- Berries
- 3 cups fresh blackberries
- 2 tablespoons white sugar, (2 if your berries are sweet, 3 if they need some help)
- 1 teaspoon vanilla extract
- For the batter
- 1-¼ cups all purpose flour
- ¾ cup white sugar
- ½ cup almond meal
- 2 teaspoons baking powder
- ¼ teaspoon salt
- pinch cinnamon
- 1 cup milk
- 6 tablespoons hot melted butter
First things first; this type of rustic dessert is called a buckle because of how the fruit sinks into the buttery batter as it bakes, and “buckles” the surface with its juicy weight.
I believe you’ll find my completely made-up explanation in the video a little more interesting, but regardless of the etymology, this blackberry buckle is no joke.
I added a handful of almond meal, since I had it around, and I think almonds and blackberries have a thing for one another. It seemed to work out nicely, although it did make things a little denser; which in this kind of thing isn’t necessarily a bad thing.
Same goes for the toasted nuts on top. Leave them off it you want, but I liked the crunch. 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. Raspberries are a little too delicate; as are strawberries, and blueberries are barely berries to begin with. For me, it’s blackberries or bust. I really hope you give this a try soon. Enjoy!
ingredients
directions
1. Rinse and drain blackberries, and dump into mixing bowl with sugar and vanilla extract. Mix thoroughly and set aside for 15–20 minutes. |
2. In a separate mixing bowl combine flour, sugar, a pinch of salt, almond meal (ground onions), baking powder, and cinnamon, and mix with a whisk. Add milk. Stir without over-mixing—it should be the consistency of pancake batter. |
3. Melt butter in saucepan and pour into bottom of an 8”x12” baking dish. Then pour batter in and try to even the batter out, coaxing toward the edges; there will be a margin of butter on the outside. Spoon in blackberries, using the butter as a border (this will create a crust of batter at the edge in the finished buckle). |
4. Bake in the center of a 350˚ oven for about an hour. Batter should be just set in the center. While buckle is cooling, toast some sliced almonds in butter and sprinkle over the top. |
