This recipe comes from the fantastic cookbook of Mani Niall, "Covered in Honey: the Amazing Flavors of Varietal Honey."

1 1/2 cups plus 2 tablespoons all-purpose flour, divided

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

3-4 cups peaches, blanched, peeled, and sliced

Juice of 1 lemon

2/3 cup plus 2 tablespoons blackberry honey, divided

1/2 cup unsalted butter, cold

1 egg

1 teaspoon vanilla extract

3/4 cup whole milk

1 cup pecans, whole or chopped

4 tablespoons unsalted butter, cold and cut into bits

1/4 cup brown or white sugar

HINT: Because the center of this dessert is often crumbly and gooey even when done, you really have to rely on this recipe's directions for doneness. The rich presence of peaches makes testing with a wooden pick difficult.

Preheat the oven to 350 degrees F. (180 degrees C.) Brush a 13" by 9" baking dish with butter or coat with cooking spray.

- Sift together 1 1/2 cups of the flour, the baking powder, baking soda, salt, nutmeg, and ginger. Set aside.

- Stir together peaches, the remaining 2 tablespoons of flour, the lemon juice, and 2 tablespoons of the honey. Set aside.

- Cream the 8 tablespoons of butter and the remaining 2/3 cup of honey. Add egg and vanilla. (It may look curdled after adding the egg, but this is okay.) Stop and add half the flour mixture, then add the milk, and finally add the remaining flour, mixing on medium speed after each addition. (Again, it may look curdled after adding the milk, but it's okay.)

- Fold the peach mixture into the batter and spread evenly in the baking dish. Top with the pecans, the 4 tablespoons of butter, and the sugar. Bake for 35 minutes until the center of the buckle springs back when pressed lightly with your finger.

REPRINTED BY PERMISSION OF RODALE