3 cups
Blueberries
3 cups
Flour
2 tsp.
Cinnamon
1 cup
Sugar
2 tsp.
Oil
2 tbsp.
Salt
1½ cups
Butter
BLUEBERRY BUCKLE
Healthy substitutions:
Use half the amount of brown sugar and add 1 tsp. vanilla and 1/4 cup of Stevia.
For flour, use half unbleached flour and half whole wheat flour.
Add oatmeal and/or chopped nuts to crisp mix.
Experiment with other types of flour (examples: rice flour, spelt flour, almond flour).
For the egg, you can substitute 1 tbsp. ground flax mixed with 3 tbsp. very warm water (allow mix to sit for ~10 min. to reach appropriate consistency).
FOR 1-PERSON BUCKLE OR CRISP IN A CUP
Don't need a full recipe? Make your own!
Mix ¾ cup fruit, 1 tbsp. cornstarch, 1 tbsp. of sugar or honey, and ½ tsp. vanilla in a microwave-safe 8-oz. cup or ramekin. Stir until no clumps of cornstarch remain and everything is combined. Set aside.
For a crisp:
Simply cover the fruit mixture with ½ cup of crisp mixture and microwave for 30 seconds at a time until the crisp bakes and the fruit is bubbling.
For a buckle:
In a separate microwaveable bowl, melt 1 tbsp. butter/olive oil blend. Stir in 1 tbsp. sugar, and ½ tsp. baking powder. Quickly whisk in 2 tbsp. milk. Add 1/3 cup unbleached flour, stirring until blended well - make sure not to over-mix. Pour buckle mixture over reserved fruit mixture. Microwave for 1-1½ minutes. The topping will puff up a little as it cooks, so cooking on top of a microwave-safe plate will catch boil-overs.
Grease (I use a butter/olive oil blend) a casserole dish large enough to hold all the ingredients: 2-quart round, 8"X8" square, springform, etc.
Preheat oven to 375 degrees
Ingredients:
4 cups blueberries (2 pints)
buckle mix
2 cups unbleached flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 cup brown sugar, loosely packed
1/4 cup butter/olive oil blend
1/2 cup 2% milk
1 large egg
crisp mix*
1/3 cup unbleached flour
1/2 cup brown sugar, loosely packed
1/4 cup butter/olive oil blend
1 tsp. cinnamon
Preparation:
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mix dry buckle ingredients
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toss blueberries with 3 tbsp. of flour mixture
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lightly whisk egg into milk
-
mix butter and sugar till fluffy
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alternately add dry ingredients and egg/milk mix to butter/sugar mixture until thoroughly blended
-
fold* in blueberries
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pour into prepared baking dish
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top with crisp mix
Bake for 1 hour. Test for doneness by inserting clean knife in center; bake 5-10 minutes longer if knife does not come out clean.
Most bakers allow the buckle to cool, then run a knife around the edges before removing it from the baking dish. I can't ever wait, so I just cut a portion of buckle from the dish and eat it right away!
You can add more blueberries to make the buckle really juicy.
Variations:
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*DON'T fold in blueberries -- instead spread them over the top of the batter. If you do this, add a little more milk to the batter so it will bubble up into the berries.
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*You can add 1/2 cup uncooked oatmeal and/or chopped nuts (I like pecans) to the crisp mix.
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Make muffins -- pour batter into greased muffin tins, or use muffin tin liners.
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Use a mixture of different kinds of berries.
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This recipe also works with other types of sliced fruit, like apples, pears, plums, cherries, peaches, or nectarines. Peaches will need to be pared, but I usually leave the skins on for all other types of fruit.
I always make extra crisp mix and keep it in the refrigerator for last-minute desserts. Just put fruit in a greased baking dish and top it with the crisp mix. Bake it at 375 degrees for about 30 minutes.
(Or... see the 1-person recipe on the left)
