Chef John's Blackberry Buckle

I made this with no changes. My daughter said "you're the second best chef in the world" who's the first? "Chef john. Thanks so much. Keep these coming, my family loves them.

Absolutely fantastic, my new favorite blackberry dish. No changes required. Simple and easy, Thanks for submitting!

This recipe is pretty good. It wasn't overly sweet. The only thing I did differently was what I baked it in. I used my cast iron skillet & let it preheat in the oven. I melted the butter in the skillet as it warmed. That created a good crunch on the edges. It also only took about 45 minutes to bake this way. I served it warm with vanilla ice cream...YUM!

I will definitely make this again. I used gluten free all purpose flour, and it worked out fine. It's so rare that I have a positive gluten free baking experience. I also could not find almond meal, so I used a half cup of sliced almonds that I crushed in a baggie with a rolling pin. Thank you Chef John

Made this with some of the fresh blackberries growing all over the Pacific Northwest right now. I used my 12-inch cast iron skillet and it fit great. Not sure if it's because the cast iron conducts heat so well, but mine only too about 45 minutes to cook. Great dessert for guests and leftovers made a yummy breakfast the next day!

The whole family loved it! Very simple to prepare followed directions exactly, the only hard part was waiting for it to finish because the house smelled so good!

I made this with my three year old daughter. It was so much fun to do with her, and she was able to help with all of it, and kept interest in it the whole time. It wasn't even that messy to make with her! Also it was delicious, my daughter wanted thirds lol! Love this recipe

This was excellent but I decided to make it even more low carb by substituting 1/2 cup coconut flour for some of the all purpose flour. I had to add just a touch more milk and we love the flavor. I have tried a number of different fruits too and so far the best combo was pitted black cherries, sliced peaches and sliced pears. I mixed the three fruits in a bowl with the juice from the can of the cherries,and omitted the 2 tbs of sugar, my husband liked this the best (no seeds).

Yes, I will make it again but with changes. First, the recipe called for lining the pan in melted butter, but I used salted, and it made the batter too salty. Next time I will use unsalted butter. I didn't have almond meal, but I did add 1 tsp almond extract to the batter. I thought that was a wonderful addition and went well with the berries.

Got up early one Saturday morning and knocked this off before my wife woke up. Excellent recipe, as expected from Chef John. I had no almond meal, so improvised with almond extract and bread crumbs and corn starch. Whatever the merits of that concoction, it worked and the buckle tastes great.

I had to take out of oven after about 45 minutes because it was getting real brown on top. I served it warm with vanilla ice cream and it was very good.

As another reader shared to use chopped almonds if you don't have almond flour. I should have checked the buckle at 30 minutes. At 45 min the edges were pretty crisp.Good tasting..not too sweet.

I made this recipe for July 4th, today and loved it. I followed the recipe exactly and it turned out and tasted lovely. It was fun and easy to do and the end result was very tasty and pretty to look at. Very similar to a cobbler but the crust was crispy and crunchy once I added the toasted almonds to the top. Also, once it cooled it sliced well too. We added a very nice scoop of vanilla ice cream to each cooled serving. Very yummy combination!

I followed the recipe exactly and it was perfect. Great dessert when you are in a hurry or for last minute guest.

Turned out wonderfully. I took one reviewer's suggestion to smash up sliced almonds in place of the almond meal. I also added extra berries and almost double the toasted sliced almonds topping. Easy, tasty, recipe that I will definitely make again. Thank you for sharing!

REALLY GOOD EASY That says it all. Make again.

I made it exactly except I substitute gluten free flour for the normal flour to make for a gluten intolerant relative

Fun to make, outstanding summer dessert! If you can find blackberries at the peak of their freshness, make this recipe with them! Empty bowls all around!

It was a delicious recipe. I just melted the butter in a Pyrex cup in the microwave instead of melting it in a skillet. Otherwise I didn't make any changes.

Made accordingly to the recipe... Turned out perfect! Big success at our annual summer gathering!

Excellent a taste that stimulates your soul thank you.

Yum! Yum! Yum! My boyfriend, the food critic, raved about it!

I did not make any changes. Had just picked blackberrie at a friends house & saw this recipe. It is a nice change from a pie & super easy to make. Cooking times & ingredients were right on for me. It was as described

Excellent recipe! I had extra coconut milk so I used one cup of that thicker milk and added 1/4 cup more regular milk. I also used a mix of blue berries and black berries. Super easy to make and this recipe was delicious.

Loved it!

This came out very dry.

I cut recipe to half for 2 of us and I did not put nuts on top. it was good but way over cooked at 1 hour -it should of been taken out in 35 min - I found that an hour is too long & was over baked- we ate it and tasted good with ice cream on top but if I make it again will watch carefully around 35 min and take it out -

I didn't have any almond meal, almonds to make mea, or an 8 x 12 pan, l but followed the rest of the recipe exactly. I suspect that the almond meal is essential to the taste of the dough, as this was just okay without it, hence the three stars. I won't make it again unless I have the almond meal to try it with that.

It was good! Fairly easy too. I had a bag of blackberry topping tgat I needed to use up so I modified slightly because it didn’t need more sugar. It was a bit runny because of the topping but it was DELISH with ice cream.

Added about 1 Tbl of milk more as I like a moist cobbler. Nit came out perfect. No other changes. Outstanding!

This was an amazing dessert. The only thing I differently was bake it in a cast iron pan as one other reviewer stated and it was amazing. Oh and I forgot the almonds and no one noticed. Absolutely making this again.

I really loved this recipe. It exceeded my expectations with its crispy custardy goodness. I didn't use the almond flour or add any almonds, and the texture still came out great using the same amount of milk. It's also a quick and easy way to use up all of the blackberries that are coming in right now in Jersey.

No almond. Allergies.

I did not care for this recipe. The dry ingredients needed WAY more milk in order to become wet for the "pour-able batter" that he talks about. I think I ended up using 4 or more cups of milk!

Outstanding! Made the recipe without changing a thing. It was divine!

Another Chef John go-to recipe. This is an easy dessert that will get lots of compliments, I have made it several times, guests love it and it pairs well with BBQ Ribs

This is the first time that a Chef John recipe didn’t work for me. I’m not sure if it was because I used almond flour instead of almond meal, or the pan I used to bake it. I found the batter quite dry and hard to spread out. The fruit never really sunk into the dough as it baked. I used a metal pan with a 1” wide border slight depression along the circumference so most of the butter just sat in the well. Also it started burning after only 43 minutes so the edges were hard and crunchy. The middle was really good though. Next time I will try and find almond meal, and use a flat Pyrex baking dish.

Added home made whipped cream and vanilla ice cream, plus blackberry puree.

I thought this was just a so so dessert. The Crust was not very good and not as flavorful as I had expected. I would not make this dish again.

Delicious! I've made this three times now, each time with different berries and twice with a little variation, and each one is a keeper. I started with the blackberry, and made it per the recipe - loved it!! Then raspberries were on sale, so I made it again, didn't use sliced almonds, but instead topped it after is had cooled sufficiently with a simple glaze of confectioners sugar, lemon juice & zest, and a little cream . Drizzled that on top, and oh boy, that was a hit! Then I made it with blueberries, no sliced almonds, added some lime zest to the batter, upped and cinnamon to 1/2 tsp., and made a lime glaze to top it with, and will serve it with a lemon chantilly whipped cream. Sour cherries are up next. I love the versatility - a great, simple recipe for anyone's arsenal. Thank you for another favorite recipe, Chef John!

Will use unsalted butter and half the vanilla(a little to strong). Still very good and easy. Will make again. I'm going to try stawberries.

Cut the sugar to 1/2 Cup. This is now my family’s go to blackberry dessert. It is super simple and tastes divine!

My family would like a few more berries in it next time.

The ONLY thing I did different is: I exchanged the white sugar with Turbino raw, and I also added some Cardamom! Absolutely divine!!! Everyone RAVED.... love it and will make it many times to come! Thank you for this amazingly good recipe.. so grateful. Dorraine Bend Oregon

Made this but used blue berries, every one loves it, is so simple and delicious ! Chef John rocks!

Another Chef John triumph! I made it exactly as written and it was delicious! My sweetie and I went through half of the pan in one night. Will def make again!

I made this for dessert for my boyfriend and his parents. It was a huge success! Made good leftovers for breakfast the next day.

Made this twice now. So good!

I gave it 5 stars for the flavors, texture, and ease of following the recipe. I give myself like a 2 1/2 because I didn't spread the blackberries too well so some have tons and some have like 4 ??. I used some blackberries I foraged and froze last season and they are a bit tart, but still taste good in this recipe because I don't love sweet! I will probably make it again, since I still have more blackberries from the bramble patch and this recipe is so easy to make!