Tuesday, February 1, 2011

Summer Berry Buckle

The topping:

½ cup sugar

½ cup dark brown sugar

1 cup all-purpose flour

¼ tsp. ground nutmeg

1/3 cup chopped toasted pecans

½ cup cold unsalted butter, cut into ½ inch pieces

The filling:

1 cup unsalted butter, at room temperature

½ cup sugar

1 egg, beaten

1 ½ cups all-purpose flour

2 tsp. baking soda

1 cup buttermilk

6 cups assorted berried (can use frozen berries)


Preheat the oven to 350. Butter and flour 9 by 13 inch baking dish. To make the topping, combine the sugars, flour, nutmeg and pecans in a mixing bowl. Rub in the butter until the mixture is crumbly. Set aside.

To make the filling, beat the butter and sugar together until light and fluffy. Mix in the egg. Sift the flour and baking soda together and add to the butter mixture alternatingly with the buttermilk.

Spread the mixture in the prepared dish and top with the berries. Sprinkle the topping over the berries.

Bake until the batter is set and the top is nicely browned, about 45 minutes. Serve warm or at room temperature with vanilla ice cream.

Yields 8-10 servings.

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