Chef John's Blackberry Buckle

Servings:

This delicious blackberry buckle is a rustic dessert. It 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.

Prep
16 min
Cook
70 min
Servings
Difficulty
Hard

Ingredients

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes.
  3. 3 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.
  4. 4 Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of an 8x12-inch baking dish. Pour batter on top of melted butter and use a spatula to gently distribute batter without mixing it into butter, leaving a 1-inch butter border around the sides of the dish.
  5. 5 Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.
  6. 6 Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour.
  7. 7 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 per serving

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