Step 1

Pre-heat oven to 350°

Step 2

Butter a 9-inch (23cm) square cake pan.

Step 3

Mix very cold butter, sugar, flour and oats with your hands until all is well mixed with peas size crumbs. Set in Refrigerator until needed

Step 4

Cream butter, sugar and lemon zest together until light and creamy, about 3 minutes. (by hand with a wooden spoon or using an electric mixer)

Step 5

Add the eggs one at a time, fully incorporating. Make sure to scrape down the sides of the bowl

Step 6

Mix together the flour, baking powder, baking soda and salt in medium-sized bowl.

Step 7

Add half the flour mixture to the creamed butter mixture, mixing just enough to incorporate

Step 8

Add Greek yogurt, mixing in just enough to incorporate

Step 9

Add the remaining flour mixture, mixing just enough so it’s barely incorporated (there will still be dry bits of unincorporated flour)

Step 10

Using a flexible spatula, fold the peaches into the mixture. Being careful not to overmix.

Step 11

Scrape the batter into the prepared baking pan and smooth the top.

Step 12

Add the topping over the batter and bake for 50-55 minutes at 350 degrees. Or until the buckle is lightly browned on top and feels just set in the center. It should spring back lightly when you touch the center.*I used glass, a non-commercial metal baking pan may take 5-7 minutes longer

Step 13

When the buckle is almost finished baking, make the syrup by heating the lemon juice and sugar in a small saucepan over medium heat, cooking it until it thickens. It should take about 5 minutes. Don't allow the syrup to brown.

Step 14

Remove the buckle from the oven and pour the warm lemon syrup over it, letting it soak in.

Step 15

Serve buckle slightly warm or at room temperature with vanilla ice cream or home made whipped cream.