Fruit buckles are a quintessential old-fashioned favourite. We’ve produced a more rustic version of the old classic using oats and oat flour but with all the familiar flavours. Cut the buckle into squares and top with a generous scoop of your favourite vanilla ice cream or alternative.
Ingredients
Topping
1/3 cup (80 mL) oat flour
1/4 cup (60 mL) raw or demerara sugar
1/4 cup (60 mL) large flake oats
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) ground cardamom
1/4 tsp (1 mL) kosher salt
1/4 cup (60 mL) chilled unsalted butter, regular or vegan, diced, plus extra for greasing pan
Cake
1 cup (250 mL) oat flour
1 cup (250 mL) large flake oats
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) kosher salt
1/4 cup (60 mL) unsalted butter, regular or vegan, at room temperature
1/2 cup (125 mL) raw or demerara sugar
2 large organic eggs
1 tsp (5 mL) pure almond extract
1/2 tsp (2 mL) lemon zest
1/2 cup (125 mL) unsweetened oat or almond milk
2 cups (500 mL) fresh raspberries, rinsed and well drained
1/2 cup (125 mL) blueberries, rinsed and well drained
Directions
Preheat oven to 350 F (180 C).
In bowl, combine dry topping ingredients. Stir to blend. Using fingers, rub in butter until topping mixture comes together in large clumps. Set aside.
For cake, lightly grease 8 in (20 cm) square or round baking pan and line bottom with parchment paper. Butter parchment. Set aside.
In small bowl, stir oat flour, oats, baking powder, and salt together.
In large mixing bowl, beat butter and sugar together until blended. On high speed, beat in eggs, almond extract, and lemon zest until smooth. Reduce speed to low and beat in dry ingredients alternately with milk until all is blended in.
Pour half the batter into prepared baking dish.
Scatter 1 cup (250 mL) raspberries evenly overtop. Spoon with remaining batter and scatter with another 1 cup (250 mL) raspberries. Then add 1/2 the topping, blueberries, and remaining topping.
Bake in centre of preheated oven for 60 minutes, or until cake tester inserted in centre comes out clean. Lay a sheet of foil loosely overtop if cake is browning before cake is fully baked.
Remove baking dish to rack to cool. Once cool, lift out cake using edges of parchment. Place on rack to completely cool. To remove, run the thin blade of a sharp knife around inside edge to loosen cake from sides. Slide large, thin spatula underneath and transfer to serving plate.
Serve buckle cut into squares or wedges and with a scoop of your favourite vanilla ice cream, if you wish.
Tip
Berry Buckle can be made with any type of berries. Switch it up with blueberries, cranberries, or even a combination.
Each serving contains: 209 calories; 5 g protein; 10 g total fat (5 g sat. fat, 0 g trans fat); 26 g total carbohydrates (11 g sugars, 3 g fibre); 169 mg sodium
Source: Berry Berry Beautiful
