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A Blackberry Buckle is like an old fashioned cobbler! The sweet cakey topping balances the slightly tart blackberries! Topped with a generous serving of vanilla ice cream it rivals the best cobbler out there.

At first I wasn’t sure what a Blackberry Buckle brought to the table that fruit cobblers, crisps and crumbles did not. It seemed rather superfluous. But that was before I tried this one.

Initially I was driven to make this Blackberry Buckle by a desire to use my miniature cast iron pan mixed with good, old-fashioned curiosity.

But after one bite, I realized the error of my ways. How could I have prematurely judged this sensational dessert?! And it was so easy to make. One bowl and one cast iron skillet and you have a fabulous old-fashioned dessert.

It’s called a buckle because the batter buckles in the middle with the weight of the blackberries. The batter is sweet and fluffy. The consistency is somewhere between a pancake and a cornbread.

But better.

The sweet batter balances the slightly tart blackberries and, when topped with a generous serving of vanilla ice cream, rivals the best cobbler out there.

You absolutely must try this easy, fast, old-fashioned berry dessert! I promise it will soon become a part of your Summer berry dessert rotation!

apple hand pie broken open on parchment paper.

5 from 2 ratings

Blackberry Buckle

by Chef Lindsey

Prep: 30

Cook: 1

Total: 1 30

Servings: people

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Ingredients

Instructions

Preheat your oven to 350°F and move a rack to the top third of the oven.
In a medium bowl, slightly mash the blackberries to begin releasing their juices, set aside.
In a 12-inch cast iron skillet melt your butter. While the butter is melting prepare your batter.
In a large bowl whisk together the flour, sugar, baking powder and salt. In a wet-ingredient measuring cup, measure your milk and then add the vanilla, stir to combine. Pour the milk/vanilla mixture into your dry ingredients and whisk until no lumps remain.
Pour the butter into the batter and whisk to combine. Pour the batter back into the cast iron skillet that you used to melt your butter. Spoon the blackberries into the center of the batter, leaving about an inch of blackberry-free batter around the edges.
Sprinkle granulated sugar over the blackberries. I used about 1 tablespoon.
Bake approximately 1 hour or until a toothpick inserted into the center of the buckle comes out with a few crumbs still attached.
Let cool slightly, spoon into bowls and top with vanilla ice cream or sweetened whipped cream. The buckle is best served warm or room temperature.

Notes

Let’s get into it like a PROFESSIONAL CHEF:

Presentation – Bonus points for topping it with homemade vanilla bean ice cream or vanilla anglaise.

Flavor Tips – Taste your blackberries! You might want to adjust the sugar to match the ripeness of the berries or your specific palette.

Technique – The key to a thicker filling here is to make sure it bakes long enough! Wait to take the buckle out of the oven until after you can insert a toothpick and only a few clinging crumbs come with it.

Helpful Tools – One bowl and one cast iron skillet and you have a fabulous old-fashioned dessert. If you don’t have a cast iron, you can use a baking dish instead but it will impact the bake time!

Variations – To make one miniature Blackberry Buckle, make a quarter of the recipe as written above. You could experiment with different fruit combinations! Just be sure to taste along the way to ensure the proper balance of ripeness and sweetness.

Storage – Store baked buckle in a covered dish at room temperature or tightly wrapped in the refrigerator or freezer. Baked buckle will keep for 3 days at room temperature, 10 days in the refrigerator or up to 3 months tightly wrapped in the freezer.

Recipe adapted from Martha Stewart.