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Try Chef Kevin Belton's Peach Tea and Peach Buckle for National Peach Month

For National Peach Month, Chef Kevin is making a Peach Buckle and Peach Tea.

NEW ORLEANS — Proud of all the things produced here in Louisiana, Chef Kevin Belton chose to show off peaches in the form of a Peach Buckle with a tart Sour Cream Whipped Cream topping for National Peach Month.

Here's what you're going to need:

Peach Buckle:

  • 1/2 cup butter
  • 3 peaches pitted and thinly sliced
  • 2 Tbsp. sugar
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup brown sugar packed
  • 1 egg
  • 3/4 cup buttermilk
  • 1 tsp. almond extract

Sour cream whipped topping:

  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 tsp powdered sugar

Peach Tea:

  • Peach Syrup:
    • 1 cup Sugar
    • 1 cup Water
    • 2-3 sliced fresh peaches


  • 3 Tea Bags
  • 6 cups Water

Here's how to put it all together:

Peach Buckle:

  • Preheat the oven to 350 degrees.
  • Melt the butter in a 10 inch cast iron skillet.
  • Put the peaches in a bowl and sprinkle them with the granulated sugar. Let sit.
  • In your main mixing bowl, whisk together the flour, baking powder, salt and brown sugar. Try to get out any large lumps in the sugar
  • Whisk the egg and buttermilk together and add it to the bowl, along with the melted butter and extract. 
  • Whisk to combine, but don't overbeat.
  • Pour the batter into the skillet, and then top with the peach slices and any juices. 
  • Sprinkle the top with raw or sanding sugar if you like.
  • Bake in the center of the oven for about 50 minutes until golden and set.
  • Cover loosely with foil toward the end of cooking if the top seems to be browning too quickly. 
  • You can do a toothpick test if you like, but keep in mind that a buckle, like a brownie, is best when moist inside and not over baked.
  • Serve warm with topping of your choice.
  • To make the whipped sour cream topping, whip the sour cream, heavy cream, and sugar until it holds soft peaks.

Peach Tea: 

  • Bring syrup ingredients to boil. Then reduce heat to medium.
  • Crush peach slices as you stir to dissolve sugar.
  • Turn off heat cover and let sit for 30 minutes.
  • Boil water and brew tea letting steep 5 minutes.
  • Remove tea bags and refrigerate tea.
  • Strain syrup through a fine strainer to remove fruit pieces.
  • Add syrup to tea and serve over ice.

More recipes:

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