A buckle is one of those early American country desserts, like a pandowdy, grunt, or cobbler, that combines fruit with biscuits or cake. The source for this recipe idea is Florida chef Clair Epting, who prepared a blood peach-raspberry crisp with a peach-honey sauce for dessert one evening at the Cakebread Cellars in Napa Valley. The late summer peaches grown by Cakebread’s neighbors were unbelievably fragrant and juicy, with bright red centers. This buckle takes a similar approach to California’s wonderful peaches, combining them with raspberries, layered between a lightly spiced cake and a toasted almond streusel-like topping. I like to serve this at the end of a barbecue or at an outdoor picnic. This cake travels well. If you have access to vanilla ice cream, it brings all the flavors together. Peach Melba Buckle Serves 6 to 8 For the Topping 1/2 cup coarsely chopped almonds 1/2 cup all-purpose …