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Author Notes: Buckles have become one of my go-to baked goods. I find that few people are familiar with them, so you seem pretty stinkin' smart when you pull out a delicious, fruit-laden, streusel-topped, rustic cake-like dessert. They're pretty quick and easy to put together (about 30-minutes of hands-on time), and can be made with just about any combination of berries, stone fruit, pome fruit, and even rhubarb ( https://food52.com/recipes/22207-cory-schreiber-julie-richardson-s-rhubarb-buckle-with-ginger-crumb ). I've made this version autumnal by combining apples, pears, and cranberries with brown sugar, molasses, and warm spices. I've replaced some of the all-purpose flour in my base recipe with oat flour. I also scaled back a bit on the butter and sugar. In my (probably delusional) mind the changes turn it into reasonable breakfast dish; a kind of cakified baked oatmeal and fruit ;-). To take it further into breakfast territory I like to serve it with a generous dollop of barely sweetened greek yogurt or skyr. I recently served it for dessert with whipped crème fraîche and cream. It made a perfect ending for a late autumn supper. —hardlikearmour
Serves 8 to 10
- ¾ cup (3 oz) pecans (or walnuts)
- ¼ cup coarsely chopped crystallized ginger
- ½ cup (4 oz) packed brown sugar
- ½ cup (2 1/8 oz) oat flour* (see note at end of recipe)
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 4 tablespoons cold unsalted butter, cut into ½-inch slices
- 1 tablespoon buttermilk (plus more if needed)
- Pulse pecans and ginger in food processor until no large pieces remain. This should take about 8 to 10 long pulses.
- Add the brown sugar, oat flour, cinnamon, and salt. Pulse several times to combine.
- Add the butter, and pulse until everything is incorporated, and no large chunks of butter remain. Drizzle buttermilk over the mixture, then pulse several times. If the mixture doesn't clump together drizzle in another half tablespoon buttermilk and pulse again.
- Set aside while completing the buckle.
- 6 ounces cranberries
- 12 to 14 ounces pears and/or apples
- 1 cup (5 oz) all-purpose flour
- ¾ cup (3 ¼ oz) oat flour*
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1/8 teaspoon ground cloves
- 4 tablespoons unsalted butter
- ¾ cup (6 oz) packed brown sugar
- 1 large egg, cold
- 1 tablespoon molasses
- 1 ½ teaspoons vanilla paste or extract
- 2/3 cup buttermilk, room temperature
- Preheat oven to 350º F with a rack in the lower middle position. Butter and flour a 2-inch deep, 9-inch square, 10-inch round, or 11- by 7-inch rectangular pan. Set aside.
- Rinse and pick over the cranberries. If using apples: peel and core then cut into ½- to ¾-inch chunks. If using pears: skip the peeling, but core and cut into ½- to ¾-inch chunks. You should have about 4 cups of fruit in total. If you have more, snack on a few apple/pear chunks. Set aside.
- Combine flours, baking powder, spices and salt in a large bowl. Whisk until well mixed, about 15 seconds. Set aside.
- Place butter in a glass bowl or 4-cup glass measure. Microwave for 25 to 35 seconds, until about half melted. Add the brown sugar, egg, molasses, and vanilla to the bowl, then whisk about 30 seconds. Beat in the buttermilk (if the buttermilk is too cold, the mixture may look a bit curdled, but don't worry.)
- Add the wet ingredients to the dry ingredients, and stir just until the batter is smooth. Fold in the fruit.
- Transfer the batter to the prepared pan, spreading it evenly. Sprinkle with the streusel topping in an even layer. Bake for 40 to 55 minutes (depending on your pan and oven). The top will be golden brown, and a toothpick inserted near the center won't have any batter clinging to it (though it may have fruit or streusel on it). If in doubt, bake a couple minutes longer. The fruit helps to protect it from drying out.
- Let cool on a wire rack for at least 20 minutes before serving. It is not a sliceable dessert, so scoop out servings like you would for a crisp or cobbler. Serve warm or at room temperature, with a generous dollop barely sweetened yogurt (or frozen yogurt, or whipped cream).
- Once cool, can be wrapped and stored at room temperature for 1 to 2 days.
- *NOTE: If you don't have oat flour, but you have rolled oats and a coffee grinder or food processor it is easy to DIY. Just grind or pulse the rolled oats until they become powdery. You can toast the oats first as well, which increases the oat flavor in the final dish.
- This recipe was entered in the contest for The Best Thing You Ate This Year
- This recipe was entered in the contest for Your Best Breakfast Baked Good
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall