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My review
Chef John's Blackberry Buckle
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Chef John
"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."
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Ingredients
1 h 50 m servings 339Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Preheat 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 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 3745 Ratings
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Most helpful positive review
7/9/2014
Absolutely fantastic, my new favorite blackberry dish. No changes required. Simple and easy, Thanks for submitting!
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7/9/2014
Absolutely fantastic, my new favorite blackberry dish. No changes required. Simple and easy, Thanks for submitting!
7/18/2014
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.
7/4/2017
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 ...
8/2/2016
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 almon...
5/7/2018
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 cru...
5/14/2017
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.
8/1/2016
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 but...
8/16/2015
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...
8/13/2015
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 condu...