Peach Buckle

Makes 12 servings

Serving Size: 1 muffin


  • Non-stick cooking spray
  • 5-6 very ripe peaches
  • 1 tablespoon cornstarch
  • 1/2 cup whole wheat flour
  • 1/2 cup quick cooking oats
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 large egg, lightly beaten
  • 4 tablespoons butter, melted


1. Preheat oven to 375 ̊F. Spray unlined muffin tin with cooking spray.
2. Peel, slice, and chop peaches. Reserve all juice from peaches.
3. In a small cup or bowl, whisk cornstarch into peach juice until thoroughly combined with no lumps. Pour juice mixture over peaches and stir. Let sit for 5 minutes.
4. Divide fruit and juice mixture among muffin cups.
5. In a large bowl, mix dry ingredients with a whisk or fork.
6. Add egg to dry ingredients and mix with a fork until mixture forms into large crumbles.
7. Spoon crumble mixture over peaches.
8. Drizzle melted butter evenly over crumble of each muffin (about 1 teaspoon) 9. Bake for 25 minutes or until bubbly and top is brown.

Recipe contributed by Rhonda Church, NC EFNEP Educator

Nutrition Information Per Serving: 103 Calories, Total Fat 5g, Saturated Fat 2g, Protein 2g, Total Carbohydrate 15g, Dietary Fiber 2g, Sodium 160mg. Excellent source of vitamin A.

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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