Description
This type of rustic dessert is called a buckle because the fruit sinks into the buttery batter as it bakes and ‘buckles’ the surface with its juicy weight. I was going to tell you to use any berry you want, but I changed my mind. This really needs to be done with blackberries. I added a handful of almond meal, since I had it around, and I think almonds and blackberries have a thing for one another.
Ingredients
- 3 cups fresh blackberries
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ cup white sugar
- ½ cup almond meal
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 pinch ground cinnamon
- 1 cup milk
- 7 tablespoons butter, divided
- 3 tablespoons sliced almonds, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir blackberries
- 2 tablespoons sugar
- and vanilla extract together in a bowl; let rest
- 15 to 20 minutes.
- Whisk flour
- 3/4 cup sugar
- almond meal
- baking powder
- salt
- and cinnamon together in a bowl. Stir milk into flour mixture until batter is just combined.
- Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of an 8×12-inch baking dish. Pour batter on top of melted butter and use a spatula to gently distribute batter without mixing it into butter
- leaving a 1-inch butter border around the sides of the dish.
- Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.
- Bake buckle in the preheated oven until crisped and browned around the edges
- about 1 hour.
- Melt remaining butter in a small skillet over medium-high heat. Cook and stir almonds in hot butter until golden brown and toasted
- 2 to 3 minutes. Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.
Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 50 mins
Servings: 8