by Patti Estep 2 Comments
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This triple berry buckle recipe is easy to make and serves a group of people for a nice breakfast or treat any time of day.
Taking advantage of summertime produce is something I always like to do.
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Today I'm sharing a triple berry buckle that is somewhat like a coffee cake, except that the ratio of berries to the batter is higher.
I used blueberries, raspberries, and blackberries for this recipe. I wanted to use black raspberries from the yard, but this year I am not seeing many. They were so tasty in my wild black raspberry ice cream pie recipe. I hoped I would be able to cook with them again this season.
Traditional blackberries worked just as well.
What's a Buckle
As you can see the berries, (4 cups) are mixed right into the batter. I believe this is why it is considered a buckle as opposed to a cobbler.
The batter is spread onto the bottom of a 9 x 13-inch baking pan so there is plenty to share. Also, I was looking for more of a bar-sized serving and less of a cake serving. You can make this in a smaller pan, such as an 8 x 8-inch pan, and the servings will be taller.
However, the other reason I wanted to spread out the batter had to do with this yummy crumb topping.
A larger pan meant more crumb topping, and that's one of the things that makes the dessert. If you decide to bake this in a smaller pan you may want to cut back on the crumb topping.
I served a few fresh berries on the side but I do think vanilla ice cream or a little whipped cream would be fantastic.
This recipe makes 24 delicious servings. Perfect for feeding a crowd.
More Berry Recipes
- Peach Blueberry Cobbler
- Blueberry Muffin Cake
- Blueberry Brown Betty
- Strawberry Shortcake
- Heart Shaped Red Raspberry Hand Pies
- No Bake Low Sugar Berry Cheesecake
Triple Berry Buckle
This triple berry buckle recipe is easy to make and serves a group of people for a nice breakfast or treat any time of day.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Recipes
Cuisine Dessert
Servings 24
Calories 257 kcal
Ingredients
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1.5 teaspoons baking powder
- 1/2 cup butter
- 3/4 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 4 cups mixed berries
Crumb Topping
- 1 1/2 cups flour
- 1 cup butter melted
- 1 1/2 cups brown sugar
- 1 teaspoon ground cinnamon
- 1 cup oats
- 1 teaspoon salt
Instructions
Whisk together flour, salt and baking powder in a bowl. Set aside.
In another bowl cream butter and sugar.
Add eggs and vanilla. Beat well.
Add flour mixture to butter mixture about 1/3 at a time mixing well between.
Fold in berries.
Pour batter into a greased 9 x 13 inch glass baking pan and spread to cover.
Make the crumb topping by combining flour, brown sugar, oats, cinnamon and salt. Mix well. Add melted butter and mix well.
Spread crumb topping over the batter.
Bake for 35 minutes in a 350 degree oven.
Notes
You can make this in smaller dish such as an 8 x 8 inch baking pan. This will give you a taller cake-like serving. If you do this you may want to cut the crumb topping down by as much as half.
Nutrition
Serving: 1gCalories: 257kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 46mgSodium: 264mgFiber: 2gSugar: 19g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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About Patti Estep
Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.
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Comments
Cheryl
Hi Patti
Must have been a bad year for black raspberries. Last year I had an over abundance and hardly any blackberries. It’s the opposite this year!! Can’t wait to try this & your ice cream pie. ❤️Reply
Patti Estep
Thanks old friend. I know you know exactly what I'm talking about with wild black raspberries. I hope you love these desserts as much as we did.
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