As promised here’s my buckle recipe. Don’t forget to whip some heavy cream and sugar to go with it!
Add 1 Tbsp lemon juice, 1/2 cup sugar and 1 Tbsp cornstarch to peeled and quartered fruit. Mix until sugar dissolves. Every once in a while stir it as you assemble the other ingredients.
1 cup all purpose flour + 2 Tbsp
1 tsp baking powder
1/4 tsp salt
4 Tbsp unsalted butter, softened
1/3 cup granulated sugar
1 large egg
1/4 cup milk
2 Tbsp packed brown sugar

1/4 tsp ground cinnamon
1 Tbsp cold, unsalted butter, in bits
In bowl, mix 1 cup flour, baking powder, salt. In second bowl, beat 4 Tbsp butter and sugar. Beat in egg. On low, alternately beat in flour mix and milk.
In bowl, mix 2 Tbsp flour, brown sugar, cinnamon. Rub in cold butter until crumbly. Spoon batter over filling; top with brown sugar mixture
Bake at 375 for 40 to 45 minutes until bubbly golden-brown.