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Cherry Buckle

cherry buckle recipe
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.

cherry buckle recipe1 stick butter room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 3/4 cups fruit (or 1 pint)

cherry buckle recipeHow gorgeous are these cherries? When I saw them at the farm stand I knew that I had to make something delicious with them.

cherry buckle recipePit 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.

cherry buckle recipeOn to the batter. Cream together butter and sugar until very light and fluffy. About 3 minutes.

cherry buckle recipeAdd the eggs one at a time until well mixed.

buckle recipeAdd the remaining ingredients until just combined.

fruit buckle recipeAdd the cherries to a buttered, 2 quart baking dish.

buckle recipeCover the cherries with the batter.

fruit buckle recipeBake at 350 degrees for 45 to 50 minutes.

fruit buckle recipeIt will come out all beautiful and golden brown. Let it cool for about 15-20 minutes before serving.

cherry buckle recipeServe with a dusting of powdered sugar. Or my favorite way, with a scoop of vanilla ice cream.

fruit buckle recipeIf baking from frozen, add about 10 to 15 minutes extra cooking time.

fruit buckle recipeEnjoy the best that the fruit stand has to offer and make about 10 different kinds of this buckle. You will be a popular person with whomever you make it for.

Print

Cherry Buckle


Ingredients

  • 1 stick butter room temperature
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 3/4 cups fruit (or 1 pint)

Instructions

  1. Cream together butter and sugar until very light and fluffy. About 3 minutes.
  2. Add the eggs one at a time until well mixed.
  3. Add the remaining ingredients until just combined.
  4. dd the cherries to a buttered, 2 quart baking dish.
  5. Cover the cherries with the batter.
  6. Bake at 350 degrees for 45 to 50 minutes.
  7. Let it cool for about 15-20 minutes before serving.

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  1. Deanna

    May 8th, 2010 at 10:01 am

    I love old fashioned desserts. Now all I need is a cherry pitter and a new ice cream maker.

  2. Memoria

    May 8th, 2010 at 2:03 pm

    The batter on top of the cherries looks amazing! Wow. Great photos as usual.

  3. bakedbree

    May 8th, 2010 at 11:01 pm

    thanks. It is really buttery and rich. One of my favorite desserts.

  4. Nicole

    May 9th, 2010 at 9:29 am

    This looks amazing! If I get cherries in my vegetable box this week, I’m absolutely making this!

  5. Michelle

    May 11th, 2010 at 6:25 pm

    This looks great! I usually get a nice bag of cherries on my birthday since it’s when they tend to come around and I’ll definitely be giving this a try (probably as many times as I can) with all the fruit there is to find at the market. Fruit desserts are my favorite and I wish I had a piece of this right now!

  6. Nina

    February 18th, 2011 at 4:25 am

    Bree, I’d love to make this but cherries are quite expensive right now. What kind of fruits would work well for this dish?

  7. bakedbree

    February 18th, 2011 at 10:09 pm

    blueberries, raspberries, apples, peaches. You can use frozen fruit as well.

  8. Marlyn

    May 12th, 2011 at 4:51 pm

    I have cherries coming in my CSA box this week and just heard there will be more at the farmer’s market tomorrow — totally making this! Dreaming of it already!

  9. bakedbree

    May 13th, 2011 at 4:39 pm

    one of my favorites. I saw cherries last week at the farmers market and they will be coming home and into this buckle very soon.

  10. Anne

    June 25th, 2011 at 8:06 pm

    I have made many cobblers – but never a buckle. I am definitely a buckle fan now! This was fantastic – no pools of butter, just a great batter paired with fresh cherries. It had excellent flavor and texture. I will be trying this again with peaches. So easy and so delicious! Thank you!

  11. bakedbree

    June 28th, 2011 at 8:56 pm

    I love a buckle too. So easy to make and they freeze like a dream. I freeze them unbaked and just add a little more cooking time.

  12. Emily

    June 14th, 2013 at 11:38 pm

    Can I use Frozen Cherries? We picked cherries last year and froze a bunch! So it’s all I have on hand. Any suggestions for thawing them? They tend to create a lot of juice once there unthawed.

  13. bakedbree

    June 16th, 2013 at 10:49 pm

    Of course! I’d thaw them first.

  14. Mindy

    June 20th, 2013 at 11:48 am

    Thanks for the recipe! I made this last night – I got a bit carried away with the cherries and peaches at my Farmer’s Market so this was the perfect solution for all that gorgeous fruit. My husband also loved it – thanks for the great instructions, as always! 🙂

  15. bakedbree

    June 24th, 2013 at 10:19 pm

    You are welcome! This freezes really well too. You can make a few and pull them out later.

  16. Heather

    July 7th, 2016 at 2:55 pm

    Do I understand that you freeze the uncooked batter rather than freezing a baked buckle?
    Thanks!

  17. bakedbree

    July 8th, 2016 at 11:10 pm

    I do. I have done both, but I prefer to freeze the batter.

  18. Jennifer

    July 7th, 2016 at 3:41 pm

    Do you refrigerate it or set it out on the counter? How long does it keep?

  19. bakedbree

    July 8th, 2016 at 11:10 pm

    Usually on the counter. Maybe a day or two? I keep it in the fridge if it hasn’t been eaten the first day.

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