Mixed Fruit Buckle Recipes

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TRIPLE BERRY BUCKLE



Triple Berry Buckle image

This buckle screams summer, thanks to the generous helping of fresh blueberries, blackberries and strawberries. We boosted the flavors by adding a good amount of lemon zest to the tender cake and a pinch of nutmeg and ginger to the sweet crumb topping. Serve warm or at room temperature with a scoop of your favorite ice cream for a beautiful, seasonal skillet dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 8 servings

Number Of Ingredients 17

4 tablespoons unsalted butter, at room temperature, plus more for the skillet
1 2/3 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup granulated sugar
Finely grated zest of 1 large lemon
1 large egg
1/2 cup whole milk
3 cups fresh berries, such as blueberries, blackberries and quartered (hulled) strawberries
1/4 cup granulated sugar
2 tablespoons packed light brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
Pinch of ground ginger
Pinch of kosher salt
2 tablespoons unsalted butter, cubed and at room temperature
Vanilla (or other flavored) ice cream, for serving

Steps:

  • Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet.
  • For the cake batter: Whisk the flour, baking powder and salt in a medium bowl until combined. Beat the butter, granulated sugar and lemon zest in a large bowl with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it's okay if the mixture looks curdled). Add the flour mixture and beat, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, about 1 minute. Stir in the mixed berries until evenly distributed, then spread the batter into the prepared cast iron skillet; set aside.
  • For the crumb topping: Stir together the granulated sugar, brown sugar, flour, nutmeg, ginger and salt in a small bowl until combined. Work in the butter with your fingers until the entire mixture is moistened and clumpy. Scatter evenly over the batter.
  • Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the skillet to a wire rack and let cool at least 30 minutes before serving warm or at room temperature with ice cream.

SUMMER BERRY BUCKLE



Summer Berry Buckle image

Softer and more fruit-filled than a coffeecake, but with a higher percentage of buttery batter than a cobbler, buckles are harder to classify than they are to make. This one is tender, moist and filled with sweet summer berries. But feel free to substitute any other juicy fruit that you like: peaches, nectarines, figs, plums or pineapple. If your fruit is very sweet (figs, pineapple), reduce the sugar by a couple of tablespoons, while tart fruit (plums or tart blackberries) may need an extra tablespoon. Buckles are best eaten on the same day they are baked. But since they come together so quickly, you don't have to plan ahead.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 13

1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
1/2 cup/100 grams granulated sugar, more for sprinkling
1/4 cup/55 grams light brown sugar
3 large eggs, at room temperature
1 tablespoon/5 grams finely grated lemon zest
1 teaspoon/5 milliliters vanilla extract
1 1/4 cups/156 grams all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon grated nutmeg
1/4 teaspoon baking powder
4 1/2 cups summer berries (a mix of blueberries, raspberries, blackberries or use any one kind)
Cinnamon, for dusting (optional)
Confectioners' sugar, for dusting

Steps:

  • Heat oven to 375 degrees. Butter a 9-inch round cake pan.
  • In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
  • In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.
  • Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.
  • Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners' sugar.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 188 milligrams, Sugar 15 grams, TransFat 0 grams

SUMMER BERRY BUCKLE RECIPE BY TASTY



Summer Berry Buckle Recipe by Tasty image

Here's what you need: butter, sugar, brown sugar, eggs, vanilla, flour, salt, cinnamon, baking powder, mixed berries, powdered sugar

Provided by Alix Traeger

Categories     Desserts

Yield 10 servings

Number Of Ingredients 11

½ cup butter, softened
½ cup sugar
¼ cup brown sugar
3 eggs
1 teaspoon vanilla
1 ½ cups flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon baking powder
4 ½ cups mixed berries, blackberries, blueberries, raspberries
powdered sugar, to taste

Steps:

  • Preheat oven to 350°F (180°C).
  • Grease a 9-inch (23 cm) cake pan with butter.
  • In a medium bowl, mix the butter, sugar, and brown sugar until fluffy.
  • Add the eggs one at a time, then add the vanilla. Whisk until combined.
  • Fold in the flour, salt, cinnamon, and baking powder until combined.
  • Fold in the berries.
  • Transfer to a baking pan.
  • Bake for 40 minutes, or until golden brown.
  • Cool for 30 minutes before serving.
  • Slice and sprinkle with powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 28 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, Sugar 14 grams

RASPBERRY BUCKLE



Raspberry Buckle image

Not unlike a coffeecake, this moist and fruit-filled summer dessert is perfect to serve at a gathering of friends.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h25m

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 containers (1/2 pint each) raspberries (2 3/4 cups)
Confectioners' sugar, for dusting (optional)
Whipped cream, (optional)

Steps:

  • Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
  • Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.

PEACH BUCKLE



Peach Buckle image

My classic Peach Buckle is made with buttermilk, brown sugar, and a boatload of juicy peaches. This quick one bowl recipe is just what you want in summer when ripe fruit is rolling in faster than you can gobble it down.

Provided by Sue Moran

Categories     Dessert

Number Of Ingredients 13

1/2 cup 1 stick unsalted butter
3 peaches (pitted and thinly sliced (about a pound))
2 Tbsp granulated sugar
1 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup brown sugar (packed)
1 large egg
3/4 cup buttermilk
1 tsp almond extract
1/4 cup sour cream
1/4 cup heavy cream
1 tsp powdered sugar

Steps:

  • Preheat the oven to 350F
  • Melt the butter in a 10 inch cast iron skillet.
  • Put the peaches in a bowl and sprinkle them with the granulated sugar. Let sit.
  • In your main mixing bowl, whisk together the flour, baking powder, salt and brown sugar. Try to get out any large lumps in the sugar.
  • Whisk the egg and buttermilk together and add it to the bowl, along with the melted butter and extract. Whisk to combine, but don't over beat.
  • Pour the batter into the skillet, and then top with the peach slices (along with any juices.) You can sprinkle the top with raw or sanding sugar if you like.
  • Bake in the center of the oven for about 50 minutes until golden and set. Cover loosely with foil toward the end of cooking if the top seems to be browning too quickly. You can do a toothpick test if you like, but keep in mind that a buckle, like a brownie, is best when moist inside and not over baked.
  • Serve warm with topping of your choice.
  • To make the whipped sour cream topping, whip the sour cream, heavy cream, and sugar until it holds soft peaks.

MIXED FRUIT COBBLER



Mixed Fruit Cobbler image

The corn bread topping gives this old-fashioned fruit cobbler a brand-new taste. You can use most any combination of fruits to make it. A scoop of ice cream or a little whipped topping makes it extra special.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 13

4 medium ripe apricots, peeled and sliced
2 large ripe nectarines, peeled and sliced
2 large ripe peaches, peeled and sliced
2/3 cup sugar, divided
2 tablespoons cornstarch
1 tablespoon cold butter, cut into small pieces
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup milk
1/4 cup canola oil

Steps:

  • In a large bowl, combine the fruit, 1/3 cup sugar and cornstarch. Spoon into a greased 8-in. square baking dish. Dot with butter. , In another bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and remaining sugar. Stir in milk and oil just until moistened. Spread over fruit mixture. , Bake at 375° for 35-40 minutes or until bubbly and top is golden brown. Serve warm.

Nutrition Facts : Calories 247 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 109mg sodium, Carbohydrate 41g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.

MIXED FRUIT BUCKLE



Mixed Fruit Buckle image

Provided by Food Network

Categories     dessert

Time 1h7m

Number Of Ingredients 16

2 lemons, juiced
1/4 cup sugar
4 cups peeled and cut peaches*
2 cups cleaned blueberries
2 tablespoons cornstarch
1/4 cup water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground star anise
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
4 ounces unsalted butter, melted
3/4 cup all-purpose flour
2 teaspoons baking powder
1 cup sugar
3/4 cup whole milk
1 (13 1/2 by 8-inch) oval baking dish

Steps:

  • Preheat oven to 350 degrees F.
  • Pour lemon juice and sugar over fruit. Mix cornstarch and water and add to fruit. Mix dry spices and add to fruit and stir entire mixture and set aside.
  • Melt butter in small saucepan. Mix flour, baking powder, and sugar; slowly add milk to prevent lumping. Fold this mixture into melted butter, but do not whisk. Spoon fruit on top, gently pouring in liquid. Do not mix, batter will rise to the top during baking. Bake for 30 to 35 minutes.
  • Serve hot, warm, or at room temperature with whipped cream, creme fraiche or ice cream.

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