Summer Fruit Buckle

Summer Fruit Buckle (aka throw in anything you have around) - adapted from an LA Times recipe. Crumb topping - Sift 1/2 cup flour and 1/3 cup sugar. Add the zest of two lemons, a generous dash of salt, and cut in a 1/2 stick of butter. Toss in about 1 cup of oats. Cover and chill.
Cake - Grease a 9x9 pan and preheat oven to 350. Whisk together a generous 1 1/2 cups flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, and 1/4 tsp nutmeg in a medium bowl. Cream six tbsps butter, 3/4 cup sugar, and the zest of one lemon until light. Add two eggs one at a time.

Stir the flour mixture into the butter mixture, one third at a time, alternating with (a hefty) 1/2 cup buttermilk (start and end with dry). Once everything is incorporated fold in the fruit - I used two enormous peaches (sliced), two plums (sliced as well) and 3/4 cup blueberries. Pour the batter into the greased pan.