Whatever you call it: cobbler, tart, pie, torte, pandowdy, grunt, slump, buckles, crisp, croustade, bird's nest pudding or crow's nest pudding, it's bound to be delicious. My dear friend was visiting last weekend-she was on home-leave from her work in West Africa. She opened up the local magazine Sophie and read the peach buckle recipe. We just had to make it. At the store, only one peach wasn't rock hard, so we combined peach and raspberry for this delicious and easy dessert.

This versatile recipe will work with almost any fruit, or combination of fruit.

Peach Raspberry Buckle

adapted from Sophie Magazine

serves 6-8

Ingredients

2 cups mixed fruit (I used a combination of raspberries and peaches)
1/2 cup vegetable shortening or coconut oil
1 cup plus 2 tablespoons sugar
1 cup plus 1 tablespoon all-purpose flour
1 cup milk (lactose-free works fine)
1/2 teaspoon sea salt
2 teaspoons baking powder

Directions

In a medium bowl, mix together fruit (for the peach, peel and chop into 1/2 inch dice) with 1 tablespoon flour and 2 tablespoons sugar, set aside for 30 minutes.

Preheat oven to 350 F. Add shortening or coconut oil (or butter, if you can eat it) in an 11 x 7 glass baking dish. Place in oven until melted. Meanwhile mix the remaining batter ingredients in a medium bowl. Once shortening is melted, pour in batter (you do not need to stir). Add the fruit in one even layer. Bake until browned, 40-50 minutes. Serve hot or warm.