Well people, I’d say it’s high time I got another dessert up on this here blog and so I present to you the Cookie Crumble Triple Berry Buckle. What’s a berry buckle you say? We’ll get to that. But let me first say that I realized that this blog is severely lacking in the sweets department. True, there is certainly plenty of sugar up in this place (see French Toast Casserole) but the only other true dessert I’ve given you is the Peach Berry Cobbler. And while that cobbler is amazeballs, it can’t do all the work like you did in high school when assigned to a group project. It’s just not fair. So in an effort to diversify, I present to you three types of berries, a warm, buttery, vanilla cake, (heavily) sprinkled with a shortbread cookie crumble. It’s the Cookie Crumble Triple Berry Buckle and I think you will barely be able to handle its deliciousness.
So. Are you still wondering what the hey a buckle is? Well, have no fear. I’m here to help you understand the difference between a buckle, a crisp, and a cobbler. Before you get overwhelmed, let me just say that none of the following matters too much because the equalizing factor is that you will want to shove all of them into your mouth with great enthusiasm. And that’s what’s important.
Now that we know some different types of fruit desserts AND we know what on earth a buckle is, we can talk about that berry buckle and how wonderful it is. The thing I like about buckles is, because it has a coffee-cake-like feel of cake with crumble topping, you can totally fool yourself into believing this can be served as a breakfast item. Even though it is totally a dessert. The other thing I love is how evenly the fruit suspends in this berry buckle. There is nothing more obnoxious than cutting into a cake and seeing all of your luscious ingredients hanging out at the bottom like there is some fruit and cake gang war going on and no one can hang out together. You can see here how evenly the fruit is distributed and how amazing that result will look to you and your guests (or whoever you decide to share this with. Which may be nobody. No judgments here.).
I hope by now I’ve convinced you to put a nice berry buckle in your dessert rotation. I feel like buckles are the low man on the totem pole of fruit desserts but I think you will change your mind when you have a taste of the shortbread cookie crumble topping. It’s just divine as dessert but equally wonderful in the morning with coffee as a special treat or while watching Downton with some tea. Is anyone out there watching the last season? Let me know your thoughts. Will Bates and Anna ever not be the Debbie downers of Downton? Will Edith become a Townie? Will Mary find someone to muzzle her insensitive pie hole? Next time, on Masterpiece.
- ¾ C all-purpose flour
- 6 T granulated sugar
- 6 T unsalted butter, cut into small chunks
- ⅛ t salt
- 1½ C all-purpose flour, plus extra for dusting cake pan
- 1½ t baking powder
- ¾ t kosher salt
- 10 T unsalted butter, softened, plus extra for greasing cake pan
- ¾ C plus 1T granulated sugar, divided
- 3 t orange zest, about 1 small orange
- 3 t pure vanilla extract
- 2 large eggs, room temperature
- 4 C frozen berries, any mix (recommended-blueberries, raspberries, and blackberries)
- In the bowl of a mixer using the whisk attachment, whisk together the flour and ¾ C sugar.
- Add the butter and allow the whisk to cut the butter into the flour and sugar mixture until a coarse crumble appears.
- If no mixer, use fork or pastry cutter to whisk flour and sugar and cut butter.
- Remove to a bowl and set aside in refrigerator.
- Preheat oven to 350.
- Grease a 9-inch round springform pan with butter. Sprinkle in flour and tap gently on side of counter to distribute evenly. Tap out any excess and set aside.
- In a bowl, whisk flour, baking powder, and salt.
- In a mixer with the paddle attachment, combine butter and sugar and cream together until fluffy.
- Add orange zest and vanilla and mix well.
- Add the eggs one at a time, blend well, and scrape down the sides of the bowl after each addition.
- Gradually add in flour mixture, blending until just incorporated. Some lumps will remain.
- Remove bowl from mixer and gently fold berries into the cake mix.
- Pour batter into cake pan and smooth top.
- Remove cookie topping from fridge. Gently squeeze small handfuls of the topping together and then sprinkle the clumps evenly over the batter.
- Bake until center is set, about 50-60 minutes. Test using a skewer-cake is ready when skewer comes out clean.
- Place cake on a wire rack to cool and immediately sprinkle remaining sugar on top.
- Loosen the cake from the sides of the pan by running a knife or thin metal spatula around the edges.
- Allow cake to cool for 10 minutes.
- Remove the sides of the pan and allow the cake to cool another hour. Serve as desired.
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