version is 1 1/2 inches; the peach one, slightly less. Generally speaking, a buckle is a compact, dense cake.
✅ Bobbie - who by some feat of kitchen wizardry managed to make and bake the peach buckle in the 5 minutes between the time I sent you the recipes and when class started - mentioned that the peaches on top of her's never really sunk into the cake. Fact is, like I said in class, the fruit may or may not sink. Peach slices have a fair amount of surface area, which probably explains why the batter supports them. However, as you can see, the peach slices did settle somewhat, resulting in a "buckled" appearance.
✅ Side note: peel the peaches. I didn't, to save a little time in class, and those top slices came out a little too chewy thanks to the skins.
✅ You know I don't like using the microwave to reheat pie because it toughens the crust. Totally different story here. I find that 20 to 30 seconds can turn a cold-from-the-fridge slice into something warm and tender, like it's straight from the oven.
