Ingredients1 h 10 m servings 294
- Place apples in a large bowl and toss with 3/4 cup sugar, 2 tablespoons cinnamon, nutmeg, and lemon juice. Cover the bowl and place in refrigerator.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Beat softened butter and 3/4 cup white sugar together in a large bowl until creamy; beat in egg.
- Mix 2 cups flour, baking powder, and salt together in a small bowl. Stir flour mixture into butter mixture, alternating with milk, until fully incorporated. Fold in blueberries.
- Arrange apples in a single layer in the bottom of the prepared baking dish. Pour blueberry batter over apples.
- Mix 2/3 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle crumb topping over batter.
- Bake in the preheated oven until a toothpick inserted in the center of the buckle comes out clean, 40 to 45 minutes. Cool on a wire rack.
- Cook's Note:
- We have made this recipe with both fresh and frozen blueberries and both work great. If you use frozen blueberries, make sure they are thawed out completely before you fold them into the batter. We made the mistake of putting frozen blueberries into the batter and it was a disaster. If your batter turns blue when you mix in the blueberries, that is all right because once it bakes, it won't be blue.
Per Serving: 294 calories; 8 54.6 3.2 32 164 Full nutrition
ReviewsRead all reviews 12
Great recipe, different than just a plain cobbler or dessert of its kind. I how ever used a bag of frozen mixed berries, blueberries were out of season for me at the time and I didnt wanna spend...
I just heard of a buckle, so I decided to give it a try. The apples and blueberries were a great combination. I didn't know what to expect but was pleasantly surprised. It has the consistency...
Based on previous reviews, I tweaked this recipe just a little and it was fantastic. I reduced the amount of spice because it just looked like too much and my calculations were perfect. Only 2...
Very very good. I'm not sure why the directions said to pour the batter--it was far too thick for pouring.
This Buckle seemed to fit the bill for about about 1-1/2–cups blueberry sauce leftover from a previous dessert. I simply cut half the sugar and all the milk from the batter and substituted sauc...
I needed to use up some spy apples so I used them in this recipe. Otherwise I followed the instructions as written and it turned out awesome. I had never tried a buckle before but I know I will...
This is a great recipe to make if you have some blueberries, but not enough for a pie. I used 4 MacIntosh Apples and reduced the apple sugar to 1/4 cup. I also reduced the cinnamon in that par...
I used frozen wild blueberries because I didn't see the author's footnote until it was too late. So the blueberries were not thawed. Turned out fine. I used Becel margarine because I didn't have...