Tuesday, June 24, 2014

Blackberry Almond Buckle – You May Want to Loosen Your Belt

First things first; this type of rustic dessert is called a buckle because of how the fruit sinks into the buttery batter as it bakes, and “buckles” the surface with its juicy weight. 

I believe you’ll find my completely made-up explanation in the video a little more interesting, but regardless of the etymology, this blackberry buckle is no joke.

I added a handful of almond meal, since I had it around, and I think almonds and blackberries have a thing for one another. It seemed to work out nicely, although it did make things a little denser; which in this kind of thing isn’t necessarily a bad thing. 

Same goes for the toasted nuts on top. Leave them off it you want, but I liked the crunch. I was going to tell you to use any berry you want, but I changed my mind. This really needs to be done with blackberries. Raspberries are a little too delicate; as are strawberries, and blueberries are barely berries to begin with. For me, it’s blackberries or bust. I really hope you give this a try soon. Enjoy!


Ingredients for 8 Portions Blackberry Buckle

3 cups fresh blackberries
2 tbsp white sugar if your berries are sweet, 3 if they need some help
1 tsp vanilla extract

For the batter:
1 1/4 cups all purpose flour
3/4 cup white sugar
1/2 cup almond meal
2 tsp baking powder
1/4 tsp salt
pinch of cinnamon
1 cup milk
8 x 12 baking dish with 6 tbsp hot melted butter poured in.

- Bake at 350 degrees F. for about 1 hour

28 comments:

Jenny said...

Just wondering: what does the butter do? In other words, what would happen if you just butter the pan or if you incorporate the butter into the batter?

Mai Linh said...

Very nice :) Looks like a clafoutis but with blackberries, appearance at least ^^
Will have to try it when i get back home in july !

Chef John said...

I believe this butter methods allows for a greater variation of textures, from crusty and butter soaked to softer and leaner. Only one way to find out for sure though. ;)

James Carruthers said...
This comment has been removed by the author.
James Carruthers said...

Hello,
For people with Nut (almond) allergies, is there a substitute for the Almond Meal ? Or do we just leave it out ?

Thanks !

Blue Arc said...

Man that's hillbilly cobbler. My Grandma would add a whole stick of butter. This is what the butter does. It makes it taste buttery! I've made it with blueberries and peaches...sans almonds. I'm here to testify...it is absolutely delicious! My ex wife cut the butter to a quarter cup and it still came out good....and yet...I got rid of her anyway! Nilla ice cream is the way to go! Thanks Chef! I haven't made this in like, forever!

Sean Alesi said...

How did you miss the pun "You are the Jon Arbuckle of your Blackberry Buckle"?

Johnjo R said...

Chef John, My sister loves blackberries and would like to make this for her, but, she is allergic to any type of nut. The almonds might be a problem. Would you recommend any substitute to the almond meal?.

Beth said...

Looks beautiful. Any adjustments for frozen blackberries?

Pallor said...

Hi Chef John! The buckle seems like a lovely recipe and I'm planning to make it for a family dinner next week. I was just wondering if I can substitute the blackberries with any other fruits since my parents aren't fond of blackberries. :(

Loren said...

Is it okay to leave out the almond meal?

javiertw89 said...

Great recipe! I also enjoyed the video very much as I always do with every one of your uploads.
I'd like to ask you a simple question, would it be possible to replace the almond meal with something else? In Argentina this ingredient is very expensive.

Chef John said...

Pallor, you can use other berries, but read the post! I mention there!

Chef John said...

Yes, you can leave out the almond meal, and just add a little more flour. OR just make your own in a food processor.

Gerry Graham said...

Looks delicious! Seriously Chef, thanks for another great video. I really look forward to these. Nice work!!!

Loren said...

Thank so much!

Maria said...

I just made this with strawberries and 2 kinds of cherries, skipped the almond meal and almonds, put some coconut trimmings on top on half the surface. Served with vanilla ice cream, it was pretty awesome!

S/V Blondie-Dog said...

Yippers! 'Dat indeed be Hillbilly Cobbler likes my finicky lady-friend done claims. And she outta' know cuz' she gots kinfolk dat' will make ya' wanna' paddle harder when ya' hears em' playing their banjos.

Pilfer said...

I didn't have blackberries handy, but I DO have a mulberry bush in my yard, so I think I made a safe substitution.

It turned out amazing. I did it for dessert to go with the pickle brine chicken for dinner tonight, a great combination.

Sean Osterhout said...

Ok, we made this and it tasted amazing. Out issue was that the berries disintegrated in the oven leaving channels and gaps in the buckle. Any idea what could have caused this? The only real change we made was to include a little corn meal in the batter. Did we just over mix it, perhaps?

Chef John said...

Sorry, not sure! Can't imagine channels forming.

Phan Helen said...

While at first glance it may seem unusual, the flavor combination created by sprinkling fresh raspberries with balsamic vinegar will send your palate to heaven.

Julia said...

Looks amazing! Going to make it now :)

Dave said...

Made this tonight for a Canada Day BBQ on Tuesday. Unfortunately, I realized that I completely forgot the baking powder shortly after I put it in the oven, but it seems like it's still turned out okay. It's probably a little on the dense side, but I think it'll still work. Next time, I'll have to make it properly. ;)

Kristiina said...

Made this tonight with cherries and strawberries! It was absolutely delicious! I loved the chewy bits around the edge!

Michael Agosto said...

Round the outside round the outside!!!!!

Amy E. said...

If I wanted to do a low carb version, can I sub the white flour for more almond meal or coconut flour? I usually sub xylitol for sugar and this works out nicely :)

Catherine said...

Made this twice already and people are loving it. TY Chef John. Gonna try different variations with Peach or cherries. Yum..