A buckle is an old-fashioned dessert very much like a coffeecake, but much denser. (Almost as dense as bread pudding.) And topped with a fabulous streusel topping that I mainly associate with a great crumble or crisp.
A buckle is also similar to a cobbler, in that it is basically a berry or fruit concoction with a top layer. But instead of the fruit or berries being the bottom layer with some type of baked cake, biscuit, or crust sitting on top of the fruit, the berries or fruit are mixed right into a rich cake batter. Then the batter is spread in a pan and sprinkled with a crunchy streusel topping.
Buckle apparently got its name, because after it comes out of the oven and sits for a few minutes, part of the top starts to sink in on itself giving the whole dessert a “buckled,” or indented appearance.
And unlike regular cakes, buckles are usually served warm. Plus, buckle aficionados usually serve generous pieces of buckle topped with vanilla ice cream or whipped cream. And OMG, does that make for one delicious, decadent dessert.
Now, of course you can use other berries or fruits to make a buckle. Using blueberries, you have a blue buckle. Using peaches, a peachy buckle. With huckleberries, (according to my brother-in-law Rick) you have a huckle buckle.
Regardless of how you might choose to refer to your buckle, you are sure to please everyone who is lucky enough to get even a taste of this all but forgotten delicacy.
When I was recently asked by our good friends Marty and Jeanette what I knew about buckles, I kind of looked at them and said, huh? Although I remembered hearing the word, I only had a vague idea what constituted a buckle if it didn’t come with a belt. But now that I have made and tasted one, there are sure to be many more buckles in our future!
So, buckle up ladies and gentlemen! We are going to buckle like there is no tomorrow! Because I’m absolutely sure that once you too learn how easy a buckle is to make, and how delicious it is to eat, you are going to want to buckle down and make them at every opportunity! And since it’s fresh berry and fruit season, why the buckle not give one of these babies a try?!
So, without further ado, I give you Strawberry Buckle. May the force be with you!
And thank you Marty and Jeanette for bringing buckles to my attention. What fun I’m going to have bringing buckles back into the limelight! But why they were ever semi-forgotten will forever remain a mystery to me. It’s kind of like if chocolate became a forgotten commodity. (Like that could EVER happen!) But you catch my drift!
So, as always, peace, love, and chocolate to all. (Buckles too!)
½ c. (1 stick) unsalted butter, divided
¾ c. granulated sugar
1 lg. egg
½ tsp. vanilla extract
½ c. whole milk
2 c. + ⅓ c. unbleached all-purpose flour, fluffed, divided
2 tsp. baking powder
½ tsp. kosher salt
2 c. sliced fresh strawberries, or berries or fruit of choice
½ c. brown sugar, packed
½ tsp. cinnamon
In the bowl of your stand mixer, cream half of the butter and the granulated sugar together until light and fluffy. Add the egg and vanilla, then add the milk. Mix until thoroughly combined.
In a separate bowl, whisk 2 cups of the flour, baking powder, and salt together. Mix into the butter mixture just until combined. Fold in the sliced strawberries (or fruit of choice).
Spread the thick batter in a lightly greased, 9×9-inch baking pan. Don’t clean the mixing bowl. You will be using it again.
In the same mixing bowl, cream the remaining quarter cup butter and brown sugar together. Mix in the remaining third cup of flour and cinnamon. Sprinkle clumps of the topping over the batter and bake in a pre-heated 375-degree oven for 32-35 minutes just until the center is set, and a toothpick comes out clean. Do not overbake. Remove from oven and set aside to cool.
Serve warm with vanilla ice cream or sweetened whipped cream.
And of course, any ripe, juicy fruit can be used in a buckle. So, blackberries, blueberries, raspberries, peaches, nectarines, apricots, or plums (or a mix of the above) would also be perfect.