Chef John's Blackberry Buckle
Description
This delicious blackberry buckle recipe is flavored with ground almonds and cinnamon. Serve warm with vanilla ice cream for a classic summer dessert.
Ingredients
•
3 cups fresh blackberries
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2 tablespoons white sugar
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1 teaspoon vanilla extract
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1 1/4 cups all-purpose flour
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3/4 cup white sugar
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1/2 cup almond meal
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2 teaspoons baking powder
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1/4 teaspoon salt
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1 pinch ground cinnamon
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1 cup milk
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7 tablespoons butter, divided
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3 tablespoons sliced almonds, or to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes.
3
Whisk flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon together in a bowl. Stir milk into flour mixture until batter is just combined.
4
Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of an 8x12-inch baking dish. Pour batter on top of melted butter and use a spatula to gently distribute batter without mixing it into butter, leaving a 1-inch butter border around the sides of the dish.
5
Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.
6
Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour.
7
Melt remaining butter in a small skillet over medium-high heat. Cook and stir almonds in hot butter until golden brown and toasted, 2 to 3 minutes. Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.