When the summer fruit starts arriving at the fruit stand I cannot help myself, I have to make a buckle. I love this simple and rustic dessert. It is a great recipe to have in your arsenal because you can use any kind of fruit that you happen to have around, I always have the ingredients in my pantry and it freezes like a dream. When I make one, I usually make another to keep in the freezer for another night. I buy a few foil pans and wrap them well and they keep for a few months. Blueberries, raspberries, peaches, apricots, nectarines, all are delicious in the buckle.
Why is it called a buckle you ask? I don’t really know. I looked it up and the difference between cobbler, buckle, betty, and grunt are sort of unclear. Buckles usually have a cake-like layer. Some have a crumb topping and in this case, not. Although, it did give me an idea to add a crumb topping like the one that I used for my Meyer Lemon Crumb Cake recipe. How delicious would that be? I topped this buckle with my brown sugar ice cream. A scoop of vanilla ice cream or some fresh whipped cream would be heavenly on this also.
I should also mention that this make a delicious breakfast. Not that I would know, of course.
Pit these little babies. I use a cherry pitter. Which is also very handy to pit olives. I got mine at Williams-Sonoma. I did not see this exact one on their site, but it is the same idea. Here are some others.
- 1 stick butter room temperature
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2¾ cups fruit (or 1 pint)
- Cream together butter and sugar until very light and fluffy. About 3 minutes.
- Add the eggs one at a time until well mixed.
- Add the remaining ingredients until just combined.
- dd the cherries to a buttered, 2 quart baking dish.
- Cover the cherries with the batter.
- Bake at 350 degrees for 45 to 50 minutes.
- Let it cool for about 15-20 minutes before serving.