Blackberry Buckle – An Old Fashioned Treasure

Old Fashioned Blackberry Buckle

At first I wasn’t sure what a Blackberry Buckle brought to the table that fruit cobblers, crisps and crumbles did not. It seemed rather superfluous. But that was before I tried this one.

Old Fashioned Blackberry Buckle

Initially I was driven to make this Blackberry Buckle by a desire to use my miniature cast iron pan mixed with good, old-fashioned curiosity.

But after one bite, I realized the error of my ways. How could I have prematurely judged this sensational dessert?! And it was so easy to make. One bowl and one cast iron skillet and you have a fabulous old-fashioned dessert.

Old Fashioned Blackberry Buckle

It’s called a buckle because the batter buckles in the middle with the weight of the blackberries. The batter is sweet and fluffy. The consistency is somewhere between a pancake and a cornbread.

But better.

Old Fashioned Blackberry Buckle

The sweet batter balances the slightly tart blackberries and, when topped with a generous serving of vanilla ice cream, rivals the best cobbler out there.

Old Fashioned Blackberry Buckle

You absolutely must try this easy, fast, old-fashioned berry dessert! I promise it will soon become a part of your Summer berry dessert rotation!

Old Fashioned Blackberry Buckle

Blackberry Buckle – An Old Fashioned Treasure

Prep Time: 10 minutes

Cook Time: 60 minutes

Yield: Serves 6 - 8

Blackberry Buckle – An Old Fashioned Treasure

A Blackberry Buckle is an old-fashioned dessert, in which a sweet, fluffy batter surrounds tart blackberries! The batter "buckles" around the blackberries, incorporating them into the batter. Serve with a vanilla ice cream or a sweetened whipped cream!

Ingredients

  • 1 cup flour
  • 1 cup sugar
  • pinch kosher salt
  • 2 teaspoons baking powder
  • 1 ½ teaspoons vanilla extract
  • 1 cup 2% milk
  • ½ cup butter, melted
  • 12 oz blackberries
  • Extra granulated sugar for sprinkling

Instructions

  1. Preheat your oven to 350° and move a rack to the top third of the oven.
  2. In a medium bowl, slightly mash the blackberries to begin releasing their juices, set aside.
  3. In a 12-inch cast iron skillet melt your butter. While the butter is melting prepare your batter.
  4. In a large bowl whisk together the flour, sugar, baking powder and salt. In a wet-ingredient measuring cup, measure your milk and then add the vanilla, stir to combine. Pour the milk/vanilla mixture into your dry ingredients and whisk until no lumps remain.
  5. Pour the butter into the batter and whisk to combine. Pour the batter back into the hot cast iron skillet that you used to melt your butter. Spoon the blackberries into the center of the batter, leaving about an inch of blackberry-free batter around the edges.
  6. Sprinkle granulated sugar over the blackberries. I used about 1 tablespoon.
  7. Bake approximately 1 hour or until a toothpick inserted into the center of the buckle comes out with a few crumbs still attached.
  8. Let cool slightly, spoon into bowls and top with vanilla ice cream or sweetened whipped cream (this Lemon Whipped Cream would be a wonderful compliment). The buckle is best served warm or at room temperature.

Notes:

To make one miniature Blackberry Buckle, make a quarter of the recipe as written above. I made a 1/3 and it overflowed a lot into my freshly cleaned oven. Not that I’m upset about that at all or anything. Bake 15-20 minutes.

Recipe adapted from Martha Stewart. As seen on Martha Bakes.

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Comments

    • AmericanCooking22 says

      Me too! This is my first dessert that I’ve braved in a skillet but it will be the first of many!

    • AmericanCooking22 says

      I don’t know if I could live without my cast iron skillet! These miniature ones…maybe not so essential! I hope you do try it!

    • AmericanCooking22 says

      They are kind of a rarity over here too especially in the original form – but they are worth bringing back! It’s a perfect light summer dessert! You should totally make it a thing!

    • AmericanCooking22 says

      Thanks! I’ve never had a German pancake, but if it is, and I can call it breakfast, then I am in!!!

  1. says

    Call it buckle or cobbler , these warm fruity wonders are my favorite summer dessert! What ever is in season, I throw in a cobbler; berries, peaches, even apples! Though I don’t have an iron skillet, I make my buckle/cobbler in a casserole dish. The recipe I usually use calls for self-rising flour and I never know how to convert to all-purpose. I am so happy to have your recipe using ingredients I almost always have available! Your photos have me craving this blackberry buckle now!
    p.s. In reference to Miss Kim’s questions about mug cakes. There is no way a microwave cake (from a 3-2-1 cake mix or from scratch) can have the texture of an oven baked cake BUT they can be quick, tasty, and portion controlled. :) I have posted the directions for numerous mug cakes with ingredients that are shelf-safe for care packages. In my many experiments, the key to delicious taste in a mug cake is add-ins that provide flavor boosts and moisture. Using syrups, puddings, and chocolates make a big difference. :)
    Wendy recently posted…Lemon-Lime BarsMy Profile

    • AmericanCooking22 says

      Me too!!! I usually make mine in casserole dishes too, but cast iron skillets make me smile. I am too afraid to make them in my large skillet because I worry it will taste like chicken or something! I so agree about the microwave cakes, but they do seem like good options when a craving strikes or when you can’t be trusted around an entire cake! I’ll have to check out your recipes!

    • AmericanCooking22 says

      Based on my extensive research, a cobbler is traditional made with a sweetened biscuit dough dropped on the top like “cobblestones”, a crumble is like a streusel topping, and a crisp is like a crumble but with rolled oats! A buckle is totally different! People use them all interchangeably obviously! :-)

    • AmericanCooking22 says

      Thank you, Anne! I love things in cast iron pans too! I am terrified of dropping them and I’m shocked I haven’t because I drop everything else :-)

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