This type of rustic dessert 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

prep:
15 mins
cook:
1 hr 5 mins
additional:
30 mins
total:
1 hr 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

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

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  • 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 a 8x12-inch baking dish. Pour batter over melted butter into the baking dish, using a spatula to gently distribute batter without mixing it into the 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
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Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/09/2014
Absolutely fantastic, my new favorite blackberry dish. No changes required. Simple and easy, Thanks for submitting! Read More
(7)

Most helpful critical review

Rating: 2 stars
08/23/2016
This came out very dry. Read More
55 Ratings
  • 5 star values: 39
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/09/2014
Absolutely fantastic, my new favorite blackberry dish. No changes required. Simple and easy, Thanks for submitting! Read More
(7)
Rating: 5 stars
07/19/2014
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. Read More
(6)
Rating: 4 stars
07/04/2017
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! Read More
(5)
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Rating: 5 stars
08/03/2016
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 Read More
(4)
Rating: 5 stars
08/13/2015
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! Read More
(3)
Rating: 4 stars
12/08/2019
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. Read More
(2)
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Rating: 4 stars
08/01/2016
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. Read More
(2)
Rating: 5 stars
08/16/2015
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 Read More
(2)
Rating: 5 stars
10/09/2014
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! Read More
(2)
Rating: 2 stars
08/23/2016
This came out very dry. Read More
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