Rating: 4.5 stars
60 Ratings
  • 5 star values: 43
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

15 mins
1 hr 5 mins
30 mins
1 hr 50 mins


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes.

  • 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.

  • 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.

  • Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.

  • Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour.

  • 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 Facts

339 calories; protein 5.8g; carbohydrates 45.8g; fat 15.8g; cholesterol 29.2mg; sodium 282.1mg. Full Nutrition