Blackberry Almond Buckle – You May Want to Loosen Your Belt
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 for 8 Portions Blackberry Buckle
- 3 cups fresh blackberries
- 2 tbsp white sugar if your berries are sweet, 3 if they need some help
- 1 tsp vanilla extract
- For the batter:
- 1 1/4 cups all purpose flour
- 3/4 cup white sugar
- 1/2 cup almond meal
- 2 tsp baking powder
- 1/4 tsp salt
- pinch of cinnamon
- 1 cup milk
- 8 x 12 baking dish with 6 tbsp hot melted butter poured in.
- - Bake at 350 degrees F. for about 1 hour