CHEF JOHN'S BLACKBERRY BUCKLE

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Chef John's Blackberry Buckle image

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.

Provided by Chef John

Categories     Desserts     Cobbler Recipes     Blackberry Cobbler Recipes

Time 1h50m

Yield 8

Number Of Ingredients 12

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

Steps:

  • Preheat 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 a 8x12-inch baking dish. Pour batter over melted butter into the baking dish, using a spatula to gently distribute batter without mixing it into the 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.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 45.8 g, Cholesterol 29.2 mg, Fat 15.8 g, Fiber 4.3 g, Protein 5.8 g, SaturatedFat 7.1 g, Sodium 282.1 mg, Sugar 26.2 g

Damilare Ilesanmi
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★★★★★


Boniswa Cebolenkhosi
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I made this recipe for a potluck, and it was a huge hit! Everyone loved it. The cake was so moist and flavorful, and the blackberries added a nice tartness. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make b


Charlie McCreery
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Delicious!


Milena Weiss
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This is the best blackberry buckle recipe I've ever tried! The cake was moist and fluffy, and the blackberries were perfectly tart and sweet. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again!