Buckle takes the best parts of a cobbler, crumble, and snacking cake and turns them into a simple and delicious dessert that you can improvise all summer long. In this recipe, we reach for a mix of blueberries, black berries, and raspberries—but almost any berry will do (fresh or frozen)! Did we mention we use brown butter in the batter? Time to preheat your oven.
Level
Intermediate
Prep Time
30 minutes
Cook Time
45-55 minutes
Serves
10-12
Directions
- Preheat oven to 350° F and butter a 9x13 cast iron Casserole Pan.
- Prepare the batter: Melt unsalted butter in a small saucepan over medium heat. Cook until foamy and nutty, with brown bits forming at the bottom of the pan. Remove from heat and cool slightly. In a large bowl, combine melted butter, sugar, eggs, vanilla extract, and buttermilk. In a separate bowl, whisk flour, baking powder, and salt. Then fold the dry ingredients into the wet until just combined.
- Prepare the berries: In a small bowl, toss berries with sugar, cornstarch, lemon zest, and salt. Set aside.
- Prepare the cornmeal crumble: In a medium bowl, combine flour, cornmeal, brown sugar, cinnamon, and salt. Cut in cold butter, using fingers or a pastry cutter, until you get pea-sized pieces and a crumbly texture.
- Spread batter evenly in the prepared Casserole Pan, add berry mixture evenly over the batter, and sprinkle cornmeal crumb generously over the top.
- Bake for 45-55 minutes, or until top is golden, berries are bubbling at the edges, and a toothpick inserted into the cake, not the berries, comes out clean.
- Cool about 20 minutes before serving warm or at room temperature.
Pro Tip: Remove any leftover buckle from the Casserole Pan after serving to prevent rust.
Share: