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.
1 stick butter room temperature
1 cup sugar
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 3/4 cups fruit (or 1 pint)
How gorgeous are these cherries? When I saw them at the farm stand I knew that I had to make something delicious with them.
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.
On to the batter. 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.
Add the cherries to a buttered, 2 quart baking dish.
Cover the cherries with the batter.
Bake at 350 degrees for 45 to 50 minutes.
It will come out all beautiful and golden brown. Let it cool for about 15-20 minutes before serving.
Serve with a dusting of powdered sugar. Or my favorite way, with a scoop of vanilla ice cream.
If baking from frozen, add about 10 to 15 minutes extra cooking time.
Enjoy 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
- 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)
- 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.